Mixed-Culture Fungal Fermentation for Protease and Amylase Production from Adansonia Digitata Seed Through Solid State Technique

Adedayo Majekodunmi Racheal & Sani Alhassan

Abstract


Production of amylase from the seed of A. digitata by mixed-culture fungal fermentation was examined. Six fungi were isolated from naturally fermented A. digitata seed in the laboratory and identified as Mucor racemosus, Mucor hiemalis, Penicillium citrinum, Penicillium chrysogenum, Alternaria tenuis and Rhizopus stolonifer. Spores obtained from the fungi were randomly mixed for protease and amylase production using solid-state technique and the enzyme activity was monitor for 120 hours incubation period. The highest protease and amylase activity was obtained at 72 hours (100.8 and 53.60 μmol/mg respectively) by a mixed-culture of P. citrinum, R. stolonifera, A. tenuis and M. racemosus. While the lowest activity (22.2 and 4.0 Umol/mg) was obtained at 120 and 24 hours of fermentation by a mixed-culture of A. tenuis, M. racemosus, M. hiemalis and M. racemosus respectively. The optimum pH for amylase production was pH 5.5 at 28 ± 2 oC. This study revealed that mixed-culture of these fungi especially A. tenuis and M. racemosus were able to produce amylase, hence may be considered as a source for the production of industrial amylase from A. ditata seed.


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