Effect of sub merged fermentation on production of amylase through fruit isolates

The isolation of amylase producing bacteria from the soil and identifying the gene responsible was done. The gene was then mutated for the enhanced production of amylase; the study was carried out using starch (2%) as the substrate of enzyme. The production of enzyme was carried out under submerged fermentation. The best condition for the production of enzyme were, incubation temperature 37°C, pH 6, incubation period of 72 hours, the starch as carbon source and the ammonium sulfate as nitrogen source. The amylase was purified using ammonium sulfate (40%) and dialysis. The refined amylase had a maximum activityat pH 6. The enzyme was active between pH range of 6-8 and temperature range of 30°C to 40°C.