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Abstract

ISOLATION, PURIFICATION AND CHARACTERIZATION OF AMYLASE FROM AIRBORNE-BACTERIA

Shivaji Bole*, Anindita Maji, Ankita Dey, Ashutosh Acharya, Siddharth Dubey,Rakeshlal

ABSTRACT

Among different types of enzymes obtained from microbial sources, amylases are the most widely used in industries. In the present study, bacteria were isolated from air exposure and screened for the production of amylase. Among four bacterial isolates, one isolate produced maximum zone of starch hydrolysis. The bacterial isolate was identified as Bacillus sp. and was later used for further characterization. Maximum yield of amylase was obtained after 48hrs of incubation. The optimum pH for enzyme activity was found to be at pH 6.8 and the optimum temperature for the activity was found to be at 37 C.

Keywords: Amylase, Starch Hydrolysis, Cultural characterization, Amylase activity, pH, Temperature.


[Full Text Article]

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