Production of amylase under submerged fermentation Bacillus sp. was investigated using wheatbran, soybean meal and CaCO3 (WSC) medium. Response surface methodology (RSM) was used toevaluate the effect of the main variables, i.e., pH (11.35), temperature (35.16°C) and inoculum size(2.95%) on amylase production by applying a full factorial central composite design (CCD). The mutualinteraction between these variables resulted into 4.64 fold increase in amylase activity as compared to thenon-optimized environmental factors in the basal medium.
Amylase, Bacillus sp., central composite design, response surface methodology