Production of Protease and Amylase from Bacillus subtilis and Aspergillus niger Using Parkia biglobossa (Africa Locust Beans) as Substrate in Solid State Fermentation

Oyeleke S B,Egwim E.C,Oyewole O A

doi:10.5923/j.als.20110102.09

Abstract

Bacillus subtilis and Aspergillus niger were utilized for the production of amylase and protease enzymes in this study. Parkia biglobossa (Africa Locust Beans) shell was used as substrate by both organisms for the production of amylase and protease enzyme. The optimum temperature for the activity of amylase and protease enzymes produced by Bacillus subtilis was 50oC, while 30oC and 40oC was recorded for amylase and protease enzyme produced by Aspergillus niger with an activity of 1.1 mg/ml/sec, 0.8 mg/ml/sec for amylase and protease enzyme by Bacillus subtilis and 0.87 mg/ml/sec, 0.77 mg/ml/sec for amylase and protease produced by Aspergillus niger respectively. Optimum pH was attained at pH 9 for amylase and protease enzyme produced by Bacillus subtilis with an activity of 1.2 mg/ml/sec and 0.83 mg/ml/sec respectively. The optimum pH for the activity of Aspergillus niger was recorded at pH 5 and pH 6 for amylase and protease with an activity of 0.87 mg/ml/sec and 0.74mg/ml/sec respectively. The result showed that both organisms utilized Parkia biglobossa to produce extracellular amylase and protease, but the activity of amylase enzyme produced by both organisms was greater than the activity of protease enzyme and enzymes produced by Bacillus subtilis showed superior activity which can be useful industrially.

Highlights

Enzymes are substances present in the cells of living organisms in minute amounts and are capable of speeding up chemical reactions, without themselves being altered after the reaction
The effect of temperature on amylase production was carried out using the following temperature values; 20°C 30°C, 40°C, 50°C, 60°C, 70°C, and 80°C for both B. subtilis and A. niger after which an assay was carried out based on Dinitrosalicyclic acid method (DNSA), (Bertrand et al, 2004)
The effect of pH on the amylase production was carried out using the following pH values of 6,7,8,9, and 10 for B. subtilis pH values and pH values 4,5,6,7and 8 was taken for A. niger while after which an assay was carried out based on Dinitrosalicyclic acid method (DNSA) (Bertrand et al, 2004)

Summary

Introduction

Enzymes are substances present in the cells of living organisms in minute amounts and are capable of speeding up chemical reactions (associated with life processes), without themselves being altered after the reaction. Microbial enzymes are preferred to those from both plant and animal sources because they are cheaper to produce, and their enzyme contents are more predictable, controllable and reliable (Burhan et al, 2003) These naturally occurring enzymes are quite often not readily available in sufficient quantities for food applications or industrial use. Available agricultural waste such as the shell of Parkia biglobossa which presently constitutes part of the menace to solid waste management may be used as substrate for growth by microorganism in solid state fermentation. The aim of this research work is to produce enzymes from Aspergillus niger and Bacillus subtilis using Parkia biglobossa (African locust beans) shell powder as substrate in solid state fermentation

Material and Method

Result

Discussion