Isolation Of -amylase Producing Fungi From South Western Part Of Ethiopia Characterization And Evaluation Of The Enzyme For Bio-ethanol Production

Fungi are well known for their ability to excrete enzymes in to the environment. The fungalrnisolate (Designated as AAUam13) which was isolated from coffee effluent of shesheka (Jimmarnzone) was the best alpha amylase producer among thirty isolates obtained from south westernrnpart of Ethiopia which were screened and evaluated for amylase production. The morphologicalrnstudy of isolate AAUam 13 indicated that the isolate belongs to genus Aspergillus. The optimalrninitial pH and temperature for amylase production by the same isolate was found to be 5 andrn30oC respectively. Yeast extract and soluble starch were found to be the best nitrogen andrncarbon sources for amylase production respectively. The enzyme alpha amylase was optimallyrnactive at 35 oC and pH5. Alpha-amylase production by co-cultivation of the selected isolatesrnshowed higher activities than single cultures. The co-culture of isolate AAUam13 and AAUam15rnwas higher than individual activities of AAUam 13 and AAUam15. Bioethanol production wasrnachieved by separate hydrolysis and fermentation process using the selected fungal isolate andrnyeast. The bioethanol concentration was measured quantitatively with potassium dichromate andrnsulphuric acid method. Yeast gave the highest concentration of ethanol as inoculated in thernpretreated media than the yeast inoculated in the untreated media after 72 hours.rnKEY WORDS: Aspergillus, Enzymes, Ethanol, Fermentation, Substrate.

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