title: Enhanced production of α-amylase by Penicillium chrysogenum in liquid culture by modifying the process parameters.
abstract: In this paper, we have assessed the role of changing physicochemical parameters and substrate types on the production of α-amylase enzyme from Penicillium chrysogenum, with a view to determining the optimal conditions required for its maximum production. The findings of this research revealed that, at pH 6 using linseed oil cake as substratum, α-amylase enzyme production was maximum (550.0 U/mL), when the fungi was incubated for 6 days at 30 °C in 0.1 M acetate buffer. Further, reasonably good production of the α-amylase enzyme was also observed at pH 9 with all the experimented carbon sources as substrates. Moreover, statistical analysis, using analysis of variance (ANOVA) carried out to study the impact of different studied parameters on the α-amylase enzyme production revealed that incubation period of 6-18 days is highly significant (p = 0.01) factor in amylotic activity of the P. chrysogenum. Under the researched out optimal conditions, P. chrysogenum is an economically viable option for the industrial and biotechnological production of α-amylase enzyme.
authors.affiliation: Department of Environmental Science, University of Kashmir, Srinagar 190006, India; Centre of Research for Development, University of Kashmir, Srinagar 190006, India. Electronic address: dargowharhamid@gmail.com.
authors.forename: Gowhar H
authors.initials: GH
authors.lastname: Dar
authors.affiliation: Centre of Research for Development, University of Kashmir, Srinagar 190006, India.
authors.forename: Azra N
authors.initials: AN
authors.lastname: Kamili
authors.affiliation: Centre of Research for Development, University of Kashmir, Srinagar 190006, India.
authors.forename: Ruqeya
authors.initials: R
authors.lastname: Nazir
authors.affiliation: Centre of Research for Development, University of Kashmir, Srinagar 190006, India.
authors.forename: Suhaib A
authors.initials: SA
authors.lastname: Bandh
authors.affiliation: Department of Statistics, University of Kashmir, Srinagar 190006, India.
authors.forename: Tariq R
authors.initials: TR
authors.lastname: Jan
authors.affiliation: Centre of Research for Development, University of Kashmir, Srinagar 190006, India.
authors.forename: Mohammad Z
authors.initials: MZ
authors.lastname: Chishti
mesh_terms: D003470:Culture Media / Q000737:chemistry*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D008043:Linseed Oil / Q000378:metabolism; D010408:Penicillium chrysogenum / Q000201:enzymology* / Q000254:growth & development / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors; D000516:alpha-Amylases / Q000096:biosynthesis*
chemical_list: D003470:Culture Media; D008043:Linseed Oil; D000516:alpha-Amylases
keywords: Fermentation; Glucose; Linseed oil cake; Penicillium chrysogenum; Peptone; α-amylase