INFLUENCE OF CARBON SOURCES ON A-AMYLASE PRODUCTION BY BREVIBACILLUS SP. UNDER SUBMERGED FERMENTATION

K.Suribabu, T.Lalitha Govardhan, K.P.J Hemalatha

Abstract: Numerous marine microorganisms secrete enzymes which can provide new insights and understanding of enzymes. Marine microorganisms have been attracting more attention as source for novel enzymes. Secondary screening is strictly essential in any systematic screening programme which helps in detection of useful bacteria in fermentation processes. Secondary screening also provides information pertaining to the effect of different components of the medium. This is valuable in designing the medium that may be attractive as far as economic consideration is concerned. Natural carbon source, Saccharum officinarum (5%) produced maximum a-amylase while Triticum vulgare (4%) produced very low a-amylase. Synthetic carbon source when supplemented with maltose (1%) and sucrose (4%) regulated higher production of amylase. Starch (2%), dextrose (3%) and galactose (4%) exhibited average effect on production whereas lactose (3%) and mannitol (3%) decreased production. The a-amylase was found to have many applications in the field of starch processing, textile industry, improving shelf life of bread, ethanol production, sewage treatment and effluent treatment

Keywords: Brevibacillus borostelensis R1, Saccharum officinarum, Triticum vulgare, maltose, sucrose

DOI: https://doi.org/10.15623/ijret.2014.0302052