Production and medium optimization of amylase by Bacillus using fermentation methods

The production of extracellular amylase by Bacillus sp was optimized in a submerged fermentation and solid state fermentation. The production of enzymes was maximum at 72hrs after incubation. The optimum conditions for enzyme production were standardized using various parameters such as pH, time and temperature. Amylase produced by Bacillus sp under solid state fermentation as well as submerged fermentation. Solid State Fermentation have been established as a superior technique, economically valuable than the submerged fermentation for the production of enzymes. Key words: Amylase, PH, Temperature, Substrate, Bacillus,Submerged fermentation and solid state fermentation