Table 7 Comparative assessment of amylase production from various bacterial species by utilizing varied agro-residues
Organism | Method | Carbon source | Optimum pH and temperature | Amylase activity | References |
|---|---|---|---|---|---|
Glutamicibacter arilaitensis | CCD | Goat dung | pH 8.0; temperature 40 °C | 4572.53 U/g | Present study |
Bacillus subtilis | Non-statistical | Banana peel | pH 7.0; temperature 37 °C | 331.37 U/mL | Sajjad and Choudhry (2012) |
Bacillus cereus | CCD | Cow dung | pH 8.0; temperature 50 °C | 464 U/mL | Vijayaraghavan et al. (2015) |
B. subtilis | CCD | Brewery waste | pH 6.6; temperature 36.8 °C | 9.35 U/mL | Blanco et al. (2016) |
B. subtilis | Non-statistical | Rice flour | pH 8.0; temperature 37 °C | 9 U/mL | Dash et al. (2015) |
Bacillus brevis | CCD | Cassava bagasse | pH 7.0; temperature 60 °C | 4667 U/mL | Ray and Kar (2009) |
Bacillus amyloliquefaciens | Non-statistical | Potato starchy waste | pH 7.0; temperature 50 °C | 155.2 U/mL | Abd-Elhalem et al. (2015) |
B. amyloliquefaciens | CCD | Wheat bran | pH 8.0; temperature 65 °C | 63.12 U/mL | Prajapati et al. (2015) |
B. subtilis | Non-statistical | Wheat bran | pH 7.0; temperature 42 °C | 1918 U/mL | Maity et al. (2015) |
Anoxybacillus amylolyticus | Non-statistical | Biomass of Cynara cardunculus | pH 5.6; temperature 60 °C | 102 U/gds | Finore et al. (2014) |
Bacillus sp. | Non-statistical | Wheat straw | pH 8.5; temperature 45 °C | 6900 U/g | Qureshi et al. (2016) |
Bacillus sp. | BBD | Groundnut shell and cassava waste | pH 7.0; temperature 37 °C | 866 U/mL | Selvam et al. (2016) |
Bacillus sp. | Non-statistical | Mustard Oil seed cake | pH 6.0; temperature 50 °C | 10666 U/mL | Saxena and Singh (2011) |
Paenibacillus amylolyticus | Non-statistical | Wheat bran | pH 8.0; temperature 37 °C | 275.95 U/g | Haq et al. (2012) |