Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method

Abstract

Amylases are enzymes produced by a wide range of organisms. The applications of these biomolecules cut across different industries such as detergent, brewing and food industries. <i>Aspergillus flavus</i> has been well documented as one the microbes capable of degrading starch-based agricultural waste materials. This study aimed at optimizing and characterizing amylase produced using agro-waste (potato peels) as a sole carbon source. <i>A. flavus</i> was obtained from the Department of Microbiology laboratory, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria. The fungus was preserved on PDA and stored at 4°C throughout the study period. This was followed by characterization and purification. Preliminary screening result showed that <i>A. flavus</i> had a clear zone of 13.33 mm (diameter of hydrolytic zone) and amylase activity of 545 U/ml. Stability assay revealed that the enzyme was stable at 50°C and 60°C by retaining 91% and 84% residual activities respectively after 4 h of pre-incubation period, while residual activities of 80% and 90% were observed at pH 6.0 and 8.0 respectively. Protein band analysis showed that the amylase from <I>A</I>. <i>flavus</i> had molecular weight of 35 kDa. These results indicated that the amylase produced from <i>A. flavus </i>had good catalytic properties and compared well with those from other known fungi. This study therefore recommends industrial production of amylase from <i>A. flavus</i> using potato peels as a substrate.