Production of Amylase by Arthrobacter kerguelensis VL-RK_09 Isolated from Mango Orchards

Abstract

Objectives: To optimize the cultural parameters for improved production of amylase by Arthrobacter kerguelensis VL-RK_09 isolated from Mango orchards of Vissannapet, Krishna District, A.P., India. Methods: The strain A. kerguelensis was screened initially for amylase production on Inorganic salts starch agar medium (ISP-4). The enzyme assay was performed as per the procedure described by Bernfield (1955). One amylase unit equals to that amount of enzyme needed to release 1 mg of reducing sugar (maltose as standard) for 15 min at 37°C. Attempts were also made to optimize cultural parameters such as pH, temperature, carbon and nitrogen sources affecting the production of amylase by the strain. Results: Maximal yields of amylase were recorded after 4 days of incubation in Inorganic salts starch medium with initial pH 7.0 and temperature 35°C. ISP-4 broth amended with sorghum flour (2%) and yeast extract (0.5%) with initial pH 7.0 inoculated with Arthrobacter kerguelensis VLRK_09 and incubated at 30°C for 96 h resulted in improved production of amylase from initial 4.0 U to 10.4 U/mL. Conclusion: This is the first report on the production and optimization of amylase by A. kerguelensis and further studies on purification and characterization of the enzyme are in progress. Original Research Article Munaganti et al.; BBJ, 8(4): 1-10, 2015; Article no.BBJ.19383 2