Abstract
This study was carried out to determine the growth and production of amylase by Aspergillus chevalieri in a defined medium. A. chevalieri was grown in a synthetic medium containing starch as the sole carbon source. Culture filtrate exhibited amylase activity. Optimum enzyme activity was observed on the tenth day of incubation. The presence of NaCl and MgCl 2 stimulated amylase activity while EDTA and HgCl 2 in the reaction mixture caused a reduction in the activity of the enzyme. The activity of the enzyme was optimum at 35 o C and pH 6.5. The amylase of Aspergillus chevalieri was heat labile, losing its activity completely after twenty minutes of heating at 70 o C. The amylase produced by this fungus is of significance in the brewing industry and pharmaceuticals. The observed properties would aid in preserving the enzyme and knowing optimum conditions for activity to assist in maximizing industrial output. Keywords : Amylase production, Aspergellus chevalieri, enzyme, brewing industry, pharmaceuticals.
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