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
Figure 1:
(a) Colony of A. niger KBT- 3 (b) Microscopic structure of A. niger KBT-3.
Figure 2:
Phylogenetic tree of A. niger showing close similarity to other fungal species.
Figure 3:
Impact of different parameter on alpha amylase production by A. niger KBT-2 (a) Media (b) Incubation time (c) Temperature (d) Volume of medium (e) pH (f) Inoculum size.
Figure 4:
Impact of nutritional parameter on alpha amylase production by A. niger KBT-2 (a) carbon sources (b) Lactose concentration (c) Nitrogen sources (d) Concentration of yeast extract.
