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Kinetic evaluation and optimization of amylase enzyme production time by Bacillus licheniformis in submerged fermentation process in medium containing corn starch, glucose and maltose substrates
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Fateme Sadeghi *   , Zahra Mehrikhansari , Mojtaba Yazdani |
| Department of Biological Sciences and Technologies, Arak Branch, Islamic Azad University, Arak, Iran |
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Abstract: |
Enzymes are essential in food, pharmaceutical, and bioenergy industries, with amylase playing a crucial role by hydrolysing starch into simpler sugars. Bacillus licheniformis is a notable source for producing thermostable and pH-tolerant amylase. This study evaluated the effect of three substrates corn starch, maltose, and glucose on amylase production by B. licheniformis under submerged fermentation. Enzyme activity was measured using the DNS method with absorbance at 540 nm. Results revealed that corn starch led to the highest amylase activity (150 U/mL) at 36 hours, while maltose and glucose yielded significantly lower activities. Statistical analysis using ANOVA and Tukey tests confirmed significant differences (p < 0.05) among substrates. Additionally, the strain’s biochemical traits, such as motility and endospore formation, indicated strong environmental resistance. These findings highlight the importance of substrate selection for optimizing enzyme yield. Furthermore, submerged fermentation proved to be an effective and economical production method. This study contributes valuable insights into industrial enzyme production using B. licheniformis and supports further development of fermentation processes for enhanced amylase output.
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| Keywords: amylase, Bacillus licheniformis, submerged fermentation, corn starch, industrial enzyme |
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Type of Study: Research |
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