Muhammad Asif Nawaz, Shah Ali UlQader and Afsheen Aman
Department of Biotechnology, Shaheed BB University Sheringal, Dir (Upper), KPK, Pakistan
Maltase (α-Glucosidase) is an amylolytic enzyme that catalyze the degradation of maltose into two units of α-D-glucose by hydrolysis of α-1, 4 glucosidic linkage and widely has been used in various food, beverages, textile and biofuel industries. It has been also used for the treatment of maltase deficiency or Pompe disease. In current study, a new maltase producing bacterial strain was isolated from indigenous sources and identified as Bacillus licheniformis on the basis of morphological and biochemical characteristics. The identification of strain was further confirmed through 16S rDNA sequence analysis and designated as Bacillus licheniformis KIBGE-IB4. The physico-chemical parameters of fermentation conditions were optimized to enhance the maltase production. Bacillus licheniformis KIBGE-IB4 produced maximum maltase at pH-7.0 and 37 °C of incubation temperature after 48 hours of fermentation. It utilized wheat starch as a carbon and peptone, yeast extract and meat extract as nitrogen sources for maximum maltase production. The concentration effect of substrate on maltase production was determined and 2.5 % wheat starch was found to optimal for maximum maltase production. It has been concluded that the optimization increased 2.3 fold of enzyme production from B. licheniformis KIBGE-IB4 and could be a potential strategy for commercial production of maltase.