Glucoamylase Production by Aspergillus awamori KT-11 In Solid State Fermentation Using Cassava Peel as Substrate (original) (raw)
Related papers
2011
2 Abstract: The use of agro industrial products (wheat bran and sugar cane bagasse) present a great potential as substrate and support the low production costs for glucoamylase production under solid-state fermentation by Aspergillus oryzae. The effect of various factors on amylase production was examined. Cultivation was carried out at temperatures 30, 40, 50, 60 and 70°C for 120 hrs. Study of influence of pH initial in SSF was conducted with pH 3.0, 4.0, 5.0, 6.0 and 7.0. The results showed that wheat bran and sugar cane bagasse powder at the ratio of 1:1 was the best for optimum production of glucoamylase. The maximum yield was achieved with optimized process parameters such as incubation period (120 hours), pH 5.0 and fermentation temperature (60°C). In kinetic characterization of enzymes the Michaelis-Menten relationship is well expressed that shows the real potential of this organism for production of glucoamylase.
African Journal of Biotechnology, 2015
A fourteen day pilot study carried out showed that high glucoamylase activities were obtained on the 4 and 11 th day of fermentation and the enzymes were harvested on the respective days giving the codes GluAgCSV4 and GluAgCSV11. The optimal pH and optimal temperatures for enzyme activities GluAgCSV4 and GluAgCSV11 were in a range of 6 to 7 and 50 to 55, using cassava, guinea corn and tiger nut starch as substrates, respectively. The enzyme activity (GluAgCSV4) was enhanced by Ca 2+ , Mn 2+ , Fe 2+ and Zn 2+. Co 2+ had inhibitory effect on the enzyme while Pb 2+ completely inactivated the enzyme. The enzyme activity (GluAgCSV11) was enhanced by Ca 2+ and Co 2+. Zn 2+ , Fe 2+ Mn 2+ and Pb 2+ completely inactivated the enzyme. The Michaelis constant K M and maximum velocity V max obtained form Lineweaver-Burk plot of initial velocity data at different substrate concentrations were found to be 90.06 mg/ml and 188.67 µmol/min (using cassava starch as substrate), 173.70 mg/ml and 434.78 µmol/min (using guinea corn starch as substrate) and 28.57 mg/ml and 227.27 µmol/min (using tiger nut starch as substrate), respectively for GluAgCSV4. Also, 271.30 mg/ml and 1000 µmol/min (using cassava starch as substrate, 3093 mg/ml and 10000 µmol/min (using guinea corn starch as substrate) 2625 mg/ml and 10000 µmol/min (using tiger nut starch as substrate), respectively, were obtained for GluAgCSV4.
Journal of Bioscience and Biotechnology Discovery, 2023
Cassava starch can be completely hydrolyzed to produce a sweetener that can be used as a substitute for refined sugars and artificial sweeteners in the food and pharmaceutical industries. This work was designed to isolate and identify a good amylase producing fungus from cassava flour and to extract, purify, and partially characterize α-amylase produced. The enzyme was produced through solid-state fermentation followed by 70% ammonium sulphate precipitation and ion-exchange chromatography on Carboxyl-Methyl (CM) Sephadex C25. The physicochemical properties of the purified enzyme were determined. The peak with the highest activity was pooled from the latter chromatographic step and characterized afterward. The enzyme's specific activity rose from 0.11 to 2.1 U/mg having a yield of 15.8% and a purification fold of 19.1. The optimal pH and temperature of the enzyme were 6.0 and 50°C respectively. The enzyme was observed to be thermo-stable at 50°C for 15 to 30 minutes. The kinetics revealed that the Vmax was 1.25 U/min while Km was 0.2 mg/ml. The enzyme's native and sub-unit molecular weights were found to be 22 and 18.5KDa respectively. The results revealed conclusively that the isolated enzyme from Aspergillus tamarii exhibited the properties of glucoamylase.
IOP Conference Series: Earth and Environmental Science, 2020
Glucoamylase is the common enzyme to produce liquid sugar from starch. This enzyme breaks the starch chain randomly. Enzymes that are commonly used are liquid enzymes. Liquid enzymes stored at room temperature are easily damaged. The aim of the present study is to check the ability of the glucoamylase powder enzyme from Aspergillus awamori KT-11 in hydrolyzing starch-based biomass for producing liquid sugar. The produced liquid sugar was analyzed its concentration of reducing sugar, glucose concentration, sweetness level, and micrograph as a result of hydrolysis of biomass by enzyme glucoamylase. Variations concentration of the glucoamylase enzyme with cassava juice substrate was optimized to produce a high concentration of liquid sugar. The optimal time on hydrolysing 30% cassava with the enzyme is at 48 hours with enzyme concentration of 10.0469 U and substrate concentration of 30%. The sweetness level obtained on the refractometer is 4.2 % Brix. Approximately, 4000 ppm of glucose...
