Supplementation of Carbohydrate to Enhance the alpha-amylase Production by Bacillus licheniformis ATCC 6346 in Presence of Seed Cakes

Aim: The effect of carbohydrate and amino acids on the production of alpha-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 gL(-1)) of defatted seed cake powder of sesamum and mustard containing medium was kept constant by the addition of soluble starch separately. The highest. -amylase activity obtained in the medium containing 18gL(-1) mustard (59.11. 1.48 UmL(-1)) and sesamum seed cake powder (55.23. 1.55 UmL(-1)). The results indicated that under these conditions the carbohydrate content had no effect on the production of alpha-amylase. Effect of amino acids (0.2gL(-1) 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 alpha-amylase in fermentation medium was investigated. Among the different amino acids supplemented, eight amino acids improved the alpha-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 alpha-amylase from B. licheniformis ATCC 6346.