Abstract
Study was carried out to optimize moisture level, fermentation time, pH of the medium, incubation temperature along with effect of peptone and surfactants on a-amylase production by B. subtilis in solid substrate fermentation (SSF) of banana stalks. Addition of peptone, sodium dodecyl sulphate (SOS) and tween-80 enhanced the production of a-amylase. The a-amylase activity was maximum (15.22 U/mL) at 24 hours of incubation, with banana stalks (70% moisture) as substrate in a medium, containing 0.3% peptone, 0.1 % SOS and 0 1% tween-80 at pH 7 and 35°C. Key Words: a-amylase, Bacillus subti/is, banana stalk, solid substrate fermentation, surfactants

M. Asghar. (2002) PRODUCTION OF a-AMYLASE THROUGH SOLID SUBSTRATE FERMENTATION OF BANANA STALKS BY Bacillus subtilis, , Volume 39, Issue 4.
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