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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(8): 3465-3474
DOI: https://doi.org/10.20546/ijcmas.2017.608.415


Production of Amylase from Bacillus thuringiensis J2 Using Apple Pomace as Substrate in Solid State Fermentation
Neerja Rana1, Neha Verma1, Devina Vaidya2 and Bhawna Dipta1*
1Department of Basic Sciences, Dr. Y. S. Parmar University of Horticulture and Forestry,Nauni, Solan. HP-173230, India
2Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan. HP-173230, India
*Corresponding author
Abstract:

Amylase producing thermophilic bacterial strain was isolated from Jeori hot water spring, Rampur Bushahr of Shimla district of Himachal Pradesh, India and identified as Bacillus thuringiensis J2 using 16S rRNA gene sequencing and deposited in NCBI gene bank vide accession number |KY990713|. Medium components and process parameters were optimized with respect to substrate concentration, carbon sources, nitrogen sources, incubation period, pH and temperature for an enhanced amylase production. Highest amylase activity of 61.35 IU was obtained in apple pomace as a low cost substrate at a temperature of 45°C, pH 9 and incubation period of 72 h with starch and yeast extract as best carbon and nitrogen sources.


Keywords: Solid state fermentation, Amylase, Hot water spring, Bacillus thuringiensis and Yeast extract.
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How to cite this article:

Neerja Rana, Neha Verma, Devina Vaidya and Bhawna Dipta. 2017. Production of Amylase from Bacillus thuringiensis J2 Using Apple Pomace as Substrate in Solid State Fermentation.Int.J.Curr.Microbiol.App.Sci. 6(8): 3465-3474. doi: https://doi.org/10.20546/ijcmas.2017.608.415