alexa BIOUTILIZATION OF ADANSONIA DIGITATA FRUIT PULP BY BACI


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Research Article

BIOUTILIZATION OF ADANSONIA DIGITATA FRUIT PULP BY BACILLUS SPECIES FOR AMYLASE PRODUCTION

*1Ibrahim, Aliyu Dabai; 1Aisha Ibrahim Saulawa,3Alhassan Sani; 2Danladi Mahuta Sahabi; 1Saadatu Aliyu Shinkafi; 4Adamu Aliyu Aliero and 1Gambo, Auwal
  1. Department of Microbiology, Faculty of Science, Usmanu Danfodiyo University, Sokoto-Nigeria
  2. Department of Biochemistry, Faculty of Science, Usmanu Danfodiyo University, Sokoto-Nigeria
  3. Department of Microbiology, Faculty of Science, University of Ilorin, Ilorin-Nigeria
  4. Department of Biosciences, Faculty of Science, Usmanu Danfodiyo University, Sokoto-Nigeria
Corresponding Author: Ibrahim, Aliyu Dabai, Department of Microbiology, Faculty of Science, Usmanu Danfodiyo University, Sokoto-Nigeria, E-mail: [email protected]; +2348033220699
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Abstract

In recent years the cost of carbon source for amylase production has necessitated a drive towards cheaper and sustainable sources. In this study, the utilization of Adansonia digitata fruit pulp as substrate for bacterial amylase production and the effects of varying incubation period, temperature, pH of medium, inoculum size and substrate concentration on amylase production were investigated. The amylolytic activity of the isolates was screened base on halo of clearance on starch medium, while the amylase activity of the selected Bacillus species was monitored using 3, 5 - dinitrosalicylic acid (DNS) method. Out of 24 Bacillus species screened, B. licheniformis shows the highest amylolytic activity of 5.04 mm while B. subtilis has the least activity of 0.86 mm. Therefore B. licheniformis was selected for studies on the effect of fermentation conditions on amylase activity. The highest amylase activity (2.20 IU/ml/min) was observed after 3 days of fermentation at initial substrate concentration of 10g/L, pH 5.8, inoculum size of 8% and temperature of 75oC. The results of this study suggest that Adansonia digitata fruit pulp can be harnessed at low concentration for large scale bacterial amylase production, and the alpha-amylase produced by B. licheniformis strain could be a thermostable enzyme with novel characteristics suitable for application in starch and other food processing industries.

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