Abstract
We produced a-amylase from banana peel by Bacillus subtilis through solid state fermentation (SSF). Addition of yeast extract, corn steep liquor, sodium dodesyl sulphate (SDS) and Tween-80 enhanced the a-amylase production under preoptimized fermentation conditions. Maximum enzyme yield (10.25 U/mL) was observed at 35°C after 24 hours of SSF in growth medium containing 0.1 % yeast extract, 1% corn steep liquor, 0 15% SOS and 0.1% Tween-80 at pH 7. The crude a-amylase produced under optimum conditions was characterized by studying the effect of pH and temperature on its activity. Activity of a-amylase was maximum (12.18 U/mL) at 60°C and pH 6 which was stable for 3 hours under these conditions. Key words: a -amylase, solid state fermentation, Banana peel, Bacillus subtilis, optimization, stability.
