Production of Fungal Amylases Using Cheap, Readily Available Agriresidues, for Potential Application in Textile Industry

Table 6

Effect of substrates on amylase production and supernatant protein concentration.

Substrate	Amylase activity (U/mL)	Supernatant protein concentration (mg/mL)
Wheat bran (WB)	327±2.7	8.1±0.72
Wheat straw (WS)	182±1.2	6.8±0.10
Rice straw (RS)	131±1.7	4.2±0.07
Sugarcane bagasse (SB)	324±1.8	7.9±0.27
Pomegranate peel (PG)	335±2.1	8.3±0.08
Pineapple peel (PA)	321±1.1	8.1±0.23
Banana peel (BAN)	289±0.9	8.2±0.39
Rye grains (RG)	163±1.3	6.1±0.33
Starch	326±1.3	7.9±0.33
WS + SB (1 : 1)	241±0.9	6.9±0.88
WB + RS (1 : 1)	153±1.4	4.7±1.22
WB + WS (1 : 1)	212±1.6	7.2±0.99
WB + BAN (1 : 1)	277±1.9	7.6±1.10
BAN + PA (1 : 1)	299±1.3	7.3±0.04
BAN + RS (1 : 1)	207±0.7	6.3±0.19
PG + PA (1 : 1)	292±2.5	7.9±0.61
PG + WS (1 : 1)	327±2.1	8.0±0.13
BAN + SB (1 : 1)	215±1.2	8.5±0.08
RS + WS (1 : 1)	131±2.2	4.9±0.31

±: standard deviation from the mean.
Fermentation conditions: incubation period, days = 6; temperature, °C = 35.
Assay conditions: incubation time, minutes = 30; temperature, °C = 40; pH = 6.0.