Full Length Research Paper

Amylase activity of a starch degrading bacteria isolated from soil receiving kitchen wastes

Sasmita Mishra* and Niranjan Behera

School of Life Sciences, Sambalpur University, Jyotivihar-768019, Orissa, India.

*Corresponding author. E-mail: sasmita.mishra@utoledo.edu. Tel: 419-530-2925.  Fax: 419-530-4421.

Accepted 2 September, 2008

Starch degrading bacteria are most important for industries such as food, fermentation, textile and paper. Thus isolating and manipulating pure culture from various waste materials has manifold importance for various biotechnology industries. In the present investigation a bacterial strain was isolated from soil sample receiving kitchen waste and growth pattern as well as optimum growth condition was determined. Characteristic feature of the strain indicates that it belongs to the genus Bacillus. The optimum temperature for this strain was 37^oC, whereas maximum growth was observed at 2% starch concentration. The pH range was found to be 6.8 - 7.2 for optimum growth. Amylase activity was maximum in the temperature range of 50 - 70^oC, whereas this temperature range was deleterious for this bacterial strain. Also maximum enzyme activity was observed at 2% of starch concentration. 

Key words: Amylase, Bacillus, kitchen waste, starch degrading.