Amylases are enzymes produced by a wide range of organisms. The applications of these biomolecules cut across different industries such as detergent, brewing and food industries. Aspergillus flavus has been well documented as one the microbes capable of degrading starch-based agricultural waste materials. This study aimed at optimizing and characterizing amylase produced using agro-waste (potato peels) as a sole carbon source. A. flavus was obtained from the Department of Microbiology laboratory, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria. The fungus was preserved on PDA and stored at 4°C throughout the study period. This was followed by characterization and purification. Preliminary screening result showed that A. flavus had a clear zone of 13.33 mm (diameter of hydrolytic zone) and amylase activity of 545 U/ml. Stability assay revealed that the enzyme was stable at 50°C and 60°C by retaining 91% and 84% residual activities respectively after 4 h of pre-incubation period, while residual activities of 80% and 90% were observed at pH 6.0 and 8.0 respectively. Protein band analysis showed that the amylase from A. flavus had molecular weight of 35 kDa. These results indicated that the amylase produced from A. flavus had good catalytic properties and compared well with those from other known fungi. This study therefore recommends industrial production of amylase from A. flavus using potato peels as a substrate.
| Published in | Frontiers in Environmental Microbiology (Volume 9, Issue 1) |
| DOI | 10.11648/j.fem.20230901.12 |
| Page(s) | 9-17 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2023. Published by Science Publishing Group |
Agro-Waste, Amylases, Aspergillus flavus, Extracellular Enzyme, Potato Peels
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APA Style
Emmanuel Olabode Ayinde, Timothy Olubisi Adejumo, Olusegun Richard Adeoyo. (2023). Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method. Frontiers in Environmental Microbiology, 9(1), 9-17. https://doi.org/10.11648/j.fem.20230901.12
ACS Style
Emmanuel Olabode Ayinde; Timothy Olubisi Adejumo; Olusegun Richard Adeoyo. Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method. Front. Environ. Microbiol. 2023, 9(1), 9-17. doi: 10.11648/j.fem.20230901.12
AMA Style
Emmanuel Olabode Ayinde, Timothy Olubisi Adejumo, Olusegun Richard Adeoyo. Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method. Front Environ Microbiol. 2023;9(1):9-17. doi: 10.11648/j.fem.20230901.12
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Download@article{10.11648/j.fem.20230901.12,
author = {Emmanuel Olabode Ayinde and Timothy Olubisi Adejumo and Olusegun Richard Adeoyo},
title = {Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method},
journal = {Frontiers in Environmental Microbiology},
volume = {9},
number = {1},
pages = {9-17},
doi = {10.11648/j.fem.20230901.12},
url = {https://doi.org/10.11648/j.fem.20230901.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.fem.20230901.12},
abstract = {Amylases are enzymes produced by a wide range of organisms. The applications of these biomolecules cut across different industries such as detergent, brewing and food industries. Aspergillus flavus has been well documented as one the microbes capable of degrading starch-based agricultural waste materials. This study aimed at optimizing and characterizing amylase produced using agro-waste (potato peels) as a sole carbon source. A. flavus was obtained from the Department of Microbiology laboratory, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria. The fungus was preserved on PDA and stored at 4°C throughout the study period. This was followed by characterization and purification. Preliminary screening result showed that A. flavus had a clear zone of 13.33 mm (diameter of hydrolytic zone) and amylase activity of 545 U/ml. Stability assay revealed that the enzyme was stable at 50°C and 60°C by retaining 91% and 84% residual activities respectively after 4 h of pre-incubation period, while residual activities of 80% and 90% were observed at pH 6.0 and 8.0 respectively. Protein band analysis showed that the amylase from A. flavus had molecular weight of 35 kDa. These results indicated that the amylase produced from A. flavus had good catalytic properties and compared well with those from other known fungi. This study therefore recommends industrial production of amylase from A. flavus using potato peels as a substrate.},
year = {2023}
}
TY - JOUR T1 - Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method AU - Emmanuel Olabode Ayinde AU - Timothy Olubisi Adejumo AU - Olusegun Richard Adeoyo Y1 - 2023/05/17 PY - 2023 N1 - https://doi.org/10.11648/j.fem.20230901.12 DO - 10.11648/j.fem.20230901.12 T2 - Frontiers in Environmental Microbiology JF - Frontiers in Environmental Microbiology JO - Frontiers in Environmental Microbiology SP - 9 EP - 17 PB - Science Publishing Group SN - 2469-8067 UR - https://doi.org/10.11648/j.fem.20230901.12 AB - Amylases are enzymes produced by a wide range of organisms. The applications of these biomolecules cut across different industries such as detergent, brewing and food industries. Aspergillus flavus has been well documented as one the microbes capable of degrading starch-based agricultural waste materials. This study aimed at optimizing and characterizing amylase produced using agro-waste (potato peels) as a sole carbon source. A. flavus was obtained from the Department of Microbiology laboratory, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria. The fungus was preserved on PDA and stored at 4°C throughout the study period. This was followed by characterization and purification. Preliminary screening result showed that A. flavus had a clear zone of 13.33 mm (diameter of hydrolytic zone) and amylase activity of 545 U/ml. Stability assay revealed that the enzyme was stable at 50°C and 60°C by retaining 91% and 84% residual activities respectively after 4 h of pre-incubation period, while residual activities of 80% and 90% were observed at pH 6.0 and 8.0 respectively. Protein band analysis showed that the amylase from A. flavus had molecular weight of 35 kDa. These results indicated that the amylase produced from A. flavus had good catalytic properties and compared well with those from other known fungi. This study therefore recommends industrial production of amylase from A. flavus using potato peels as a substrate. VL - 9 IS - 1 ER -
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