Effect of nutritional factors on amylase production from isolate M

Amylase is a type of hydrolyte enzyme which is widely used in various applications or industries, including food, brewing, textile, paper, and biofuel industries. Amylase is required in large quantities in industries therefore its production is highly being focused. This study is mainly focusing on nutritional factors in fermentation medium that affect the growth and production of amylase by fermentation medium in laboratory through batch fermentation. The optimum medium composition for the growth of isolate M was achieved by the application of one-factor-at-time technique. The optimum medium composition got are sorbitol, yeast extract, ammonium nitrate and calcium chloride. Next, the optimum concentration of medium composition for the growth and production of amylase from isolate M was achieved by the application of Box-Behnken Design and response surface methodology (RSM). The result get for the optimum concentration of medium composition are 5g/L of sorbitol, 5g/L of yeast extract, 2.5g/L of ammonium nitrate and 0.2g/L of calcium chloride. The highest production of amylase is 46.31 U/ml of amylase activity. In conclusion, by optimizing this factor, amylase production will increase. Therefore, can contribute in the manufacturing industry, for example detergent.