Starch Hydrolyzing Enzyme Production from Fruit Peels using Aspergillus Niger

Abstract

Amylase is one of the important industrial enzymes due to its application in detergents, food and textile industries. In the present study, the production of amylase, a starch hydrolysing enzyme, was optimized using Aspergillus niger under various conditions i.e., incubation time, carbon source, pH and temperature. Amylase production by Aspergillus niger using submerged fermentation of mixed fruit peel waste such as sweet lime, banana, cucumber, orange, pomegranate, pineapple, and watermelon was used. The cultural and nutrient requirements of Aspergillus niger for the production of amylase in production media containing different pH, temperature, incubation period, metal ion concentrations, surfactants, carbon sources and nitrogen sources were quantified in the present study. The optimum temperature and incubation period for enzyme production was 37°C and 5th day, respectively. The main objectives of the present study were to use a suitable fungal strain for the production of extracellular alpha-amylase and to determine the time course for the production of alpha-amylase. Thus, this enzyme can be produced cost-effectively using low-cost fruit peel waste and could be utilized in the detergent or textile industry.