OPTIMIZATION OF PHYSICAL PARAMETERS OF ?-AMYLASE PRODUCING BREVIBACILLUS BOROSTELENSIS R1 IN SUBMERGED FERMENTATION

Abstract

Bacteria have been regarded as treasure of many use ful enzymes viz., amylases, proteases, lipases, hyd rolases and reductases. Among them amylolytic enzymes have great biotechnological applications and economic exploitations. The produ ction of α-amylases by fermentation had been thoroughly investigated and s hown to be affected by a variety of physicochemical factors, such as the composition of the growth medium, the type of strai n, cell growth, methods of cultivation, inoculum co ncentration, time of incubation, pH, temperature, salinity, carbon, nitrogen and min eral sources. The present study was carried out to optimize the α-amylase production of Brevibacillus borstelensis R1 using t en different media viz., Nutrient broth, Luria Bert ain broth, Clarks & Lub medium, Pikovskaya’s medium, Tendler's non-synthetic medium , Amylase production medium, Soluble starch beef ex tract medium, Soybean casein digest medium, Yeast extract peptone dextros e glucose medium and Tryptone glucose beef extract medium. Among these ten media, Pikovskaya’s (PK) medium proved to be optima l for α-amylase production (1861±17U/ml). The optimized α-amylase production in PK medium by submerged fermentation ( SmF) was subjected to varying physical parameters s uch as 24hrs incubation time, 2% inoculum size, 37 0 C, pH 7.0 and 1% NaCl. Alpha-amylase produced by B. borostelensis R1 have many applications in starch processing, desizing of textiles, paper sizing, detergent additive, bread improvement, ethanol product ion, sewage treatment, effluent treatment and other fermentation processes.