Production of amylase by fungi isolated from legume seeds collected in Almadinah Almunawwarah, Saudi Arabia

In this investigation, Aspergillus terreus NCFT4269.10 was employed in liquid static surface (LSSF) and solid state (SSF) fermentation to assess the optimal conditions for α-amylase biosynthesis. One-variable-at-a-time approach (quasi-optimum protocol) was primarily used to investigate the effect of each parameter on production of amylase. The maximum amylase production was achieved using pearl millet (PM) as substrate by SSF (19.19± 0.9 Ug-1) and also in presence of 1mM magnesium sulphate, 0.025% (w/v) gibberellic acid and 30 mg/100ml (w/v) of vitamin E (~ 60 fold higher production of amylase) with the initial medium pH of 7.0 and incubation at 30 oC for 96 h. In addition, maltose, gelatin and isoleucine also influenced the α-amylase production. Amylase was purified to homogeneity with molecular mass around 15.3 kDa. The enzyme comprised of a typical secondary structure containing α-helix (12.2%), β-pleated sheet (23.6%) and β-turn (27.4%). Exploitation of PM for α-amylase production with better downstream makes it the unique enzyme for various biotechnological applications.

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Production of α-Amylase by Aspergillus terreus NCFT 4269.10 Using Pearl Millet and Its Structural Characterization

The present study is concerned with the optimization of environmental and cultural conditions for the production of -amylase from wheat bran in solid state fermentation by locally isolated strains of Aspergillus niger- ML-17 and Rhizopus oligosporus-ML-10 . The whole fermentation process was carried out in 250 ml Erlenmeyer flask. Different parameters were optimized for each strain to obtain maximum enzyme yield. For Aspergillus niger-ML-17, incubation period of 96 h, initial diluent pH of 5.0, 30°C incubation temperature, inoculum size of 5% were found to be optimum for the production of -amylase. Amylase production was enhanced from 2.3 ± 0.014 IU to 4.4 ± 0.042 IU by supplementing the fermentation media with maltose (0.25%), yeast extract (0.25%), NaNO3 (0.25%), MgSO4 (0.2%), NaCl (0.5%), Tween-80 (0.001%) and Asparginine (0.0001%) . In case of Rhizopus oligosporus-ML-10, the optimized cultural conditions for the production of 2.5 ±0.023 IU were inoculum size of 10%, initial pH of the diluent 6.0, incubation temperature of 35 o C for 96h. Further addition of maltose (25%), yeast extract (0.25%), NH4NO3 (0.25%), MgSO4 (0.2%), NaCl (0.75%), Tween soluble starch (0.001%) and asparginine (0.0001%) to the medium significantly enhance the enzyme production up to 3.2 ± 0.027 IU.

Media optimization for amylase production in solid state fermentation of wheat bran by fungal strains

The selection of a suitable agricultural residue, its availability and the cost are critical factors to be considered while selecting a raw material in solid-state fermentation (SSF). In the case of SSF parameters like temperature, moisture content and spore concentration also play a significant role in enzyme production. In this study, endophytic fungi were isolated and screened for their pullulanase activity. The most promising isolate identified as Aspergillus sp. was evaluated for the pullulanase production using agricultural residual substrates like wheat bran, rice bran, sugarcane bagasse, orange peel, mosambi peel, and banana peel. Among all the substrates tested by the classical approach, the wheat bran was found to be the most effective substrate. The highest yield was 65.33 ± 2.08U/gds, while in case of rice bran the maximum yield was 44.66 ± 1.527U/gds. The comparatively lower yield was obtained in sugarcane bagasse, orange peel, mosambi peel, and banana peel. Maximum Pullulanase activity (67.00 ± 01.00 U/gds) was reached on 3rd day; thereafter the enzyme activity declined. Experiments conducted at the optimum physical conditions (temperature 28.62 °C; moisture 69.92%; inoculum size 6.42 log) demonstrated that the pullulanase yield (396.2 ± 1.33U/gds) was closer to the predicted value (394.5U/gds). There was an improvement of yield by 6.064 fold relative to that obtained from un-optimized physical parameters. The good correlation between predicted and experimental values after optimization justified the validity of the response model and the existence of an optimum point. This is the first report of pullulanase production from Aspergillus species in solid-state fermentation.

Screening of agro-industrial waste and physical factors for the optimum production of pullulanase in solid-state fermentation from endophytic Aspergillus sp.

http://www.ijoart.org/docs/Production-of-fungal-amylase-and-cellulase-enzymes-via-solid-state-fermentation.pdf

Production of fungal amylase and cellulase enzymes via solid state fermentation using Aspergillus oryzae and Trichoderma reesei

The production of extracellular amylases by solid state fermentation (SSF) was investigated employing our laboratory isolate Aspergillus sp.MK07. Various agricultural residual substrates like wheat bran, rice bran and green gram husk were studied for enzyme production. Highest enzyme production was obtained with wheat bran as a substrate. Effects of process variables, namely: incubation period, temperature, initial moisture content, pH, supplementary carbon, nitrogen source and inoculum level on production of amylase have been studied and accordingly, optimum conditions have been determined. It was found that amylase production was highest at 120 h of incubation period at 30°C, 70% initial moisture content, 5.0 pH and 5% inoculum level. Supplementation of carbon (starch) and nitrogen source (peptone) showed an increase in amylase production and the highest amount of amylase production obtained under all optimized conditions was 164 U/g. Key words: Solid state fermentation, optimization, Aspergillus, fermentation, amylase

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Sasidhar P

Papers

Production of extracellular amylase from agricultural residues by a newly isolated Aspergillus species in solid state fermentation