Food and Agricultural Residues: Potential Substrates for Amylase Production

Authors

  • Anupama P. Pathak School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded, Maharashtra, India
  • Mayuri S. Sarsar School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded, Maharashtra, India
  • Joice T. Gavali School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded, Maharashtra, India
  • Madhuri H. Shendage School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded, Maharashtra, India

Keywords:

Food, Agricultural, residues:, Potential, substrates, amylase, production

Abstract

Selected agro residues and local fruit pulp production unit residues were used as a substrate for production of fungal amylase. The product was extracted and characterized to determine optimum pH and temperature for both production and catalytic activity.

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Published

2016-04-30

How to Cite

Pathak, A. P., Sarsar, M. S., Gavali, J. T., & Shendage, M. H. (2016). Food and Agricultural Residues: Potential Substrates for Amylase Production. International Journal For Research In Agricultural And Food Science, 2(4), 01–06. Retrieved from https://gnpublication.org/index.php/afs/article/view/358