Production and partial characterization of a thermostable amylase from ascomycetes yeast strain isolated from starchy soils

  • Bertrand Tatsinkou Fossi Department of Food Science and Nutrition, University of Ngaoundéré, P.O.Box 455 Ngaoundéré, Cameroon.
  • Frederic Tavea Department of Food Science and Nutrition, University of Ngaoundéré, P.O.Box 455 Ngaoundéré, Cameroon.
  • Robert Ndouenkeu Department of Food Science and Nutrition, University of Ngaoundéré, P.O.Box 455 Ngaoundéré, Cameroon.
Keywords: Amylolytic yeast, amylase activity, thermostable amylase

Abstract

An amylolytic yeast strain was isolated from starchy soils (flour mills environment, flour market, cassava farms after harvesting and transformation of tubers) and its enzyme productivity and activity evaluated. The enzyme synthesis was optimum at 30°C when initial pH of fermentation medium was 4.5. After extraction and partial purification, the enzyme remained stable in a range of temperature and pH between 20°C-60°C and 2-8 pH respectively. The optimum enzyme activity was displayed at 70°C and pH 5.5 and 6.5. The thermostability of the enzyme was comparable to that of amylases from bacteria.
Key Words: Amylolytic yeast, amylase activity, thermostable amylase.
African Journal of Biotechnology Vol.4(1) 2005: 14-18
Published
2005-03-24
Section
Articles

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eISSN: 1684-5315