Title: A study on the effects of environmental factors on fungal α-amylase synthesis utilizing cereal- processing mill residues.
Abstract: Different environmental parameters were monitored and subsequently optimized for the production of fungal α-amylase using various cereals processing mill residues viz. wheat, rice and maize barns. The fungal strains were isolated from the natural sources which were screened and selected based on their starch degrading properties. The selected strain of Aspergillus sp. SM 07 was cultivated adopting solid state fermentation (SSF) and wheat bran was found to be the superior carbon source for maximum amylase production. The effects of environmental factors including initial moisture content (IMC), incubation temperature, initial pH, inoculum level and solid to flask volume ratio were studied following one parameter at a time approach during cultivation of Aspergillus sp. SM 07 on wheat bran. The maximum enzyme activity per gram of dry substrate (342±20 IU/gds) was attained when the SSF was conducted with 20g of solid substrate in 500 ml Erlenmeyer flask at 30 0 C for 96h and the IMC, pH and inoculum level were 60%, pH-5 and 4ml respectively.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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