IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB) ISSN: 2455-264X, Volume 6, Issue 6 (Nov. – Dec. 2020), PP 38-47 www.iosrjournals.org DOI: 10.9790/264X-0606023847 www.iosrjournals.org 38 | Page Production of α-Amylase by Aspergillus oryzae, Penicillium chrysogenum and Rhizopus stolonifer causing spoilage of slice breads Kumari Jyotsna 1 , Priyanka Kumari 3 and Manoj Kumar 3 1 and 2. Research Scholar, Department of Biotechnology, College of Commerce, Arts and Science, Patliputra University, Patna-800020 3. Associate Professor, Department of Botany, College of Commerce, Arts and Science, Patliputra University, Patna-800020 Corresponding Author: Dr. Baidyanath Kumar, Academic Director, Life Science Research Centre, Patliputra, Patna-800001; Abstract: Amylases are a group of hydrolases that can specifically cleave the α-glycosidic linkage in starch. - amylases (endo-1, 4--D-glucan glucohydrolase, EC 3.2.1.1) are extra cellular enzymes that randomly cleave the 1,4--D-glycosidic bonds between adjacent glucose units in the linear amylase chain and are classified according to their action and properties. In the present investigation production of extracellular α-amylase by Aspergillus oryzae, Penicillium chrysogenum and Rhizopus stolonifer isolated from slice breads was studied at different pH, temperature, incubation periods, carbon and nitrogen sources. The results revealed that maximum production of α-amylase was achieved at 7 days of incubation, 30 0 C temperature and at pH 7.0. Glucose was the best carbon source which induced maximum production of α-amylase followed by fructose and sucrose. Ammonium sulphate and peptone were the best nitrogen sources for the production of α-amylase. Key Words: Slice breads, α-amylase, Aspergillus oryzae, Penicillium chrysogenum, Rhizopus stolonifer --------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 10-12-2020 Date of Acceptance: 25-12-2020 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction Bread is a stable food prepared by cooking a dough of flour and water and some additional ingredients. Salt, fat and leave ling agents such as Yeast (Saccharomyces cerevisiae) and baking soda are common ingredients. Bread may contain milk, egg, sugar, spice, fruit, vegetables, nuts or seeds. Fresh bread is prized for its tastes, aroma, quality, appearance and texture. There are several different types of bread prepared around the world, viz., white bread, brown bread, whole meal bread, wheat germ bread, whole grain bread, Roti or Chapatti, Granary bread, Rye bread, unleavened bread or matzo, sourdough bread, flat bread, hemp bread, crisp bread etc. In breads the amount of flour is always stated as 100% and the amounts of the rest of the ingredients are expressed as a percent of that amount by weight. The grains used in flour making provides starch and proteins needed to form bread. The protein content of the flour is the best indicator of the quality of bread. In addition to starch, the wheat flour contains three water soluble proteins viz., albumin, globulin and proteases, and two water insoluble protein, glutenin and gliadin. When flour is mixed with water, the water soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. Ascorbic acid, hydrochloride, sodium metabisulphate, ammonium chloride, various phosphates, amylase and protease are commonly used as ingredients to improve the quality of bread. In addition to these, three natural phenolic glucosides viz., secoisolariciresinol, p-coumaric acid glucoside and Ferulic acid glucoside are also found in commercial breads. The composition of a typical white and wheat slice bread can be summarized as follows: Nutritional value per 100gm(3.5oz) White bread (typical bread) Brown bread (Whole wheat bread) Energy 1,113 KJ(266k.cal) 1,034KJ(247kcal) Carbohydrates 51g 41g Dietary fiber 2.4g 7g Fat 3g 3g Protein 8g 13g Thiamine(Vit.B1) 0.5mg(43%) 0.4mg(35%) Riboflavin(Vit.B2) 0.3mg(25%) 0.2mg(17%) Niacin(Vit.B3) 4mg(27%) 4.7mg(31%)