Vol. 6, Issue 10 (2017)

Author(s):
Neerja Rana, Neha Verma, Devina Vaidya and Arti Ghabru

Abstract:
Amylases constitute a class of industrial enzymes representing approximately 30 per cent of world enzyme production. The amylases have applications in juice processing, starch processing, desizing of textiles, paper sizing, detergent additives, utilization of waste biomass for valuable products, treatment of waste water and other fermentation processes including malting barley and bakery industries. Amylases can generally extract from plants, microorganisms, fruits etc. Microorganisms serve as a potential source of amylase production. The study was carried out to isolate the amylase producing bacteria from spent mushroom compost from Nauni, of Himachal Pradesh. Subsequently, their screening and characterization was done on the basis of morphological, biochemical and molecular parameters. Out of 3isolates 1 bacterial isolate viz., M13 was identified as amylase producing. The highest amylase activity was obtained in apple pomace as a substrate at pH 9.0, 72 hrs of incubation and 45oC temperature. Among different carbon sources starch followed by maltose was found to be the best. Among the nitrogen sources, Yeast extract (organic source) followed by NaNO3 for both the isolates was found best. The phylogenetic analysis of 16S rDNA sequence showed isolate M13 belongs to Bacillus sp. vide accession number [KY962809] obtained from NCBI gene bank.