Supplementation of carbohydrate to enhance the α-amylase production by Bacillus licheniformis ATCC 6346 in presence of seed cakes

Aims: The effect of carbohydrate and amino acids on the production of α-amylase by Bacillus licheniformis ATCC 6346 was investigated. Methodology and results: To find out the influence of carbohydrate the total carbohydrate content of the medium containing different concentration (2-18 g/L) of defatted seed cake powder of sesamum and mustard containing medium was kept constant by the addition of soluble starch separately. The highest α-amylase activity obtained in the medium containing 18g/L mustard (59.11±1.48 U/mL) and sesamum seed cake powder (55.23±1.55 U/mL). The results indicated that under these conditions the carbohydrate content had no effect on the production of α-amylase. Effect of amino acids (0.2g/L of glycine, methionine, proline, lysine, leucine, threonine, serine, arginine, alanine, glutamic acid, tryptophan, glutamine, asparagine, histidine, valine, phenylalanine, isoleucine and mixture of amino acids) on the production of α- amylase in fermentation medium was investigated. Among the different amino acids supplemented, eight amino acids improved the α-amylase production but casaminoacids slightly inhibited the enzyme production. In presence of tryptophan highest enzyme activity was obtained than control. Conclusion, significance and impact of study: In these study amino acids especially tryptophan takes part in a particular role rather than carbohydrate in the production of α-amylase from B. licheniformis ATCC 6346.