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Abstract

PRODUCTION AND OPTIMIZATION OF AMYLASE FROM PENICILLIUM CHRYSOGENUM UNDER SUBMERGED FERMENTATION

B.Vidya, D.Gomathi, M.Kalaiselvi, G.Ravikumar and C.Uma*

Department of Biochemistry, Karpagam University, Coimbatore 641 021, India.

ABSTRACT

Amylases are enzymes that break down starch or glycogen having great significance in biotechnology and also commercially used in starch processing industries. The main objectives of the present study was to determine the time course for the production of amylase enzyme as well as the effect of external substrates that may enhance the production of extra cellular alpha amylase. The culture and nutrient requirements of Penicillum crysogenum for production of α- amylase in production media containing different pH, temperature, incubation period, inoculum size, carbon sources, nitrogen sources and metal ions were analyzed under submerged fermentation in the present study. The optimum pH, temperature, inoculum size and incubation period for enzyme production were 6, 50C, 4% and 6th day of incubation. Of all the carbon sources, lactose at 3% was recorded to be the best carbon source and casein at 4% was ideal nitrogen source for the better production of amylase. So it is concluded that minimal medium can be used under submerged fermentation for the maximum production of amylase under controlled conditions.

Keywords: amylase, Penicillum crysogenum, optimization, submerged fermentation.


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