Production of Protease and Amylase from Bacillus subtilis and Aspergillus niger Using Parkia biglobossa (Africa Locust Beans) as Substrate in Solid State Fermentation

Abstract

Bacillus subtilis and Aspergillus niger were utilized for the production of amylase and protease enzymes in this study. Parkia biglobossa (Africa Locust Beans) shell was used as substrate by both organisms for the production of amylase and protease enzyme. The optimum temperature for the activity of amylase and protease enzymes produced by Bacillus subtilis was 50 o C, while 30 o C and 40 o C was recorded for amylase and protease enzyme produced by Aspergillus niger with an activity of 1.1 mg/ml/sec, 0.8 mg/ml/sec for amylase and protease enzyme by Bacillus subtilis and 0.87 mg/ml/sec, 0.77 mg/ml/sec for amylase and protease produced by Aspergillus niger respectively. Optimum pH was attained at pH 9 for amylase and protease enzyme produced by Bacillus subtilis with an activity of 1.2 mg/ml/sec and 0.83 mg/ml/sec respectively. The optimum pH for the activity of Aspergillus niger was recorded at pH 5 and pH 6 for amylase and protease with an activity of 0.87 mg/ml/sec and 0.74mg/ml/sec respectively. The result showed that both organisms utilized Parkia biglobossa to produce extracellular amylase and protease, but the activity of amylase enzyme produced by both organisms was greater than the activity of protease enzyme and enzymes produced by Bacillus subtilis showed superior activity which can be useful industrially.