Exploring the salted fish for salt stable amylase producing bacteria

摘要

Present study consists of the microbial diversity of salted fish Rastrelliger kanagurta (Bangada). Among the isolates Lactobacillus sp. was dominant. Efficient amylases producer Lactobacillus yamanashiensis was isolated. Amylase production was carried out in shake flask. Amylase was partially purified and characterized. These amylase exhibited maximal activity at 40 degrees C temperature and neutral pH. It was found that the partially purified amylase is salt resistant as well as solvent stable. The amylase worked better in presence of detergent and/or commercial cloth washing powders, which opens up their potential applications in detergent industries.