Optimization of Fungal and Bacterial alpha-Amylase Production from Different Agricultural By-products

In the present study, the production of bacterial and fungal alpha-amylase was modelled using response surface methodology. The substrates used in the study were suni-bug damaged wheat and broken rice. The final model equations have the R-2 values as 0.719 and 0.622 for bacterial alpha-amylase from wheat and rice, and, 0.965 and 0.922 for fungal alpha-amylase from wheat and rice, respectively. According to the results of the study and the data obtained from the optimization the highest enzyme activitiy reached from the experiments with Bacillus amyloliquefaciens subsp. amyloliquefaciens using suni-bug damaged wheat at 33.27 degrees C, 0.39 g/100 ml substrate and at 77th h. On the other side the highest enzymatic activity with same bacteria but different substrate, broken rice, was observed for the parameters as follows; 86th h, 33.27 degrees C and 0.39 g/100 ml substrate. The results for fungal enzyme from Aspergillus foetidus showed that the fermentation parameters were same for both wheat and rice. The independent variables, temperature, time and substrate quantity, 33.27 degrees C, 105th h and 6.11 g/100 ml substrate resulted the highest enzymatic activity.