Abstract:
Actinomycetes were isolated from the sediment samples collected from the shrimp pond and examined for their α-amylase activity. Among many strains, the strain AE-19 which was tentatively identified as Streptomyces aureofasciculus showed higher α-amylase activity and it was taken for further study. Impact of various physical and chemical factors such as pH, temperatures, sodium chloride concentrations, carbon and nitrogen compounds on the α-amylase activity of S. aureofasciculus was studied. It was found that the enzyme activity was maximum at pH 9, temperature 45°C, 0.05% NaCl concentration, carbon compound mannose and nitrogen compound L-histidine. These findings suggest that the strain can effectively be used in large scale production of α-amylase enzyme for commercial purposes, after testing and ascertaining the strain`s capability in large scale fermentations.
R. Poornima, Maloy Kumar Sahu, K. Sivakumar and V. Pushpavalli, 2008. Optimization of α-amylase Production by Actinomycete Strain AE-19 Isolated from Shrimp Pond. Trends in Applied Sciences Research, 3: 45-52.
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