Alpha-amylase production by Bacillus licheniformis under solid state fermentation conditions and its cross linking with metal salts to confer thermostability
2010
Niaz, M. (Government Coll. Univ., Faisalabad (Pakistan). Dept. of Botany) | Iftikhar, T. (Government Coll. Univ., Faisalabad (Pakistan). Dept. of Botany) | Tabassum, R. (National Inst. for Biotechnology and Genetic Engineering, Faisalabad (Pakistan). Industrial Biotechnology Div.) | Zia, M.A. (University of Agriculture, Faisalabad (Pakistan). Dept. of Chemistry and Biochemistry) | Saleem, H. (Government Coll. Univ., Faisalabad (Pakistan). Dept. of Botany) | Abbas, S.Q. (Government Coll. Univ., Faisalabad (Pakistan). Dept. of Botany) | Haq, I.U. (Government Coll. Univ., Lahore (Pakistan). Inst. of Industrial Biotechnology)
The production potential of Bacillus licheniformis strain RT7YC for extra cellular alpha-amylase was analyzed through solid state fermentation. Enzyme concentration produced under varying concentrations of substrate and ecological variables was calculated by using DNS and starch-iodine methods. The maximum production of a-amylase was obtained at 20% wheat bran. It was observed that corn steep liquor was found as best nitrogen source for alpha-amylase production. It was also found that enzyme was stable at 60 degree C when treated for 10 min. Moreover, it was also much stable at 10 mM concentration of CaCl2.
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