Production of amylase by Aspergillus fumigatus utilizing α-methyl-?-glycoside, a synthetic analogue of maltose, as substrate

Goto, C

doi:10.1016/s0378-1097(98)00379-6

Cited by 6 publications

(6 citation statements)

References 10 publications

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“…Such factor‐mediated regulation of microbial fermentation was observed with many microbial species on enzyme/product production (Morkeberg et al. 1995; Pazlarova and Votruba 1996; Goto et al. 1998, Sreenivas Rao et al.…”

Section: Discussionmentioning

confidence: 84%

“…X-axis represents assigned levels of selected factor and Y-axis represents acid amylase production (U ml influence on product production at individual level and higher severity index at interactive level (Table 4), indicating the importance of parameter optimization on any product production and the role of various physicochemical parameters including carbon and nitrogen sources, phosphate concentration, temperature and pH of the medium in microbial metabolism. Such factor-mediated regulation of microbial fermentation was observed with many microbial species on enzyme/product production (Morkeberg et al 1995;Pazlarova and Votruba 1996;Goto et al 1998, Sreenivas Rao et al 2004Prakasham et al 2005aPrakasham et al , 2006.…”

Section: Figurementioning

confidence: 90%

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Enhancement of acid amylase production by an isolated Aspergillus awamori

Prakasham

Rao

et al. 2007

J Appl Microbiol

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Aims: Evaluation of the influence of fermentation components on extracellular acid amylase production by an isolated fungal strain Aspergillus awamori. Methods and Results: Eight fungal metabolic influential factors, viz. soluble starch, corn steep liquor (CSL), casein, potassium dihydrogen phosphate (KH2PO4) and magnesium sulfate (MgSO4·7H2O), pH, temperature and inoculum level were selected to optimize amylase production by A. awamori using fractional factorial design of Taguchi methodology. Significant improvement in acid amylase enzyme production (48%) was achieved. The optimized medium composition consisted of soluble starch – 3%; CSL – 0·5%; KH2PO4– 0·125%; MgSO4·7H2O – 0·125%; casein – 1·5% at pH 4·0 and temperature at 31°C. Conclusion: Optimization of the components of the fermentation medium was carried out using fractional factorial design of Taguchi's L‐18 orthogonal array. Based on the influence of interaction components of fermentation, these could be classified as the least significant and the most significant at individual and interaction levels. Least significant factors of individual level have higher interaction severity index and vice versa at enzyme production in this fungal strain. The pH of the medium and substrate (soluble starch) showed maximum production impact (60%) at optimized environment. Temperature and CSL were the least influential factors for acid amylase production. Significance and Impact of the Study: Acid amylase production by isolated A. awamori is influenced by the interaction of fermentation factors with fungal metabolism at individual and interaction levels. The pH of the fermentation medium and substrate concentration regulates maximum enzyme production process in this fungal strain.

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Section: Discussionmentioning

confidence: 84%

Section: Figurementioning

confidence: 90%

Enhancement of acid amylase production by an isolated Aspergillus awamori

Prakasham

Rao

et al. 2007

J Appl Microbiol

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“…Such factor‐mediated regulation of microbial fermentation was observed with many microbial species on enzyme/metabolite production (Morkeberg et al. 1995; Pazlarova and Votruba 1996; Goto et al. 1998; Sreenivas Rao et al.…”

Section: Discussionmentioning

confidence: 84%

l-asparaginase production by isolated Staphylococcus sp. ? 6A: design of experiment considering interaction effect for process parameter optimization

Prakasham

Rao

et al. 2007

J Appl Microbiol

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Aims: Evaluation of fermentation process parameter interactions for the production of l‐asparaginase by isolated Staphylococcus sp. – 6A. Methods and Results: Fractional factorial design of experimentation (L18 orthogonal array of Taguchi methodology) was adopted to optimize nutritional (carbon and nitrogen sources), physiological (incubation temperature, medium pH, aeration and agitation) and microbial (inoculum level) fermentation factors. The experimental results and software predicted enzyme production values were comparable. Conclusion: Incubation temperature, inoculum level and medium pH, among all fermentation factors, were major influential parameters at their individual level, and contributed to more than 60% of total l‐asparaginase production. Interaction data of selected fermentation parameters could be classified as least and most significant at individual and interactive levels. Aeration and agitation were most significant at interactive level, but least significant at individual level, and showed maximum severity index and vice versa at enzyme production. Significance and Impact of the Study: All selected factors showed impact on l‐asparaginase enzyme production by this isolated microbial strain either at the individual or interactive level. Incubation temperature, inoculum concentration, pH of the medium and nutritional source (glucose and ammonium chloride) had impact at individual level, while aeration, agitation and incubation time showed influence at interactive level. Significant improvement (ninefold increase) in enzyme production by this microbial isolate was noted under optimized environment.

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“…The most used, β-methyl-xyloside, was a non-metabolizable inducer of xylanases from A. ochraceus (3) and A. sydowii (6) and a metabolizable inducer of xylanases from A. tamarii (21). The use of synthetic analogues of maltooligosaccharides is less frequent, but an efficient induction of amylases by αMG has already been described in submerged cultures from A. fumigatus (7) and Aspergillus sp. K-27 (1).…”

Section: Resultsmentioning

confidence: 99%

The use of alpha-methyl-D-glucoside, a synthetic analogue of maltose, as inducer of amylase by Aspergillus sp in solid-state and submerged fermentations

Moreira¹,

Lenartovicz²,

Souza³

et al. 2001

Braz. J. Microbiol.

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The use of α methyl-D-glucoside (αMG), a synthetic analogue of maltose, as carbon source and inducer of amylase synthesis to several species of Aspergillus was studied in submerged and solid-state fermentations. Among a group of ten species, A. tamarii, A. fumigatus and A. flavus were able to produce biomass and high specific amylolytic activity in submerged cultures containing αMG as the only carbon source. In solid state fermentation, the enrichment of basal wheat bran or corn cob medium with αMG increased up to 3 times the production of amylases. In both submerged and solid state fermentations, aMG was more effective inducer of amylases than maltose and starch.

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Production of amylase by Aspergillus fumigatus utilizing α-methyl-?-glycoside, a synthetic analogue of maltose, as substrate

Cited by 6 publications

References 10 publications

Enhancement of acid amylase production by an isolated Aspergillus awamori

Enhancement of acid amylase production by an isolated Aspergillus awamori

l-asparaginase production by isolated Staphylococcus sp. ? 6A: design of experiment considering interaction effect for process parameter optimization

The use of alpha-methyl-D-glucoside, a synthetic analogue of maltose, as inducer of amylase by Aspergillus sp in solid-state and submerged fermentations

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