Some Studies of α-Amylase Production Using Aspergillus oryzae

The extracellular α-amylase production by Aspergillus oryzae was studied in submerged fermentation using an Adlof-Kuhner orbital shaker. The effect of initial pH values in the range of 4 to 7.5 on enzyme production was investigated and initial pH medium of 6.2±0.1 resulted in enhanced α-amylase production. The effect of carbon and nitrogen source and composition was examined and it has been observed that corn starch concentration of 15 g L-1 has sound effect on enzyme production. The medium containing corn starch, sodium nitrate resulted in considerable higher enzyme production. Further, the yeast extract of 2.5 g L-1 in the medium produced higher enzyme in view to other organic nitrogen sources. The effect of temperature on α-amylase production from 20 to 40°C has been studied and at 35±1°C higher α-amylase has been obtained. The effect of shaker’s speed on α-amylase production from 50 to 200 rpm was investigated. And at about 180 rpm higher enzyme production has been observed. In the present study, it has been found that glucose has repressing effect on α-amylase production using A. oryzae PTCC5164.