Enhanced production of α-amylase by Penicillium chrysogenum in liquid culture by modifying the process parameters.

Abstract:

:In this paper, we have assessed the role of changing physicochemical parameters and substrate types on the production of α-amylase enzyme from Penicillium chrysogenum, with a view to determining the optimal conditions required for its maximum production. The findings of this research revealed that, at pH 6 using linseed oil cake as substratum, α-amylase enzyme production was maximum (550.0 U/mL), when the fungi was incubated for 6 days at 30 °C in 0.1 M acetate buffer. Further, reasonably good production of the α-amylase enzyme was also observed at pH 9 with all the experimented carbon sources as substrates. Moreover, statistical analysis, using analysis of variance (ANOVA) carried out to study the impact of different studied parameters on the α-amylase enzyme production revealed that incubation period of 6-18 days is highly significant (p = 0.01) factor in amylotic activity of the P. chrysogenum. Under the researched out optimal conditions, P. chrysogenum is an economically viable option for the industrial and biotechnological production of α-amylase enzyme.

journal_name

Microb Pathog

journal_title

Microbial pathogenesis

authors

Dar GH,Kamili AN,Nazir R,Bandh SA,Jan TR,Chishti MZ

doi

10.1016/j.micpath.2015.07.016

subject

Has Abstract

pub_date

2015-11-01 00:00:00

pages

10-5

eissn

0882-4010

issn

1096-1208

pii

S0882-4010(15)30010-3

journal_volume

88

pub_type

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