Abstract
The objective in the present study was to evaluate α-amylase production by Bacillus amyloliquefaciens ATCC 23350 in submerged culture using untreated macauba cake and peach palm flour as substrates. The cultures were shaken at 120 rpm, 30 °C for 36 h. The effects of pH and weight/volume ratio (W/V) on the α-amylase activity were investigated using response surface methodology (RSM). Protease production was also evaluated. The maximum activity was obtained after 24 h under process conditions adjusted to 1/12 of W/V and pH 7.0 for both substrates. The process that utilized peach palm flour exhibited a much higher α-amylase activity (3330.6 UmL−1) than for macauba cake (196.0 UmL−1).
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