Statistical optimization of amylase production and its purification from a palm wine isolate Bacillus sp., Q-164

Abstract Adaptation of eco-friendly fermentation methods not only reduce environmental pollution and also reduce the cost of large scale production of enzymes. In the present study, the most significant amylase producing strain was isolated from palm wine and identified as Bacillus sp., Q-164 by the molecular 16SrRNA sequence technique. The bacterium exhibited maximum enzyme production in 3 days of the time interval, at neutral pH with 1% of pre-treated agricultural residues. Enzyme yield further improved to 126.17 ± 0.2 U/mL and 113.4 ± 0.26 U/mL by acid hydrolyzed lotus and pineapple stems respectively. Acid treated lotus stem (ATLS), temperature, and peptone concentrations were optimized statistically by Response Surface Methodology (RSM) for maximum amylase enzyme. The most significant factors that influence maximum enzyme production were ATLS, temperature, and peptone concentration (P