PROCESS ECONOMIZATION FOR ?-AMYLASE PRODUCTION BY BACILLUS MEGATERIUM KLMI 4 THROUGH SUBMERGED FERMENTATION USING BASAL MEDIUM
Masarath Irfana and Lingappa K.*
ABSTRACT
After the optimization of basic parameters (pH, Temperature, Inoculum size and Starch concentration with activity 93 IU) the economic production of alpha-amylase through submerged fermentation by Bacillus megaterium KLMI4 was studied with the addition of different sugars as carbon source, organic nitrogen source, inorganic nitrogen source, and different metal salts. Arabinose, raffinose, meso-inositol, sucrose & galactose do not support amylase production since they are non-metabolizable sugars. Maximum activity was observed with fructose (252 IU), and maltose (240 IU). Addition of peptone with different concentrations, 1.5% proved to be beneficial for enzyme production with the highest yield of α-amylase (161 IU). Amongst all the organic nitrogen sources supplemented, peptone was observed to be most beneficial for α-amylase production with an yield of 175.0 IU. Urea suppressed the enzyme yield. The order of beneficiality of the sources is in the following manner: peptone>beef extract>tryptone>yeast extract>corn steep liquor>soluble casein>hydrolysed casein. Ammonium bisulphate was observed to be most beneficial, α-amylase activity of 125 IU after 48 h of incubation period was recorded. Amongst other salts, only sodium nitrate and ammonium sulfate were beneficial, that to a small extent. Other salts were either not beneficial or were slightly suppressive. Amongst the metal salts supplemented, zinc sulphate, manganese sulphate and ferrous sulphate were observed to exhibit suppressive action over α-amylase production by the bacterium. Other salts enhanced α-amylase production, maximum yield (181 IU) being observed with calcium sulphate. The beneficial influence of these salts was observed to be in the following order: calcium sulphate>calcium chloride>copper sulphate>magnesium sulphate.
Keywords: Alpha-amylase, carbon, nitrogen (organic and inorganic), and influence of metal salts.
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