Production Of Amylase By Micrococcus Species Isolated From Fermented Ugba

ABSTRACT

In this study, Micrococcus species have been implicated as microbial population of fermented African oil bean seed ‘ugba’. The organism was catalase positive and could not utilize citrate and was coagulase and methyl red negative. Micrococcus isolates were screened for amylase enzyme production using the activity zone technique with iodine solution. Micrococcus sp was able to produce enzyme amylase and therefore could utilize the carbohydrate content of ugba. The quantity of amylase produced were relatively very small (0.824 IU/ml, 1.412 IU/ml, 1.427 IU/ml) which points that African oil bean seed contains relatively small amounts of carbohydrate. However, the enzyme producing ability of Micrococcus confirms that it plays a role in ugba fermentation and could contribute to its taste and flavor. Proper handling of ugba or a modern attempt in production may impend the participation of Micrococcus species in ugba spoilage and enzyme activity.