Screening and Optimizing the Fermentation Conditions for Cold-Active Amylase Production by Some Penicillium and Talaromyces Species in Submerged Conditions

Document Type : Original Article

Authors

1 Assiut University Mycological Centre, Assiut University, Assiut, 71511, Egypt & ERU Science & Innovation Center of Excellence, Egyptian Russian University, Badr city 11829, Cairo, Egypt

2 Department of Applied Biotechnology, Molecular Biology Research Institute, Assiut University, Assiut 71511, Egypt

3 Department of Botany and Microbiology, Faculty of Science, Assiut University, Assiut 71511, Egypt & Assiut University Mycological Centre, Assiut University, Assiut, 71511, Egypt

4 Department of Forensic Medicine, Faculty of Medicine, Assiut University, Assiut 71511, Egypt

5 Department of Genetics, Faculty of Agriculture, Assiut University, Assiut 71511, Egypt

10.21608/jamb.2025.332735.1038

Abstract

In the current study, 126 isolates representing 24 distinct fungi species from the genera Penicillium and Talaromyces were screened to assess their abilities for generating cold-active amylase at 10 and 30 oC. According to preliminary screening results, all investigated isolates (100%) developed cold-active amylase at 10 oC, with 32 exhibiting a moderate capability and 94 exhibiting high activity. However, 122 isolates (96.7%) produced positive results at 30 ºC, with 35 exhibiting high amylase activity, 50 exhibiting moderate activity, and 37 exhibiting low activity. Fungal isolates that demonstrated high activity at 10 and 30 ºC in the preliminary test (94 and 35, respectively) were further investigated for cold-active amylase production under submerged fermentation (SmF) conditions. At 10 and 30 ºC, respectively, Penicillium citrinum AUMC 576 and Penicillium goetzii AUMC 498 were the most active strains under SmF. The pH, temperature, nitrogen source, and fermentation time were all changed for P. goetzii AUMC 498 and P. citrinum AUMC 576 in order to promote the production of cold-active amylase. After 7.0 days, P. goetzii demonstrated its maximum amylase production (3.7±0.34 U/mL) at pH 7.0 and 10 ºC using the beef extract as the nitrogen supply. However, P. citrinum demonstrated that after 3.0 days of employing the yeast extract as a nitrogen source, amylase activity peaked (9.92±0.84 U/mL) at pH 7.0 and 25 ºC.

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