Optimization of physical factors affecting the production of the α-amylase from a newly isolated Bacillus sp. M10 strain
In this study, sixty bacteria isolated from soil samples that come from 15 different cities of Turkey. The four isolates which had a higher ratio of clearing zone were determined to be α-amylase positive, and were investegated for morphological and physiological. All of these were defined as Bacillus. Enzyme production capacity of these 4 strain have been tested. The bacteria which has the highest α-amylase activity was selected as a Bacillus strain and these strain was named as Bacillus sp. M-10. It's investigated that physical factors which are affecting the α-amylase production of Bacillus sp. M-10. For this purpose, temperature, pH, aeration, inoculum size and inoculum age have been tested as physical parameters. In starchy medium, 37°C temperature, pH 7.0, 150 rpm for aeration, 2.5 ml inoculation size and 2 days for inoculation age were the optimum rate for maximum α-amylase production of Bacillus sp. M-10 strain. In order to enhance the production of α-amylase, medium was modified by our, and the enzyme activity was found 30 U/mL at the hour of 48. In modified environment, enzyme activity was increased about 42% rate.
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