Amylase activity in culture filtrate of Aspergillus chevalieri

This study was carried out to determine the growth and production of amylase by Aspergilluschevalieri in a defined medium. A. chevalieri was grown in a synthetic medium containing starch as the sole carbon source. Culture filtrate exhibited amylase activity. Optimum enzyme activity was observed on the tenth day of incubation. The presence of NaCl and MgCl2 stimulated amylase activity while EDTA and HgCl2 in the reaction mixture caused a reduction in the activity of the enzyme. The activity of the enzyme was optimum at 35oC and pH 6.5. The amylase of Aspergillus chevalieri was heat labile, losing its activity completely after twenty minutes of heating at 70 oC. The amylase produced by this fungus is of significance in the brewing industry and pharmaceuticals. The observed properties would aid in preserving the enzyme and knowing optimum conditions for activity to assist in maximizing industrial output.Keywords: Amylase production, Aspergellus chevalieri, enzyme, brewing industry, pharmaceuticals

Food Industry Co-streams: Potential Raw Materials for Biodegradable Mulch Film Applications

Vast amounts of co-streams are generated from plant and animal-based food processing industries. Efficient utilization of these co-streams is important from an economic and environmental perspective. Non-utilization or under-utilization of co-streams results in loss of potential revenues, increased disposal cost of these products and environmental pollution. At present, extensive research is taking place around the globe towards recycling of co-streams to generate value-added products. This review evaluates various co-streams from food processing industries as raw materials in developing biodegradable agricultural mulching applications. Among the agriculture-based co-streams, potato peels, tomato peels, carrot residues, apple pomace, coffee residues and peanut residues were reviewed with respect to production amount, composition, film forming components and film forming capabilities. Similarly, selected co-streams from slaughterhouses, poultry and fish processing industries were also reviewed and evaluated for the same purpose