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Enhanced production of α-amylase by Penicillium chrysogenum in liquid culture by modifying the process parameters.
- Source :
-
Microbial Pathogenesis . Nov2015, Vol. 88, p10-15. 6p. - Publication Year :
- 2015
-
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. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 08824010
- Volume :
- 88
- Database :
- Academic Search Index
- Journal :
- Microbial Pathogenesis
- Publication Type :
- Academic Journal
- Accession number :
- 110254256
- Full Text :
- https://doi.org/10.1016/j.micpath.2015.07.016