OPTIMIZATION OF AMYLASE PRODUCTION FROM THE FUNGAL ISOLATES OF HIMALAYAN REGION UTTARAKHAND, INDIAPankaj, Tara Singh Bisht, Vinay Mohan Pathak, Anupam Barh and Dinesh Chandra
Indian Himalayan region contain pool of microbial diversity, which includes the different types of microbial flora. Uttarakhand state of India is one of that which explores the beneficial role of microorganism naturally. Fungi are commonly used in different industrial processes. The cultural and nutritional requirements of fungal isolates for production of fungal amylase in production medium containing different concentration of inorganic (urea) and organic (peptone) nitrogen, carbon source(starch), incubation period and pH were studied in the present study. It was observed that the optimum pH, incubation period for enzyme production were 48 and 72 hours respectively. The carbon source starch at 1.0 % was found to be the optimum concentration for enzyme production. The objective of the present study i.e. to determine the time course for the production of fungal amylase and to study the effects of external factors that may enhance the production of extracellular alpha amylase. Biochemical characterization of fungal isolate showed, fungal isolate belongs to the Aspergillus species.
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