Amylase production by submerged fermentation

Amylase Production By Submerged Fermentation. The optimized α-amylase production in PK medium by submerged fermentation SmF was subjected to varying physical parameters such as 24hrs incubation time 2 inoculum size 37 0C pH 70 and 1 NaCl. In industrial fermentation the cultivation of bacterial α-amylase producers is principally conducted by the submerged culture technique. Enhanced amylase production can be beneficial for industrial application. SmF involves the nurturing of microorganisms in high oxygen concentrated liquid nutrient medium.

Enzymes that break down starch or glycogen. Amylase Production on Submerged Fermentation by Bacillus spp. The effect of incubation. The optimized α-amylase production in PK medium by submerged fermentation SmF was subjected to varying physical parameters such as 24hrs incubation time 2 inoculum size 37 0C pH 70 and 1 NaCl. Classification Of Amylases. Submerged fermentations SmF and solid-state fermentations SSF are the two methods widely employed for the production of amylases.

The production of the enzyme was maximum at 10 h after inoculation.

The effect of incubation period pH of the medium and incubation temperature was optimized. Classification Of Amylases. Made by- Miss Karishma Gangwani MSc. Amyloliquefaciens were the best producers of thermostable α-amylase using submerged fermentation and these have been widely used for commercial production of the enzyme for various applications Enhasy 2007 Božić et al 2011 Clostridium thermosacharolyticum Cl. Usually production of amylase from fungi has been carried out using well defined chemical media by submerged fermentation SmF and solid state fermentation SSF Miranda et al 1999. The production of the enzyme was maximum at 10 h after inoculation.