AMYLASE PRODUCTION UNDER SUBMERGED CULTURE OF MONASCUS PURPUREUS

Background and Aim: Amylase has various industrial applications such as pharmaceutical, food, cosmetics and detergent. This is found in plants, animals and microorganisms. Monascus is a fungus which is well known as an extracellular enzymes producer such as amylase, glucoamylase and β-glicosidase. The aim of this study is considered Monascus pupureus for its efficiency in amylase production under submerged fermentation with various carbon sources and its correlation with fungal morphological form.Methods:In the present study, various types of culture media by eliminating and changing the carbon sources were tested to analyze whether the enzyme is of inducing type or not; and also the effect of FeSO4 as an inducer was considered. The enzyme activity was evaluated using soluble starch and DNS reagent followed by measuring absorbance in 540 nm. Furthermore the morphology of hyphae in different production stages was observed.Results:The results showed that the enzyme is of inducing type and FeSO4 increases its production approximately twice. Since amylase is a primary metabolite, the fungi has higher enzyme production in vegetative stage. That means the highest amylase production is in Trophophase.Conclusion:It was demonstrated that FeSO4 plays critical role in amylase production. The most optimized condition for production of amylase enzyme from the Monascus purpureus is using soluble starch as a carbon source, 0.1% FeSO4 and incubation period of 5 days.

کلیدواژه ها:

Amylase ، Monascus sp ، Submerged fermentation