PRODUCTION AND CHARATERIZATION OF AMYLASE ENZYME BY ASPERGILLUS NIGER ISOLATED FROM RHIZOSPHERIC SOIL UNDER SOLID STATE FERMENTATION AND SUBMERGED FERMENTATION

Abstract

This paper focuses on the isolation and production of amylase by Aspergillus niger from soil using twodifferent fermentation methods: Submerged Fermentation (SmF) and Solid-State fermentation (SSF). The aimof this study is to compare the efficiency and yield of amylase production between these two methods.Additionally, produced crude amylase will be characterized based on its performance under different pHlevels, temperatures, and thermal stability.The SSF method involves the growth of Aspergillus niger on a solid substrate, while the SmF method utilizes liquid medium for the growth of the microorganism. The production of amylase has been monitoredandcompared in terms of enzyme activity and yield. To further understand the properties of the newly produced amylase, various characterization experiments hasbeen conducted. Different pH levels will be tested to determine the optimal pH for enzyme activity. Similarly,a range of temperatures has been evaluated to identify the temperature range in which the amylase exhibitsmaximum efficiency. Thermal stability experiments has been performed to assess the enzyme's ability towithstand high temperatures without losing its activity.This dissertation aims to contribute to the understanding of amylase production by Aspergillus niger andprovide valuable insights into the characterization of the newly produced enzyme. This study finding have implications for industrial applications, such as the development of more efficient and stable amylasebased processes.