Abstract:
A streptomycete strain, Streptomyces albidoflavus was isolated
from soil and culture conditions were optimized for maximum production
of α-amylase under submerged fermentation. The optimum period for
maximum amylase production was found to be 84 h. The suitable pH and temperature
for amylase activity were 6.5 at 30°C. The levels of α-amylase
activity detected in culture filtrate varied greatly with type of carbon
source used. Soluble starch stimulated α-amylase yield followed by
trehalose and maltose. Nitrogen sources like yeast extract, tryptone,
NaNO3, peptone and soybean meal were found to support the amylase
production by the strain. The strain produced maximum amylase when medium
contained starch and yeast extract at concentration of 1.5% (wt./vol.)
and 0.2% (wt./vol.) respectively.
K.J.P. Narayana and M. Vijayalakshmi, 2008. Production of Extracellular α-amylase by Streptomyces albidoflavus. Asian Journal of Biochemistry, 3: 194-197.
17 August, 2009
neelima.daka: hello madam,
my name is neelima.iam doing ph.d in gitam.my topic is amylase in bacteria.can u send me this fulltext PDF file to my mail.please
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