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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(6): 263-271
DOI: https://doi.org/10.20546/ijcmas.2017.606.032


Production and Optimization of Amylase from Bacillus cereus Using Submerged Fermentation
Nisha Kumari1,2, Veena Jain, Kamla Malik3* and Sushil2
1Oil Seed Section, Department of Genetics and Plant Breeding, College of Agriculture, CCS Haryana Agricultural University, Hisar-125004, Haryana, India
2Department of Chemistry and Biochemistry,
3Department of Microbiology, College of Basic Sciences and Humanities, CCS Haryana Agricultural University, Hisar-125004, Haryana, India
*Corresponding author
Abstract:

Amylase producing bacterial strain, Bacillus cereus MTCC 10205 isolated from soil sample was used for carrying out the present study on optimization of amylase activity. Cultural conditions and nutrients for the maximum production of amylase were optimized by altering one and keeping all other variables as constant. Out of the five media used, Bacillus cereus MTCC 10205 was found to produce maximum amylase (136.70 U) in starch agar medium. The medium contained starch at a concentration of 2% as a sole carbon source and the bacteria was grown for 48 h at 30ºC under submerged fermentation conditions. Optimization of cultural conditions indicated that amylase activity got increased to 294.63 (2.15 fold) when the bacterial strain was cultured at 35ºC for 36 h under static condition with inoculum size 3 per cent (7.5×108 CFU/ml) and using the corn starch as C-source in place of starch and casein hydrolysate as N-source in BOD incubator.


Keywords: Amylase, Bacillus cereus, Optimization, Bacteria, Submerged fermentation, Casein.
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How to cite this article:

Nisha Kumari, Veena Jain, Kamla Malik and Sushil. 2017. Production and Optimization of Amylase from Bacillus cereus Using Submerged FermentationInt.J.Curr.Microbiol.App.Sci. 6(6): 263-271. doi: https://doi.org/10.20546/ijcmas.2017.606.032