African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12486

Full Length Research Paper

Production of α-amylase by solid state fermentation by Rhizopus oryzae

Osania Emerenciano Ferreira
  • Osania Emerenciano Ferreira
  • Technology Department- Postgraduate Program Agropecuaria Microbiology, FCAV/UNESP, Jaboticabal -SP, Brazil; UEMG University of Minas Gerais - Brazil.
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Nayara Abrao Montijo
  • Nayara Abrao Montijo
  • Technology Department- Postgraduate Program Agropecuaria Microbiology, FCAV/UNESP, Jaboticabal -SP, Brazil; UEMG University of Minas Gerais - Brazil.
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Eduardo da Silva Martins
  • Eduardo da Silva Martins
  • UEMG ? Universidade do Estado de Minas Gerais, Brasil.
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Marcia Justino Rossini Mutton*
  • Marcia Justino Rossini Mutton*
  • Technology Department- Postgraduate Program Agropecuaria Microbiology, FCAV/UNESP, Jaboticabal -SP, Brazil; UEMG University of Minas Gerais - Brazil.
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  •  Received: 01 November 2014
  •  Accepted: 22 December 2014
  •  Published: 18 February 2015

Abstract

A thermotolerant strain of Rhizopus oryzae was grown in three agro-industrial by-products: brewers’ rice, corn grits and wheat bran. Different substrates, cultivation time, moisture content, additional nitrogen sources, pH and temperature of incubation were evaluated aiming to optimize growing conditions. The highest enzymatic activity was observed after 24 h of cultivation using wheat bran as substrate with the following salt solutions: NH4NO3, MgSO4.7H2O and (NH4)2SO4 0.1% at temperature of 35°C. It was observed that changes in the pH range 4.0-6.0 did not significantly affect α-amylase activity. The optimum operation conditions were 75°C and pH 4.5. The enzymes remained stable at 75°C in the absence of substrate for 25 min.

 

Key words: Starch hydrolysis, fermentation parameters, amylolytic enzyme.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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