Process Optimization for the Production of Alpha Amylase by Aspergillus niger Kbt-3 Using Submerged Fermentation
Process Optimization for the Production of Alpha Amylase by Aspergillus niger Kbt-3 Using Submerged Fermentation
Roheena Abdullah*, Kinza Nisar, Afshan Kaleem and Mehwish Iqtedar
ABSTRACT
The use of alpha amylase as a substitute for chemical processes has gained significant momentum in the field of biotechnology. As a result, there is a growing need to explore untapped reserves of fungi with high potential for efficient alpha amylase production. This has led to the isolation of novel fungal strains capable of producing the targeted product. The aim of this study was to isolate a novel fungal strain and optimization of process parameter in order to enhance the alpha amylase productivity. The production of enzyme indigenously lessen reliance on external sources and promoting self-sufficiency In this study, 15 amylolytic fungal strains were isolated and screened via submerged fermentation. The strain exhibiting the highest alpha amylase activity was identified using conventional methods, including morphology and microscopic features, and confirmed by 18S rDNA gene sequencing using specific ITS primers. The selected strain was then subjected to sequencing and phylogenetic analysis to further characterize its properties. The result indicates the selected strain was found to be A. niger.and this strain was given code A.niger KBT-3. The Five fermentation media were also screened. The Medium2 gave higher titer of alpha amylase activity 1qand found to be the best medium. Different parameters including time and temperature of incubation, pH, Inoculum size, volume, carbon and nitrogen sources were also tested. Optimal enzyme production was obtained at 72 h, 30C, pH5.5, Iml inoculum, 50ml volume and 1.5% lactose and 1% yeast extract.
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