African Journal of Biotechnology Vol. 6 (4), pp. 430-435, 19 February 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

Physical and nutritional factors affecting the production of amylase from species of bacillus isolated from spoiled food waste

Sekar Sudharhsan¹, Sivaprakasam Senthilkumar^2* and Karunasena Ranjith³

¹Depertment of Biotechnology, JJ College of Arts and Science, Pudukkotai -622 404.

²Department of Chemical Engineering, A.C.College of Technology, Anna University, Chennai-20.

³Departemnt of Biotechnology, PSG college of technology, Coimbatore – 641 004.

*Corresponding author. E-mail: sjsenthil@gmail.com.  Tel: 91-44-43550175. Mobile: 91-9884366750. Fax: 91-44-22352642

Accepted 13 November, 2006

Amylase producing Bacillus sp. was isolated from spoiled food waste, which yielded 30 U ml^-1 of amylase in medium containing 4% starch and 2% yeast extract at 37°C, pH 7.0 after 20 h of incubation. Maximum amylase activity was at pH 7.0 and 37°C. The enzyme retained 70% activity at pH 9.0. It exhibited 77% activity at 42°C and decreased to a low value of 25% at 52°C proving it as sensitive for temperature. In addition, the identified enzyme showed a maximum activity (32 U/ml) with sodium dodecyl sulphate compared to other additives. Wheat was found to be a suitable natural source for maximum production of amylase activity. These properties indicated possible use of this amylase in starch saccharification and detergent formulation.

Key words: Bacillus, amylase, physical factors, Spoiled Food waste.