Production of Bacterial Amylase on some Commercial Materials

Abstract

Amylase production by Bacillus subtilis on some commercially available nutrients wa investigated, utilizing 6 starchy materials: (rice bran, defatted rice bran, wheat bran, rice flours yellow maize flour, and malt flour):10 nitrogen sources: (corn steep liquor, corn steep preci pitate, dried mycelia of Penicillium chrysogenum, various yeast products, and soy bean flour):phosphates, and calcium carbonate. For comparison, pure carbon: (starch, dextrin, maltose, glucose, sucrose, and glycerol) and nitrogen sources: (peptone, casein hydrolysate, beef extract, yeast extract,: (NH4)2S04, NH4N03, and NaN03 were also tested. The best and most economic fermentation medium, developed for amylase production in submerged cultures, consisted of 10% def atted rice bran, 1.5% corn steep liquor, and 0.1% superphosphate. The optimum pH was 7.0. Maximum amylase yield obtained in this medium was about 10.000,u/ml. within an incubation period of 72 hrs. at 30 °C.