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Amylolytic potentiality of
fungi isolated from some Nigerian agricultural
wastes
Adeniran, A. H.* and Abiose, S. H.
Department
of Food Science and Technology, Obafemi Awolowo University,
Ile-Ife, Osun State, Nigeria.
*Corresponding author. E-mail:
hadeniran@oauife.edu.ng.
Accepted 2
February, 2009 |
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Five common Nigerian agricultural wastes: cassava peels, yam
peels, banana peels, plantain peels, and Brewery Spent
Grains (BSG) were formulated into media on which amylolytic
fungal strains were isolated. These isolates were
subsequently identified, characterized using standard
mycological keys and were thereafter employed in production
of α-amylase using submerged and solid-state cultivation
regimens. Amount of α-amylase in enzyme unit (E.U.)
liberated by each mould was quantified by estimating the
amount of reducing sugars produced when specified quantity
of starch was hydrolyzed after incubation at 40°C with known
concentration of enzyme solution. Results showed the
amylolytic isolates to be Helminthosporium oxysporium,
Aspergillus niger, Aspergillus fumigatus, Aspergillus flavus,
and Penicillium frequestans. The mould
Helminthosporium oxysporium liberated 10.77 and
10.42 E.U of α-amylase on cassava and yam peels media
respectively using submerged cultivation method while A.
flavus produced 11.94 E.U. of the enzyme on cassava
peels with submerged cultivation method. Production of
α-amylase on cassava, yam and plantain peels was facilitated
by submerged cultivation method. With exception of banana
peels substrate, other investigated Nigerian agricultural
wastes favoured α-amylase production at different rates.
Key
words:
Agricultural wastes, submerged cultivation, solid-state
cultivation, α-amylase, fungal isolates. |
