Statistical Optimization of Thermostable α-Amylase Production by a Newly Isolated Rhizopus oryzae Strain FSIS4 Using Decommissioned Dates

2016 ◽  
Vol 8 (6) ◽  
pp. 2017-2027 ◽  
Author(s):  
Amel Ait Kaki El-Hadef El-Okki ◽  
Mohammed Gagaoua ◽  
Leila Bennamoun ◽  
Shahrazed Djekrif ◽  
Kahina Hafid ◽  
...  
Keyword(s):  
Rhizopus Oryzae ◽  
Statistical Optimization ◽  
Amylase Production

Production and application of amylases of Rhizopus oryzae and Rhizopus microsporus var. oligosporus from industrial waste in acquisition of glucose

2014 ◽  
Vol 68 (4) ◽  
Author(s):  
Aline Freitas ◽  
Bruna Escaramboni ◽  
Ana Carvalho ◽  
Valéria Lima ◽  
Pedro Oliva-Neto
Keyword(s):  
Rhizopus Oryzae ◽  
Industrial Wastes ◽  
Fermentation Condition ◽  
Rhizopus Microsporus ◽  
Batch Cultures ◽  
Cassava Bagasse ◽  
Glucose Syrup ◽  
Amylase Production ◽  
Ph Range ◽  
Better Than

AbstractAmylases from Rhizopus oryzae and Rhizopus microsporus var. oligosporus were obtained using agro-industrial wastes as substrates in submerged batch cultures. The enzymatic complex was partially characterised for use in the production of glucose syrup. Type II wheat flour proved better than cassava bagasse as sole carbon source for amylase production. The optimum fermentation condition for both microorganisms was 96 hours at 30°C and the amylase thus produced was used for starch hydrolysis. The product of the enzymatic hydrolysis indicated that the enzyme obtained was glucoamylase, only glucose as final product was attained for both microorganisms. R. oligosporus was of greater interest than R. oryzae for amylase production, taking into account enzyme activity, cultivation time, thermal stability and pH range. Glucose syrup was produced using concentrated enzyme and 100 g L−1 starch in a 4 hours reaction at 50°C. The bioprocess studied can contribute to fungus glucoamylase production and application.

Statistical optimization of amylase production and its purification from a palm wine isolate Bacillus sp., Q-164

2020 ◽  
Vol 29 ◽  
pp. 101820
Author(s):  
S. Satya Lakshmi ◽  
C.H. Mahesh ◽  
K. Gayatri ◽  
P. Manisha ◽  
K. Aishwarya
Keyword(s):  
Statistical Optimization ◽  
Bacillus Sp ◽  
Palm Wine ◽  
Amylase Production

scholarly journals Optimization of Protease and Amylase Production by Rhizopus oryzae Cultivated on Bread Waste Using Solid-State Fermentation

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Olfa Benabda ◽  
Sana M’hir ◽  
Mariam Kasmi ◽  
Wissem Mnif ◽  
Moktar Hamdi
Keyword(s):  
Enzyme Production ◽  
Rhizopus Oryzae ◽  
Initial Moisture Content ◽  
Inoculum Size ◽  
Salt Solutions ◽  
Industrial Enzymes ◽  
Bread Making ◽  
Fermentation Time ◽  
Fungus Culture ◽  
Amylase Production

This research was carried for the coproduction of two industrial enzymes: α-amylase and protease via SSF by Rhizopus oryzae on humidified bread waste. Fermentation time, inoculum size, initial moisture content, salt solutions, and the thickness of the substrate were investigated one by one. Fungus culture was carried out in sterile aluminum trays, and pH was adjusted to 5.5. The main results showed that the highest levels of enzyme production were obtained at 120 h, 65% relative humidity, height media of 1 cm, 105 spore/g, and M-9 solution (g/L): NaH2PO4, 12.8; KH2PO4, 3; NaCl, 0.5; NH4Cl, 1; MgSO4 7H2O, 0.5; CaCl2 2H2O, 0.01. α-Amylase (100 U/g) and protease (2400 U/g) produced by SSF from Rhizopus oryzae (CH4) on BW as substrate are of great interest in industries and could be valorized as enhancers of the bread making process.

scholarly journals Statistical optimization of α-amylase production by Escherichia coliusing extruded bean as nitrogen and carbon source

2017 ◽  
Vol 2 (4) ◽  
pp. 2140-2148
Author(s):  
Wendell J. Pereira ◽  
Guilherme L. Alves ◽  
Luiza L. A. Purcena ◽  
Luiz Artur M. Bataus ◽  
Katia F. Fernandes ◽  
...  
Keyword(s):  
Carbon Source ◽  
Statistical Optimization ◽  
Amylase Production
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