Optimization of fermentation conditions for the production of α-amylase by Penicillium sp. isolated from forest soil
Paper Details
Optimization of fermentation conditions for the production of α-amylase by Penicillium sp. isolated from forest soil
Abstract
Starch degrading amylolytic enzymes are most important in the field of industrial microbiology and biotechnology with a huge application in food, fermentation, textile and paper industry. A study was conducted to exploit Penicillium sp. for α-amylase production. In the study Penicillium sp. was found to be a promising producer of α-amylase. Different fermentation conditions for the production of α-amylase from Penicillium sp. were optimized. The optimum production was found at initial pH- 7.0, incubation temperature– 300C, carbon source- Starch (1.5%), organic nitrogen source- Peptone (0.6%), inorganic nitrogen source- (NH4)2SO4 (0.02%) and inorganic salt – KH2PO4 (0.3%) respectively. The study suggests that the mold Penicillium sp. showing 55 hours of optimum incubation time has the potentiality to be an economically viable organism for commercial production of α-amylases.
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