scholarly journals Optimization of Glucoamylase Production by Humicola grisea MTCC 352 in Solid State Fermentation

2019 ◽  
Vol 18 (3) ◽  
Author(s):  
Vinayagam Ramesh ◽  
◽  
Vytla Ramachandra Murty ◽  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Humicola Grisea ◽  
Glucoamylase Production

Optimization of glucoamylase production by Mucor indicus, Mucor hiemalis, and Rhizopus oryzae through solid state fermentation / Mucor indicus, Mucor hiemalis, ve Rhizopus oryzae tarafından üretien glukoamilazın katı hal fermantasyonu ile optimizasyonu

2016 ◽  
Vol 41 (4) ◽  
Author(s):  
Sanaz Behnam ◽  
Keikhosro Karimi ◽  
Morteza Khanahmadi ◽  
Zahra Salimian
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Rhizopus Oryzae ◽  
Industrial Applications ◽  
Mucor Hiemalis ◽  
Suitable Candidate ◽  
Cultivation Time ◽  
Mucor Indicus ◽  
Glucoamylase Production

AbstractObjective: Glucoamylase is a hydrolyzing enzyme with several industrial applications. Glucoamylase was produced via a solid state fermentation by three naturally occurring zygomycetes fungi of Mucor indicus, Mucor hiemalis, and Rhizopus oryzae on wheat bran.Methods: The effects of cultivation temperature, medium moisture content, and cultivation time on the enzyme production were investigated. Experiments were designed with an orthogonal central composite design on the three variables using response surface methodology (RSM).Results: For glucoamylase production, the optimum temperature and medium moisture content for the three fungi were 26.6°C and 71.8%, respectively. The optimum cultivation time for M. hiemalis and R. oryzae was 33.1 h, while it was 66.8 h for M. indicus. At optimum conditions, glucoamylase production by M. indicus, M. hiemalis, and R. oryzae was respectively 255.3, 272.3, and 1545.3 U per g dry substrate.Conclusion: R. oryzae is a suitable candidate for industrial production of glucoamylase.

scholarly journals Influence of Carbon, Nitrogen and Phosphorous Sources on Glucoamylase Production by Aspergillus awamori in Solid State Fermentation

2003 ◽  
Vol 58 (9-10) ◽  
pp. 708-712 ◽  
Author(s):  
Telma Elita Bertolin ◽  
Willibaldo Schmidell ◽  
Alfredo E. Maiorano ◽  
Janice Casara ◽  
Jorge A. V. Costa
Keyword(s):  
Solid State ◽  
Carbon Source ◽  
Solid State Fermentation ◽  
Carbon Sources ◽  
Aspergillus Awamori ◽  
Main Carbon Source ◽  
Nitrogen Phosphorus ◽  
Additional Carbon Source ◽  
Main Carbon ◽  
Glucoamylase Production

AbstractIt was the objective of the present study to increase the production of glucoamylase by Aspergillus awamori through solid state fermentation, using wheat bran as the main carbon source and (NH4)2SO4, urea, KH2PO4, glucose, maltose and starch as additional nitrogen, phosphorus, and carbon sources. The production of glucoamylase is strongly influenced by N and C sources. A 100% increase was observed when the (NH4)2SO4 was replaced by urea, with C/N = 4.8, using maltose as the additional carbon source. C/P ratios in a range of 5.1 to 28.7 did not induce glucoamylase production under the studied conditions.

Study on the Conditions of Glucoamylase Production of the Rhizopus oryzae by Solid State Fermentation

2013 ◽  
Vol 709 ◽  
pp. 814-818
Author(s):  
Dan Huang ◽  
Yu Long Li ◽  
Yuan Liang ◽  
Yue Huan Yang
Keyword(s):  
Solid State ◽  
Water Content ◽  
Solid State Fermentation ◽  
Culture Medium ◽  
Rhizopus Oryzae ◽  
Optimum Conditions ◽  
Culture Temperature ◽  
Culture Time ◽  
Glucoamylase Activity ◽  
Glucoamylase Production

The conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were studied. According to the Box-Benhnken design, the conditiones of glucoamylase production of theRhizopus oryzaewere optimized by solid state fermentation. The results showed the optimum conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were culture temperature 29°C, the water content in culture medium 53%, culture time 164h, glucoamylase activity was 2194.44U/g.

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