Amylolytic Potential of Oleaginous Yeast in Sago Processing Wastewater (SWW) under Submerged Fermentation

Abstract

Sago processing wastewater was assessed for their suitability as growth substrates using oleaginous yeasts, for the production of a useful enzyme (amylase) under submerged fermentation (SmF). Sago wastewater (pH was adjusted to 6) containing starch concentration (10% w/v) were inoculated with yeast strain and incubated at 30ºC for 10 d in an incubator shaker (150 rpm). The results of the amylase activity of oleaginous yeast and in its substratum SWW were compared with the different processing wastes (potato peel, banana peel, cassava peel, corn residue, rice husk, wheat bran, yam peel and barley husk) and oleaginous yeasts (Rhodotorula mucilaginosa, Saccharomyces pastorianus, Lipomyces starkeyi and Rhodotorula glutinis). Compared to other oleaginous yeast, our yeast strain found to produce higher amylase activity of 1.51 IU mL-1. Furthermore, SWW produced more amylase activity than the other compared wastes. This research finding illustrates the environmental friendly and alternate use of sago processing wastewater, towards their valorization as substrates for valuable enzymes and chemical production.