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

Production of alpha-amylase 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 supplem...

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Bibliographic Details
Published in:Polish journal of microbiology 2008, Vol.57 (4), p.289-296
Main Authors: Kar, Shaktimay, Ray, Ramesh C, Mohapatra, Uma B
Format: Article
Language:English
Subjects:
alpha-Amylases - biosynthesis
Bioreactors
Cellulose - metabolism
Dietary Fiber - metabolism
Fermentation
Hydrogen-Ion Concentration
Industrial Microbiology - methods
Manihot - metabolism
Models, Biological
Nitrogen - metabolism
Response surface methodology
Saccharum - metabolism
Solid state fermentation
Starch - metabolism
Streptomyces - enzymology
Temperature
Time Factors
α-Amylase
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Summary:Production of alpha-amylase 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 degrees 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 (approximately 12096 U) of S. erumpens crude enzyme after 5 h of incubation.
ISSN:1733-1331
2544-4646