Isolation and screening of amylase producing fungi obtained from garri processing site
Ogbonna C. N.1, Okpokwu N. M.1, Okafor C. U.1 and Onyia C. E.2*
Research Article | Published June 2014
International Journal of Biotechnology and Food Science, Vol. 2(5), pp. 88-93
1Department of Plant Science and Biotechnology, University of Nigeria, Nsukka.
2South-East Zonal Biotechnology Centre, University of Nigeria, Nsukka.
*Corresponding author. E-mail: chiadikobi.onyia@unn.edu.ng. Tel: +2348037909773.
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Amylase producing fungi were isolated from soil samples collected from garri processing site in Nsukka. The ability of the three fungal isolates (Aspergillus niger, Penicillum sp. and Chrysosporium sp) to degrade starch was determined. These fungal colonies which produced halo-zone on soluble starch agar medium were selected and subjected to various temperatures and pH ranges for amylase production using rice as the only carbon source. The results obtained showed that maximum amylase activity in all the isolate for temperature and pH variation were obtained at 30°C and pH 5, respectively. A. niger which produced 14.35 ± 1.23 IU/ml when subjected to a medium containing rice + rice bran in the ratio of 3:1 as the only carbon source. Thus, results of this work proved A. niger to be the best producer of amylase when compared with Penicillum sp. and Chrysosporium sp at 30°C and pH 5, while Penicillum sp and Chrysosporium is more efficient to Aspergillus niger
on amylase yield comparism between rice and rice+rice bran. Isolation of amylase producing fungi from garri processing wastes site will help in the bioremediation of garri processing wastes environment which could have caused environmental pollution. This site can serve as a more reliable habitat for obtaining amylase producers.
Keywords: Amylase, Aspergillus niger, garri processing site.
Abbreviations: IU, International unit; SSF, solid state fermentation.
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Citation: Ogbonna CN, Okpokwu NM, Okafor CU, Onyia CE (2014). Isolation and screening of amylase producing fungi obtained from garri processing site. Int. J. Biotechnol. Food Sci. 2(5): 88-93.
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