Production of α-Amylase by Aspergillus terreus NCFT 4269.10 Using Pearl Millet and Its Structural Characterization

Sethi, Bijay Kumar; Jana, Arijit; Nanda, Prativa Kumari; DasMohapatra, Pradeep K.; Sahoo, Sabuj; Patra, Jayanta Kumar

doi:10.3389/fpls.2016.00639

Cited by 43 publications

(24 citation statements)

References 30 publications

(40 reference statements)

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“…The increased yield was attributed to additional substrates added to pearl millet such as magnesium sulfate (1 mM), gibberellic acid (0.025% [w/v]), and vitamin E (30 mg/100 mL [w/v]). The optimized process conditions were pH of 7.0 and incubation temperature of 30°C for 96 h [4]. A. oryzae MTCC-8624 was used for α-amylase production using rice bran with SmF.…”

Section: Discussionmentioning

confidence: 99%

“…Fungi are more potential as α-amylase producers than bacteria. Furthermore, it is a suitable candidate for the industrial production of amylases because of the advantages of growth using low-cost renewable substrates, ease of enzyme extraction, broader stability to pH and temperature, and less requirement of a cofactor [4]. Two fermentation methods, such as solid-state fermentation (SSF) and submerged fermentation (SmF), are being employed for α-amylase production.…”

Section: Introductionmentioning

confidence: 99%

“…Aspergillus is capable of secreting several extracellular enzymes, including amylases using renewable substrates. Its exploitation for industrial applications is favored because of its high enzyme secreting potential [4].…”

Section: Introductionmentioning

confidence: 99%

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Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

et al. 2021

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Background Amylases produced by fungi during solid-state fermentation are the most widely used commercial enzymes to meet the ever-increasing demands of the global enzyme market. The use of low-cost substrates to curtail the production cost and reuse solid wastes are seen as viable options for the commercial production of many enzymes. Applications of α-amylases in food, feed, and industrial sectors have increased over the years. Additionally, the demand for processed and ready-to-eat food has increased because of the rapid growth of food-processing industries in developing economies. These factors significantly contribute to the global enzyme market. It is estimated that by the end of 2024, the global α-amylase market would reach USD 320.1 million (Grand View Research Inc., 2016). We produced α-amylase using Aspergillus oryzae and low-cost substrates obtained from edible oil cake, such as groundnut oil cake (GOC), coconut oil cake (COC), sesame oil cake (SOC) by solid-state fermentation. We cultivated the fungus using these nutrient-rich substrates to produce the enzyme. The enzyme was extracted, partially purified, and tested for pH and temperature stability. The effect of pH, incubation period and temperature on α-amylase production using A. oryzae was optimized. Box–Behnken design (BBD) of response surface methodology (RSM) was used to optimize and determine the effects of all process parameters on α-amylase production. The overall cost economics of α-amylase production using a pilot-scale fermenter was also studied. Results The substrate optimization for α-amylase production by the Box–Behnken design of RSM showed GOC as the most suitable substrate for A. oryzae, as evident from its maximum α-amylase production of 9868.12 U/gds. Further optimization of process parameters showed that the initial moisture content of 64%, pH of 4.5, incubation period of 108 h, and temperature of 32.5 °C are optimum conditions for α-amylase production. The production increased by 11.4% (10,994.74 U/gds) by up-scaling and using optimized conditions in a pilot-scale fermenter. The partially purified α-amylase exhibited maximum stability at a pH of 6.0 and a temperature of 55 °C. The overall cost economic studies showed that the partially purified α-amylase could be produced at the rate of Rs. 622/L. Conclusions The process parameters for enhanced α-amylase secretion were analyzed using 3D contour plots by RSM, which showed that contour lines were more oriented toward incubation temperature and pH, having a significant effect (p < 0.05) on the α-amylase activity. The optimized parameters were subsequently employed in a 600 L-pilot-scale fermenter for the α-amylase production. The substrates were rich in nutrients, and supplementation of nutrients was not required. Thus, we have suggested an economically viable process of α-amylase production using a pilot-scale fermenter.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

et al. 2021

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“…The α ‐amylase activity was tested using starch as a substrate and reducing sugars were determined using the DNS method. A unit of α ‐amylase activity was defined as the amount of α ‐amylase that produced 1 μmol of maltose per minute 21 . The pectinase activity assays were estimated by using citric pectin.…”

Section: Methodsmentioning

confidence: 99%

Production of extracellular enzymes by a termite‐nest‐related Bacillus siamensisYC‐9 in solid‐state fermentation on agricultural by‐products

Wang

Zhou

Yin

et al. 2021

Biofuels Bioprod Bioref

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A Bacillus siamensis YC‐9 strain was isolated from termite nest. The strain was used to produce several important industrial enzymes by utilizing different agricultural by‐products with solid‐state fermentation (SSF). It was observed that most of the substrates that were studied were strongly positively affected by alkaline treatment for the production of enzymes. The highest yields for protease, α‐amylase, and cellulase were 82.87, 42.81, and 1.54 IU g−1, achieved on alkaline‐treated corn pericarp, rice bran, and wheat bran respectively. However, untreated soybean meal was the best choice for the secretion of pectinases (66.65 IU g−1). In general, ultrasonic pretreatment was more effective than microwave treatment and it promoted the production of proteases on soybean meal, sunflower meal, and wheat bran. The findings of the present study will provide some theoretical basis for enzyme production in the future. © 2021 Society of Industrial Chemistry and John Wiley & Sons Ltd.

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“…7 The choice of submerged fermentation in this study is due to the ease of product recovery associated with the technique. 8 In solid state fermentation technique, several substrates including soybean meal 9 and triticate residues 10 have been used. However, Aspergillus species are able to utilize a wide range of substrates, some species of fungi may show specificity for a particular substrate e,g Aspergillus flavus which is specific for sodium phytate.…”

Section: Introductionmentioning

confidence: 99%

Purification and Characterization of Phytase Produced by Aspergillus niger Isolated from Poultry Farm Soil Using Submerged Fermentation

2021

TJNPR

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Phytase is used in feed processing as an exogenous supplement in monogastric animal feed. This study was aimed at determining phytase production capacity of Aspergillus niger isolated from poultry farm soil. A. niger was isolated from poultry farm soil using phytase screening medium (PSM) containing sodium phytate as substrate. Quantitative estimation of phytase production was carried out by submerged fermentation using 3 x 10 5 spores/100 mL PSM for 5 days at 30 o C and 150 rpm. The obtained crude phytase was purified using a combined purification process of ammonium sulphate precipitation and gel filtration chromatography using a 50 x 1.5 cm Sephadex G-75 column. The activity of the partially purified enzyme was assessed by subjecting it to varying pH, temperature, and nutrient conditions. The optimum temperature and pH were 50 o C and 6 respectively. The enzyme remained active for over 30 min at 70 o C and completely lost activity after 10 min at 80 o C. No activity was observed at 100 o C. The phytase produced with glucose as carbon source had higher activity (0.087 U/mL) than that produced with sucrose (0.018 U/mL). The A. niger isolate used in this study was unable to utilize ammonium sulphate as a source of nitrogen (no activity). This study establishes the potential of indigenous fungi for industrial phytase production.

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Production of α-Amylase by Aspergillus terreus NCFT 4269.10 Using Pearl Millet and Its Structural Characterization

Cited by 43 publications

References 30 publications

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

Production of extracellular enzymes by a termite‐nest‐related Bacillus siamensisYC‐9 in solid‐state fermentation on agricultural by‐products

Purification and Characterization of Phytase Produced by Aspergillus niger Isolated from Poultry Farm Soil Using Submerged Fermentation

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