PJB-2011-78
OPTIMIZATION OF CULTURAL CONDITIONS FOR THE PRODUCTION OF ALPHA AMYLASE BY WILD AND MUTANT STRAIN OF ASPERGILLUS ORYZAE IN STIRRED FERMENTER
ROHEENA ABDULLAH*, IKRAM-UL-HAQ AND MOHSIN JAVID
Abstract
The present study deals the optimization of cultural conditions for the production of alpha amylase by Aspergillus oryzae IIB-30 and its mutant derivative A. oryzae EMS-18 in stirred fermenter. The time of fermentation for enzyme production by both wild and mutant strains was studied. It was found that the time required for maximal enzyme production (608 U/ml) in case of mutant strain was reduced to 48 h compared with 64 h by wild strain for maximum enzyme production (335 U/ml). The kinetic depiction of results showed optimal fermentation period for enzyme production to be 64 h and 48 h, respectively. The other cultural conditions such as initial pH
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