Production and Optimization of Amylase from Palm Wine Isolate Bacillus sp.

, Q-164 under Submerged

Fermentation using Lotus and Pineapple Stems

AIM: The aim of the study was to

produce and optimisation of amylase
from palm wine
INTRODUCTION: The sap of
palmyrah (Borassus flabellifer)
wine contains good source of
microorganisms to produce
valuable products, so the current
research work focused on isolation Conclusion:
and identification of amylase To fulfill the high demand of amylase in industrial
producing microorganisms from and clinical sectors, agricultural material is the best
palm wine1. Amylase is the starch alternatives for large amounts of enzyme production
degrading enzyme with wide in place of pollution causing expensive commercial
industrial and pharmaceutical nutrients. So the present work has been focused to
applications. reconnoiter the possible use of agricultural residues
as nutrient source for the production of amylase
through submerged fermentation.
Results:
Isolation of bacteria from palm wine sample and
screening for amylase production. Nearly 46
bacterial organisms were isolated from palm wine
samples collected from Duvvada, Visakhapatnam
region (Fig. 1). All the collected isolates were
screened for amylase producing activity. Among
46 isolates 12 strains and numbered basing on
their colony characteristics and zone of starch
hydrolysis from PWI1-12. Out of 12 strains the
strain PWI-4, which showing prominent starch
hydrolyzing diameter on starch agar medium (Fig.
2a) was selected for submerged fermentation and
taxonomical identification. The selected strain was
further purified by streak plate method (Fig. 3) and
maintained at 4oC as slant cultures.