Glucoamylase Production from Aspergillus Niger by Using Solid State Fermentation Process
2012
The main objective of this study was to produce glucoamylase under optimum conditions and to study the effect of chemical mutagenesis on Aspergillus niger for the production of glucoamylase. The maximum activity of glucoamylase (3.185±0.020 IU/mL/min.) by mutant Aspergillus niger and (2.085±0.021 IU/mL/min.) for wild Aspergillus niger was recorded in the culture filtration after 96 hours of Solid State Fermentation of growth medium with 70% moisture level and in presence of 0.3% yeast extract, 0.4% peptone, and 4 mL Tween-80 at pH 4.8. The maximum fraction value after gel filtration for wild Aspergillus niger was 2.850 IU/mL/min and for mutant Aspergillus niger was 2.980 IU/mL/min. Purification through the SDS PAGE revealed the indication of glucoamylase purification from Aspergillus niger. The high value of Km shows that substrate had great affinity for glucoamylase. Glucoamylase enzyme has many useful applications in food processing industry and fermentation biotechnology.
Production and Characterization of Glucoamylase by Aspergillus niger
2017
Background and Objective: Glucoamylase is a potent starch degrading enzyme whose cheap production has been an area of research. Its production by Aspergillus niger in solid-state fermentation was studied using dried garden pea peel as a substrate, which enormously reduced the production cost. The current study intended to produce glucoamylase by a cost-effective strategy and exhaustively characterize the enzyme. Material and Methods: Garden pea peel was used as a substrate in solid state fermentation by Aspergillus niger for the production of glucoamylase under process parameters. Response surface methodology, a statistical tool for optimization, was applied to setup the experimental design for glucoamylase production. Characterization studies of the enzyme were carried out with temperature, pH, metal salts and elemental composition analysis. Results and Conclusion: The process parameters were temperature, amount of substrate and time of fermentation. Glucoamylase production was hig...
Paddy husk support and rice bran for the production of glucoamylase by Aspergillus niger
International Journal of Food Science and Technology, 1997
Aspergillus niger CFTRI 1105 was cultivated on solid medium for glucoamylase production. Glucoamylase activity obtained was 83.7 U g Ϫ1 DFR (Dry Fermentation Residue) in a medium containing rice bran (100 g), corn flour (2 g), stock mineral solution (10 mL) and tap water (90 mL). When corn flour (2 g) in the medium was substituted with soya flour (2 g) no significant increase in glucoamylase was observed. The effects of soya flour, urea and peptone at the same elemental nitrogen concentration as with corn flour as carbon source on glucoamylase production were investigated. Supplementation with soya flour gave the highest glucoamylase activity (121 U g Ϫ1 DFR) at 72 h and addition of paddy husk to a medium containing corn and soya flour altered the enzyme production from 121 U g Ϫ1 DFR to 71.3 U g Ϫ1 DFR. Addition of gingili oil and coconut oil to the medium caused no improvement in glucoamylase production.
Use of Cassava Peel as Carbon Source for Production of Amylolytic Enzymes by Aspergillus niveus
International Journal of Food Engineering, 2009
Aspergillus niveus produced high levels of ?-amylase and glucoamylase in submerged fermentation using the agricultural residue cassava peel as a carbon source. In static conditions, the amylase production was substantially greater than in the agitated condition. The optimized culture conditions were initially at pH 5.0, 35°C during 48 hours. Amylolytic activity was still improved (50%) with a mixture of cassava peel and soluble starch in the proportion 1:1 (w/w). The crude extract exhibited temperature and pH optima approximately 70°C and 4.5, respectively. Amylase activity was stable for 1 h at 60°C, and at pH values between 3.0 and 7.0. The enzyme hydrolysed preferentially maltose, starch, penetrose, amylose, isomaltose, maltotriose, glycogen and amylopectin, and not hydrolysed cyclodextrin (? and ß), trehalose and sucrose. In the first hour of reaction on soluble starch, the hydrolysis products were glucose and maltose, but after two hours of hydrolysis, glucose was the unique pr...
Submerged fermentation of Aspergillus niger and Aspergillus flavus was carried out for enhanced production of glucoamylase using different substrates like rice bran, saw dust and mixture of rice bran and saw dust. The submerged fermentation with Aspergillus niger showed highest enzyme activity using rice bran as a substrate. The physical and chemical parameters were also optimized. Maximum enzyme activity (1.16±0.76 IU\ml) of rice bran was achieved under optimum growth condition such as pH 4, incubation temperature 2525°C and substrate concentration 5gm. Keywords: Glucoamylase, Aspergillus niger, Aspergillus flavus, Agrowaste, Submerged fermentation.