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Abstract

Amylases are omnipresent and exceedingly demanded industrial enzymes. In this study, the conditions of extracellular amylase production from a fungal strain A. tubingensis SY1 were statistically optimized by applying Plackett-Burman equation, under submerged fermentation conditions. Maximum enzyme activity was noted in a medium containing (g/L); Starch (5.0), Peptone (10.0), KH2PO4 (2.0), NH4NO3 (3.0), KCl (1.0), MgSO4.7H2O (1.0), FeSO4.7H2O (0.01), Agitation (200 rpm) with an inoculum size 1%. As witnessed from Pareto chart; variables that were most important for amylase production were Peptone, agitation; MgSO4.7H2O followed by inoculum size. Partial characterization of the crude enzyme revealed that the optimum temperature and pH for enzyme activity was 60oC and 5.6, respectively. The residual activity of the enzyme was reduced to 50% after storage for ~3h at 44°- 64°C. The enzyme was, however, stable at a pH range of 3.6 - 5.6 for up to 3h.

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