Use of Coconut Oil Cake for the Production of α- Amyalse Using Aspergillus oryzae by Solid State Fermentation

Abstract

Modern developments in biotechnology, particularly an area such as protein engineering and directed evolution have provided vital tools for the competent development of new enzymes. Aspergillus oryzae was used in this study for evaluation of its potential for α-amylase production in which coconut oil cake is used which is an agro-industrial residue. The maximum production of amylases was found to be after 72hr at 30 0 C and enzyme concentration at that point was 11.9mg/ml and maximum protein content was 20.1mg/ml. coconut oil cake possessed good efficiency as a substrate for high yields of α-amylase. Microbial enzymes are widely used in industrial processes and α-amylase is one of the most important industrial enzymes, having application in industrial processes such as brewing, backing, textile, pharmaceuticals, starch processing, and detergents. Keywords: coconut oil cake, α- amylase, Aspergillus oryzae, solid state fermentation.