Banjo Temitope TemitayoKareem Sarafadeen OlatejuOmemu Adebukunola MobolajiAkpan Inyang2025-07-042025-07-042016Banjo, T. T. et al. (2016). Simultaneous Production of Glucose and Ascorbic Acid from Cassava Starch by Mixed Culture of Aspergilllus Flavus and Aspergillus Tamarii. Nigerian Journal of Microbiology. 30(1); 3258 - 3262.https://repository.crawforduniversity.edu.ng/handle/123456789/355The study evaluated simultaneous production of glucose and ascorbic acid from cassava starch by fungal amylases of Aspergillus flavus and Aspergillus tamarii grown on rice bran solid medium at 30oC for 72 h. Partially purified amylase of Aspergillus flavus (A), Aspergillus tamarii (C), and partially purified amylase extracted from the mixed cultures of A. flavus and A. tamarii (B), hydrolyzed cooked cassava starch to glucose optimally at 70oC, pH 6.0 with 90%, 70% and 85% conversion efficiency respectively. On the contrary, bioconversion of cassava starch by enzyme extracts of the three cultures A, B, and C to ascorbic acid occurred mainly at 65oC, pH 4.5. Enzyme extracts of A and C converted cooked cassava starch to ascorbic acid in a two-step reaction at 65oC, pH 4.5 after 6 h of fermentation to yield 15 mg/ml and 25 mg/ml ascorbic acid respectively. The synergy between Aspergillus flavus and Aspergillus tamarii in the mixed culture resulted in an increased ascorbic acid production of 43 mg/ml at 6 h. Glucose production was inversely proportional to ascorbic acid production indicating a direct conversion of glucose to ascorbic acid by enzyme extracts of Aspergillus flavus, Aspergillus tamarii and mixed cultures of A. flavus and A. tamarii. This shows that enzyme of the mixed cultures contain enzyme complex that can be useful in the direct conversion of cassava starch to ascorbic acidenArticle