Production of α-amylase(s) by Aspergillus flavus, F7 attacking water hyacinth ground preparation (WHGP) under solid state fermentation

  • Eman I. El-Tabakh Department of Botany and Microbiology, Faculty of Science, Al-Azhar University (Girls Branch), Cairo, Egypt
  • Mostafa M. Abo Elsoud Department of Microbial Biotechnology, National Research Centre, Egypt
  • Marwa S. Salem Department of Botany and Microbiology, Faculty of Science, Al-Azhar University (Girls Branch), Cairo, Egypt
  • Nagwa M. Sidkey Department of Botany and Microbiology, Faculty of Science, Al-Azhar University (Girls Branch), Cairo, Egypt
Keywords: α-amylase, Aspergillus flavus, F7, production, environmental and nutritional, water hyacinth

Abstract

Some environmental and nutritional parameters controlling the biosynthesis of α-amylase from Aspergillus flavus, F7 attacking the water hyacinth have been investigated under solid state fermentation conditions for maximum amylase production. The following optima’s were recorded for the highest α-amylase yield; Incubation period 7 days; temperature, 30oC; pH, 5; inoculum size, 3X108 spores/ml; flask volume 100 ml capacity; hyacinth fresh weight 5 g; tap water, 25 ml. Under these conditions, starch showed remarkable stimulatory effect; nitrogen sources and amino acids have no stimulatory effect. Pyridoxal hydrochloride, B6 at a concentration of 200 ppm exhibited a stimulatory effect on biosynthesis of α-amylase. 

Published
2020-08-18
Section
Original Article