Abstract:
The increasing demand for industrial enzymes has intensified research into cost-effective
and sustainable production methods of enzymes for daily use. This study focuses on the
production, purification, and characterization of α-amylase using cassava (Manihot
esculenta) peels as a low-cost, agro-waste substrate. The enzyme was produced through
solid-state fermentation (SSF) using selected microbial strains. The research explores the
enzymatic potential of strains, including two fungi (Aspergillus niger, Aspergillus flavus)
and a bacterium (Bacillus subtilis). Cassava peels, an agro-industrial waste, were utilized
as a carbon source while promoting environmental sustainability. The microbial isolates
were cultured and screened for α-amylase production.
Results demonstrated that all tested microbes were capable of producing α-amylase, with
Aspergillus flavus showing the highest enzyme yield under optimized conditions and
Aspergillus niger showing the lowest production than Bacillus subtilis. The purified
enzyme exhibited favorable catalytic properties with various properties and there some
changes of enzyme activity with various changes in physiochemical parameters. From the
study, it was found that among the three tested microorganisms, Bacillus subtilis, A. flavus,
A. niger, there were significant differences in α-amylase production levels, as confirmed
by ANOVA analysis (F = 114.7679, p < 0.05). This research highlights the viability of
utilizing cassava peels as an effective substrate for microbial enzyme production,
contributing to both waste valorization and cost-effective bioprocessing.
