PRODUCTION OF α-AMYLASE FROM Aspergillus oryzae ISOLATED FROM FERMENTED COCOA BEANS USING SUBMERGE FERMENTATION TECHNIQUES

Discoveries of enzymes many of which are starch degrading enzymes have influenced higher application of amylases in various industrial processes. Different species of Aspergillus fungi were screened from cocoa beans for α-amylase production. Aspergillus oryzae (GYC 101), produced the highest clear zone of hydrolysis and the degree of amylase activity was indicated by the width of the zone of hydrolysis around the central growth of each culture. This isolate did best on submerged fermentation medium M5 which containing (g/l): Starch 20, yeast extract 8.5, NH4Cl 1.3, MgSO4.7H2O, 0.12, CaCl2 0.06 with enzyme activity of 400U/ml. Purification of α-amylase enzyme of the fungi isolate resulted in specific activity of 280.9 (U/mg) with purification folds 1.3 out of all the other medium. The specific activity of amylase broth was 208.3 U/mg of protein before treating with ammonium sulfate at 20-40 % (w/v) saturation shows no activity but 70 % (w/v) saturation concentration showed the maximum specific activity (280.9 U/mg of protein) with 1.3 fold purification.