Amylases are enzymes produced by a wide range of organisms. The applications of these biomolecules cut across different industries such as detergent, brewing and food industries. Aspergillus flavus has been well documented as one the microbes capable of degrading starch-based agricultural waste materials. This study aimed at optimizing and characterizing amylase produced using agro-waste (potato peels) as a sole carbon source. A. flavus was obtained from the Department of Microbiology laboratory, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria. The fungus was preserved on PDA and stored at 4°C throughout the study period. This was followed by characterization and purification. Preliminary screening result showed that A. flavus had a clear zone of 13.33 mm (diameter of hydrolytic zone) and amylase activity of 545 U/ml. Stability assay revealed that the enzyme was stable at 50°C and 60°C by retaining 91% and 84% residual activities respectively after 4 h of pre-incubation period, while residual activities of 80% and 90% were observed at pH 6.0 and 8.0 respectively. Protein band analysis showed that the amylase from A. flavus had molecular weight of 35 kDa. These results indicated that the amylase produced from A. flavus had good catalytic properties and compared well with those from other known fungi. This study therefore recommends industrial production of amylase from A. flavus using potato peels as a substrate.
| Published in | Frontiers in Environmental Microbiology (Volume 9, Issue 1) |
| DOI | 10.11648/j.fem.20230901.12 |
| Page(s) | 9-17 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Agro-Waste, Amylases, Aspergillus flavus, Extracellular Enzyme, Potato Peels
| [1] | Hassan H, Abd K K. Optimization of alpha amylase production from rice straw using solid-state fermentation of Bacillus subtilis. Int. J. Sc. Environ. Technol. 2015: 4 (1), 1-16. |
| [2] | Sundarram K, Krishna T P. α-Amylase Production and Applications: A Review. J. Appl. Environ. Microbiol. 2014: 2 (4), 166-175. |
| [3] | Panneerselvam T, Elavarasi S. Isolation of α-amylase producing Bacillus subtilis from Soil. Int. J. Curr. Microbiol. Appl. Sci. 2015: 4 (2), 543-552. |
| [4] | Francis F, Sabu A, Nampoothiri K M, Ramachandran S, Ghosh S, Szakacs G, PandeyA. Use of response surface methodology for optimizing process parameters for the production of α-amylase by Aspergillusoryzae. Biochem. Eng. J. 2003: 15, 107-115. |
| [5] | Anaegbu C J, Orukotan A A, Mohammed S S. Effects of optimization condition on solid state fermentation of various agro-allied wastes for production of amylase enzyme. Int. J. Bioorg. Chem. 2017: 2 (1), 22-29. |
| [6] | Renge V C, Khedkar S V, Nikita R N. Enzyme synthesis by fermentation method: A review. Sci. Rev. Chem. Comm. 2012: 2 (4), 585 -590. |
| [7] | Sodhi H K, Sharma K, Gupta J K, Soni S K. Production of a thermostable α amylase from Bacillius sp. PS-7 by solid state fermentation and its synergistic use in the hydrolysis of malt starch for alcohol production. Proc. Biochem. 2005: 40, 525-534. |
| [8] | Hashemi M, Razavi S H, Shojaosadati S A, Mousavi S M, Khajeh K M. Development of a solid-state fermentation process for production of an alpha amylase with potentially interesting properties. J. Bio. Bioeng. 2010: 110: 333-337. |
| [9] | Ul-Haq I, Hameed U, Mahmood Z, Javed M M. Solid state fermentation for the production of α-amylase by Paenibacillus amylolyticus. Pakistan J. Bot. 2012: 44, 341-346. 10. |
| [10] | Akpan I, Kareem S O. A simple method for rapid detection of amylases in liquid chromatography fractions. Nigerian J. Microbiol. 2004: 18, 284-287. |
