CHARACTERIZATION OF AMYLASE-PRODUCING BACILLUS SPECIES AND INSIGHT INTO ITS AMYLASE ACTIVITY

Abstract

Microbial amylase enzymes and their screening are crucial for accelerating the production of various products, from food and beverages to biofuels, through efficient starch hydrolysis, reducing costs and environmental impact. Amylase-producing bacterial isolates were collected from garden soils and the isolate with the highest starch degrading index (SDI) was subjected to identification and characterization. The isolate was identified as Bacillus subtilis through analysis of its 16S rRNA gene sequence. As the concentration of starch increased, the isolate exhibited enhanced growth and amylase activity up to a starch concentration of 8%. However, amylase activity sharply declined when the starch concentration reached 16%. The most significant increase in bacterial population occurred at 37ºC, although there was notable growth even at 50ºC. A slight reduction in amylase activity was noted as the temperature ranged from 25ºC to 55ºC. At pH 7, the isolate showed its highest growth, however, the amylase activity didn’t show any significant changes at pH ranges from 6 to 8. Characterization aids in fine-tuning production procedures, cutting down expenses and boosting output. It enables the identification of valuable enzyme sources, optimization of production processes, and the development of sustainable and efficient solutions in various fields.