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

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Summary

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.

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Authors and Affiliations

  1. Department of Biochemical Engineering and Food Technology, Harcourt Butler Technological Institute, 208 002, Kanpur, India

    Jyoti Shukla & Rita Kar

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  1. Jyoti Shukla
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  2. Rita Kar
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Correspondence to Rita Kar.

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Shukla, J., Kar, R. Potato peel as a solid state substrate for thermostable α-amylase production by thermophilic Bacillus isolates. World J Microbiol Biotechnol 22, 417–422 (2006). https://doi.org/10.1007/s11274-005-9049-5

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  • DOI: https://doi.org/10.1007/s11274-005-9049-5

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