Alpha-amylase production by Streptomyces erumpens MTCC 7317 in solid state fermentation using response surface methodology [RSM]

• Autorzy: Kar S , Ray R.C. , Mohapatra U.B.
• Języki publikacji: EN

Abstrakty

EN

ProductiomnftFamylase under solid state fermentation by Streptomyces erumpens MTCC 7317 has been investigated using different agro-industrial residues, i.e. cassava bagasse, sugarcane bagasse and wheat bran; wheat bran was found to be the best substrate. Among different nitrogen source supplemented to wheat bran, beef extract or peptone (1 %) showed maximum enzyme production. Response surface methodology was used to evaluate the effect of main process parameters as incubation period (48 h), moisture holding capacity (70%), pH (7.0) and temperature (50°C) on enzyme production by applying a full factorial central composite design. The maximum hydrolysis of soluble starch (90%) and cassava starch (75%) was obtained with the application of 4 ml (~12096 U) of S. erumpens crude enzyme after 5 h of incubation.

Słowa kluczowe

EN

alpha-amylase; process optimization; fermentation parameter; Streptomyces erumpens; response surface methodology; hydrolysis; wheat bran; enzyme production; solid state fermentation; statistical optimization; cassava starch; extracellular enzyme; soluble starch

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2008
• Tom: 57
• Numer: 4
• Opis fizyczny: p.289-296,fig.,ref.

Twórcy

autor

Kar S

• Central Tuber Crops Research Institute [Regional Centre], Orissa, India

autor

Ray R.C.

autor

Mohapatra U.B.

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