Isolation, Purification and Characterization of Amylase from Malted Millet Using Bacillus Species

This research is aimed at isolation, purification and characterization of white variety of Penisetum meiwa using Bacillus spp, the white millet was malted and germinated for 6 days. The resultant malt was mashed at a temperature of 60-70℃ to produce the millet wort that serves as substrate. Although microbes have been extensively studied by many researchers, amylase producing Bacillus spp was used. Shaken flask fermentation was done using the mashed millet and the organism. After fermentation, centrifugation followed and the supernatant was obtained. Enzyme assay was carried out as described by Miller (1959) using the Dinitro salicylic acid method. The effect of temperature and pH of the stability and activity of the enzyme was determined. From the result of the research, the optimum pH for the activity and stability of amylase enzyme is 7.0 while the temperature optima for amylase activity and stability of amylase enzyme is 70℃.