Abstract
The effects of pH, temperature, incubation time, salinity, sources of carbon and nitrogen were tested in submerged fermentation process in production of α-amylase by Penicillium fellutanum isolated from coastal mangrove soil. The production medium without addition of seawater and with provision of maltose as carbon source, peptone as nitrogen source, incubated for 96 h, maintained with pH of 6.5 at 30oC, was found optimal for production of α-amylase by P. fellutanum.
Key words: α-amylase, Penicillium fellutanum, mangroves, rhizosphere soil, Rhizophora.
