PRODUCTION AND OPTIMIZATION OF Α-AMYLASE FROM ASPERGILLUS NIGER USING POTATO PEEL AS SUBSTRATE

Abstract

The present study is concerned with the production and characterization of α-amylase by Aspergillus niger
in solid-state fermentation using food waste as substrate. Various cultural conditions such as incubation period,
incubation temperature, pH of the medium, moisture level and inoculum size were optimized for maximum αamylase yield. The maximum activity of enzyme (1262.27 ± 2.11 U/g) was recorded after 72 h of incubation at
30°C temperature, pH 5 with 5% moisture level and inoculum size. Among different nitrogen and carbon sources
evaluated, peptone (1.5%), NH4NO3 (0.75%) and soluble starch (1.25%) gave maximum α-amylase production
under optimized conditions. Under all the optimized culture conditions, the maximum enzyme production was
1298.12 ± 2.14 U/g.