Amylase activity of a starch degrading bacteria isolated from soil receiving kitchen wastes

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Production of amylases from Bacillus amyloliquefaciens under submerged fermentation using some agro-industrial by-products (2015, background): “In similar studies, Mishra and Behera (2008) and Kanimozhi et al. (2014) noticed that the highest enzyme activity by Bacillus sp. was attained at 2.0% starch, whereas the maximum activity of enzyme by Pseudomonas fluorescence was ranged from 1.5% to 2.5% starch and decreased at 3.5% starch which…”