Najiya Nasreen K.A., Smitha K.V., Sooraj S. Nath and Kunhi A.A.M. 2016. Production and Partial Characterization of Raw Starch Hydrolyzing Enzyme from Mucor sp. S-CSR0021 and Penicillium sp. S-CSR0022 and Statistical Optimization of Cultural Conditions using Response Surface Methodology. Abstract Book. National symposium on ‘Biosciences and Technology –Recent Developments and Future Prospects’, SIAS-Centre for Scientific Research, Safi Institute of Advanced Study, Vazhayoor, Malappuram, Kerala, p. 55.


This study was performed to isolate raw starch digesting fungi. This begin with the sample collection screened for amylase producers from tapioca powder by observing the halo zone appeared around the colonies in potato infusion broth with tapioca powder as substrate. Microorganism was identified by saline wet mount and LPCB staining technique was Mucor sp.,named as Mucorsp. S-CSR0021 and Penicillium sp. named as Penicillium sp. S-CSR0022.Among the isolates, Mucor sp. S-CSR0021 and Penicillium sp. S-CSR0022 gave the crudeamylase enzyme yield 120 U/mL and 100 U/mL respectively in submerged fermentation process,hence it was selected for further studies. Amylase from Mucor sp. S-CSR0021 and Penicillium sp.S-CSR0022, a fungus isolated from tapioca powder showed an ability to degrade tapioca, corn,arrow root, rice starches. Tapioca has the highest degree of hydrolysis in both fungi with specificactivity of 1500 U/mg of protein and 1111 U/mg of protein respectively, followed by rice, arrowroot, corn and arrow root, corn, rice respectively. Statistical optimization of cultural conditions formaximum production of amylase enzyme was done using response surface methodology (RSM).The R2 value of 400.679 (in case of Penicillium sp.) & 399.89 (in case of Mucor sp.) showed agood fit of the model with the experimental data. The final optimized fermentation conditionsobtained with RSM in Pencillium and Mucor were 3 & 3.65 g/L (substrate concentration), 5.56 &5.49 (pH) and 62.76 & 62.97 ̊C (fermentation temperature). The crude amylase preparation from Mucor sp. S-CSR0021 and Penicillium sp. S-CSR0022 had optimum temperature at 60 °C withspecific activity of 2133 U/mg of protein and pH 10 with specific activity of 7250 U/mg of proteinand optimum temperature 60 °C with specific activity of 933 U/mg of protein and pH 9.5 withspecific activity of 4666 U/mg of protein respectively. 


Keywords: Amylase, Penicillium sp., Mucor sp.