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Development Of Lowcost Fermentation Technology For The Amylase Production

Author: 
Kalaiarasu, S and Vivekananthan, S
Subject Area: 
Health Sciences
Abstract: 

In the present study solid state fermentation technique has been employed for the development of low cost fermentation technique for amylase production by using two different species of fungi had been chosen viz. Aspergillus oryzae, Penicillium expansum. During the fermentation process the amylase production was highest at 96 hrs for both the fungal species. The effect of temperatures revealed that the amylase production higher during at 30-40°C with the optimum at 40°C for both the fungal species inoculated. The most suitable temperature maintain in a Solid State Fermentation system is in the range 80-40°C. The optimum pH for the fermentation in medium was 7 in the heat neutral range. The amylase becomes denatured below 6. The effect of pH amylase production in Solid State Fermentation of Banana fruit stalk and the skin of the fruit mixture for both the species of fungi, two different species of fungi used, among the two fasted and Aspergillus oryzae showed higher activity, enzyme production when compared to Penicillium expansum, be suggested that utilization of banana waste; fruit stalk and skin of the fruit mixture as substrate from amylase production in Solid State Fermentation, developed as a low cost fermentation technology for the amylase production.

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