ISOLATION, CHARACTERIZATION AND FERMENTATIVE PRODUCTION OF AMYLASE ENZYME FROM ASPERGILLUS NIGER
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Keywords
Aspergillus niger, Amylase, Enzyme production, Fermentation, Characterization.
Abstract
Amylase enzymes are widely used in industry, especially in the food, textile, and pharmaceutical sectors. They catalyse the hydrolysis of starch into simpler sugars. The isolation and characterization of amylase generated by Aspergillus Niger by fermentation are the main objectives of this investigation. Under the right fermentation circumstances, Aspergillus niger is known to produce a wide range of extracellular enzymes, including amylases. Aspergillus Niger is isolated by first choosing it from natural sources and then cultivating it in nutrient-rich culture that is most suited for the production of amylase. The amylase enzyme activity is then evaluated using standard biochemical assays, such as starch hydrolysis tests. Additionally, the characterization of the enzyme is performed to determine key properties such as optimal pH, temperature stability, and substrate specificity. The results from this study provide valuable insights into the potential of Aspergillus Niger species as a source of industrially relevant amylases, offering a sustainable and efficient alternative to chemical starch degradation processes.
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Pratibha Singh Chandel
Assistant professor, Department of Microbiology, Govt Jajwalayadev Naveen girl's college Janjgir, (Chhattisgarh)