| [11] | Adeoyo O R, Pletschke B I, Dames J F. Purification and characterization of an amyloglucosidase from an ericoid mycorrhizal fungus (Leohumicola incrustata). AMBExpress. 2018: 8, 154-164. |
| [12] | Adeoyo O R, Pletschke B I, Dames J F. Amylase production and optimization of culture conditions for some ericoid mycorrhizal fungi. Sci. Res. Annals 2019: 10, 50-57. |
| [13] | Ellaiah P, Adinarayana K, Bhavani Y, Padmaja P, Srinivasulu B. Optimization of process parameters for glucoamylase production under solid state fermentation by newly isolated Aspergillus species. Proc. Biochem. 2002: 38 (4), 615-620. |
| [14] | Varalakshmi K N, Kumudini B S, Nandini B N, Solomon J, Suhas R, Mahesh B, Kavitha A P. Production and characterization of α-amylase from Aspergillus niger JGI 24 isolated in Bangalore. Polish J. Microbiol. 2009: 58 (1), 29-36. |
| [15] | Kareem S O, Akpan I. Clarification of Amylase from moldy bran with Imarsil. Enzy. Microbiol. Technol. 2003: 33, 259-261. |
| [16] | Kareem S O, Akpan I, Popoola T O S, Sanni L O. Activated charcoal - a potential material in glucoamylase recovery. Enzy. Res. 2011: 1-4. |
| [17] | Karim K M R, Husaini A, Tasnim T. Production and characterization of crude glucoamylase from newly isolated Aspergillus flavus NSH9 in liquid culture. Am. J. Biochem. Mol. Biol. 2017: 7 (3), 118-126. |
| [18] | Kaur P S, Kaur S, Kaur H, Sharma A, Raj P. Solid substrate fermentation using agro industrial waste: new approach for amylase production by Bacillus licheniformis. Int. J. Curr. Microbiol. Appl. Sci. 2015: 4, 712-717. |
| [19] | Karam E A, Abdel-Wahab W A, Saleh S A A, Hassan M E, Kansoh A L. Production, immobilization and thermodynamic studies of free and immobilized Aspergillus awamori amylase. Int. J. Biol. Macromol. 2017: 102, 694-703. |
| [20] | Sibi G. Amylase Production by Aspergillus niger using Agroindustrial Residues under Temperature Mediated Solid State Fermentation. Microbiol. Technol. 2019: 6 (1), 002. |
| [21] | Sethi B K, Nanda P K, Sahoo S, Sena S. Characterization of purified α-Amylase Produced by Aspergillus terreus using Pearl Millet as substrate. Cogent Food Agric. 2016: 2, 1-11. |
| [22] | Adeniran A. H., Abiose, S. H., 2009. Amylolytic potentiality of fungi isolated from some Nigerian agricultural wastes. African J. Biotechnol. 8 (4), 667-672. |
| [23] | Khan J A, Yadav S K. Production of alpha amylases by Aspergillus niger using cheaper substrates employing solid state fermentation. Int. J. Plant Environ. Sci. 2011: 1 (3), 223-226. |
| [24] | Nunez F E G, Barchi A C, Ito S, Escaramboni B, Herculano R D. Artificial intelligence approach for high level production of amylase using Rhizopus microspores var. oligosporusand different agro-industrial wastes. J. Chem. Technol. Biotechnol. 2017: 92, 684-692. |
| [25] | Sandhu S S, Sonal S P, Suneel K, Rajak R C. Study of effect of temperature on amylase production by soil mycotic flora of jabalpur region. World J. Pharm. Pharm. Sci. 2014: 3 (9), 1448-1458. |
| [26] | Ensari, N. Y., Otludil, B., Aytekin, M. C., 2006. Effect of starch induced bacterial growth and amylase production in Bacillus subtilis. Starch. 47 (8), 315-321. |
| [27] | Shalini S, Sanamdeep S, Vrinda B, Lovleen S, Mangla J. Production of Fungal Amylases Using Cheap, Readily Available Agricultural Residues for Potential Application in Textile Industry. BioMed Res. Int. 2014, Article ID 215748. |
| [28] | Saxena R, Singh R. Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp. Brazilian J. Microbiol. 2011: 42 (4), 1334-1342. |
| [29] | Vijayalakshmi S, Venkat Kumar S, Thankamani V., 2011. Optimization and cultural characterization of Bacillus RV.B2.90 producing alkalophilic thermophilic protease. J. Biotechnol. 2011: 6, 26-32. |
