Evaluation of Alpha Amylase isolated from Bacillus Subtilis Enhanced Fermented Underutilized Seeds of Chrysophyllum Albidum Linn

Amylase is one of the most widely used enzyme in industries. Its main function is to hydrolyze the starch molecule into glucose unit and oligosaccharides. Among different types of amylases, α-amylase is in high demand due its widespread use in food, textile, baking and detergent industries. This study sought to generate a useful product (alpha-amylase) through Bacillus subtilis enhanced fermentation of underutilized Chrysophyllum albidum seeds. Proximate analysis of the C. albidum seed flour and two other commercial substrates, namely cassava and corn starch were carried out for nutrients comparison. Fresh 48 hr culture of Bacillus subtilis was employed in the submerged fermentation of the substrates, that is, the basal medium which served as control, cassava and corn starch, which served as reference substrates, and the C. albidum seed flour. The pH and alpha amylase activity of each fermentation media was monitored over a period of 0 to 96 hr. The results from the proximate analysis showed the C. albidum seed flour to have significantly (P < 0.05) higher values of crude fibre, ash, protein, and fat contents, when compared with cassava and corn starch. The activity of the alpha-amylase isolated from the fermented underutilized C. albidum seed medium was significantly (P < 0.05) higher than alpha amylase activity from all the other media for the whole period of 0 to 96 hour. Activity of alpha-amylase from all the fermentation media increased consistently from 0 to 48 hours, while consistent declination of alpha- amylase activity from all the media was observed within 72 and 96 hours. This study thus unraveled the potential of underutilized C. albidium seeds as nutrient rich and low or no cost substrate in the production of microbial alpha amylase in any applicable sector.