The purpose of this study was to isolate and screened amylase producing fungi from different sources. A total of twenty amylase producing fungal isolates were obtained from soil, fruits, vegetables, baked food, and flour on the starch mineral agar medium. It was observed that ten fungi and ten yeasts isolates produced amylase, only nine fungal colonies showed positive results for amylase production. The maximum amylase activity shown by yeast isolates YPO3 (3.2cm) followed by YBR2 (3.1cm). Preliminary morphological observations of selected fungal isolates colonies were black, green, white, creamy, yellow, reddish, powdery, flat, round, raised and shiny. The highest enzyme activity was produced by YPO3 (13.72 U/ml) isolate after 120 hr of incubation.
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Reddy et al. (2017) studied this question.
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