Extracellular biosynthesis of amylase by Aspergillus terreus NCFT 4269.10 using agro-residues

Out of ten fungal species screened for amylolytic potentiality, Aspergillus terreus NCFT4269.10 was found to be the suitable one exhibiting the highest activity (1.85±0.21cm) in starch agar plates. This fungus was implemented in fermentation using pearl millet (PM), finger millet (FM), orange peels (OP), mustard oil cake (MoC) and chikling vetch peels (CVP) as the substrates for amylase biosynthesis by both liquid static surface (LSSF) and liquid shaking fermentation (LShF). Among these substrates, maximal biosynthesis of amylase was attained with PM (2.50±0.36U/ml) at liquid shaking fermentation @ 120rpm followed by highest protein content (LShF: 710.66±11.7μg/ml) as compared to LSSF (1.61±0.31U/ml) carried out for 96h at 30oC. But, maximum biomass was attained with MoC added medium both at static and shaking condition followed by BP. Partial purification of amylase revealed ~1.14-fold purification and 6.54% yield of protein. Fermentation yield kinetics of amylase produced from PM supplemented medium revealed that Ye/s was maximum after purification at both LSSF (1.05 U/gds) and LshF (0.64 U/gds). Likewise, Ye/x was optimum (LSSF: 37.85U/g of biomass; LShF: 11.07 U/g of biomass) as compared to the other substrates for both LSSF and LShF. Key words: amylase, Aspergillus terreus, fermentation kinetics, liquid static surface fermentation, pearl millet