Acidophilic α-Amylase Production from Aspergillus niger RBP7 Using Potato Peel as Substrate: A Waste to Value Added Approach

In the present study a fungi was newly isolated from municipal dumping area of Midnapore town, West Bengal, India for the production of α-amylase. The isolate was identified as Aspergillus niger RBP7 (KX100578.1) through phenotypic and 18S rDNA sequencing observation. It produced clear zone (6.2 mm) on Czapekdox agar medium fortified with starch (1%, w/v). Optimization of enzyme production was studied under solid state fermentation (SSF) using potato peel as a substrate by one-variable-at-a-time (OVAT) and followed with response surface methodology (RSM), which enhanced enzyme titer up to 1112.25 U/gds with an initial medium pH-3.0. The texture of the potato peel before and after the fermentation was studied by FTIR. After fermentation the cell free supernatant was significantly effective for hydrolysis of raw starchy food stuff (taro, yam, malanga and sweet potato) and also able to produce mono-meric and dimeric sugars-like glucose and maltose. These characteristics of the enzyme may be suitable for use to treat digestive dysfunction. Graphical Abstract