Ajijolakewu Kamoldeen AbiodunSani, Alhasan2024-04-242024-04-242012-08-26Ajijolakewu, A.K. & Sani, A. (2012): Amylase production from cassava powder by Penicillium chrysogenum in a submerged fermentation of cassava powder. Proceedings of the 25th Annual Conference of the Biotechnology Society of Nigeria (BSN), Ogunlela, V.B., Olaniyi, M.O., Ogunsipe, A. & Agbu, J.O. (eds.) 161-167, Published by Biotechnology Society of Nigeria.https://uilspace.unilorin.edu.ng/handle/123456789/12711Penicillium chrysogenum was grown on pure soluble starch and cassava powder as sole carbon sources in a submerged fermentation. Amylase production of P. chrysogenum in the cultures was assessed. Maximum amylase activity was obtained at the early stationary phase (after 72 hours of fermentation). The organism was found to be substrate specific: higher amylase activities were obtained when the organism was grown in a mineral salt medium supplemented with cassava powder than when pure soluble starch was used as the sole carbon source. Amylase activities increased as the cassava powder concentration increased up to 3%. Penicillial amylase had optimum activities at temperatures between 50 °C and 60 °C and pH between 5 and 6. The maximum hydrolytic period of the enzyme on cassava powder was 90 minutes, beyond which there was a repression of amylase activities. Keywords: Penicillium chrysogenum, Cassava powder Submerged fermentation, Penicillial amylase, Optimum activitiesenArticle