Production and Characterization of Fungal Amylase Enzyme Isolated from Aspergillus Sp. JGI 12 in Solid State Culture

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dc.contributor.authorAlva, S.
dc.contributor.authorAnupama, J.
dc.contributor.authorSavla, J.
dc.contributor.authorChiu, Y.Y.
dc.contributor.authorVyshali, P.
dc.contributor.authorShruti, M.
dc.contributor.authorYogeetha, B.S.
dc.contributor.authorBhavya, D.
dc.contributor.authorPurvi, J.
dc.contributor.authorRuchi, K.
dc.contributor.authorKumudini, B.S.
dc.contributor.authorVaralakshmi, K.N.
dc.date.accessioned2014-05-15T07:01:48Z
dc.date.available2014-05-15T07:01:48Z
dc.date.issued2007-03
dc.description.abstractAspergillus species isolated from various seeds were screened for their ability to produce amylase. A selected strain, Aspergillus sp. JGI 12, showed the highest amylase activity in solid state fermentation. Different substrates were screened for enzyme production. Coconut oil cake, groundnut oil cake and rice bran were found to be very good substrates for enzyme production. Different combinations; wheat bran : groundnut oil cake : rice bran (1:2:2) was used which resulted in higher enzyme titre. This combination of substrates was used for further studies on amylase production and characterization. The enzyme amylase was found to be thermostable and active at wide range of pH.en_US
dc.identifier.citationAfrican Journal of Biotechnology Vol.: 6, No.: 5, March, 5 2007 [Page 576-581]en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1294
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.subjectfungal amylaseen_US
dc.subjectAspergillus sp. JGI 12en_US
dc.subjectsolid state fermentationen_US
dc.subjectsolid substrateen_US
dc.subjectenzyme productionen_US
dc.titleProduction and Characterization of Fungal Amylase Enzyme Isolated from Aspergillus Sp. JGI 12 in Solid State Cultureen_US
dc.typeArticleen_US

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