Isolation of Α-Amylase Producing Fungi from South Western Part of Ethiopia, Characterization and Evaluation of the Enzyme for Bio-Ethanol Production
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Date
2015-04
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Addis Ababa Universty
Abstract
Fungi are well known for their ability to excrete enzymes in to the environment. The fungal
isolate (Designated as AAUam13) which was isolated from coffee effluent of shesheka (Jimma
zone) was the best alpha amylase producer among thirty isolates obtained from south western
part of Ethiopia which were screened and evaluated for amylase production. The morphological
study of isolate AAUam 13 indicated that the isolate belongs to genus Aspergillus. The optimal
initial pH and temperature for amylase production by the same isolate was found to be 5 and
30oC respectively. Yeast extract and soluble starch were found to be the best nitrogen and
carbon sources for amylase production respectively. The enzyme alpha amylase was optimally
active at 35 oC and pH5. Alpha-amylase production by co-cultivation of the selected isolates
showed higher activities than single cultures. The co-culture of isolate AAUam13 and AAUam15
was higher than individual activities of AAUam 13 and AAUam15. Bioethanol production was
achieved by separate hydrolysis and fermentation process using the selected fungal isolate and
yeast. The bioethanol concentration was measured quantitatively with potassium dichromate and
sulphuric acid method. Yeast gave the highest concentration of ethanol as inoculated in the
pretreated media than the yeast inoculated in the untreated media after 72 hours.
KEY WORDS: Aspergillus, Enzymes, Ethanol, Fermentation, Substrate.
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Keywords
Aspergillus, Enzymes, Ethanol, Fermentation, Substrate