Amylase Recovery From Mouldy Bran Of Aspergillus niger AM07

  • AM Omemu Department of Microbiology, University of Agriculture, Abeokuta
  • I Akpan Department of Microbiology, University of Agriculture, Abeokuta
  • MO Bankole Department of Microbiology, University of Agriculture, Abeokuta
Keywords: Amylase, mouldy bran, agitation, static, buffer and tap water

Abstract

A simple and efficient laboratory procedure for the recovery of amylase from the moist mouldy bran obtained during a solid-state fermentation (SSF) process is described. Aspergillus niger AM07 was used in the production of amylase and recovery of the amylase from mouldy bran was effected under agitated (150 rpm) and static conditions using water and citrate phosphate buffer (pH 4.5) as solvent. Recovery was significantly (p=0.05) dependent on the solvent, mechanical agitation and contact time. The highest recovery (628 U/ml) obtained with citrate phosphate buffer (pH 4.5) as solvent was significantly higher than 588 U/ml obtained with tap water. Maximum recovery under mechanical agitation and static condition were 628 U/ml and 570 U/ml respectively. The overall maximum recovery (628 U/ml) was obtained with citrate phosphate buffer (pH 4.5) and agitation for 1 h.
Key words: Amylase, mouldy bran, agitation, static, buffer and tap water.
Nigerian Food Journal Vol.22 2004: 60-64
Published
2005-05-09
Section
Articles

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eISSN: 0189-7241