Effect of different C: N sources on the activity of alkaline α-amylase from Bacillus licheniformis

Abstract

Amylases are among the most important enzymes and are of great significance in present day biotechnology. Alkaline amylases are used in the starch, textile industries and as an ingredient in detergents. Water samples are collected from Lonar lake of Buldana district (M.S.). The collected water samples are analyzed for isolation of bacteria on the nutrient agar which directly prepared in Lonar lake water. Bacterial isolate is identified on the basis of cultural, morphological and biochemical characterization. The results are found that the Bacillus licheniformis is produced efficient zone of starch hydrolysis on the starch agar by producing the enzyme alkaline α -amylase. The optimum α - amylase was produced by using different carbon and nitrogen sources. Then assay of the activity of alkaline α amylase performed by DNSA method. The optimum alkaline amylase production was observed in the 1% starch as a carbon source and 0.5% peptone and 0.5% meat extracts as a nitrogen source .