Influence of Carbon and Nitrogen Sources on the α-amylase Production by a Newly Isolated Thermophilic Streptomyces sp. MSC702 (MTCC 10772)
The present study deals with the standardization of different cultural conditions for extracellular α-amylase production by thermophilic Streptomyces sp. MSC702 in submerged fermentation (SmF). The appropriate incubation period (48 h), temperature (50°C) and pH (7.0) were determined. The effects of derived and natural carbon sources, inorganic and organic nitrogen sources were also examined. Maximum α-amylase production i.e., 435.71 and 373.89 U mL-1 were achieved by employing derived (D-inositol) and natural (rice bran) carbon sources, respectively. Among the tested nitrogen sources, ammonium sulphate and peptone were found the best inorganic and organic sources, respectively. The C:N ratio found to be the optimum was 1:1. The highest α-amylase activity (807.64 U mL-1) was obtained by utilizing rice bran and wheat bran in 1:2 ratio as the substrate with supplements of D-inositol (1% w/v), ammonium sulphate (0.5% w/v) and peptone (1% w/v). By using the optimized cultural conditions with further characterization, this α-amylase may be utilized in wide spread applications like detergent, saccharification and pharmaceutical industry.
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