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Isolation, Characterization and Optimization of Amylase Producing Micro-Organism from Gastrointestinal Tract of Catla Catla

Abstract

Fresh water dwelling fishes have scanty information on gut microflora associated with them and there is a paucity of knowledge regarding microbial enzyme activity in fish gastrointestinal tracts. Although some of the enzymes like cellulase, proteases have been reported to be associated in the gut of fish.Amylase is one of the most important enzymes known and is of great significance and contributes of about 25% of the total enzyme market. It has a number of potential applications in food, pharmaceutical and fine chemical industries. This work describes the isolation, characterisation and optimization of amylase producing micro-organisms from gastrointestinal tract ofCatla catla. Biological production of amylase by bacterial isolate PAC4 isolated from fish gut was identified to be Bacilluscereus. The maximum amylase production was reached to 92+ 3 U/ml in 48 hours of incubation.The various physico-chemical factors for optimum amylase fermentationwere found to be 3% sodium chloride concentration,37 °C temperature and pH 7.

Sandeep Chovatiya, Snehal Ingale, Digvijaysinh Rana, Pratik Patel

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