ISSN 2375-088X
African Journal of Soil Science ISSN 2375-088X Vol. 6 (7), pp. 466-470, July, 2018. © International Scholars Journals
Full Length Research Paper
Evaluation of isolate yeast strains producing amylolytic enzymes and characterization of the strain productivity and the enzyme produced
Bertrand Tatsinkou Fossi1, Frédéric Tavea1 and Robert Ndjouenkeu1*
Department of Food Science and Nutrition, University of Ngaoundéré, P.O.Box 455 Ngaoundéré, Cameroon.
*Corresponding author. E-mail: [email protected].
Accepted 05 March, 2017
Abstract
An amylolytic yeast strain was isolated from starchy soils (flour mills environment, flour market, cassava farms after harvesting and transformation of tubers) and its enzyme productivity and activity evaluated. The enzyme synthesis was optimum at 30°C when initial pH of fermentation medium was 4.5. After extraction and partial purification, the enzyme remained stable in a range of temperature and pH between 20°C-60°C and 2-8 pH respectively. The optimum enzyme activity was displayed at 70°C and pH 5.5 and 6.5. The thermostability of the enzyme was comparable to that of amylases from bacteria.
Key word: Amylolytic yeast, amylase activity, thermostable amylase.