Abstract
The present study is concerned with the characterization and production of alkaline α-amylase from newly isolated Bacillus sp. DLB 9. Maximum enzyme synthesis occurred at 2nd day of incubation. Maximum amylase activity was observed at pH 9.0 and 60°C. Urea was found to be most inhibitory for the activity of amylase. Wheat bran was found to be a suitable natural source for maximum production of amylase. Media supplementation with nitrogen and amino acids increased amylase yields. More amylase (36.0 U/ml/min) was produced when organic nitrogen sources were used as compared to inorganic nitrogen sources. Supplementation of medium with valine resulted in the highest production of α-amylase 50.4 U/ml/min. Key words: Amylase, alkaliphilic, Bacillus sp., submerged fermentation.
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