EXTRACTION OF AMYLASE FROM BACILLUS SUBTILIS ISOLATED FROM SOIL OF SOKOTO STATE UNIVERSITY

Abstract Amylase is one of the most important industrial enzymes widely used in food processing, textile, paper, pharmaceutical, and detergent industries. This study aimed to extract amylase from Bacillus subtilis isolated from soil samples collected within Sokoto State University, Sokoto State, Nigeria. Soil samples were collected from different locations within the university environment and analyzed microbiologically for the presence of amylase-producing bacteria. The isolates were cultured on nutrient agar and identified based on their morphological, cultural, and biochemical characteristics. Screening for amylase production was carried out using starch agar medium, and positive isolates were confirmed by the formation of clear zones around bacterial colonies after flooding with iodine solution. The identified Bacillus subtilis isolate was subjected to submerged fermentation for amylase production under controlled laboratory conditions. The enzyme was extracted from the culture broth through centrifugation to separate bacterial cells from the crude enzyme solution. Amylase activity was determined by measuring the hydrolysis of starch, while enzyme yield was evaluated under varying conditions of pH, temperature, and incubation period. Results showed that Bacillus subtilis produced appreciable quantities of extracellular amylase, with optimum enzyme production occurring under favorable growth conditions. The findings demonstrate that soils within Sokoto State University harbor amylase-producing bacteria with significant biotechnological potential. The extracted amylase could serve as an economical and environmentally friendly source of industrial enzymes. Further studies are recommended to optimize production parameters and purify the enzyme for commercial applications. Keywords: Amylase, Bacillus subtilis, enzyme extraction, soil microorganisms, starch hydrolysis, microbial biotechnology.