Optimization of Fermentation Conditions for Enhanced Amylase Production by Soil-Derived Fungal Isolates

Abstract

ABSTRACT

The demand for industrial enzymes, particularly amylases, has increased significantly due to their extensive applications in food, pharmaceutical, textile, and biofuel industries. Microorganisms, notably fungi, are vital sources of these enzymes owing to their high yield, cost-effectiveness, and ease of manipulation. This study aimed to isolate, identify, and optimize fermentation parameters for amylase production from soil fungi. Soil samples were baited with potato, serially diluted, and cultured on Potato Dextrose Agar (PDA). Morphological and microscopic analyses identified four fungal isolates: Aspergillus fumigatus, Aspergillus flavus, Aspergillus niger, and Aspergillus flavus. Screening on starch agar indicated A. niger as the highest amylolytic producer, exhibiting a zone of clearance of 55 mm. The selected isolate was cultivated in submerged fermentation (SmF), and the effects of pH, temperature, and incubation time were systematically evaluated. The optimum conditions for maximal enzyme activity (0.852 U/mL) were pH 5.0, 30°C, and 72 hours of incubation. These optimized parameters were employed for enzyme production, demonstrating the potential of the isolate for industrial amylase production. The findings highlight the potential of indigenous soil fungi, particularly A. niger, as sustainable sources of amylase. The study underscores the importance of process optimization in microbial enzyme production and provides useful information for developing cost-effective biotechnological processes.

Keywords: Amylase, Soil Fungi, Aspergillus niger, Fermentation Optimization, Enzyme Production, Biotechnology, Microbial Enzymes, Submerged Fermentation