Int. Jr. Bioinformatic and Biological Sci. : v.2 n.3 and 4, p. 201-226. Dec. 2014

DOI No. 10.5958/2321-7111.2014.00017.1

Development of a solid-state fermentation process for

production of bacterial α-Amylase from agro-byproducts

and its optimization

*Ajay Kumar Singh, Rubina Lawrence, Ebenezer Jeyakumar G and

P.W. Ramteke 1

Department of Microbiology and Fermentation Technology

1 Department of Biological Sciences

Sam Higginbottom Institute of Agriculture, Technology & Sciences (Deemed to be

University), Allahabad (U.P), India

*Corresponding author: singhs_ajay@rediffmail.com

ABSTRACT

Solid-state fermentation (SSF) was carried out using different agro-byproducts

as substrate for the production of α-amylase using a bacterial culture of Bacillus

licheniformis. Among all the substrates wheat bran supported maximum growth

and produced maximum alpha amylase (154.17 IU) under Triton –X as extraction

medium. Production optimization was conducted using wheat bran. The maximum

alpha amylase production was obtained at pH 6 (170.34 IU) 40°C (168.78 IU), 48

h (155.06 IU) and with 80% initial moisture (171.89 IU). Supplementation with

1% maltose further enhanced enzyme yield (178.46 IU). However, glucose and

lactose inhibited the enzyme production. Increase in the enzyme yield (171.68

IU and 172.36 IU) was obtained when fermentation medium was supplemented

with 1% soy peptone and (0.15 M) ammonium chloride, respectively. Addition

of 0.01 M phosphate concentration also enhanced amylase production. Therefore,

from the present study it can be concluded that starch digesting α- amylase

produced by Bacillus licheniformis in solid state fermentation could be important

in biotechnological application.

Keywords: SSF, Agro-byproducts, Enzyme activity, Wheat bran, Bacillus

licheniformis

Alpha amylases (endo-1,4-α-D-glucan glucanohydrolase, E.C. 3.2.1.1) are

extracellular endo enzymes that randomly cleave the 1,4-α linkage between

adjacent glucose units in the linear amylose chain and ultimately generate

glucose, maltose and maltotriose units. α-amylases are used for the enzymatic

conversion of all starch includes: gelatinization, which involves the dissolution

of starch granules, thereby forming a viscous suspension; liquefaction, which

involves partial hydrolysis and loss in viscosity; and saccharification, involving