Journal of Applied and Natural Science 3(2):268-273(2011)
Isolation, screening of Aspergillus flavus and its production parameters for α- amylase under solid state fermentation
K. N. Geetha*, K. Jeyaprakash and Y. P. Nagaraja
Department of Biotechnology, Nagarjuna College of Engineering and Technology, Mudugurki Village, Venkatagirikote –post, Devanahalli Taluk, Bangalore-562110 (Karnataka), INDIA *Corresponding author. E-mail: email@example.com
Abstract : 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.
Keywords : Isolation, Screening, Production,α -amylase, Aspergillus flavus, Solid state fermentation