Open AccessIsolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation
Author(s) -
K. Geetha,
K. Jeyaprakash,
Y. P. Nagaraja
Publication year - 2011
Publication title -
journal of applied and natural science
Language(s) - English
Resource type - Journals
eISSN - 2231-5209
pISSN - 0974-9411
DOI - 10.31018/jans.v3i2.194
Subject(s) - solid state fermentation , bran , amylase , fermentation , food science , starch , incubation , aspergillus oryzae , aspergillus flavus , incubation period , moisture , chemistry , maltose , nitrogen , aspergillus , biology , botany , enzyme , biochemistry , raw material , sucrose , organic chemistry
The amylase producing fungi were isolated from spoiled fruits, vegetables and soil, in and around Bangalore, Karnataka, India. The isolates were identified and five fungal species were screened. The best amylase producer among them, Aspergillus sp was selected for enzyme production by both sub merged fermentation using mineral salt medium (MSM) and solid state fermentations using wheat bran as a solid substrate. The various parameters influencing solid state fermentation were optimized. The most important factors are such as pH, incubation temperature, incubation period, carbon sources, nitrogen sources and moisture content. The maximum amount of enzyme production was obtained when solid state fermentation was carried out with soluble starch as carbon source and beef extract (1% each) as nitrogen source, optimum conditions of pH 7.0, an incubation temperature of 25 (±2) °C, incubation time 96 h and 62% moisture content.