Isolation of Α-Amylase Producing Fungi from South Western Part of Ethiopia, Characterization and Evaluation of the Enzyme for Bio-Ethanol Production
| dc.contributor.advisor | Alemu, Tesfaye (PhD) | |
| dc.contributor.author | Endalew, Amare | |
| dc.date.accessioned | 2018-07-13T07:32:47Z | |
| dc.date.accessioned | 2023-11-08T16:39:49Z | |
| dc.date.available | 2018-07-13T07:32:47Z | |
| dc.date.available | 2023-11-08T16:39:49Z | |
| dc.date.issued | 2015-04 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/123456789/8503 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa Universty | en_US |
| dc.subject | Aspergillus | en_US |
| dc.subject | Enzymes | en_US |
| dc.subject | Ethanol | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | Substrate | en_US |
| dc.title | Isolation of Α-Amylase Producing Fungi from South Western Part of Ethiopia, Characterization and Evaluation of the Enzyme for Bio-Ethanol Production | en_US |
| dc.type | Thesis | en_US |