Exploring the salted fish for salt stable amylase producing bacteria

Abstract

<span style="font-size:9.0pt;line-height: 115%;font-family:" times="" new="" roman";mso-fareast-font-family:calibri;mso-bidi-font-family:="" "times="" roman";mso-ansi-language:en-us;mso-fareast-language:en-us;="" mso-bidi-language:ar-sa"="" lang="EN-US">Present study consists of the microbial diversity of salted fish <i>Rastrelliger</i> kanagurta</span></i></strong> (Bangada). Among the isolates <i style="mso-bidi-font-style:normal">Lactobacillus sp. </i>was dominant. Efficient amylases producer <i style="mso-bidi-font-style: normal">Lactobacillus yamanashiensis</i> was isolated. Amylase production was carried out in shake flask. Amylase was partially purified and characterized. These amylase exhibited maximal activity at 40^oC temperature and neutral pH. It was found that the partially purified amylase is salt resistant as well as solvent stable. The amylase worked better in presence of detergent and/or commercial cloth washing powders, which opens up their potential applications in detergent industries.</span>