Optimization and partial characterization of ca-independent α-amylase from Bacillus amyloliquefaciens BH1

Strain Bacillus amyloliquefaciens BH1 was evaluated for the generation of α-amylase. Culture conditions and medium components were optimized by a statistical approach for the optimal generation of α-amylase with response surface methodology (RSM) method. The Plackett–Burman (PB) design was executed to select the fermentation variables and Central composite design (CCD) for optimizing significant factors influencing production. The optimum levels for highest generation of α-amylase activity (198.26 ± 3.54 U/mL) were measured. A 1.69-fold improve generation was acquired in comparison with the non-optimized. Partial characterization of the α-amylase indicated optimal pH and temperature at 7.0 and 40 °C, respectively. Crude α-amylase maintained a constant pH range 5.0–8.0 and 30–70 °C. The α-amylase was independent of Ca2+, and the activity was inhibited by Fe3+, Co2+, Cu2+, and Hg2+. The thermo and pH stability of the α-amylase indicate its extensive application in the food and pharmaceutical industries.