SUSTAINABLE PRODUCTION OF FUNGAL α-AMYLASE USING AGROINDUSTRIAL WASTE IN SOLID STATE FERMENTATION

The commercial production of industrial enzymes using inexpensive substrates has received
considerable attention in recent times. In the current research work, the process of α-amylase
production by fungus was studied using solid state fermentation (SSF) and agro-industrial
waste materials as substrates. Aspergillus flavus was used as the organism for production, and
enzyme production was optimized based on several substrates and nutritional variables.
Among the various agro-based residues, palm kernel cake produced the highest enzyme
activity (0.210 U/mL). Nutritional optimization showed that sucrose was more effective in
promoting enzyme production, producing an enzyme activity level of 0.421 U/mL. Glucose,
on the other hand, showed relatively lower enzyme production. The two nitrogen sources
studied, namely ammonium nitrate and glycine, showed higher enzyme production from
ammonium nitrate (0.231 U/mL). It is also important to observe that the use of sucrose and
ammonium nitrate in combination has resulted in an increase in α-amylase activity (0.821
U/mL). This shows the importance of synergistic action between the optimum use of carbon
and nitrogen sources in controlling enzyme biosynthesis. The results obtained from this
research confirm that agro-industrial wastes can be used as cheap raw materials for producing
higher α-amylase through solid-state fermentation. Also, this study illustrates the significance
of optimizing nutrition for increased enzyme production.