AMYLOLYTIC POTENTIALS OF BACTERIA ISOLATED FROM SPOILED FRUITS
Abstract
This study explores the presence of bacteria in spoiled fruits and their potential in the production of amylase enzyme. The research addresses the problem of fruit spoilage, which is often associated with microbial growth, and the potential of these microorganisms in biotechnological applications. The purpose of the study was to identify bacterial species in spoiled fruits and evaluate their ability to produce amylase, an enzyme with significant industrial applications, particularly in food processing. Using standard microbiological techniques, bacteria were isolated from various spoiled fruits and screened for amylase production through plate assays. Results revealed the presence of diverse bacterial strains, with some exhibiting strong amylase activity, indicating their potential for industrial enzyme production. The study concludes that spoiled fruits harbor bacteria with significant amylase-producing capabilities, suggesting an eco-friendly approach to enzyme production using waste materials, which could contribute to sustainable biotechnological solutions in food and industrial sectors.
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