Open AccessPROSPECTION OF FILAMENTOUS FUNGI AND THE PRODUCTION OF AMYLASE BY ASPERGILLUS sp. M1.7.2
Author(s) -
Mariana Tainná Silva Souza,
Bárbhara Mota Marinho,
Thiago Machado Pasin,
David Lee Nelson,
Vívian Machado Benassi
Publication year - 2020
Publication title -
the journal of engineering and exact sciences
Language(s) - English
Resource type - Journals
ISSN - 2527-1075
DOI - 10.18540/jcecvl6iss3pp0365-0376
Subject(s) - amylase , filamentous fungus , fungus , starch , food science , prospection , aspergillus niger , biology , aspergillus , enzyme , botany , chemistry , biochemistry , geography , archaeology
Amylases are used in numerous industrial applications for converting starch into products of greater value. This work aimed to prospect filamentous fungi, analyze the morphological and physiological characteristics of the isolates; as well as to select an amylase producing fungus and to optimize the parameters for the cultivation of the microorganism and biochemically characterize the amylase. Among 21 filamentous fungi isolated in Janaúba, state of Minas Gerais, Brazil, the best amylase producer was selected for standardization of culture parameters and subsequent enzymatic characterization. Maximum activity was obtained in CP medium after six days of cultivation at 30 °C. Amylases produced by this fungus are stable to variations in pH and temperature, exhibited optimum activities at 65 oC and pH 6.0, and were significantly activated in the presence of 5 and 10 mm KH2PO4.