Abstract
This study was concerned with the screening of a suitable isolate and optimization of cultural conditions for the biosynthesis of thermostable amylase under solid state fermentation (SSF). Twenty seven isolates were screened for amylase production out of which one isolate designated as W74 showed maximal amylase activity at 70°C and a pH of 6.5 and selected for further optimization of cultural conditions under SSF. Among the different carbon and nitrogen sources supplemented to wheat bran, starch (96.7 U/g) and casein (107.3 U/g) enhanced maximum amylase production. Addition of exogenous glucose repressed secretion of amylase, demonstrating that a classical glucose effect was operative in this organism. Cultural optimization was undertaken to evaluate the effect of main process parameters as incubation period (144 h), moisture (66.7%), inoculum size (40%), and initial medium pH (6.5) on enzyme production. The enzyme was optimally active at 70°C and in pH range of 5.5-6.5. Keywords: Thermostable amylase, solid state fermentation, wheat bran, enzyme African Journal of Biotechnology , Vol 13(21), 2145-2153
Highlights
Enzymatic hydrolysis of starch is carried out under temperatures up to 100°C, normal pressure, and pH of medium around 6.0 to 8.0
The 27 colonies were again inoculated into wheat bran and checked for enzyme production
The crude enzyme extract for all 27 isolates was assayed at 50 and 70°C, pH = 6.5
Summary
Enzymatic hydrolysis of starch is carried out under temperatures up to 100°C, normal pressure, and pH of medium around 6.0 to 8.0. The present study was aimed to isolate and screen bacterial species from hot spring soil samples for the production of thermostable amylases under SSF. The bacterial strains used in this study were isolated by directly inoculating 1 g of soil samples from Gendysony thermal spring located in Arbaminch area, Ethiopia, into 10 g solid substrate (wheat bran) containing 0.5 g soluble starch.
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