Abstract
Amylase from Bacillus Subtilis and Aspergillus oryzae were studied as representative candidates for bacterial and fungal enzymes, respectively. The activities of these two enzymes were studies comparatively over a period of 10 minutes and at temperatures of 0, 40, 60 and 95°C. The experiment was conducted to find the most effective temperatures for bacterial amylase and fungal amylase to catalyze starch hydrolysis. The data suggest that fungal enzyme was relatively more active, particularly in the first 6 minutes, than the bacterial counterpart at 0°C. On the other hand, the fungal enzyme activity deteriorated more rapidly than that ...
