ABSTRACT

 This study was to isolate Amylase producing Bacillus spp. from various sources. A total of five (5) different starches namely yam, guinea corn, cassava, tiger nut and ogi were chosen as a substrate for the production of amylase by Bacillus spp. From this study Bacillus species were identified by morphological characteristics, pigmentation on media, microscopy, biochemical and sugar fermentation methods. Light microscopic observation revealed that the isolate was a rod shaped Gram positive bacteria. The morphology of the isolate was also confirmed by microscopy. This revealed the major bacterial isolates were Bacillus species. The various isolates were labelled as Bi, B2, B3, B4 and B5. Percentage occurrence ofBacillus species isolated from the starch samples revealed that a total of five (5) Bacillus species were isolated from the starch samples which includes; Yam 5(25.0%), Ogi 3(15.0%), Guinea Corn 3(15.0%), Tiger Nut 4(20.0%) and Cassava 5(25.0) respectively. Among the various starch samples analysed for amylase producing Bacillus species, Yam and Cassava starch samples had the highest number ofBacillus species at 5(25.0%) each, while the least was recorded for Ogi and Guinea Corn starch samples at 3(15.0%) each. Bacillus species isolated from the various starch samples were subjected to amylase production. Among them, the specie (B4) isolated from cassava starch sample showed the highest zone of clearance around the colony, while the least zone of clearance was recorded for isolate (Bi) isolated from Ogi starch sample at 6mm. Therefore, twenty (20) Bacillus isolates were obtained from the different starch samples and only eight (8) Bacillus isolates from them exhibited the ability to produce amylase enzyme in solid medium, while the maximum amylase production in the medium was recorded for , isolate (B4 and Bi) isolated from both cassava and tiger nut starch samples.