Abstract
The study involved the production of amylase from Aspergillus niger grown on yam peels in solid state fermentation. The process parameters: temperature, pH (initial) and incubation time were optimized for maximum amylase production using central composite design (CCD) of response surface methodology (RSM). Temperature was the most significant (p<0.05) parameter and the maximum interaction occurred between temperature and incubation time. The results of the study indicated that amylase is maximized (30.95 U/ml-min) at optimized levels of 49.53°C, 5.95 and 104 h for temperature, pH (initial) and incubation periods, respectively. Key words: Response surface methodology (RSM), Aspergillus niger, central composite design, solid state fermentation (ssf), amylase, production, optimization.
Highlights
Amylase is one of the most important industrial enzymes that have found applications in the brewing, starch processing, textile, baking, pharmaceutical and detergents industries (Johnson et al, 2014)
The economic bulk production of enzymes on cheap substrates such as agro wastes in solid state fermentation using Aspergillus niger has been reported (Bhargav et al, 2008; Pandey et al, 1999). These agro wastes are abundant in Ghana and underutilized; they could be put to an alternative use; as solid support for amylase production
The current study aims to optimize the effect of pH, temperature and incubation time on the production of amylase by A. niger cultivated on yam peels in solid state fermentation using central composite design (CCD) of response surface methodology (RSM)
Summary
Amylase is one of the most important industrial enzymes that have found applications in the brewing, starch processing, textile, baking, pharmaceutical and detergents industries (Johnson et al, 2014). Amylase can be obtained from plants, animals and microorganisms (Saranraj and Stella, 2013); industries have much preference for enzymes from microbial sources (Xu et al, 2008). Some local industries that are able to import these enzymes incur high cost in production. The commercial enzyme when stored for some time tend to lose its stability (Dzogbefia et al, 2001) due to the uneven power fluctuations in the country. (Hassan and Karim, 2015; Kalaiarasi and Parvatham, 2013; Tamilarasan et al, 2012)
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