Production of α-amylase from Aspergillus flavus S2-OY using solid substrate fermentation of potato (Solanum tuberosum L.) peel

Amylases find commercial applications in diverse industries. This study investigated the production of α-amylase from a fungus, using potato peel as an alternative substrate. Six fungal isolates from the soil of cassava waste dumpsite were tentatively identified as two Aspergillus species and one species each of Rhizopus, Trichocladium, Neosartorya and Ascodermis. They were screened for their relative amylolytic activities using the starch agar hydrolysis test. Molecular characterization, using the ITS rRNA gene sequencing, was used to confirm the identity of the selected fungus as Aspergillus flavus S2-OY. Amylase production from the fungus via solid substrate fermentation of potato peel was carried out and the effect of production parameters investigated. Maximum α-amylase production was at an incubation period of 72 h, pH of 5.0 and temperature of 25 °C. Casein and maltose were the best nitrogen and carbon sources, respectively while the optima inoculum and moisture volumes for enzyme production were 1.5 mL and 5.0 mL, respectively. Aspergillus flavus S2-OY has great potential for α-amylase production using potato peel as an alternative and cheap substrate, under solid substrate fermentation condition. This has implications for the cost-effective production of an industrial enzyme and reduction of environmental pollution problems through effectual management of agro-industrial wastes.