Characterization of α-Amylase Produced by Different Bacillus spp

Ahmed, A. Alkando, Hassan Bashier Elamin, Hanan Moawia Ibrahim

Abstract


The production of  the amylase enzyme from different Bacillus spp. was carried out in culture fermentation (SCF). Production of the amylase was carried out for the potential use of the enzyme for industrial purposes. The bacteria used  were isolated and taxonomic characterized from Khartoum state. These bacteria were identified as B megaterium, B. subtilis, B. licheniformis and B. amyloliquefaciens. It was found that Bacillus licheniformis had 6.5 cm zone of clearance, .,B megaterium cm, B. amyloliquefaciens cm where as B. subtilis resulted in much lesser  cm. Amylase produced by Bacillus licheniformis B megaterium B. amyloliquefaciens and  B. subtilis was 42.64  mg/ml, 38.11 mg/ml, 35.14 mg/ml, and  37.93 mg/ml glucose, respectively.

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