Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme

Anaegbu Chinonso Joel; Orukotan Abimbola Ayodeji; Mohammed Sani Sambo Datsugwai

doi:doi:10.11648/j.ijbc.20170201.14

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Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme

Anaegbu Chinonso Joel, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwai

Published in International Journal of Bioorganic Chemistry (Volume 2, Issue 1)

Received: 15 November 2016 Accepted: 16 December 2016 Published: 1 March 2017

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Abstract

The effects of optimization condition on solid state fermentation of agro-allied waste for production of amylase using Bacillus sp was investigated. The amylase producing specie, was isolated from soil samples, rotten potatoe and spoiled fruit waste. Optimization of the amylase production using various agro-allied waste such as wheat bran, potatoe peel, Banana peel and rice bran were carried out. All the Bacillus sp isolates were screened by activity zone techniques with iodine solution. Out of 6 bacterial specie, only four (4) of the isolates showed positive results for amylase production. Bacterial strain-3 was found maximum at pH 6. The result showed that potatoe peel produced more enzyme activity under optimization conditions using Tap water, maltose, at pH 6, enzyme activity in the range of 0.555 iu/ml, 0.365 iu/ml, and 0.364 iu/ml respectively. Rice bran produced more enzyme activity of 0.342 iu/ml at 30°C while wheat bran showed an increased enzyme activity using peptone as source of nitrogen at 0.371 iu/ml, than any of the other agro-allied waste used for the amylase production. Owing to the prolific use of thermostable alpha amylase in various industries like paper, food, detergent, brewing and starch liquefaction process, the production of alpha amylase is still going on.

Published in	International Journal of Bioorganic Chemistry (Volume 2, Issue 1)
DOI	10.11648/j.ijbc.20170201.14
Page(s)	22-29
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

Keywords

Alpha Amylase, Optimization, Fermentation, Solid State Fermentation, Substrate Activity

References

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APA Style

Anaegbu Chinonso Joel, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwai. (2017). Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme. International Journal of Bioorganic Chemistry, 2(1), 22-29. https://doi.org/10.11648/j.ijbc.20170201.14

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ACS Style

Anaegbu Chinonso Joel; Orukotan Abimbola Ayodeji; Mohammed Sani Sambo Datsugwai. Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme. Int. J. Bioorg. Chem. 2017, 2(1), 22-29. doi: 10.11648/j.ijbc.20170201.14

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AMA Style

Anaegbu Chinonso Joel, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwai. Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme. Int J Bioorg Chem. 2017;2(1):22-29. doi: 10.11648/j.ijbc.20170201.14

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@article{10.11648/j.ijbc.20170201.14,
  author = {Anaegbu Chinonso Joel and Orukotan Abimbola Ayodeji and Mohammed Sani Sambo Datsugwai},
  title = {Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {2},
  number = {1},
  pages = {22-29},
  doi = {10.11648/j.ijbc.20170201.14},
  url = {https://doi.org/10.11648/j.ijbc.20170201.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20170201.14},
  abstract = {The effects of optimization condition on solid state fermentation of agro-allied waste for production of amylase using Bacillus sp was investigated. The amylase producing specie, was isolated from soil samples, rotten potatoe and spoiled fruit waste. Optimization of the amylase production using various agro-allied waste such as wheat bran, potatoe peel, Banana peel and rice bran were carried out. All the Bacillus sp isolates were screened by activity zone techniques with iodine solution. Out of 6 bacterial specie, only four (4) of the isolates showed positive results for amylase production. Bacterial strain-3 was found maximum at pH 6. The result showed that potatoe peel produced more enzyme activity under optimization conditions using Tap water, maltose, at pH 6, enzyme activity in the range of 0.555 iu/ml, 0.365 iu/ml, and 0.364 iu/ml respectively. Rice bran produced more enzyme activity of 0.342 iu/ml at 30°C while wheat bran showed an increased enzyme activity using peptone as source of nitrogen at 0.371 iu/ml, than any of the other agro-allied waste used for the amylase production. Owing to the prolific use of thermostable alpha amylase in various industries like paper, food, detergent, brewing and starch liquefaction process, the production of alpha amylase is still going on.},
 year = {2017}
}

