Production and optimization of amylase enzyme using bacillus subtilis under solid state fermentation and its characterization

Abstract

This study employed solid state fermentation to maximize amylase production by Bacillus subtilis (OR578403). The research began by discovering and analyzing amylase-producing bacteria in soil samples followed with biochemical, molecular characterization. By using commercially available substrates like wheat bran, rice bran, and wheat rava were obtained from the local market and employed as solid substrates, which may influence amylase production and to be assessed. The identified organism was Bacillus subtilis, confirmed through BLAST analysis and phylogenetic tree construction. Further the Bacillus subtilis sample were used in this study to produce amylase, which was then optimized in the fermentation media. Changes in fermentation conditions such as fermentation hour, temperature, inoculum size, carbon sources, metal salts, effect of moisture content and all have a significant effect on enhancing amylase output. Thermal, pH, and effects of metal stability of partly purified amylase were studied and characterized using the SDS PAGE. Finally, From the present study it was considered that this Bacillus subtilis was a potential bacterium producing maximum amylase enzyme.