Optimization of pH for the Production of Amylase by Soil Mycotic Flora of Jabalpur RegionSonal Pathak1* and Nidhi Narula2
- *Corresponding Author:
- Sonal Pathak
Department of Biotechnology, Mata Gujri Mahila Mahavidyalaya (Autonomous), Jabalpur, Madhya Pradesh, India
Mobile: +91 8305635765
Received date: 13/02/2013 Accepted date: 06/03/2013
Amylases have potential application in the food fermentation, textile, paper and pharmaceutical industries. There are several processes in the medical and clinical areas that involve the application of amylase. The nutritional and cultural conditions are required for the optimum growth and production of amylase from the mycotic flora. The enzymes are very sensitive to pH and development of an optimal pH control strategy is helpful in obtaining higher protein productivity. The present work deal with the study of effect of pH on fungal amylase production. This comprises isolation and characterization of amylase producing fungi from different soil sources. These fungi were isolated using spread plate technique. The identification of the fungal isolates was done on the basis of morphology and biochemical tests. The probable genera identified were Aspergillus species, Rhizopus species and Fusarium species .The enzyme activity was observed for the isolates at pH range of 6.5, 5 and 9 and it was inferred that selection of optimum pH is essential for the maximum enzyme production. It was observed that Aspergillus flavus, Aspergillus niger and Rhizopus species were best amylase producers at different pH range.