Alpha-amylase production by Bacillus subtilis CM3 in solid state fermentation using cassava fibrous residue.

TLDR: Investigation of production of α ‐amylase under solid state fermentation by Bacillus subtilis CM3 using cassava fibrous residue showed that the optimum incubation period, initial medium pH, moisture holding capacity and temperature were 6 days, 8.0, 70% and 50 °C, respectively.

Abstract: Central Tuber Crops Research Institute (Regional Centre), Dumuduma Housing Board, Bhubaneswar – 751019, India In extraction of starch from cassava (Manihot esculenta Crantz), one of the major solid waste released is fibrous residues which constitute 15–20% by weight of the cassava chips/tuber processed. Production of α-amylase under solid state fermentation by Bacillus subtilis CM3 has been investigated using cassava fibrous residue. Response surface methodology (RSM) was used to evaluate the effect of the main variables, i.e. incubation period, initial medium pH, moisture holding capacity and temperature on enzyme production. A full factorial Central Composite Design (CCD) was applied to study these main factors that affected α-amylase production. The experimental results showed that the optimum incubation period, initial medium pH, moisture holding capacity and temperature were 6 days, 8.0, 70% and 50 °C, respectively.