Production And Purification of Amylase Through Bacterial Strain

Year : 2025 | Volume : 15 | Issue : 02 | Page : 1 10
    By

    Gaurav Mishra,

  • Aanchal Maurya,

Abstract

Amylases are important industrial enzymes with use in detergents, brewing, and food processing because of their ability to hydrolyze starch. In this research, the production and optimization of α-amylase from a potato soil isolated bacterium using agro-waste as a carbon source is investigated. The isolate had a hydrolytic zone of 13.33 mm and the highest activity of 545 U/mL under submerged fermentation with 1% starch. Optimum conditions were pH 7.0, 30 °C, and 48 hours incubation with 1.25% ammonium sulphate. Ammonium sulphate precipitation and dialysis were used to purify the enzyme. The enzyme was stable, with more than 80% activity at pH 6.0-8.0 and 30 – 40 °C, and residual activities of 91% and 84% at 50 °C and 60 °C, respectively. These results suggest its suitability for low-cost industrial application.

Keywords: Amylase, Enzymes, Bacterial Strain, Methyl Red Test, and Voges–Proskauer (VP) tests

[This article belongs to Research and Reviews : A Journal of Biotechnology ]

How to cite this article:
Gaurav Mishra, Aanchal Maurya. Production And Purification of Amylase Through Bacterial Strain. Research and Reviews : A Journal of Biotechnology. 2025; 15(02):1-10.
How to cite this URL:
Gaurav Mishra, Aanchal Maurya. Production And Purification of Amylase Through Bacterial Strain. Research and Reviews : A Journal of Biotechnology. 2025; 15(02):1-10. Available from: https://journals.stmjournals.com/rrjobt/article=2025/view=216491


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Regular Issue Subscription Original Research
Volume 15
Issue 02
Received 02/06/2025
Accepted 19/06/2025
Published 09/07/2025
Publication Time 37 Days
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