Open AccessProduction of α-amylase(s) by Aspergillus flavus, F7 attacking water hyacinth ground preparation (WHGP) under solid state fermentation
Author(s) -
Eman I. El-Tabakh,
Mostafa M. Abo Elsoud,
Marwa S. Salem,
Nagwa M. Sidkey
Publication year - 2020
Publication title -
journal of inventions in biomedical and pharmaceutical sciences
Language(s) - English
Resource type - Journals
ISSN - 2456-818X
DOI - 10.26452/jibps.v5i3.1439
Subject(s) - amylase , aspergillus flavus , food science , solid state fermentation , starch , chemistry , fermentation , hyacinth , tap water , maltose , spore , incubation , botany , biochemistry , biology , enzyme , organic chemistry , environmental engineering , engineering , sucrose
Some environmental and nutritional parameters controlling the biosynthesis of α-amylase from Aspergillus flavus, F7 attacking the water hyacinth have been investigated under solid state fermentation conditions for maximum amylase production. The following optima’s were recorded for the highest α-amylase yield; Incubation period 7 days; temperature, 30oC; pH, 5; inoculum size, 3X108 spores/ml; flask volume 100 ml capacity; hyacinth fresh weight 5 g; tap water, 25 ml. Under these conditions, starch showed remarkable stimulatory effect; nitrogen sources and amino acids have no stimulatory effect. Pyridoxal hydrochloride, B6 at a concentration of 200 ppm exhibited a stimulatory effect on biosynthesis of α-amylase.