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±-Amylase is an enzyme capable of hydrolyzing starch. Alternate names of this enzymes are 1,4-±-D-glucan glucanohydrolase and glycogenase. Amylase enzymes are used extensively in bread making to break down complex sugars such as starch (found in flour) into simple sugars. Recently, various strategies in the pharmaceutical and chemical industries have used amylases in the synthesis of optically pure drugs and agrochemicals. The production of amylase by bacteria and fungi has been studied in terms of enzyme production, protein properties and purification. The aim of this work was to describe the production of an extracellular amylase by wild and UV mutated Bacillus sp. UV mutagenesis made the organism to produce more quantity of amylase.

a-Amylase Activity Of Wild And Mutant Strains Of Bacillus SP