| [30] | Tochukwu N N, Bartholomew N O. Extracellular Amylase Production of a Thermotolerant Fusarium sp. Isolated from Eastern Nigerian soil. Brazilian Arc. Biol. Technol. 2011: 54 (4), 649-658. |
| [31] | Raul D, Biswas T, Mukhopadhyay S, Das K, Gupta S. Production and Partial Purification of Alpha Amylase from Bacillus subtilis (MTCC 121) Using Solid State Fermentation. Biochem. Res. Int. 2014: 33, 45-56. |
| [32] | Gupta A, Gupta V K, Modi D R, Yadva L P. Production and characterization of α-amylase from Aspergillus niger. Biotechnol. 2008: 7 (3), 551-556. |
| [33] | Oyeleke S B, Auta S H, Egwim E C. Production and characterization of amylase produced by Bacillus megaterium isolated from a local yam peel dumpsite in Minna, Niger State. J. Microbiol. Antimicrob. 2010: 7, 88-92. |
| [34] | Zaferanloo B, Bhattacharjee S MM, Ghorbani P J, Mahon Palombo E A. Amylase production by Preussia minima, a fungus of endophytic origin: optimization of fermentation conditions and analysis of fungal secretome by LC-MS. BMC Microbiol. 2014: 14 (1), 55. |
| [35] | Ratnasri P V, Lakshmi B K, Devi A, Hemalatha K P J, 2014. Isolation, Characterization of Aspergillus fumigatus and Optimization of Cultural Conditions for Amylase Production. Int. J. Res. Eng. Technol. 2014: 2319-1163. |
| [36] | Alamri S A. Isolation phylogeny and characterization of new α-amylase producing thermophilic Bacillus sp. from the Jazan Region, Saudi Arabia. Int. J. Biotechnol. Biochem. 2010: 6, 537-547. |
| [37] | Kareem S O, Akpan I, Popoola T O, Sanni L O. Purification and characterization of thermostable glucoamylase from Rhizopus oligosporus SK5 mutant obtained through UV radiation and chemical mutagenesis. Biochemistry 2014: 26 (1): 19-24. |
| [38] | Stamford T L M, Stamford N P, Coelho L C, Araujo J M. Production and Characterization of a thermostable glucoamylase from Streptosporangium sp. Endophyte of maize leaves. Bio. Technol. 2002: 83, 105-109. |
| [39] | Sindhu R. Isolation, purification and characterization of α-amylase from Penicillium janthhinellum. Ph.D. Thesis. School of Biosciences, Mahatma Gandhi University. 2005: 175 pages. |
| [40] | Acourene S, Amourache L, Djaafri K. Utilization of wastes as substrate for the production of α-amylase. International Food Res. J. 2013: 20 (3), 1367-1372. |
| [41] | Sindhu R, Suprabha G N, Shashidhar S. Optimization of process parameters for the production of alpha-amylase from Penicillium janthinellum (NCIM 4960) under solid state fermentation. African J. Microbiol. Res. 2009: 3 (9), 498-503. |
APA Style
Emmanuel Olabode Ayinde, Timothy Olubisi Adejumo, Olusegun Richard Adeoyo. (2023). Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method. Frontiers in Environmental Microbiology, 9(1), 9-17. https://doi.org/10.11648/j.fem.20230901.12
ACS Style
Emmanuel Olabode Ayinde; Timothy Olubisi Adejumo; Olusegun Richard Adeoyo. Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method. Front. Environ. Microbiol. 2023, 9(1), 9-17. doi: 10.11648/j.fem.20230901.12
AMA Style
Emmanuel Olabode Ayinde, Timothy Olubisi Adejumo, Olusegun Richard Adeoyo. Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method. Front Environ Microbiol. 2023;9(1):9-17. doi: 10.11648/j.fem.20230901.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.fem.20230901.12,
author = {Emmanuel Olabode Ayinde and Timothy Olubisi Adejumo and Olusegun Richard Adeoyo},
title = {Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method},
journal = {Frontiers in Environmental Microbiology},
volume = {9},
number = {1},
pages = {9-17},
