Production of extracellular α-amylase by Streptomyces albidoflavus

Abstract

A streptomycete strain, Streptomyces albidoflavus was isolated from soil and culture conditions were optimized for maximum production of α-amylase under submerged fermentation. The optimum period for maximum amylase production was found to be 84 h. The suitable pH and temperature for amylase activity were 6.5 at 30"C. The levels of α-amylase activity detected in culture filtrate varied greatly with type of carbon source used. Soluble starch stimulated α-amylase yield followed by trehalose and maltose. Nitrogen sources like yeast extract, tryptone, NaNO3, peptone and soybean meal were found to support the amylase production by the strain. The strain produced maximum amylase when medium contained starch and yeast extract at concentration of 1.5% (wt./vol.) and 0.2% (wt./vol.) respectively. © 2008 Academic Journals Inc.