Abstract

THE EFFECT OF STATIC MAGNETIC FIELD ON THE PRODUCTION OF AMYLASE ENZYME UNDER SOLID STATE FERMENTATIONS FROM FIVE DIFFERENT FUNGAL GENERA

Marowa Sabah Hashim*, Prof. Dr. Abdul Al-Ghani I.Yahya and Dr. Abdul Wahid Sh. Jabir

Abstract

The effect of static magnetic field on the production of amylases under solid state fermentations of (Alternaria sp., Aspergillus niger, Fusarium sp., Mucor sp., and Penicillium sp.) was investigated. The above species were exposed to the Northern pole, Southern pole and both poles together. The substrate used for fungi growth was bread only and it was cut into small pieces and sterilized by autoclaving. Static magnetic field of 100 gauss was subjected to the above fungal species for seven days of fermentation at 28 °C. After seven days, the medium was mixed with 100 ml of phosphate buffer saline, and filtered through Whatman filter paper No 1. The crude extract was tested for the amylases’ specific activities and the results were statistically analysed. The results showed that Northern pole significantly decreased specific activity of amylase enzyme of Alternaria sp., Fusarium sp., and Penicillium sp. which were (2.50, 2.12, and 3.27) U/mg respectively. While Southern pole significantly increased that of Fusarium sp. (3.84 U/mg) and Mucor sp. (3.36 U/mg), while it significantly decreased that of Alternaria sp. (2.77 U/mg) and Penicillium sp. (3.88 U/mg). The effect of both poles was significantly decreased that of Alternaria sp. (2.62 U/mg) and Penicillium sp. (2.26 U/mg), whereas significantly increased that of Fusarium sp. (3.84 U/mg) and Mucor sp. (3.83 U/mg). This study clearly demonstrated that there are significant effects of the electrostatic magnetic field in increasing or decreasing the enzymes activities of the fungal species.

Keywords: Magnetic field, Fungi, solid state fermentations and Amylase.