<span style="font-size:11.0pt;mso-bidi-font-size:10.0pt; font-family:"Times New Roman","serif";mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA">Optimization of process parameters for α-amylase production under solid-state fermentation by A<i style="mso-bidi-font-style:normal">spergillus awamori</i> MTCC 9997</span>

Abstract

An alpha amylase producing fungal strain was isolated from spoiled food and identified as <i style="mso-bidi-font-style:normal">Aspergillus awamori</i>. Production of extracellular α-amylase by <i style="mso-bidi-font-style: normal">Aspergillus awamori</i> was studied in solid-state fermentation. Twelve different agro-residues such as wheat bran, maize bran, corn bran, millet bran, rice bran, green gram bran, black gram bran, cassava peel powder, cotton seed oil cake, coconut oil cake, sesame oil cake and groundnut oil cake were screened for α-amylase production using <i style="mso-bidi-font-style:normal">Aspergillus awamori</i> MTCC 9997. Among them, cassava peel powder was found to be the best substrate for α-amylase production. The physical and chemical parameters that influence the production were optimized. Maximum α-amylase production was obtained at pH 6 after 96h of fermentation at 40°C. An inoculum level of 10% (volume per mass) was found to be optimum for α-amylase production. Among different carbon and nitrogen sources supplemented, starch and beef extract at 2% concentration enhanced α-amylase production considerably. Calcium chloride at a concentration of 0.8 % was found to stimulate α-amylase production.