PRODUCTION OF AMYLASE BY FUNGI THROUGH SUBMERGED FERMENTATION

Abstract

Amylase has versatile application in food and industries, which inspired to produce this enzyme by less expensive culture medium using agricultural or forest waste. In the initial stage, amylase production was carried out by different fungal species such as Mucor geophillus, Aspergillus niger, Aspergillus fumigatus, Penicillium lilacinum and mixed culture (A. niger + A. fumigatus) using mineral medium with and without glucose. Highest amount of amylase (34.4 & 1.36 units/ml both) was produced by A. fumigatus when grown at 31 + 2 °C with in 48 hours when mineral medium was supplemented with and without glucose respectively in comparison to other fungal species.