Optimization of thermostable α- amylase production by Streptomyces erumpens MTCC 7317 in solid-state fermentation using cassava fibrous residue

Abstract

ABSTRACT

Microbial Alpha-Amylase Production: Progress, Challenges and Perspectives

“…Bacillus amyloliquefaciens, Streptomyces erumpens MTCC 731, Bacillus amyloliquefaciens KCP2, and Aspergillus oryzae S2 synthesize alpha-amylase by CCD method. 51,[59][60][61]…”

Physicochemical treatment for improving bioconversion of cassava industrial residues

“…Processing of cassava for products like starch and sago produces solid waste namely, fibrous cassava pulp (cassava bagasse) which consists of 15-70% starch per solid dry weight entrapped in fibrous matrix of cellulose and non-starch polysaccharides [4,5]. The utilization of cassava pulp which is rich in organic carbohydrates for the production of chemicals such as organic acids, enzymes, single cell protein, amino acids, pigments, etc., and renewable energy like ethanol, butanol [6] is of considerable interest.…”

Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation

“…This is supported by Mitchell et al (2000) and Neifar et al (2011), whereby they reported that in SSF system the microorganism obtained water from the moisture held within the substrate particles which is essential for fungal growth, metabolism and the production of secondary metabolites. Moisture holding capacity has been reported as one of the important factors that influence the growth of the organism and also the enzyme production in SSF (Baysal et al 2003;Shaktimay et al 2010). Sun et al (2009) further reported that moisture content was a factor that caused the swelling of the substrates thus gives effects on the gas exchange in the fermentation system.…”

“…The initial moisture content was set based on the moisture holding capacity of the substrate, the sago hampas. Moisture holding capacity of sago hampas was measured using method as described by Trautmann andKrasny (1997) and Shaktimay et al (2010). The amount of water retained was recorded and considered as 100% moisture holding capacity.…”

“…It can be used to design the experiment and evaluate the interaction between variables and response. Inaddition, RSM is useful for optimization of the desirable response (Sharma et al 2007;Kar et al 2008;Shaktimay et al 2010;Vishwanatha, et al 2010). Therefore, the aim of this study was to evaluate the optimum fermentation process conditions for crude amylase production employing RSM by A. flavus NSH9 on sago hampas.…”