SCREENING AND PARTIAL PURIFICATION OF AMYLASE FROM ASPERGILLUS NIGER ISOLATED FROM DETERIORATED TOMATO (LYCOPERSICON ESCULENTUM MILL.) FRUITS

Obafemi, Yemisi Dorcas and Ajayi, A. and Olasehinde, G. I and Atolagbe, O. M. and Onibokun, E. A. (2018) SCREENING AND PARTIAL PURIFICATION OF AMYLASE FROM ASPERGILLUS NIGER ISOLATED FROM DETERIORATED TOMATO (LYCOPERSICON ESCULENTUM MILL.) FRUITS. AFRICAN JOURNAL OF CLINICAL AND EXPERIMENTAL MICROBIOLOGY, 19 (1). pp. 27-37. ISSN 1595-689X

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Abstract

Amylases (EC 3.2.1.1) are cellwall degrading enzymes associated with the pathogenicity of microorganisms in the spoilage of tomato fruits. The use of amylase in many industries has made it very important to optimize production process to achieve maximum yields. Screening and partial purification of Amylase from Aspergillus niger isolated from tomato (Lycopersicon esculentum Mill.) fruits was studied. Amylase producing fungi were isolated from fresh tomatoes kept at ambient temperature (28±1˚C). Isolates were characterized on the basis of their morphological and cultural techniques. Partial purification of amylase was carried out by ammonium sulphate precipitation. The enzyme activity was determined and optimum conditions were obtained. The molecular weights of the crude and partially purified Amylase were determined by SDS PAGE method. A total of five isolates were obtained using basic screening technique for amylase activity, one of the isolates (Isolate code F2) exhibited maximum amylase activity. The fungi isolate code F2 was identified as Aspergillus niger. Optimum conditions for Amylase AMY F2 were ascertained at pH 6.0; temperature 30°C; substrate concentration of 0.3mg/ml, and time of heating of less than 10min. The molecular weights of the crude and partially purified Amylase AMY F2 were found to be 55kDa and 35kDa respectively by SDS PAGE method. Microorganisms had been an encouraging means of economical production of enzymes in large scale for the food and drug industry.

Item Type:	Article
Uncontrolled Keywords:	Amylase, Partial Purification, Enzyme, Tomato Fruits
Subjects:	Q Science > QH Natural history Q Science > QH Natural history > QH301 Biology
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mrs Patricia Nwokealisi
Date Deposited:	15 Jan 2018 11:36
Last Modified:	15 Jan 2018 11:36
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/9997

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