@article{Lal_Verma_Mishra_Debnath_2015, title={Thermo Stability Study of Crude Amylase from Bacillus Isolate}, volume={3}, url={https://www.nepjol.info/index.php/IJASBT/article/view/13219}, DOI={10.3126/ijasbt.v3i3.13219}, abstractNote={<p>An amylolytic strain was collected from rotten potato and its activity evaluated. The isolated strain was cultivated for amylase production in shake flasks at 35±2<sup>o</sup>C and the fermentation pattern was studied. Optimum temperature for maximum enzyme synthesis was observed at 35°C, when initial pH of fermentation medium was adjusted to 5.5. Maximum extracellular amylase activity of 7.9 U/mL and the maximum intracellular activity of 320 U/mL was recorded. Although maximum biomass was present at 12.6 g/L but highest growth rate was observed between 08 to 40h with maximum at 36h. The extracellular amylase present in the broth was partially purified with an overall yield of 44% through purification procedure of ammonium sulphate precipitation. After completed extraction and partial purification and stabilization, the stability of enzyme was observed in a range of temperature and pH between 60°C-90°C and 2-8 pH respectively. Maximum enzyme activity was demonstrated at 90°C, and pH of 5.5 and 6.5. The thermo stability of the amylases of this <em>Bacillus</em> species was comparable to that of amylases from other microbial sources.</p><p>Int J Appl Sci Biotechnol, Vol 3(3): 427-430</p>}, number={3}, journal={International Journal of Applied Sciences and Biotechnology}, author={Lal, Moti and Verma, Shiv Kumar and Mishra, Vipin and Debnath, Mira}, year={2015}, month={Sep.}, pages={427–430} }