Abstract

• In this study, amylolytic fungi were screened from various sources such as bread, aucus carota L. (carrot), Musa sp. (banana), Sechium edule Sw. (chayote), itis vinifera L. (grape) and Cucurbita maxima Duch. (pumpkin). and soil. Isolated fungi were cultured on the glucose yeast peptone agar medium (GYP medium) for 5 to 11 days. Amylolytic activity was screened as sharp and distinct clear zone using with Grams iodine solution. Three different amylolytic fungi were directly taken from bread (Amblyosporium sp.(1) , Aspergillus sp. (1), Amblyosporium sp. (2)), four different strains from carrot (Aspergillus sp. (2), Aspergillus sp. (3), Aspergillus sp. (4), Aspergillus sp. (5)), 1 strain from banana (otrytis sp.), 1 strain from chayote (Aspergillus sp. (6)), 2 strains from grape (Aspergillus sp. (7), Aspergillus sp. (8)), 1 strain from pumpkin (Penicillium sp. ) and 4 strains from soil (Aspergillus sp. (9), Aspergillus sp. (10), Aspergillus sp. (11), Paecilomyces sp.), respectively. The total number of (16) amylolytic fungi were obtained.