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Dr. Y. S. Parmar University of Horticulture & Forestry, Solan

Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry. The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services. The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.

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Subject: Chemistry × End date: 2017 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    BIOPROSPECTING OF AMYLASE FROM THERMOPHILIC BACTERIA
    (UHF,NAUNI,SOLAN, 2016) VERMA, NEHA; RANA, NIRJA
    Abstract Amylases constitute a class of industrial enzymes representing approximately 30 per cent of world enzyme production. The amylases have found applications in juice processing, starch processing, desizing of textiles, paper sizing, detergent additives, bread improvement, utilization of waste biomass for valuable products, treatment of waste water and other fermentation processes including malting barley and bakery industries. Amylases can generally extracted from plants, microorganisms, fruits etc. Microorganisms serve as a potential source of amylase production. The present investigation entitled “Bioprospecting of amylase from thermophilic bacteria” was carried out in the Department of Basic Sciences, Dr Y.S.Parmar University of Horticulture and Forestry Nauni Solan (HP) during the year 2014-2016. The study was carried out to isolate the amylase producing bacteria from hot water spring from Jeori (Shimla) and spent mushroom compost from Nauni, of Himachal Pradesh. Subsequently, their screening and characterization was done on the basis of morphological, biochemical and molecular parameters. Out of 14 isolates 2 bacterial isolates viz., M13 and J2 were identified as amylase producing belongs to Bacillus sp. The highest amylase activity was obtained in apple pomace as a substrate at 72 hrs of incubation at pH 9.0 and 45oC temperature. Among different carbon sources starch followed by maltose was found to be the best. Among the nitrogen sources, Yeast extract (organic source) followed by NaNO3 for both the isolates was found best. The crude enzyme characterization using Response Surface Central Composite Design (CCD) revealed that maximum amylase activity of 87.45 and 85.42 IU for J2 and M13 respectively, was obtained at 55OC , 9.70pH with 2.75 % starch concentration. Further, the bacterial amylase from these two isolates were used for yield and clarification of apple and kiwifruit juices as well as for the preparation of buns. The clarification and yield of both juices enhanced significantly. The quality of buns by utilizing bacterial amylases was also enhanced. Thus, potential of amylase production from bacteria inhabiting hot water spring as well as spent mushroom compost can be utilised in food industry.