Production of α-Amylase by bacillus subtilis and aspergillus niger under solid state fermentation

Present investigation was undertaken on α-amylase production by Bacillus subtilis and Aspergillus niger. in solid state fermentation. The effects of incubation period, temperature, pH, carbon sources, nitrogen sources and metal salts on enzyme production were optimized. Maximum enzyme production was observed due to the incubation for 72 h; at 35° C and the pH value of 7.0 in case of Bacillus subtilis while, at 25° C and the pH value of 6.0 in case of Aspergillus niger. Starch and peptone were found to be the best carbon and nitrogen sources respectively for enzyme production by Bacillus subtilis, while with Aspergillus niger those were maltose and peptone respectively. It was further observed that MgSO₄ was the most suitable source of salt for both microbes.