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Background:  Aim of the study was to produce α-amylase cheaply from  Rhizoctonia solani  AG-4 strain ZB-34 by solid-state fermentation and investigate its suitability for some industries.    Methods:   Rhizoctonia solani  AG-4 strain ZB-34 α-amylase was purified with starch affinity method.    Results:  The best production of enzyme was achieved by using corn bran. Optimum pH and temperature were 5.5 and 50°C, respectively.  V  max  and  K  0.5  were determined as 238.8 U/mg protein and 0.03% from substrate-activity curve. Activity was maintained about 100% in the tested pHs after 1 day incubation. The enzyme conserved full of its activity at 4 and 28°C for 120 min. Mn 2+ , Ca 2+ , Tween 20, Triton X-100 and Triton X-114 activated the enzyme. The enzyme was highly active in the presence of some commercial detergents. The chocolate stains on the cotton fabrics were more effectively cleaned with the combination of a commercial detergent and purified enzyme. The purified enzyme also clarified the raw apple juice and desized the cotton fabrics.    Conclusion:  The results showed that  Rhizoctonia solani  AG-4 strain ZB-34 α-amylase might have potential application as a detergent additive. In addition, its activity between pH 4.0 and 7.0 may facilitate its use in the food and fruit processing industries.

Purification and characterization of Rhizoctonia solani AG-4 strain ZB-34 α-amylase produced by solid-state fermentation using corn bran