2023
DOI: 10.15376/biores.18.3.5908-5923
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Bread spoilage fungi as creators of α amylase using two types of wheat flour

Abstract: Fungal spoilage of bread can be a great problem; however, it can be explored as a producer of enzymes. The fungi were isolated from breads, and their activity for α-amylase production was planned. The results identified nine fungi on spoiled breads. Aspergillus fumigatus occurred with 85% frequency, followed by other isolates. Starch yeast (SY), white flour (WF), and black flour (BF) were applied as substrates for α-amylase activity using fungal isolates. The SY was the best, followed by WF and BF for α-amylas… Show more

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