Amylase Production by Aspergillus niger and Penicillium Species by Solid-State and Submerged Cultivation Using Two Food Industrial Wastes

• Main Author: J. Mary Sheela, K. Divya and S. Premina
• Format: Article
• Language: English
• Published: Technoscience Publications 2021-09-01
• Series: Nature Environment and Pollution Technology
• Subjects: amylase enzyme, coconut oil cake (cw), brewery wastewater (bw), penicillium species, aspergillus niger
• Online Access: https://neptjournal.com/upload-images/(20)B-3768.pdf
• ISSN: 0972-6268; 2395-3454

Amylase enzymes are starch degrading enzymes and have received a great deal of attention due to their perceived technology importance and economic benefit. Amylase enzymes are considered important enzymes used in starch processing industries for the hydrolysis of polysaccharides like starch into simple sugar constituents. This enzyme is also involved in the commercial production of glucose. Solid-state cultivation and submerged cultivation have tremendous potentials for enzyme amylase production by using different solid substrates like rice bran, wheat bran, coconut oil cake, and groundnut oil cake which are rich in starch. These agro-industrial wastes are considered cheap raw materials for the production of amylase. Wastewater from the industry like brewery can also be used as a liquid substrate for submerged cultivation. It may have the possibility of depurination of wastewater. In the present study, Aspergillus niger and Penicillium species were isolated and their amylase activity was determined by the starch hydrolysis method. Enzyme production was done by using coconut oil cake as a substrate for solid-state fermentation and brewery wastewater as a substrate for submerged fermentation. The enzyme produced by the organisms was extracted and enzyme assay was done by the Dinitrisalicilic method (DNS method). The protein estimation was done by Lowry Folin’s method. The qualitative assay was carried out by performing Gas Chromatography-Mass Spectroscopy (GC-MS).