doi = {10.11648/j.fem.20230901.12},
url = {https://doi.org/10.11648/j.fem.20230901.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.fem.20230901.12},
abstract = {Amylases are enzymes produced by a wide range of organisms. The applications of these biomolecules cut across different industries such as detergent, brewing and food industries. Aspergillus flavus has been well documented as one the microbes capable of degrading starch-based agricultural waste materials. This study aimed at optimizing and characterizing amylase produced using agro-waste (potato peels) as a sole carbon source. A. flavus was obtained from the Department of Microbiology laboratory, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria. The fungus was preserved on PDA and stored at 4°C throughout the study period. This was followed by characterization and purification. Preliminary screening result showed that A. flavus had a clear zone of 13.33 mm (diameter of hydrolytic zone) and amylase activity of 545 U/ml. Stability assay revealed that the enzyme was stable at 50°C and 60°C by retaining 91% and 84% residual activities respectively after 4 h of pre-incubation period, while residual activities of 80% and 90% were observed at pH 6.0 and 8.0 respectively. Protein band analysis showed that the amylase from A. flavus had molecular weight of 35 kDa. These results indicated that the amylase produced from A. flavus had good catalytic properties and compared well with those from other known fungi. This study therefore recommends industrial production of amylase from A. flavus using potato peels as a substrate.},
year = {2023}
}
TY - JOUR T1 - Production, Optimization and Characterization of Amylase Using Solid State Fermentation Method AU - Emmanuel Olabode Ayinde AU - Timothy Olubisi Adejumo AU - Olusegun Richard Adeoyo Y1 - 2023/05/17 PY - 2023 N1 - https://doi.org/10.11648/j.fem.20230901.12 DO - 10.11648/j.fem.20230901.12 T2 - Frontiers in Environmental Microbiology JF - Frontiers in Environmental Microbiology JO - Frontiers in Environmental Microbiology SP - 9 EP - 17 PB - Science Publishing Group SN - 2469-8067 UR - https://doi.org/10.11648/j.fem.20230901.12 AB - Amylases are enzymes produced by a wide range of organisms. The applications of these biomolecules cut across different industries such as detergent, brewing and food industries. Aspergillus flavus has been well documented as one the microbes capable of degrading starch-based agricultural waste materials. This study aimed at optimizing and characterizing amylase produced using agro-waste (potato peels) as a sole carbon source. A. flavus was obtained from the Department of Microbiology laboratory, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria. The fungus was preserved on PDA and stored at 4°C throughout the study period. This was followed by characterization and purification. Preliminary screening result showed that A. flavus had a clear zone of 13.33 mm (diameter of hydrolytic zone) and amylase activity of 545 U/ml. Stability assay revealed that the enzyme was stable at 50°C and 60°C by retaining 91% and 84% residual activities respectively after 4 h of pre-incubation period, while residual activities of 80% and 90% were observed at pH 6.0 and 8.0 respectively. Protein band analysis showed that the amylase from A. flavus had molecular weight of 35 kDa. These results indicated that the amylase produced from A. flavus had good catalytic properties and compared well with those from other known fungi. This study therefore recommends industrial production of amylase from A. flavus using potato peels as a substrate. VL - 9 IS - 1 ER -
Information
Email: