Optimization of thermostable α- amylase production by Streptomyces erumpens MTCC 7317 in solid-state fermentation using cassava fibrous residue
Document title: Optimization of thermostable α- amylase production by Streptomyces erumpens MTCC 7317 in solid-state fermentation using cassava fibrous residue
Journal: Brazilian archives of biology and technology
Database: PERIÓDICA
System number: 000330047
ISSN: 1516-8913
Authors: 1
2
1
Institutions: 1Central Tuber Crops Research Institute, Microbiology Laboratory, Bhubaneswar, Orissa. India
2Panskura Banamali College, Teachers' Training Department, Midnapore. India
Year:
Season: Mar-Abr
Volumen: 53
Number: 2
Pages: 301-309
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Experimental, aplicado
English abstract Production of α- amylase under solid state fermentation by Streptomyces erumpens MTCC 7317 was investigated using cassava fibrous residue, one of the major solid waste released during extraction of starch from cassava (Manihot esculenta Crantz). Response surface methodology (RSM) was used to evaluate the effect of the main variables, i.e., incubation period (60 h), moisture holding capacity (60%) and temperature (500C) on enzyme production by applying a full factorial Central Composite Design. Varying the inoculum concentration (5-25%) of S. erumpens showed that 15% inoculum (v/w, 2.5 x 106 CFU/ml) was the optimum for α- amylase production. Among the different nitrogen sources supplemented, beef extract was most suitable for enzyme production. The application of S. erumpens enzyme in liquefaction of soluble starch and cassava starch was studied. The maximum hydrolysis of soluble starch (85%) and cassava starch (70%) was obtained with the application of 5 ml crude enzyme (17185 units) after 5 h of incubation
Disciplines: Biología
Keyword: Fermentación,
Bioquímica,
Bioproducción,
Alfa amilasa,
Fermentación en sustrato sólido,
Residuos fibrosos,
Manihot esculenta,
Streptomyces erumpens
Keyword: Biology,
Fermentation,
Biochemistry,
Bioproduction,
Alpha-amylase,
Solid state fermentation,
Fibrous residues,
Manihot esculenta,
Streptomyces erumpens
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