α-Amylase Production by Bacillus licheniformis under Solid State Fermentation Conditions and its Cross Linking with Metalosalts to Confer Thermostability

The production potential of Bacillus licheniformis strain RT7YC for extracellular a-amylase was analyzed through solid state fermentation. Enzyme concentration produced under varying concentrations of substrate and ecological variables was calculated by using DNS and starch-iodine methods. The maximum production of a-amylase was obtained at 20% wheat bran. It was observed that corn steep liquor was found as best nitrogen source for a-amylase production. It was also found that enzyme was stable at 60oC when treated for 10 min. Moreover, it was also much stable at 10 mM concentration of CaCl2. © 2010 Friends Science Publishers