African Journal of Biotechnology Vol. 6 (5), pp. 576-581, 5 March 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

Production and characterization of fungal amylase enzyme isolated from Aspergillus sp. JGI 12 in solid state culture

Alva, S., Anupama, J., Savla, J., Chiu, Y. Y., Vyshali, P., Shruti, M., Yogeetha, B. S.,  Bhavya D., Purvi, J., Ruchi, K., Kumudini, B. S. and Varalakshmi, K. N.*

Department of Biotechnology, Centre for Post-Graduate Studies, Shri Bhagawan Mahaveer Jain College, 18/3, 9^th Main, III Block, Jayanagar, Bangalore – 560 011

*Corresponding author. E-mail: varalakshmikn@yahoo.co.in  or kumudini_satyan@yahoo.co.in  Phone: 080-41502411, 080-41502415, 080-41210691.

Aspergillus species isolated from various seeds were screened for their ability to produce amylase. A selected strain, Aspergillus sp. JGI 12, showed the highest amylase activity in solid state fermentation. Different substrates were screened for enzyme production. Coconut oil cake, groundnut oil cake and rice bran were found to be very good substrates for enzyme production. Different combinations; wheat bran : groundnut oil cake : rice bran (1:2:2) was used which resulted in higher enzyme titre. This combination of substrates was used for further studies on amylase production and characterization. The enzyme amylase was found to be thermostable and active at wide range of pH.

Key words: fungal amylase, Aspergillus sp. JGI 12, solid state fermentation, solid substrate, enzyme production.