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<p>The growing demand for industrial enzymes and waste management challenges have driven research towards sustainable biotechnological solutions that transform waste into value-added products like biofuels, organic acids, and industrial enzymes. This approach addresses both waste reduction and bio-based product generation. In this context, the present study explores the potential of mixed kitchen food waste, a substantial domestic and food industry waste stream, as a substrate for microbial enzyme production. A comprehensive evaluation of growth conditions and enzyme production parameters was conducted using <i>Bacillus subtilis</i> MTCC 441 for α-amylase synthesis via submerged fermentation. The fermentation process yielded peak enzyme production at optimized parameters, including a temperature of 34&#xa0;°C, neutral pH, 10% (w/v) solid loading, and 3% (v/v) inoculum size after 24&#xa0;h of fermentation. The extracted enzyme demonstrated exceptional characteristics, with a saccharification efficiency of 39.3% at 50&#xa0;°C and notable resistance to detergents and surfactants, illustrating how this approach effectively converts waste into valuable industrial enzymes while promoting environmental sustainability.</p>

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Utilization of kitchen food waste as a substrate for alpha-amylase production by Bacillus subtilis MTCC 441

  • 期刊论文

  • 发表日期：

    2026年7月29日

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  • Arashdeep Kaur,
  • Anoop Verma,
  • Ranjana Prakash

摘要

The growing demand for industrial enzymes and waste management challenges have driven research towards sustainable biotechnological solutions that transform waste into value-added products like biofuels, organic acids, and industrial enzymes. This approach addresses both waste reduction and bio-based product generation. In this context, the present study explores the potential of mixed kitchen food waste, a substantial domestic and food industry waste stream, as a substrate for microbial enzyme production. A comprehensive evaluation of growth conditions and enzyme production parameters was conducted using Bacillus subtilis MTCC 441 for α-amylase synthesis via submerged fermentation. The fermentation process yielded peak enzyme production at optimized parameters, including a temperature of 34 °C, neutral pH, 10% (w/v) solid loading, and 3% (v/v) inoculum size after 24 h of fermentation. The extracted enzyme demonstrated exceptional characteristics, with a saccharification efficiency of 39.3% at 50 °C and notable resistance to detergents and surfactants, illustrating how this approach effectively converts waste into valuable industrial enzymes while promoting environmental sustainability.