Utilization of Agricultural Byproducts for Production of Industrially Important Enzymes by Aspergillus spp.

Amika Ahmed Manzum, Md. Arafat Al Mamun, Mohammad Omar Faruk

Abstract: The present study was aimed to utilize different agricultural byproducts such as wheat bran, rice bran and chickpea husk for production of industrially important enzymes (amylase, cellulase, xylanase) in submerged fermentation carried out at 30C, pH 5 and 120 rpm. A. flavus and A. niger showed highest amylase activity 0.5 U/ml and cellulase activity 0.5 U/ml, respectively in the fermentation medium containing wheat bran as substrate. However, the A. niger showed significantly high amount of xylanase enzyme production 200 U/ml using wheat bran as substrate. Further studies in terms of characterization of the enzyme, medium optimization, genetic improvement would lead the xylanase to be used in the industrial level.

Keywords: A niger, wheat bran, xylanase, amylase, cellulose