Characterisation of Amylase Produced by Local Isolate Aspergillus flavus NSH9 Undergone Solid-state Fermentation on Rice Husks

Abstract

Amylases are a group of important hydrolytic enzymes that have been applied in a vast variety of industries and processes around the world. Amongst the different hydrolases, amylases possess the highest potential for use of biopharmaceutical and medicinal purposes. These starch-degrading enzymes are omnipresent glycoside hydrolases that can be found in a variety of organisms which include animals, plants, a few yeasts, bacteria and fungi. However, fungi have been shown to possess a list of advantages over other organisms in producing amylase. Mesophilic fungi such as Aspergillus spp. are reported to be one of the dominant amylase-producing species. Despite many species of Aspergillus have been identified, only two species have been extensively studied and applied commercially for amylase production. Thus, amylase obtained from a local isolate Aspergillus flavus NSH9 which undergone solid-state fermentation on rice husks without supplement was studied as an attempt to outsource potential local industrial competent amylases. Biochemical analyses such as effects of temperature, pH, incubation period, metal ions, soluble starch concentration and different reagents were performed as to investigate the nature of the enzyme. Also, molecular analyses were conducted which include Native-PAGE, SDS-PAGE and zymography to identify the types of amylases present.