Production of starch-gel digesting amyloglucosidase by Aspergillus oryzae HS-3 in solid state fermentation

Singh, Harpreet; Soni, Sanjeev Kumar

doi:10.1016/s0032-9592(01)00238-2

Cited by 48 publications

(31 citation statements)

References 22 publications

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“…When the second method, conventional enzymatic liquefaction, is used, the granular starch is ‘gelled’. Heating to approximately 85 °C disturbs the physical nature of the granules and ‘opens’ the crystal structure, making it amenable to enzymic digestion …”

Section: Introductionmentioning

confidence: 99%

“…Heating to approximately 85 ∘ C disturbs the physical nature of the granules and 'opens' the crystal structure, making it amenable to enzymic digestion. 9 The development and introduction of simultaneous saccharification and fermentation (SSF) was a significant step forward in the distillery industry. 10 With this method, an enzyme preparation is added when the mixture of raw material and water has a temperature of ca 55-65 ∘ C. The medium is cooled to adjust the temperature for fermentation to ca 30 ∘ C. The entire process takes place in the same reactor.…”

Section: Introductionmentioning

confidence: 99%

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Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

et al. 2019

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BACKGROUND The increasing global demand for starchy raw material requires new methods for obtaining ethanol from a range of plants using environmentally friendly methods. Granular starch‐hydrolyzing enzymes (GSHE) can effectively support the development of the distillery industry. RESULTS The aim of this study was to evaluate the effectiveness of simultaneous saccharification and fermentation of native rye, wheat or triticale starch. Mashes were prepared using methods that limit water and energy consumption (pre‐hydrolysis at 35 °C for 30 min). The results show that the degree of starch saccharification depended on the raw material. However, the highest yields of ethanol were obtained with 100 kg of triticale mashes (38.9 ± 1.4 L absolute alcohol) as compared to rye and wheat mashes. The concentration of dry matter (between 250 and 280 g L−1) in the mashes was not associated with a decrease in ethanol yield and improved efficiency in the case of wheat and triticale. CONCLUSION Simultaneous saccharification and fermentation offers a low‐cost and environmentally friendly alternative to existing procedures for industrial ethanol production, which may be of particular interest to raw‐spirit producers, as well as to the food and fermentation industry at large. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

et al. 2019

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“…Recently, the importance of enzymatic hydrolysis of raw starch without heating has become well recognized, mainly from the viewpoints of energy savings and effective utilization of the biomass, thereby reducing the cost of starch processing [3]. This has generated a worldwide interest in the discovery of several raw starch-digesting amylases that do not require gelatinization and can directly hydrolyze the raw starch in a single step below the gelatinization temperature [4].…”

Section: Introductionmentioning

confidence: 99%

Expression of Thermobifida fusca thermostable raw starch digesting alpha-amylase in Pichia pastoris and its application in raw sago starch hydrolysis

Yang

Huang

Chen

et al. 2009

J Ind Microbiol Biotechnol

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A gene encoding the thermostable raw starch digesting alpha-amylase in Thermobifida fusca NTU22 was amplified by PCR, sequenced and cloned into Pichia pastoris X-33 host strain using the vector pGAPZalphaA, allowing constitutive expression and secretion of the protein. Recombinant expression resulted in high levels of extracellular amylase production, as high as 510 U/l in the Hinton flask culture broth. The purified amylase showed a single band at about 65 kDa by SDS-polyacrylamide gel electrophoresis after being treated with endo-beta-N-acetylglycosaminidase H, and this agrees with the predicted size based on the nucleotide sequence. About 75% of the original activity remained after heat treatment at 60 degrees C for 3 h. The optimal pH and temperature of the purified amylase were 7.0 and 60 degrees C, respectively. The purified amylase exhibited a high level of activity with raw sago starch. After 48-h treatment, the DPw of raw sago starch obviously decreased from 830,945 to 378,732. The surface of starch granules was rough, and some granules displayed deep cavities.

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“…Other lactose concentrations (10 and 15 g/l) also induced relatively better enzyme production i.e., 13.461±1.511 U/ml/min and 13.573±0.502 U/ml/min, respectively. However in contrast to our study, Singh and Soni (2001) used 10 g/l lactose to stimulate enzyme production. Similar observations have also been made by Negi and Banerjee (2010) for amylase production by A. awamori.…”

Section: Resultsmentioning

confidence: 75%

Kinetics of improved 1,4-alpha-D-glucan glucohydrolase biosynthesis from a newly isolated Aspergillus oryzae IIB-6 and parameter significance analysis by 2-factorial design

Fatima

Ali

2012

SpringerPlus

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Sixteen different mould cultures viz. Aspergillus, Alternaria, Arthroderma, Trichoderma, Fusarium, Penicillium, Rhizopus and Chochliobolus were isolated from the soil samples of Qatar by serial dilution method. The preliminary screening of isolates was done by selecting initial colonies showing relatively bigger zones of starch hydrolysis on nutrient agar plates. The isolates were then subjected to secondary screening by submerged fermentation (SmF). The 1,4-α-D-glucan glucohydrolase (GGH) activity ranged from 1.906-12.675 U/ml/min. The product yield was analysed in dependence of mycelial morphology, biomass level and protein content. The isolate Aspergillus oryzae llB-6 which gave maximum enzyme production was incubated in M3 medium containing 20 g/l starch, 10 g/l lactose, 8.5 g/l yeast extract, 6 g/l corn steep liquor (CSL), 1.2 g/l MgSO4.7H2O, 1.3 g/l NH4Cl, 0.6 g/l CaCl2.2H2O, pH 5 at 30±2°C and 200 rpm. On the basis of kinetic variables, notably Qp (0.058±0.01a U/g/h), Yp/s (0.308±0.03ab U/g) and qp (0.210±0.032abc U/g fungal biomass/h), A. oryzae IIB-6 was found to be a hyper producer of GGH (LSD 0.0345) compared to A. kawachii IIB-2. A noticeable enhancement in enzyme activity of over 30% was observed (13.917±1.01 U/ml/min) when the process parameters viz. cultural conditions (pH 5, incubation period 72 h) and nutritional requirements (6 g/l CSL, 9.5 g/l yeast extract, 10 g/l starch, 20 g/l lactose) were further optimized using a 2-factorial Plackett-Burman design. The model terms were found to be highly significant (HS, p≤0.05), indicating the potential utility of the culture (dof~3).

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Production of starch-gel digesting amyloglucosidase by Aspergillus oryzae HS-3 in solid state fermentation

Cited by 48 publications

References 22 publications

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

Expression of Thermobifida fusca thermostable raw starch digesting alpha-amylase in Pichia pastoris and its application in raw sago starch hydrolysis

Kinetics of improved 1,4-alpha-D-glucan glucohydrolase biosynthesis from a newly isolated Aspergillus oryzae IIB-6 and parameter significance analysis by 2-factorial design

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