Abstract:
Amylase enzymes are industrially important enzymes used in food, sugar, textile,
pharmaceutical, paper and detergent industries. The main objective of this study is to
characterize and produce amylase enzyme from fungal strains isolated from soil. Soil samples
were collected from three places and a total of 89 fungal isolates were screened for their potential
to produce amylase. Of which Aspergillus niger FAB-211 showed the maximum potential to
produce amylase and considered for further study. Maximum amylase pro duction using the strain
was obtained by an optimum condition of pH 6.0 (0.483 U/ml) at 45
o
c (1.241 U/ml) and 3 days
of incubation (0.281 U/ml). Maltose (0.684 U/ml) and yeast extract (0.501 U/ml) were found to
be the best carbon and nitrogen sources and resulted in maximum activity respectively. It was
observed that 6 disc spore inoculum size of A. niger FAB-211(1.081 U/ml) resulted maximum
activity. Solid state fermentation processes was examined using banana, mango and potato peels.
Banana peel was promising and showed maximum (0.481 U/ml) result and 2:1 initial diluents to
substrate ratio resulted in maximum production (0.881 U/ml). The optimum enzyme activity was
reached at pH 6.0 and 45
o
c. The enzyme was stable at 45
o
c and 50
o
c retained more than 90% and
84% of its activity. The enzyme was active and stable at broad pH range of 4.0-8.0 and 5.0-7.0
respectively . Highly activated by Ca
2+
ion and moderately activated by K
+
and Fe
3+
ions. More
than 69% its activity was retained in 20% v/v of H2O2
concentration. These properties make it a
very promising candidate for their application in industries.
