Optimization of a-Amylase Production from Bacillus Amyloliquefaciens using Taguchi method

Pankhuri Sharma¹ and Shilpa Chapadgaonkar²*

¹ManavRachna International Institute of Research and Studies,Faridabad, Haryana

²MIT World Peace University, Pune, Maharashtra, India

Corresponding Author E-mail: shilpa.chapadgaonkar@mitwpu.edu.in,

DOI : http://dx.doi.org/10.13005/bbra/2920

ABSTRACT: α-amylase, an enzyme of industrial importance is used extensively in food, pharmaceutical, textile and detergent industries. Since, a substantial quantity of α-amylase isderived from microbial sources, manipulation of bacterial strain, fermentation conditions and media composition has a major effect on yield of enzyme. Bacillus amyloliqifaciens, obtained from MTCC culture collection was used to study the enhancement of α-amylase production using media concentration manipulation. Taguchi’s orthogonal array was designed for maximization of α-amylase output. The different media components selected as parameters to be optimized were calcium chloride, starch, tryptone, ammonium sulphate and glucose. The concentration of starch and tryptone demonstrated to have maximum effect on amylase production. The optimization strategy was successful in obtaining substantial increase in amylase production of about 2 folds as compared to the unoptimized medium.

KEYWORDS: α-amylase; Bacillus amyloliquefaciens; Enzyme Production; Fermentation; Optimization; Taguchi method

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