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

Ahmed Mohammed Rawaa, Esam H. Ali, Mohamed A. El-Nagdy, Saleh M. Al-Garni, Saleh M. Ahmed, Ahmed M. Rawaa

Abstract


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. 



Keywords


Mandarin; α-amylase; Aspergillus flavus; Submerged fermentation

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References


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