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Production, assay and optimisation of amylase by submerged fermentation using Aspergillus niger

Chakraborty M.B., Patgiri S.R., Afrin Siddique Rahman, Avipsa Dasgupta, Gayatri Pegu, Upama Saikia

Abstract


Amylases are a class of enzymes that have wide industrial application due to their ability to catalyze the hydrolysis of starch into maltose. Amylase enzymes are produced extracellularly by many microorganisms like Aspergillus niger. Submerged fermentation is a widely used method of obtaining amylase enzymes for industrial application. Enhanced amylase production can be beneficial for industrial application. In this study an attempt has been made to optimise some of the parameters that affect the production of amylase enzyme by Aspergillus niger through submerged fermentation in potato dextrose medium. Maximum enzyme activity per millilitre of the extract was found after 96 hours of incubation following inoculation of the spores in sterile potato dextrose medium. The culture maintained at temperature of 40°C showed maximum enzyme activity per millilitre of the enzyme extract.  Maximum enzyme activity per millilitre of the enzyme extract was obtained from the culture maintained at pH 6.

Keywords


Amylase Production, Aspergillus niger, Submerged fermentation, pH Optimisation, Temperature Optimisation.

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References


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DOI: https://doi.org/10.21746/aps.2018.7.6.11

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