Culture medium for amylase production by toxigenic fungi

Figueira, E. L. Z.; Hirooka, Elisa Yoko

doi:10.1590/s1516-89132000000500003

Cited by 19 publications

(10 citation statements)

References 18 publications

(19 reference statements)

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“…Rahardjo et al (2005) reported pH 7.0 as optimal for amylases produced by Aspergillus oryzae. Figueira and Hirooka (2000) found optimum pH values of around 6.7 for amylases produced by the fungus Fusarium moniliforme. With respect to temperature, Aquino et al (2003) reported that 60°C was the optimal temperature for α-amylase produced by Scytalidium thermophilum.…”

Section: Effect Of Ph and Temperaturementioning

confidence: 91%

Bioprospecting of yeasts for amylase production in solid state fermentation and evaluation of the catalytic properties of enzymatic extracts

Oliveira¹,

Silvestre²,

Alves-Prado³

et al. 2015

Afr. J. Biotechnol.

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Profiling microorganisms with potential for amylase production in low cost culture media has been widely recognized due to its broad applicability. The aim of this study was to select yeast strains with potential to produce amylolytic enzymes by solid state fermentation. Fifty-four (54) strains were assessed and three exhibited ability to produce amylases: Candida parapsilosis with 14.68 U/mL (146.8 U/g substrate); Rhodotorula mucilaginosa with 25.0 U/mL (250 U/g substrate), and Candida glabrata with 25.39 U/mL (253.9 U/g substrate), in solid state fermentation, for 120 h at 28°C, using wheat bran with 70% moisture. The enzymes exhibited maximum activity at a pH of 7.0 and at 60°C. Amylases demonstrated satisfactory structural stability, maintaining their catalytic activity after 1 h at 50°C. All enzymes were ethanol tolerant and retained more than 70% of their original activities in 15% ethanol solution. Corn starch was efficiently hydrolyzed by enzymes and the extracts produced by C. parapsilosis and C. glabrata exhibited dextrinizing activity, while those produced by R. mucilaginosa exhibited saccharifying activity.

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Section: Effect Of Ph and Temperaturementioning

confidence: 91%

Bioprospecting of yeasts for amylase production in solid state fermentation and evaluation of the catalytic properties of enzymatic extracts

Oliveira¹,

Silvestre²,

Alves-Prado³

et al. 2015

Afr. J. Biotechnol.

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“…SLBA-08 strain is a promising amylase producer and could be an important tool for biotechnology applications. Concerning the use of lignocellulosic residues as substrate for enzyme production, Figueira and Hirooka (2000) observed the production of amylases by Fusarium moniliforme and Aspergillus flavus using corn cob and corn straw. The maximum α-amylase activity observed was 42.3 and 4,745.5 U.mL -1 , after 10 fermentation days.…”

Section: Enzymatic Productionmentioning

confidence: 99%

Production of α-amylase from Streptomyces sp. SLBA-08 strain using agro-industrial by-products

Santos

Teles

Campos

et al. 2012

Braz. arch. biol. technol.

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“…A culture medium containing starch, glycerol, wheat bran or corn and the respective starch or supernatant fraction was also evaluated (27). The medium with milky stage corn supernatant promoted the best mycelial growth while that with 2% ground corn in milky stage corn supernatant gave the highest amylase production.…”

Section: Prevention Control and Effects Of Processingmentioning

confidence: 99%

Mycotoxin research in Brazil: the last decade in review

Rodriguez–Amaya

Sabino

2002

Braz. J. Microbiol.

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The number of research papers (128 papers) on mycotoxins published by Brazilian researchers in 1991-2000 surpassed the total number (85 papers) published in the preceding three decades . Thirty percent of the papers surveyed mycotoxins in foods and feeds. AFs in peanut and peanut products continued to be alarming, and high incidence and levels of FBs in corn and corn products also appeared as a serious problem. Contamination with other toxins, such as ZEA, OTA and trichothecenes, was low. Occurrence of AFM 1 in milk and dairy products and patulin in apple juice needs to be verified as the results are somewhat diverging. Work on analytical methods, mycological examination and toxic effects constituted 16, 13 and 13%, respectively, of the published papers in the decade assessed. Attempts to find means of preventing/controlling fungal growth and mycotoxin production notably increased, making up 27% of the papers, including investigations on influencing factors (e.g. genotype resistance, water content/a w , relative humidity, temperature, presence of metals, type of soil, mite infestation) and antagonistic potential of other microorganisms against mycotoxin-producing fungi. Effects of plant extract, flavonoids, fungicides and other chemicals, storage bag material, adsorbents, cooking and processing of food were also studied. Thus, notwithstanding constraints on resources, Brazilian research responds to the needs of the country, reflects international concerns and recent developments in the area.

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Culture medium for amylase production by toxigenic fungi

Abstract: ABSTRACT

Cited by 19 publications

References 18 publications

Bioprospecting of yeasts for amylase production in solid state fermentation and evaluation of the catalytic properties of enzymatic extracts

Bioprospecting of yeasts for amylase production in solid state fermentation and evaluation of the catalytic properties of enzymatic extracts

Production of α-amylase from Streptomyces sp. SLBA-08 strain using agro-industrial by-products

Mycotoxin research in Brazil: the last decade in review

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