Production Suitability & Characteristics of Heatstable Alpha Amylase from Solid State Enzyme by <i>Bacillus </i>species PS-1

Abstract

<i>Bacillus </i>species PS-1 is a local isolate which produces alpha amylase at higher level in solid state fermentation. The production of alpha amylase has been seen on two levels (flask and plate with layer) which is effected by the presence and absence of wet agent, humidity level, heating temperature, carbon nitrogen and minerals. On the flask level, when wheat husk and distilled water were mixed in the ratio of 1:1.5 and grown for 48h at 37°C, maximum enzyme production was 290000 U/g<i> </i>fermented dry matter. Wheat husk when mixed with 1% glucose, production enzyme became equivalent to 370000 U/g<i> </i>fermented dry matter. Enzyme activity was found maximum at 60°C and on <i>p</i>H 6.5. Maximum heat stability of enzyme was 6h at 50°C and half life of enzyme was 2h at 60°C and 1.5 h at 70°C which became 6h and 3h, respectively after mixing 10mmol calcium chloride.