Open AccessAmylase-Producing Fungi and Bacteria Associated with Some Food Processing Wastes
Author(s) -
T. Okunwaye,
Patrick Uadia,
B.O. Okogbenin,
Emmanuel Okogbenin,
D.C. Onyia,
J. U. Obibuzor
Publication year - 2021
Publication title -
nigerian journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 0189-1731
DOI - 10.4314/njb.v38i1.9
Subject(s) - amylase , food science , geotrichum , starch , penicillium , rhizopus , biology , microorganism , micrococcus , mucor , fusarium , aureobasidium pullulans , bacteria , botany , enzyme , fermentation , biochemistry , genetics
Amylases are enzymes that catalyze the hydrolysis of glycosidic bonds present in starch to release simple sugars. They are one of the most important enzymes in numerous commercial processes. In this investigation, fungal and bacterial strains from the following agro-industrial wastes were isolated and screened for amylolytic ability: soil from oil palm plantation, shea seed, date fruit, coconut meat, cassava effluent, cassava peel, cassava tubers, yam and potato tubers, starch medium, parboiled water from noodles and rice. The results revealed the presence of Geotrichum, Aspergillus, Penicillium, Trichoderma, Rhizopus and Fusarium spp. Five major genera of bacterial species namely Corynebacterium, Pseudomonas, Lactobacillus, Micrococcus and Bacillus were isolated and screened for amylase activity. Cassava soil had the highest heterotrophic bacterial count of 5.7 x105cfu/g and coconut meat waste had the lowest heterotrophic bacterial count of 1.3 x105cfu/g. All isolated microorganisms had the amylolytic ability. The fungal isolates had higher amylase activity when compared with the bacterial isolates. This investigation reveals organisms with high amylase activity.