تأثير بعض المكونات الغذائيه على الفعاليه الانزيميه لبعض عزلات فطريات الرشاشيات

Effect of some Nutrient compounds on Enzymatic activity of some Aspergillus isolates

Isolated fungi had been estimulated to growth on some food samples, which were obtained  from the local markets and put them in nylon bags and conservation in the laboratory atmosphere . Aspergillus ssp.were diagnosted from food samples and determine the  efficiency of those isolates to produce  protease  and amylases enzymes. The best isolated was selected by using solid media conteining pepton and casein separately . Five isolates showed its ability to produce   protease and three isolates the most efficient enzyme secretion amylases, the diameter of transparent Halo around fungal colonies larger than 15 mm. Aspergillus niger showed the highest effectiveness in  producing protease) 18.97 Unit/ML)  ,with protein concentration ( 0.460 mg/ml)  , This fungal isolate was selected to make other tests including  improve their productivity  and create optimal conditions for growth  and protease production in liquid media and  mineral elements of  various carbon and nitrogen concentration .it was found that the use of metal components have an impact on the effectiveness of the enzyme. Glucose was the best carbon source at concentration(1.5 %) and the best source of  casein was 1%. Aspergillus oryzea achieved the  highest effectiveness to produce the amylases (16.35Unit/ML) and protein concentration( 0.481mg/ml), and also studied the effect of some factors on the effectiveness of the enzyme. The mineral elements activated enzyme and the best source of carbon was glucose at concentration ( 3 %), and the best source of nitrogen was pepton at concentration ( 3%) .