The potent isolate E109 was identified based on phenotypic characteristics, phylogenetic positions based on 16S rRNA gene analysis and base sequences (submitted to NCBI Gen Bank). 16S rRNA gene analysis confirmed that this isolate belonged to the genus Bacillus. | Annals of Agricultural Science 2015 60 2 193 202 H O S T E D BY Faculty of Agriculture Ain Shams University Annals of Agricultural Science locate aoas Production of amylases from Bacillus amyloliquefaciens under submerged fermentation using some agro-industrial by-products Basma T. Abd-Elhalem M. El-Sawy Rawia F. Gamal Khadiga A. Abou-Taleb Department of Agricultural Microbiology Faculty of Agriculture Ain Shams University Shoubra El-Kheima Cairo Egypt Received 27 May 2015 accepted 16 June 2015 Available online 16 July 2015 KEYWORDS Abstract Thirty-one bacterial isolates out of 133 isolates were obtained from rhizosphere of Amylases activity Egyptian clover plants and had variant capability for starch degradation on starch agar medium. Bacillus amyloliquefaciens The isolate E109 was the most potent being U ml 1 and for amylase activity and starch Starchy substrates hydrolysis ratio SHR respectively at 50 C. The potent isolate E109 was identified based on phe- Submerged fermentation notypic characteristics phylogenetic positions based on 16S rRNA gene analysis and base Growth parameters sequences submitted to NCBI Gen Bank . 16S rRNA gene analysis confirmed that this isolate belonged to the genus Bacillus and it was most closely related to B. amyloliquefaciens 95 similar- ity . For the production of amylases nine agro-industrial residues were added as carbon sources to the basal medium. The medium supplemented with potato starchy waste as the sole carbon source enhanced the enzyme activity more than soluble starch as control for a b and c amylases activity as it increased by B. amyloliquefaciens about amp 4 and 8-fold respectively after 48 h at 50 C using rotary shaker at 150 rpm. B. amyloliquefaciens gave the maximum values of a b and c amylases activity on medium supplemented with 2 potato starchy waste after 30 30 amp 36 h of fermentation periods at 50 C using shake flasks technique as a batch culture. These values were U ml 1 .
