PRODUCTION OF a-AMYLASE THROUGH SOLID SUBSTRATE FERMENTATION OF BANANA STALKS BY Bacillus subtilis

Study was carried out to optimize moisture level, fermentation time, pH of the medium, incubation temperature along with effect of peptone and surfactants on a-amylase production by B. subtilis in solid substrate fermentation (SSF) of banana stalks. Addition of peptone, sodium dodecyl sulphate (SOS) and tween-80 enhanced the production of a-amylase. The a-amylase activity was maximum (15.22 U/mL) at 24 hours of incubation, with banana stalks (70% moisture) as substrate in a medium, containing 0.3% peptone, 0.1 % SOS and 0 1% tween-80