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TY  - JOUR
T1  - Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme
AU  - Anaegbu Chinonso Joel
AU  - Orukotan Abimbola Ayodeji
AU  - Mohammed Sani Sambo Datsugwai
Y1  - 2017/03/01
PY  - 2017
N1  - https://doi.org/10.11648/j.ijbc.20170201.14
DO  - 10.11648/j.ijbc.20170201.14
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 22
EP  - 29
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20170201.14
AB  - The effects of optimization condition on solid state fermentation of agro-allied waste for production of amylase using Bacillus sp was investigated. The amylase producing specie, was isolated from soil samples, rotten potatoe and spoiled fruit waste. Optimization of the amylase production using various agro-allied waste such as wheat bran, potatoe peel, Banana peel and rice bran were carried out. All the Bacillus sp isolates were screened by activity zone techniques with iodine solution. Out of 6 bacterial specie, only four (4) of the isolates showed positive results for amylase production. Bacterial strain-3 was found maximum at pH 6. The result showed that potatoe peel produced more enzyme activity under optimization conditions using Tap water, maltose, at pH 6, enzyme activity in the range of 0.555 iu/ml, 0.365 iu/ml, and 0.364 iu/ml respectively. Rice bran produced more enzyme activity of 0.342 iu/ml at 30°C while wheat bran showed an increased enzyme activity using peptone as source of nitrogen at 0.371 iu/ml, than any of the other agro-allied waste used for the amylase production. Owing to the prolific use of thermostable alpha amylase in various industries like paper, food, detergent, brewing and starch liquefaction process, the production of alpha amylase is still going on.
VL  - 2
IS  - 1
ER  -

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Author Information

Anaegbu Chinonso Joel

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Orukotan Abimbola Ayodeji

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Mohammed Sani Sambo Datsugwai

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria

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APA Style

Anaegbu Chinonso Joel, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwai. (2017). Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme. International Journal of Bioorganic Chemistry, 2(1), 22-29. https://doi.org/10.11648/j.ijbc.20170201.14

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ACS Style

Anaegbu Chinonso Joel; Orukotan Abimbola Ayodeji; Mohammed Sani Sambo Datsugwai. Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme. Int. J. Bioorg. Chem. 2017, 2(1), 22-29. doi: 10.11648/j.ijbc.20170201.14

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AMA Style

Anaegbu Chinonso Joel, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwai. Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme. Int J Bioorg Chem. 2017;2(1):22-29. doi: 10.11648/j.ijbc.20170201.14

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@article{10.11648/j.ijbc.20170201.14,
  author = {Anaegbu Chinonso Joel and Orukotan Abimbola Ayodeji and Mohammed Sani Sambo Datsugwai},
  title = {Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {2},
  number = {1},
  pages = {22-29},
  doi = {10.11648/j.ijbc.20170201.14},
  url = {https://doi.org/10.11648/j.ijbc.20170201.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20170201.14},
  abstract = {The effects of optimization condition on solid state fermentation of agro-allied waste for production of amylase using Bacillus sp was investigated. The amylase producing specie, was isolated from soil samples, rotten potatoe and spoiled fruit waste. Optimization of the amylase production using various agro-allied waste such as wheat bran, potatoe peel, Banana peel and rice bran were carried out. All the Bacillus sp isolates were screened by activity zone techniques with iodine solution. Out of 6 bacterial specie, only four (4) of the isolates showed positive results for amylase production. Bacterial strain-3 was found maximum at pH 6. The result showed that potatoe peel produced more enzyme activity under optimization conditions using Tap water, maltose, at pH 6, enzyme activity in the range of 0.555 iu/ml, 0.365 iu/ml, and 0.364 iu/ml respectively. Rice bran produced more enzyme activity of 0.342 iu/ml at 30°C while wheat bran showed an increased enzyme activity using peptone as source of nitrogen at 0.371 iu/ml, than any of the other agro-allied waste used for the amylase production. Owing to the prolific use of thermostable alpha amylase in various industries like paper, food, detergent, brewing and starch liquefaction process, the production of alpha amylase is still going on.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Effects of Optimization Condition on Solid State Fermentation of Various Agro-Allied Waste for Production of Amylase Enzyme
AU  - Anaegbu Chinonso Joel
AU  - Orukotan Abimbola Ayodeji
AU  - Mohammed Sani Sambo Datsugwai
Y1  - 2017/03/01
PY  - 2017
N1  - https://doi.org/10.11648/j.ijbc.20170201.14
DO  - 10.11648/j.ijbc.20170201.14
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 22
EP  - 29
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20170201.14
AB  - The effects of optimization condition on solid state fermentation of agro-allied waste for production of amylase using Bacillus sp was investigated. The amylase producing specie, was isolated from soil samples, rotten potatoe and spoiled fruit waste. Optimization of the amylase production using various agro-allied waste such as wheat bran, potatoe peel, Banana peel and rice bran were carried out. All the Bacillus sp isolates were screened by activity zone techniques with iodine solution. Out of 6 bacterial specie, only four (4) of the isolates showed positive results for amylase production. Bacterial strain-3 was found maximum at pH 6. The result showed that potatoe peel produced more enzyme activity under optimization conditions using Tap water, maltose, at pH 6, enzyme activity in the range of 0.555 iu/ml, 0.365 iu/ml, and 0.364 iu/ml respectively. Rice bran produced more enzyme activity of 0.342 iu/ml at 30°C while wheat bran showed an increased enzyme activity using peptone as source of nitrogen at 0.371 iu/ml, than any of the other agro-allied waste used for the amylase production. Owing to the prolific use of thermostable alpha amylase in various industries like paper, food, detergent, brewing and starch liquefaction process, the production of alpha amylase is still going on.
VL  - 2
IS  - 1
ER  -

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