Production, Optimization and Characterization of Alpha Amylase Isolated from Wastewater

The study produced, optimized and characterized α-amylase from a bacterium isolated from waste water with a view to obtaining best optimized conditions required for growth of the organism for the production of the enzyme for industrial uses. The waste water collected from Daula restaurant located in Birnin Kebbi were taken to laboratory and analysed. Isolates from the plates were screened for amylase activity using starch agar and are detected on potato starch solution. The bacterium with the highest amylase activity was selected for enzyme production. Optimal conditions for enzyme production by the bacterium were determined. The best isolate from the waste that showed better ability for amylase production was identified molecularly as Lysinibacillus sphaericus C4-31. The peak amylase activity was observed at day 4 of incubation (3.44mM/min). The optimum pH and temperature for the production of Lysinibacillus sphaericus C4-31 α-amylase was 8 and 30°C respectively. The result also revealed that ammonium phosphate supported higher enzyme activity of 5.86mM/min among the nitrogen source. Glucose as a carbon source gave the highest activity of 6.89mM/min. The study concluded that α-amylase can be synthesize by Lysinibacillus sphaericus C4-31which is moderately thermostable and able to degrade many cheap raw starches and can therefore find applications in the food industry.

Enzymes; restaurant waste; bacteria; amylase.

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