Statistical optimization of amylase production using grape fruit peels in submerged fermentation

Amylase production by Bacillus licheniformis isolated from fish gut was statistically optimized using grape fruit peels in submerged fermentation. Nutritional parameters were through one factor at a time approach. The selected as carbon source, ammonium nitrate nitrogen magnesium sulphate mineral salt. These along with initial medium pH central composite design of response surface methodology. Maximum amylase observed 5% peels, 0.9% nitrate, 0.6% when adjusted 7. optimally active 9 80°C. highest enzyme activity 80ºC depicted the potential use strain especially textiles and paper industrial processes which are performed high temperatures.