World Journal of Microbiology and Biotechnology

, Volume 22, Issue 5, pp 417–422

Potato peel as a solid state substrate for thermostable α-amylase production by thermophilic Bacillus isolates


DOI: 10.1007/s11274-005-9049-5

Cite this article as:
Shukla, J. & Kar, R. World J Microbiol Biotechnol (2006) 22: 417. doi:10.1007/s11274-005-9049-5


Potato peel was found to be a superior substrate for solid state fermentation, compared to wheat bran, for the production of α-amylase by two thermophilic isolates of Bacillus licheniformis and Bacillus subtilis. Under optimal conditions, B. licheniformis produced 270 units/ml and 175 units/ml of α-amylase on potato peel and wheat bran, respectively, while the corresponding values for B. subtilis were 600 units/ml and 265 units/ml. The enzyme from B.␣licheniformis was optimally active at 90 °C and pH 9.0, while that from B. subtilis at 60 °C and pH 7.0. The nature of the experimental data permitted excellent polynomial fits, on the basis of which, two master equations, corresponding to the isolated strains, were derived for estimation of enzyme activity for any set of values of temperature, particle size, moisture, and incubation time within the indicated ranges.


α-amylasefermentationpotato peelsolid state substratethermophilic Bacillus

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© Springer 2005

Authors and Affiliations

  1. 1.Department of Biochemical Engineering and Food TechnologyHarcourt Butler Technological InstituteKanpurIndia