Factors affecting alfa Amylase Production on Submerged Fermentation by Bacillus sp.

Abstract

The production of extracellular amylase by Bacillus spp was optimized in a submerged fermentation.  The production of the enzyme was maximum at 10 h after inoculation. The effect of incubation period, pH of the medium and incubation temperature was optimized. The maximum productions of enzyme were obtained at 35°C and pH 7.