Amylolytic Enzyme Production Using Agricultural Residue

Authors

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

Keywords:

Amylolytic, enzyme, production, using, agricultural, residue.

Abstract

Four different fungal cultures i.e. Aspergillus niger (MTCC 1781), Aspergillus fumigatus (MTCC 2557), Aspergillus oryzae (MTCC 654), Aspergillus paraciticus (MTCC 411) were  collected from culture collection section of School of Life Sciences, SRTMU, Nanded, Maharashtra, India. Solid State Fermentation (SSF) was carried out using mixture of four different substrate namely Wheat bran, Banana peel, Pineapple peel and Pomegranate peel. After production by four fungal cultures using this substrate it was found that A.paraciticus showed maximum production of amylase (41U/ml) as compare to other cultures.

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References

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Published

2016-04-30

How to Cite

Pathak, A. P., Sarsar, M. S., Gavali, J. T., & Sonwane, R. G. (2016). Amylolytic Enzyme Production Using Agricultural Residue. International Journal For Research In Agricultural And Food Science, 2(4), 30–36. Retrieved from https://gnpublication.org/index.php/afs/article/view/360

Issue

Vol. 2 No. 4 (2016): International Journal For Research In Agricultural And Food Science

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