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Aims: The effect of carbohydrate and amino acids on the production of α-amylase by Bacillus licheniformis ATCC 6346 was investigated. Methodology and results: To find out the influence of carbohydrate the total carbohydrate content of the medium containing different concentration (2-18 gL -1 ) of defatted seed cake powder of sesamum and mustard containing medium was kept constant by the addition of soluble starch separately. The highest -amylase activity obtained in the medium containing 18gL -1 mustard (59.11  1.48 UmL -1 ) and sesamum seed cake powder (55.23  1.55 UmL -1 ). The results indicated that under these conditions the carbohydrate content had no effect on the production of α-amylase. Effect of amino acids (0.2gL -1 of Glycine, Methionine, Proline, Lysine, Leucine, Threonine, Serine, Arginine, Alanine, Glutamic acid, Tryptophan, Glutamine, Asparagine, Histidine, Valine, Phenylalanine, Isoleucine and mixture of amino acids) on the production of -amylase in fermentation medium was investigated. Among the different amino acids supplemented, eight amino acids improved the -amylase production but casaminoacids slightly inhibited the enzyme production. In presence of Tryptophan highest enzyme activity was obtained than control. Conclusion, significance and impact of study: In these study amino acids especially Tryptophan takes part in a particular role rather than carbohydrate in the production of -amylase from B.licheniformis ATCC 6346.

Supplementation of Carbohydrate to Enhance the α-amylase Production by Bacillus licheniformis ATCC 6346 in Presence of Seed Cakes