Production and partial characterization of extracellular amylase enzyme from Bacillus amyloliquefaciens P-001

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Table 1 Effect of culture conditions for extracellular amylase production from Bacillus amyloliquefaciens P-001 in shake-flask cultivations

Culture condition	Amylase activity (U/ml) (Mean ± SE)	Relative activity (%)	Total soluble protein (mg/ml) (Mean ± SE)
Initial pH
6.0	17.25±0.53	48.13	0.87±0.01
6.5	22.65±0.58	63.20	1.45±0.03
7.0	27.71±0.45	77.32	1.03±0.04
7.5	28.09±0.93	78.38	2.76±0.03
8.0	28.92±0.10	80.69	3.01±0.04
8.5	31.01±0.94	86.52	2.69±0.02
9.0	35.84±0.17	100.00	2.84±0.03
9.5	25.39±0.31	70.84	2.73±0.02
Incubation temperature (°C)
32	25.75±0.53	46.88	3.34±0.05
35	37.14±0.89	67.61	2.35±0.06
37	39.20±0.19	71.36	2.09±0.05
40	53.85±0.40	98.03	1.79±0.02
42	54.93±0.18	100.00	1.18±0.03
45	30.33±0.59	55.22	2.40±0.04
Incubation period (hr)
24	10.49±0.19	38.24	4.15±0.04
48	27.43±0.08	100.00	3.97±0.07
72	26.28±0.21	95.81	3.84±0.05
96	24.04±0.07	87.64	3.23±0.06
Inoculums volume (%)
1.0	39.25±0.20	100.00	-
1.5	35.92±0.27	91.52	-
2.0	34.46±0.17	87.80	-
2.5	31.18±0.27	79.44	-
3.0	30.97±0.18	78.90	-
3.5	28.38±0.18	72.31	-