FUNGAL DETERIORATION OF SOME EDIBLE FRUITS AND THEIR BIOCHEMICAL CHANGES OF AMYLASE PRODUCTION.
Keywords:Cucumber, Pomegranate, Lemon, Fusarium, Aspergillus, Amylase
Production of microbial enzymes at the industrial scale and their commercialization has gained a lot of focus and importance. Some of the industrially important enzymes from microbial origin include Lipase, Amylase, Proteases, Xylanases, Pectinases. The current work involves the use of fungi isolated from the decaying fruit for extraction of amylase. The organism were isolated from decayed fruit were cultured in modified CZ agar (soluble starch used instead of sucrose) plate as the isolation of fungi. The organisms were screened for the production of amylase using modified CZ media. Microscopic identification, isolation and morphology study revealed that the fungi isolated were Fusarium sp., Aspergillus niger, Unidentified fungal fruit rotter, Aspergillus candidus, A. flavus. Qualitative estimation and quantitative estimation of amylase were done. The results they obtained can conclude that the use of Fusarium sp., Aspergillus niger and Unidentified fungul fruit rotter are highly beneficial for the production of amylase.
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