Vol. 4, Issue 6, Part A (2016)
Amylase production by Aspergillus niger through submerged fermentation using starchy food byproducts as substrate
Author(s): Jiby John Mathew, Prem Jose Vazhacharickal, Sajeshkumar NK and Anjaly Ashokan
Abstract: Submerged fermentation holds tremendous fungal potentiality in high biomass yield of alpha-amylase. Isolation of fungi from bread sample and the rapid screening by plating on starch agar plates led to the finding of fungal strains capable of producing amylase. These strains were confirmed as Aspergillus niger by lacto phenol cotton blue staining. The effect of carbon sources of the medium for the activity of α- amylase from Aspergillus niger utilizing Coconut water, Tapioca water, Rice water and White Yam water were investigated. The maximum activity of α-amylase was recorded as 0.29 x 10-3 µmoles/sec. After 7 days of submerged fermentation on white Yam water at pH 7.0 and room temperature 28 °C. Among the three medium rice water recorded as second (0.09 x 10-3 µmoles/sec) and tapioca water (0.06 x 10-3 µmoles/sec) as third position. The enzyme produced by Aspergillus niger can be used in industrial process after characterization. The present study suggest that white yam water act as a potent substrate for industrial production of α-amylase and subjected for further explorations regarding industrial applications.
How to cite this article:
Jiby John Mathew, Prem Jose Vazhacharickal, Sajeshkumar NK and Anjaly Ashokan. Amylase production by Aspergillus niger through submerged fermentation using starchy food byproducts as substrate. 2016; 4(6): 34-40.