Culture condition for production of glucoamylase from rice bran byAspergillus terreus

Ali, S. Zakiuddin; Mahmood, S.; Alam, Rafiqul; Hossain, Z.

doi:10.1007/bf01741829

Cited by 22 publications

(16 citation statements)

References 15 publications

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“…Amylolytic potentiality of the isolates was determined on starch agar plates. Each of the amylolytic molds was inoculated into flasks containing the modified medium of Ali et al (1989), with each flask receiving approximately 10 5 spores per milliliter of a 7-day-old cultures. The cultivation medium containing 2% agricultural dry waste, 0.2% peptone, 0.3% ammonium sulfate, 0.1% potassium dihydrogen phosphate, 0.03% magnesium sulfate heptahydrate, and 0.03% w/v calcium chloride in distilled water (dH 2 O) was employed.…”

Section: Static Cultivation Methodsmentioning

confidence: 99%

“…The supernatant fluid obtained was thereafter used as crude amylase for enzyme assay (Ali et al 1989). …”

Section: Preparation Of Crude Amylasesmentioning

confidence: 99%

“…The quest for cheap substrates has necessitated experimentation with rice bran, cassava peels, etc (Ali et al 1989;Sani et al 1992). Agricultural residues can be a major class of substrates on which β-amylase and amyloglucosidase can be produced.…”

Section: Introductionmentioning

confidence: 99%

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Production of Fungal β-amylase and Amyloglucosidase on Some Nigerian Agricultural Residues

Adeniran

Abiose

Ogunsua

2008

Food Bioprocess Technol

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Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Helminthosporium oxysporium, and Penicillium frequestans isolated from common Nigerian agricultural residues like cassava, yam, banana, and plantain peels and brewery spent grains (BSG) were screened for their ability to produce β-amylase and amyloglucosidase using submerged and solid-state cultivation regimens. Enzyme activity (EU) was determined by estimating the amount of reducing sugars produced as a result of the action of crude enzyme solutions on buffered starch solution. Results showed that A. niger liberated the highest level of β-amylase (33.2 EU) on plantain peels medium using the static cultivation method, while it produced the highest amount of amyloglucosidase (29.8 EU) on yam peels substrate with solid-state cultivation regimen. Plantain peels favored β-amylase production more than the other tested wastes supporting production of 33.2 and 9.8 EU of the enzyme in A. niger under solid-state and static cultivation methods, respectively. Yam peels favored liberation of 15.3 EU amyloglucosidase in each of the solid-state and the static cultivation regimens. Production of β-amylase on BSG, yam, banana, and plantain peels was not significantly facilitated by static cultivation method (p>0.05), while solid-state cultivation regimen favored amyloglucosidase production on cassava peels and BSG (p<0.05). Optimal production yield of β-amylase and amyloglucosidase were 16.6 and 14.9 EU g −1 on plantain and yam waste media by the mold.

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Section: Static Cultivation Methodsmentioning

confidence: 99%

“…The supernatant fluid obtained was thereafter used as crude amylase for enzyme assay (Ali et al 1989). …”

Section: Preparation Of Crude Amylasesmentioning

confidence: 99%

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Production of Fungal β-amylase and Amyloglucosidase on Some Nigerian Agricultural Residues

Adeniran

Abiose

Ogunsua

2008

Food Bioprocess Technol

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“…Due to this, screening for effective and efficient fungal isolates for amylase production will significantly reduce production cost in industries which employ amylase and provide economic opportunities. In Nigeria, the local production of the enzyme will save about 200 million naira that is spent annually for its importation [2].…”

Section: Introductionmentioning

confidence: 99%

“…Cheap and readily available agricultural waste such as cassava peels, which presently constitutes a menace to solid waste management, may be a rich source of amylase producing microorganisms [2]. Though many microorganisms can grow on a wide range of carbon and nitrogen sources, it is economically more viable to utilize the cheap and easily available resources as substrates for amylase production [3].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Amylase from Some Aspergillus and Bacillus Species Associated with Cassava Waste Peels

Ayansina¹,

Adelaja²,

Mohammed³

2017

AiM

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Cassava peels are generated as waste on soils during cassava processing in many tropical countries. This work set out to isolate some microorganisms associated with cassava peel degradation and characterize amylase enzymes responsible for the degradation under some physiological conditions. A total of 30 bacteria was isolated from the peels with Bacillus species occurring the most (46.5%) and Enterobacter species (13.3%) being the next. Frequencies of fungal isolations was Rhizopus sp. (35%); Aspergillus niger (25%); Aspegillus flavus (20%) and Penicillium species (20%). Bacillus cereus, Bacillus substilis Bacillus pumillus, Aspergillus niger and Apergillus flavus were selected and screened for their abilities to produce amylase. Amylase activity was highest at day 4 for B. substilis (39.4 units/ml) and A. flavus (66.1 units/ml); at day 3 for B. cereus (55.6 units/ml) and A. niger (44.6 units/ ml). While maximum amylase activity was obtained at day 6 for B. pumilus (80.2 units/ml). Optimum pH for amylases from the two fungal isolate was 6.0 (A. niger = 53.5 units/ml and A. flavus = 65.4 units/ml). While optimum pH for B.cereus (51.7 units/ ml) and B. pumilus (44.6 units/ml) was 6.5 and for B. substilis (56.1 units/ml) at pH 7.0. Amylase activities increased from 20˚C to 40˚C for amylase from Bacillus sp. and 20˚C to 50˚C for amylase from the Aspergillus sp. after which there was a decline in activities as temperature increased to 80˚C. Effect of heating duration (at 70˚C for 5 minutes) on the amylase showed that A. niger has the highest activity of 127 units/ml. Effect of substrate concentration on amylase activity showed that amylase form A. flavus had the highest activity of 72.2 units/ml at 0.4% substrate concentration. The implications of the findings were discussed.

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Glucoamylase Research: An Overview

Pandey

1995

Starch Stärke

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This paper reviews the main features of glucoamylase research describing essentially more recent developments on microorganisms, production and properties of glucoamylases. It is an important industrial enzyme and is widely used in starch saccharification, brewing and distilling industry. Glucoamylase can be derived from a wide variety of sources including plants, animals and microorganisms. Most of the production techniques essentially, however, are based on microbial sources. It is an extracellular enzyme and has got second place (next to proteases) in world's distribution and sales among industrial enzymes. Most of the production of glucoamylase is carried out using liquid fermentation process. Technique of solid state fermentation, however, have also been employed for its production and recently this technique is gaining renewed interest from researchers for its production. The paper also describes aspects related with the purification and characterization of glucoamylase enzyme.

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Culture condition for production of glucoamylase from rice bran byAspergillus terreus

Cited by 22 publications

References 15 publications

Production of Fungal β-amylase and Amyloglucosidase on Some Nigerian Agricultural Residues

Production of Fungal β-amylase and Amyloglucosidase on Some Nigerian Agricultural Residues

Characterization of Amylase from Some Aspergillus and Bacillus Species Associated with Cassava Waste Peels

Glucoamylase Research: An Overview

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