AMYLOLYTIC ACTIVITIES OF FUNGI SPECIES ON THE SCREENING MEDIUM ADJUSTED TO DIFFERENT pH

Year 2012, Volume: 5 Issue: 1, 1 - 12, 12.03.2014

Bilal Balkan , Halide Aydoğdu , Seda Balkan , Figen Ertan

Abstract

The purpose of this study was to determine the amylolytic activities in different fungal species on the medium with different pH values. In the study, thirty-eight fungal species were screened by using a plate culture method on Czapek-Dox Agar medium with different pH values for the determination of amylase production. Among the tested fungal species; four species on medium adjusted to pH 4.0, ten species on medium with pH 4.5, nine species on medium with pH 5.0, four species on medium with pH 5.5
and one species on medium with pH 6.0 showed higher amylolytic activity. While Chaetomium sp. on medium adjusted to pH 4.0-4.5 showed high rates of amylolytic activity, Alternaria citri on medium adjusted to pH 4.5-5.0
showed high rates of amylolytic activity. Cladosporium cladosporoides on medium adjusted to pH 5.0 showed amylolytic activity however they didn’t show it at the other levels of pH. Seven fungi species did not show any
amylolytic activity on the medium with different pH values. The selection of suitable fungi species for amylase production depends upon environmental conditions, especially upon medium pH.

Keywords

Amilaz, küf, pH

References

• Abdullah R., Haq I. and Javid M. (2011). Optimization of cultural conditions fort he production of alpha amylase by wild and mutant strain of Aspergillus oryzae in stirred fermenter, Pak. J. Bot., 43, 715-723.
• Akpan I., Bankole M.O. and Adesemowo A.M. (1999). Arapid culture method for screening of amylase producing micro-organisms, Biotech. Techniques, 13, 411-413.
• Bakri Y., Magali M. and Thonart P. (2009). Isolation and identification of a new fungal strain for amylase biosynthesis, Polish J. Microbiol., 58, 269-273.
• Balkan B. and Ertan F. (2005). Production and Properties of α- Amylase from Penicillium chrysogenum and its Application in Starch hydrolysis, Prep. Biochem. and Biotech., 35, 169-177.
• Balkan, B. and Ertan F. (2010).The Production of a New Fungal- Amylase Degregated the Raw Starch by means of Solid State Fermentation. Prep. Biochem. and Biotech., 40, 213-228.
• Balkan B., Aydoğdu H., Balkan S. and Ertan F. (2010). Amylolitic activities of different fungi species in the screening medium containing different raw starch,Trakya Univ. J. Sci., 11: 56-61.
• Bansode S.D. (2010). Screening of nutritional components for- amylase production in submerged fermentation by bacteria isolated from soil using plackett-burman desing, International J. Pharma. Sci., 2, 93-98.
• Fooladi J. and Sajjadian A. (2010). Screening the thermophilic and hyperthermophilic bacterial population of three Iranian hot springs to detect the thermostable-amylase producing strain. Iranian J. Microbiol., 2, 46-50. 11
• Gouda M. and Elbahloul Y. (2008). Statistical optimization and partial characterization of amylases produced by halotolerant Penicillium sp. World J. Agricultural Sci., 4, 359-368.
• Gupta R., Gigras P., Mohapatra H., Goswami V.K. and Chauhan B. (2003). Microbial-amylases: a biotechnological perspective, Process Biochem., 38, 1599-1616.
• Metin K., Koç O., Ateşlier Z.B.B. and Bıyık H.H. (2010). Purification and characterization of-amylase produced by Penicillium citrinum HBF62, African J.Biotechnol., 9, 7692-7701.
• Sanghvi G.V., Koyani R.D. and Rajput K.S. (2011). Isolation, optimization, and partial purification of amylase from Chrysosporium asperatum by Submerged Fermentation, J. Microbiol. Biotechnol., 21, 470-476.
• Shafique S., Bajwa R. and Shafique S. (2009). Screening of Aspergillus niger and A. flavus strains for extra cellular alpha-amylase activity, Pak. J. Bot., 41, 897-905.
• Shafique S., Bajwa R. and Shafique S. (2010). Alpha amylase production by toxigenic fungi, Natural Product Research., 24, 1449-1456.
• Sidkey N.M., Abo-Shadi M.A., Reham Balahmar R, Reham Sabry R. and Badrany G. (2011). Purification and characterization of α- amylase from a newly isolated Aspergillus flavus F2Mbb, International Research J. Microbiol., 2, 96-103.
• Tanyildizi M.S. and Ozer D. (2011). An investigation of-amylase production in semi solid substrate fermentation by using corn bran with Bacillus amyloliquefaciens, Turkish J. Sci Technol., 6, 47-52.
• Varalaksmi K.N., Kumudini B.S., Nandini B.N., Solomon J., Suhas R., Mahesh B. and Kavitha A.P. (2009). Production and characterization of-amylase from Aspergillus niger JGI 24 isolated in Bangalore, Polish J. Microbiol., 58, 29-36.
• Vaseekaran S., Balakumar S. and Arasaratnam V. (2010). Isolation and Identification of a Bacterial Strain Producing Thermostable α-Amylase, Tropic. Agricul. Research., 22, 1-11.
• Yagar, H., Ertan, F. and Balkan, B. (2008).Comparison of Some Properties of Free and Immobilized-Amylase by Aspergillus sclerotiorum in Calcium Alginate Gel Beads, Prep. Biochem. and Biotech.,38, 13–23. ****