OPTIMIZATION OF ALPHA AMYLASE PRODUCTION FROM RICE STRAW USING SOLID-STATE FERMENTATION OF Bacillus subtilis

The current study optimized the production of α-amylase by Bacillus subtilis using solid state fermentation (SSF) process. The agricultural by-product of rice straw was utilized as a substrate support for the fermentation process. The characterization of untreated and NaOH-treated rice straw was conducted using Scanning Electron Microscope (SEM) and Energy Dispersive X-ray Analysis (EDX). The optimization of α-amylase production was investigated under several influences including incubation time, incubation temperature and the additional carbon and nitrogen sources using a statistical analysis Central Composite Design (CCD) of Response Surface Methodology (RSM). The highest enzyme activity obtained was 345 U/g at 50 oC with very limited additional glucose (0.02 g/g) and yeast extract (0.01 g/g).