Immobilization of Bacillus subtilis enzymes living on the surface of cotton

Amylases are one of the most important industrial enzymes that have a wide variety of applications ranging from conversion of starch to food, baking, brewing, fermentation, detergent applications, textile desizing, paper industries, etc. α-Amylase(E.C. 3.2.1.1.) are starch-degrading enzymes that catalyze the hydrolysis of internal α-1,4-O-glycosidic bonds in polysaccharides with the retention of α-anomeric configuration in low molecular weight products, such glucose, maltose and maltotriose units [1]

• Amylases are one of the most important industrial enzymes that have a wide variety of applications ranging from conversion of starch to food, baking, brewing, fermentation, detergent applications, textile desizing, paper industries, etc. α-Amylase(E.C. 3.2.1.1.) are starch-degrading enzymes that catalyze the hydrolysis of internal α-1,4-O-glycosidic bonds in polysaccharides with the retention of α-anomeric configuration in low molecular weight products, such glucose, maltose and maltotriose units [1]

• III.1. Effect of different factors on α-amylase production and growth of Bacillus subtilis
• The time course for the production of α-amylase by Bacillus subtilis in the basal liquid medium containing 1% soluble starch as a substrate is shown in the Fig. 1,2. The maximum growth measured after 48 hour, the growth declined significantly to reach the minimum level after 60 to 72 h.
• The α-amylase activity of the Bacillus subtilis increased during the growth phase of the culture and the optimum period for the production was reached after 48 h. After 60 h, ex-amylase production declined significantly. α-amylase production reached the minimum level after 72 h.

As shown in the table 1, Bacillus subtilis was able to grow in basal liquid medium supplied with the different carbon sources which were glucose, xylose, galactose, mannitol, rice, flower, potato, sucrose, fructose, lactose and starch. The best carbon source for production of α-amylase for Bacillus subtilis was starch with activity (3.19 µmL-1 ) and the maximum growth measured with flower. Glucose, xylose, galactose, sucrose, mannitol, fructose and lactose were found to be good sources for the production of a-amylase. The growth was recorded when using flower powder xylose, galactose, rice powder, potato powder, starch and lactose. Little growth was observed with glucose, mannitol, sucrose and fructose.