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A statistical approach for the production of thermostable and alklophilic alpha-amylase from Bacillus amyloliquefaciens KCP2 under solid-state fermentation

Prajapati, Vimal S., Trivedi, Ujjval B., Patel, Kamlesh C.
3 Biotech 2015 v.5 no.2 pp. 211-220
Bacillus amyloliquefaciens, alpha-amylase, ammonium sulfate, calcium chloride, food industry, pH, pharmaceutical industry, ribosomal DNA, sequence analysis, solid state fermentation, starch, statistical analysis, temperature, thermal stability, wheat bran
The bacterial strain producing thermostable, alklophilic alpha-amylase was identified as Bacillus amyloliquefaciens KCP2 using 16S rDNA gene sequencing data (NCBI Accession No: KF112071). Medium components were optimized through the statistical approach for the synthesis of alpha-amylase by the organism under solid-state fermentation using wheat bran as the substrate. The medium components influencing the enzyme production were identified using a two-level fractional factorial Plackett–Burman design. Among the various variables screened, starch, ammonium sulphate and calcium chloride were found to be most significant medium components. The optimum levels of these significant parameters were determined employing the response surface Central Composite design which significantly increased the enzyme production with the supplementation of starch 0.01 g, ammonium sulphate 0.2 g and 5 mM calcium chloride in the production medium. Temperature and pH stability of the alpha-amylase suggested its wide application in the food and pharmaceutical industries.