Optimization for α-amylase production by Aspergillus oryzae using submerged fermentation technology
Optimization for α-amylase production by Aspergillus oryzae using submerged fermentation technology
复制标题
使用深层发酵技术优化米曲霉生产 α-淀粉酶
DOI：
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发表时间：
2014
期刊：
影响因子：
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通讯作者：
D. Acharya
中科院分区：
文献类型：
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作者：
I. Shah;PN Gami;R. Shukla;D. Acharya
淀粉酶在食品、发酵、纺织、造纸、洗涤剂和制药等工业过程中具有广泛的应用前景。淀粉是小麦、水稻、玉米、木薯和马铃薯等重要经济作物的重要贮藏产品。淀粉转化酶用于生产麦芽糖糊精、改性淀粉或葡萄糖和果糖糖浆。采用液体深层发酵的方法，通过调整各种工艺参数，对黑曲霉α-淀粉酶的发酵工艺进行了优化。结果表明，在浸没条件下，当在45°C下用5个8 mm大小的培养物A接种物的圆盘孵育时，在pH 7下发现最大α-淀粉酶产量。使用从McCain Food Pvt Ltd，Mehsana，Gujarat收集的淀粉废水在72小时后漂洗。经部分纯化后，对酶进行了表征。当酶与1.5%底物在50°C下孵育15分钟时，部分纯化的酶在pH 6下产生最高活性。
Amylases have potential application in a wide number of industrial processes such as food, fermentation, textile, paper, detergent and pharmaceutical industries. Starch is an important storage product of many economically important crops such as wheat, rice, maize, tapioca and potato. Starch converting enzymes are used in the production of maltodextrin, modified starch or glucose and fructose syrups. In the present studies, the process of α-amylase production by Aspergillus oryzae was optimized by adjusting various process parameters using submerged fermentation. Result shows that in submerged condition maximum α-amylase production found at pH 7 when incubated at 45°C with 5 discs of 8mm size inoculum of culture A. oryzae after 72 hrs using starchy waste water collected from McCain Food Pvt Ltd, Mehsana, Gujarat. After partial purification enzyme was characterized. The partially purified enzyme gave highest activity at pH 6, when enzyme was incubated with 1.5 % substrate for 15 mins at 50°C.