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Amylase production

tiny ppt on production of amylase on submerged fermentation by Bacillus sp. one can perform this in the lab. on a small scale.

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Amylase production

  1. 1. Amylase Production on Submerged Fermentation by Bacillus spp. Made by- Miss Karishma Gangwani MSc. Biotechnology sem II Hislop School Of Biotechnology
  2. 2. What Are Amylases ?  enzymes that break down starch or glycogen.  present in the saliva of humans and some other mammals, where it begins the chemical process of digestion.  All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds.  produced by a variety of living organisms, ranging from bacteria to plants and humans.
  3. 3. Classification Of Amylases  based on how they break down starch molecules : 1. α-Amylase 2. β-Amylase 3. γ-Amylase
  4. 4. Advantages And Uses Of Microbial Amylase  production of amylases is in economical bulk production capacity.  microbes are also easy to manipulate to obtain enzymes of desired characteristics.  The microbial amylases meet industrial demands a large number of them are available commercially.  “BACILLUS LECHENIFORMIS” “BACILLUS AMYLOLIQUIFACIENS” “ASPERGILLUS NIGER”  useful applications in food, brewing, textile, detergents and pharmaceutical industries.  In detergents production, they are applied to improve cleaning effect and are also used for starch de-sizing in textile industry.  mainly employed for starch liquefaction (a process of dispersion of insoluble starch in aqueous solution) to reduce their viscosity, production of maltose, oligosaccharide mixtures.
  5. 5. Materials And Methods For Production  MICROORGANISM: Bacillus spp. was isolated from soil and maintained on nutrient agar slants and subcultured for every 10 days.  INOCULUM AND FERMENTATION MEDIUM: The inoculum was prepared by addition of sterile distilled water into the freshly grown nutrient agar slants, from this 0.5ml of cell suspension was inoculated into 100ml of sterilized fermentation medium and incubated at 35°C for 10 hrs.  The composition of fermentation medium are: Bacteriological peptone –6gm Magnesium sulfate –0.5gm Potassium chlorate –0.5gm Starch –1gm (pH -7)
  6. 6. Extraction Of Amylase From Fermentation Medium:  After incubation the fermentation medium was harvested by centrifugation at 5000 rpm for 20 min at 4°C.The supernatant was collected and subjected to estimate the amylase activity.  EFFECT OF PH: The fermentation medium was prepared by varying pH values(5.0, 6.0, 7.0, 8.0) for the production of amylase.  EFFECT OF TEMPERATURE: To study the effect of temperature on amylase production, the submerged fermentation was carried out at different temperatures (25°C, 30°C, 35°C and 40°C).
  7. 7. Assay of Amylase:  The amylase activity is determined following the method of Bernfeld. An assay mixture containing, enzyme extract, starch as a substrate and DNSA as coupling reagent was used.  One unit of amylase activity was defined as the number of micro moles of maltose liberated by 1ml of enzyme solution per minute.
  8. 8. Applications Of Industrial Amylases: ENZYMES SOURCE APPLICATIONS Alpha- amylase Bacterial α amylase (e.g., Bacillus subtilis ), Fungal α amylase (e.g., Aspergillus niger ) Textiles, starch syrups, laundry and dishwashing detergents, paper desizing , fermentation ß- amylase From a strain of Bacillus Brewing, maltose syrup γ-Amylase Aspergillus niger Manufacture of dextrose syrup and high fructose syrup production.
  9. 9. THANK YOU!!