Enhancement of alpha amylase production by Aspergillus flavus AUMC 11685 on mandarin (Citrus reticulata) peel using submerged fermentation

  • Esam H. Ali Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut, Egypt
  • Mohamed A. El-Nagdy Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut, Egypt
  • Saleh M. Al-Garni Microbiology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
  • Mohamed S. Ahmed Microbiology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
  • Ahmed M. Rawaa Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut, Egypt
Keywords: Mandarin, α-amylase, Aspergillus flavus, Submerged fermentation


Mandarin peel as submerged fermentation (SmF) source was tested for the production of alpha amylase enzyme by strain of Aspergillus flavus AUMC 11685. Incubation period, concentration of substrate, temperature, pH and size of inoculum were optimized to achieve the maximum production of alpha amylase enzyme by Aspergillus flavus using mandarin peel. The maximum production of alpha amylase enzyme by Aspergillus flavus was recorded at 4-5 days of incubation, 3% substrate concentration, inoculum concentration 10%, temperature 28-40°C and pH 4-5.5.

DOI: http://dx.doi.org/10.5281/zenodo.818271


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How to Cite
Ali, E.; El-Nagdy, M.; Al-Garni, S.; Ahmed, M.; Rawaa, A. Enhancement of Alpha Amylase Production by Aspergillus Flavus AUMC 11685 on Mandarin (Citrus Reticulata) Peel Using Submerged Fermentation. European Journal of Biological Research 2017, 7, 154-164.
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