Isolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation

Abstract

Abstract:The amylase producing fungi were isolated from spoiled fruits, vegetables and soil, in and around Bangalore, Karnataka, India. The isolates were identified and five fungal species were screened. The best amylase producer among them, Aspergillus sp was selected for enzyme production by both sub merged fermentation using mineral salt medium (MSM) and solid state fermentations using wheat bran as a solid substrate. The various parameters influencing solid state fermentation were optimized. The most important factors are such as pH, incubation temperature, incubation period, carbon sources, nitrogen sources and moisture content. The maximum amount of enzyme production was obtained when solid state fermentation was carried out with soluble starch as carbon source and beef extract (1% each) as nitrogen source, optimum conditions of pH 7.0, an incubation temperature of 25 (±2) °C, incubation time 96 h and 62% moisture content.

Isolation, Screening and Time Course Study of Amylase-producing Fungi from Garri Processing Environment

“…Analysis of variance indicated that there is significant (P≤0.05) variations in amylase production along with fermentation period. Similar result was reported by Geetha et al (2011) who observed that 13.03 U/mg was the highest quantity of amylase produced by Aspergillus flavus at 96 h incubation period. This result is interesting because it is most likely to reduce cost of producing the enzyme unlike optimum incubation period of 6 days reported by Fadahunsi and Garuba (2012) in a related study which involved A. flavus isolated from some indigenous foods undergoing biodeterioration.…”

“…The RCBBR AEAFUN2 is reported as a novel strain in Southern Nigeria as shown in Figure. 5. Bakri et al (2009), Geetha et al, (2011), Fadahunsi and Garuba (2012) in their separate studies reported that Aspergillus flavus was the best producer of amylase among the fungal isolates screened for production of the enzyme. A recent study carried out by Elijah and Asamudo (2016) reported the presence of Aspergillus flavus among the fungal species isolated from cassava peel (CP) in a dumpsite using molecular characterization methods.…”

Studies on Potato (Solanum tuberosum L.) cultivars for Ethanol Production.

“…Therefore, on the basis of brix obtained commercial amylases were selected for starch hydrolysis. As the malted barley cleaves only α-1, 4-linkages from non-reducing ends, to give limit dextrins and β-maltose which results in incomplete liquefaction (Atnafu and Abebaw, 2015) and the maximum amount of enzyme production by Aspergillus flavus was obtained with 62% moisture content ( Geetha et al, 2011).…”