?–Amylase Production and Purification Using  Fermented Orange Peel In Solid State Fermentation  by Aspergillus niger

Manoj Kumar Sindiri; Manasa Machavarapu; Meena Vangalapati

Volume : III, Issue : VIII, August - 2013

?–Amylase Production and Purification Using Fermented Orange Peel In Solid State Fermentation by Aspergillus niger

Manoj Kumar Sindiri, Manasa Machavarapu, Meena Vangalapati

Abstract :

α–amylase is the most important industrial enzyme, which hydrolyze starch molecules. Solid state fermentation was carried out using orange peel as a substrate for the production α–amylase by Aspergillus niger. Substrate was fermented anaerobically for different days and then used for production of α–amylase by Aspergillus niger. The produced α–amylase showed the activity 53.72 U/ml/min for unfermented substrate and it has been increased to 1128.2 U/ ml/min for 4 days fermented substrate .After purification of α–amylase the activity has been increased to 1968.8 U/ml/min for the precipitation and it was further increased to 2608.5 U/ml/min for dialysis.