Scholarly Research Paper from the year 2012 in the subject Chemistry - Bio-chemistry, grade: "-," - (Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur-303002, India), language: English, comment: Dr. Debajyoti Bose (Post-Doc, Ph.D) is presently working as a Lecturer, Program Coordinator for M.Sc. Biotechnology, Industrial Microbiology in Amity Institute of Biotechology, Amity University Rajasthan, Jaipur, India. He has a research, teaching experience of seven years. His area of interest is Fermentation Tech, Microbial Tech and Application of extremophiles for commercial benefit.The present research work performed by Dr.Bose, help us to know the positive and negative effects of carbohydrates, amino acids on fermentative production of alpha amylase enzyme., abstract: Extracellular alpha amylase was produced from Aspergillus oryzae under solid state fermentation. House hold agro-wastes were used as medium which were considered as one of the major pollutants due to unfavorable gas production via natural fermentation beside creating disposal problem. Investigations were carried out to evaluate the effect of various carbohydrate sources e.g. glucose, maltose, lactose, sucrose and soluble starch with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. Studies were also carried out to evaluate the effect of various heat stable amino acids e.g. glycine, histidine, proline, leucine and isoleucine with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. The results indicated that maximum activity of alpha amylase (6639.85 U/gds) was obtained at 0.5% concentration of sucrose solution with a r2 of 0.9692 when compared to control (3319.95 U/gds) and other carbohydrates used. Maximum activity of alpha amylase (10407.80 U/gds) was also obtained at 0.75% concentration of proline solution with an r2 of 0.6816 when compar

Erythromycin producing bacteria Saccharopolyspora erythraea strain MTCC No. 1103 was purchased from MTCC, Chandigarh. Sporulation of this bacteria was done on Oat meal Agar medium at a temperature of about 30 C. Optimization of the fermentation conditions was performed with different parameter, like temperature, pH, time etc. Fermentative production of erythromycin gave best results with a temperature of 30 C at a pH of 7.5 in 5 days. Further research works are going on process optimization with shake flask & bioreactors