PJB-2019-495
Amylase production and growth pattern of two indigenously isolated Aspergilli under submerged fermentation: influence of physico-chemical parameters
Saira Yahya, Faiz Muhammad, Muhammad Sohail and Shakeel Ahmed Khan
Abstract
Amylases are the industrial enzymes that are produced on large scale using Bacillus or Aspergillus species. Keeping in view the significance of Aspergilli in fermentation industries, amylase production and growth pattern of two indigenous Aspergilli, A. tubingensis SY 1 and A. niger MS 101, was determined under submerged fermentation (SmF) conditions. Enzyme production was improved by optimizing different physico-chemical parameters. Highest amylase production was achieved at 30oC and pH 5.9. Maltose, starch and glucose were found to be good inducers of amylase in addition to nitrogen source, peptone. Amylase production and fungal growth kinetic studies under optimum conditions revealed volumetric amylase production (IU/L.h) of 271.67 and 70.62 for A. tubingensis SY 1 and A. niger MS 101, respectively. Amylase production was found to be significantly correlated with the fungal growth, protein secretion and utilization of starch by the fungi and pH changes in the medium.
To Cite this article:
Yahya, S., F. Muhammad, M. Sohail and S.A. Khan. 2021. Amylase production and growth pattern of two indigenously isolated Aspergilli under submerged fermentation: influence of physico-chemical parameters. Pak. J. Bot., 53(3): DOI: http://dx.doi.org/10.30848/PJB2021-3(31)
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