Optimization of culture conditions for enhanced production of extracellular α‐amylase using solid‐state and submerged fermentation from Aspergillus tamarii MTCC5152

Abstract

Amylases are one of the main enzymes used in various industries such as food, fermentation, textile, and pharmaceuticals. Microorganisms are the potent sources of amylase enzyme, apart from plant and animal sources. Fungal amylases are more stable than bacterial amylases. The production of extracellular α‐amylase from Aspergillus tamarii MTCC5152 using solid‐state and submerged fermentation (SSF and SmF) and the various nutritional factors influencing its production were studied. A higher activity of α‐amylase (519.40 u/g) was attained in a medium having wheat bran (WB) alone as the substrate at an initial moisture content of 70% (v/w) with 2.5% (v/w) of inoculum level (containing 106 spores/ml) after 4 days of incubation at 28°C by SSF. Addition of 1% glucose to WB containing basal medium enhanced α‐amylase production (6.49 u/ml) after 4 days of incubation by SmF method. Comparative evaluation of enzyme production by SSF and SmF methods produced better results in SSF method.

Extracellular enzymes producing yeasts study: cost-effective production of α-amylase by a newly isolated thermophilic yeast <i>Geotrichum candidum</i> PO27

“…However, that did not prevent about 90% of industrially important enzymes to have traditionally been produced by SmF because of ease of handling and sterilization and a better control of environmental factors such as temperature and pH [34] . Furthermore, Premalatha et al [73] reported that the production of extracellular α-amylase from Aspergillus tamarii using wheat bran (WB) performed better in the SSF method than with SmF and achieved a higher α-amylase activity (519.40 U/g).…”

Rhizopus stolonifer biomass catalytic transesterification capability: optimization of cultivation conditions

“…Whole-cell biocatalysts are often more potent than enzymes; in addition to the potential use of endogenous cofactors, whole-cell catalysis protects the catalytic protein from stress factors such as aeration, reactive substrates, or products [ 27 ]. Optimizing growth requirements to increase the catalytic capabilities of fungi is a common technique [ 28 , 29 ]. The optimization of cultivation conditions to increase the catalytic capability of the fungal biomass has also been reported [ 30 , 31 ].…”

Bread spoilage fungi as creators of α amylase using two types of wheat flour

“…There are different types of amylases, from which are αamylases that catalyze the breakdown of internal linkages of α-1,4-glycosidic in starch molecules to simple molecules, including maltose, glucose, and maltotriose (Anto et al 2006;Rajagopalan and Krishnan 2008). Microbial amylases are being explored more due to greater simplicity of large-scale manufacturing compared to plant and animal amylases and their relevance in ensuing use at industry level (Ali et al 2023;Premalatha et al 2023).…”