Effect of starch induced bacterial growth and amylase production in bacillus subtilis

Abstract

The amylases produced by a Bacillus subtilis were purified from three different media which occurred nonstarch, starched and after eight hours shocked by starch media. Purified enzymes were compared each other Km, purification steps, thermal stability, pH and bacterial growth. In shocked medium, bacterial growth and amylase production are much more than in starched medium. The enzyme was stable at 65 degrees C in three media. Km values were found different in three media where maltose inhibited the amylase activity. This inhibition is a competitive inhibition.