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Bioprocessing Of Curcuma Angustifolia For Alpha-Amylase Production By Aspergillus Niger

Author: 
Rajila, C., Liji, T., Rinku Sundar and Suganyadevi, P.
Subject Area: 
Life Sciences
Abstract: 

Amylase was produced by Aspergillus niger utilizing Curcuma angustifolia as a carbon source in submerged fermentation. The effect of varying pH of the medium, temperature, carbon and nitrogen sources on the production of α- amylase was investigated. The maximum activity of α-amylase was recorded after 7 days of submerged fermentation at pH 5 and room temperature 28⁰C. The enzyme produced by Aspergillus niger can be used in industrial process after characterization. The maximum amylase activity was recorded as 345 U/mg.

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