Solid state fermentation for the production of A-amylase by Paenibacillus amylolyticus

The potential of microorganisms as biotechnological sources of industrially pertinent enzymes has stimulated interest in the exploration of microbes having extracellular amylolytic activity. the present work is aimed to explore the potential of paenibacillus amylolyticus for the production of thermostable α-amylase. in this context,different agricultural by-products (wheat bran,rice husk,rice bran and maize bran),potato peel and banana peel were tested as solid substrate for α-amylase production and wheat bran was found to be the best when moistened with diluent containing (%,w/v) nutrient broth 1.0,soluble starch 1.0,lactose 0.5,nacl 0.5 and cacl2 0.2. considerable increase in enzyme activity was observed when initial ph of the optimized diluent and inoculum level were adjusted at 8.0 and 1.5 ml,respectively. the production of α-amylase was maximum (275.95±2.75 u/g/min) when 10 g of wheat bran was moistened with 10 ml of diluent i.e.,substrate to diluent ratio was kept 1.1.