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Increased production of thermostable alpha-amylase enzyme by Bacillus sp. TCRDC-25A with maltodextrins
1Chemical and Biochemical Engineering Division, Thapar Corporate Research and Development Centre, Patiala, India.
Applied Biochemistry and Biotechnology
|November 1, 1991
Abstract:
Maltodextrins and hydrolysates of rice and corn flour of varying dextrose equivalents (DE) have been used as a carbon source for alpha-amylase enzyme production by Bacillus sp. TCRDC-25A. The rate and total enzyme production was higher in maltodextrin media than in cornstarch. The enzyme production increased with increase in DE up to 45%. The maximum enzyme production of 2390, 2450, and 2510 DUN/mL was obtained in cornstarch maltodextrins, and hydrolysates of corn and rice flours, respectively, in a bench-scale reactor in 40 h.