Production of Amylase Enzyme from Bacillus cereus Bacteria Isolated from Some Cooked Foods and Identification of Factors Influencing the Production of the Enzyme

Abstract

Abstract (15) sample of cooked food (cooked rice) were Collected From different places and conditions in order to isolate the bacteria produced by the amylase enzyme, the samples were cultured after dilution on a medium (Nutrent agar – mannitol salt agar – starch agar – starch broth – mannitol egg yolk polymayxin agar) Agricultural tests were then conducted (shape, size, color and edge of the colonies) Microscopic tests (response to Gram stain) and biochemical tests (catalysts - oxides - indoles - red-like – voges-proskauer - jackets - Uris test – Kilger iron agar) all isolates were diagnosed in the diagnostic system VITEK2 where the results of isolation and certified diagnosis showed that (6) isolates belonging to the genes of Bacillus cereus, These isolators underwent primary and secondary sifting processes to obtain efficient isolation in the production of the amylase enzyme, Where the most efficient isolators have been obtained which has given the enzymatic effectiveness of the raw enzyme 9.65 units/ml and the quality effectiveness of 1.12 units/mg and the concentration of the protein 8.564 mg/ml.