abstract

One of the most often employed enzymes in industries over the years is Amylase. Its primary job is to hydrolyze starch molecules into oligosaccharides and glucose units. Of the various varieties of amylases, α-amylase is highly sought-after because of its extensive application in the food, textile, baking, and detergent sectors. Microorganisms, plants, and animals can all provide it. The purpose of this investigation was to separate, identify, and describe the amylase enzyme that soil microbes create. Soil samples were gathered from several locations. Using starch agar plates and a starch hydrolysis test, bacteria that produced amylase were screened for. After being discovered, the organisms generating the largest zone of clearance were employed in the manufacture and characterisation of amylase. While the isolated fungus was identified as Aspergillus Niger based on colonial features and LPCB staining, the organisms were identified as Bacillus subtilis based on staining, cultural characteristics, colonial characteristics, and biochemical testing. The found organisms were further employed in submerged fermentation to produce amylase. The DNS technique was used to measure the amylase activity. Ammonium sulphate was used to partially purify the generated enzyme after centrifugation. The highest amylase production was seen for Bacillus amylase at 40 ºC and pH 6.5, and for Aspergillus Niger at 30 ºC and pH 7.5. In addition, the enzyme was characterized in preparation for its industrial use. For Bacillus subtilis, crude amylase exhibited maximum activity at pH 7 and 45 ºC, whereas for Aspergillus Niger, it was at pH 6.5 and 30 ºC. The detergent business indicated considerable possibilities for crude amylase's application.