Optimization of Thermostable α- Amylase Production by Streptomyces erumpens MTCC 7317 in Solid-state Fermentation Using Cassava Fibrous Residue

Ano: 2010 | Volume: 53 | Número: 2

Autores: Shaktimay Kar, Tapan Kumar Datta, Ramesh Chandra Ray

Palavras-chave: ?, - amylase, cassava fibrous residue, optimization, response surface methodology, solid state fermentation

Resumo Inglês:

Production of α- amylase under solid state fermentation by Streptomyces erumpens MTCC 7317 was investigated
using cassava fibrous residue, one of the major solid waste released during extraction of starch from cassava
(Manihot esculenta Crantz). Response surface methodology (RSM) was used to evaluate the effect of the main
variables, i.e., incubation period (60 h), moisture holding capacity (60%) and temperature (500C) on enzyme
production by applying a full factorial Central Composite Design. Varying the inoculum concentration (5-25%) of
S. erumpens showed that 15% inoculum (v/w, 2.5 x 106 CFU/ml) was the optimum for α- amylase production.
Among the different nitrogen sources supplemented, beef extract was most suitable for enzyme production. The
application of S. erumpens enzyme in liquefaction of soluble starch and cassava starch was studied. The maximum
hydrolysis of soluble starch (85%) and cassava starch (70%) was obtained with the application of 5 ml crude
enzyme (17185 units) after 5 h of incubation.