Research Journal of Science and Technology

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Production of Amylase Enzyme by Aspergillus niger Using Rice Bran and Potato Skin


Affiliations
1 PG and Research Department of Biochemistry, S.T.E.T. Women’s College, Sundarakkottai, Mannargudi -614016, Tamilnadu, India
2 PG and Research Department of Biochemistry, S.T.E.T. Women’s College, Sundarakkottai, Mannargudi-614016, Tamil Nadu, India
     

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The present study was carried out to determine the production of the amylase enzyme from Aspergillus niger under submerged fermentation method. Amylase containing protein content was estimated. Effect of Ph, temperature and substrate concentration of amylase activity were also monitered during amylase production. The enzyme was active at pH 4 and 40°C. A maximum amylase production 15.20 IU/ml in rice bran and 13.05 IU/ml in potato skin waste medium was obtained at 48 hours under optimum conditions.

Keywords

Aspergillus niger, Rice Bran, Potato Skin, PH, Temperature, Protein.
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  • Production of Amylase Enzyme by Aspergillus niger Using Rice Bran and Potato Skin

Abstract Views: 193  |  PDF Views: 1

Authors

S. Sangeetha
PG and Research Department of Biochemistry, S.T.E.T. Women’s College, Sundarakkottai, Mannargudi -614016, Tamilnadu, India
R. Anuradha
PG and Research Department of Biochemistry, S.T.E.T. Women’s College, Sundarakkottai, Mannargudi-614016, Tamil Nadu, India

Abstract


The present study was carried out to determine the production of the amylase enzyme from Aspergillus niger under submerged fermentation method. Amylase containing protein content was estimated. Effect of Ph, temperature and substrate concentration of amylase activity were also monitered during amylase production. The enzyme was active at pH 4 and 40°C. A maximum amylase production 15.20 IU/ml in rice bran and 13.05 IU/ml in potato skin waste medium was obtained at 48 hours under optimum conditions.

Keywords


Aspergillus niger, Rice Bran, Potato Skin, PH, Temperature, Protein.