Purification and Characterization of Amylase from Bacillus sp

In this book, we present a study on Purification and Characterization of Amylase from Bacillus sp. isolated from Sago factory effluent enriched soil. The α-amylases produced by different Bacillus species vary not only in their types but also in the range of pH and temperature for their optimal activity. The isolated Bacillus sp. were maintained in nutrient agar slants and cultured in a production medium containing soluble starch. The molecular weight of the isolated enzyme was determined as 82 k Da by SDS-PAGE analysis.