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
