Metagenomic-based Approach for the Analysis of Yeast Diversity Associated with Amylase Production in Lai (Durio Kutejensis)

2021 ◽  
Author(s):  
Dalia Sukmawati ◽  
Siti Nurkhasanah ◽  
Zakiah Nur Afifah ◽  
Shabrina Nida Al Husna ◽  
Retno Widowati ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Solid State ◽  
Solid State Fermentation ◽  
Fungal Species ◽  
Molecular Characteristics ◽  
Yeast Diversity ◽  
Amylase Production ◽  
Next Generation Sequencing Ngs ◽  
Metagenomic Approach ◽  
Generation Sequencing

This study reported the application of a next generation sequencing (NGS) analysis of yeast diversity in native Indonesian fruit, Durio Kutejensis, collected from Borneo, Central Kalimantan. The analysis was designed to observe the microbial consortium associated with solid state fermentation (SSF) for amylase production. Together with the additional data from culture-dependent analysis, we observed the morphological features, molecular characteristics, and amylase concentration produced by each isolate. We performed Solid State Fermentation (SSF) for amylase production and the enzyme activity was then determined using UV-Vis spectrophotometer at 540 nm. Result obtained from metagenomic approach consist of 4 group that fungal species included in the Ascomycota identified as Botryosphaeria dothidea (1.35%), Lasiodiplodia crassispora (17.62%), Aureobasidium pullulans (55.02%), Paraphoma chrysanthemicola (11.38%), Preussia funiculate (1.90%), Sporormiella intermedia (0.82%), Myrothecium gramineum (1.35%), Fusarium oxysporum (6.24%), Fusarium proliferatum (3.25%) and Phialemoniopsis curvata (1.08%). The results of isolation using culturable medium in the form of YMA obtained 40 yeast isolates. A total of 40 representative isolates from durian fruit were screened, two positive amylase isolates based on clear zones formed were DU 4.2 (Candida sorboxylosa) and DU4.22 (Cyberlindnera fabianii) isolates with amylolytic index of DU 4.2 isolates at 0.24 and DU 4.22 at 0.72 with an incubation time of 48 h. The highest amylase enzyme activity was found in isolate DU 4.2 of 31.21 U / mL.

scholarly journals Optimization of Cultural Conditions for Solid State Fermentation of Amylase Production by Aspergillus species

2013 ◽  
Vol 14 (1) ◽  
pp. 67-74
Author(s):  
Bina Gautam ◽  
Tika B Karki ◽  
Om Prakash Panta
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Raw Materials ◽  
Morphological Characteristics ◽  
Amylolytic Enzyme ◽  
Cultural Conditions ◽  
Amylase Production ◽  
Selection Of

Amylase is an amylolytic enzyme used in food industry which is generally produced by Aspergillus spp. under solid state fermentation. The present study is concerned with the isolation, screening and selection of suitable strains of Aspergillus spp. and optimization of cultural conditions for the biosynthesis of amylase. Rice and wheat brans were used as substrates which are readily available inexpensive raw materials for amylase production. From 85 samples of rice and wheat grains, 55 colonies obtained on potato dextrose agar (PDA) were suspected to be Aspergillus oryzae and only 35 colonies possessed the morphological characteristics similar to that of A. oryzae indicating the isolates were most likely the strains of A. oryzae. Of all the fungal isolates of Aspergillus spps., Asp.31 gave maximum production of amylase (720.782 IUgds-1) in solid state fermentation media. This strain was selected as a parental strain for optimization for cultural conditions. The obtained data were analyzed using SPSS- 11.5 program. Of all the substrates (rice bran, wheat bran and their mixture), rice bran was the best for producing amylase of highest activity 611.614 IUgds-1.The highest enzyme activity of 698.749 IUgds-1 was observed at 50% initial moisture level of the substrate. The optimum temperature was 25°C for producing the crude amylase enzyme with amylase activity of 577.757 IUgds-1. Nepal Journal of Science and Technology Vol. 14, No. 1 (2013) 67-74 DOI: http://dx.doi.org/10.3126/njst.v14i1.8924

scholarly journals Trametes suaveolens as ligninolytic enzyme producer

2013 ◽  
pp. 437-444 ◽  
Author(s):  
Aleksandar Knezevic ◽  
Ivan Milovanovic ◽  
Mirjana Stajic ◽  
Jelena Vukojevic
Keyword(s):  
Enzyme Activity ◽  
Solid State ◽  
Wheat Straw ◽  
Solid State Fermentation ◽  
Nitrogen Concentration ◽  
Pollution Prevention ◽  
Ligninolytic Enzyme ◽  
Species Selection ◽  
Submerged Cultivation ◽  
Phenol Red

Species of the genus Trametes represent one of the most efficient lignin-degraders which can be attributed to a well developed ligninolytic enzyme system. Current trends are screening of ability of new species to produce these enzymes, as well as the optimization of conditions for their overproduction. Therefore, the aim of the study was to evaluate the potential of T. suaveolens to synthesize laccase and Mn-oxidizing peroxidases during fermentation of the selected plant raw materials. Level of enzyme activities was measured on 7, 10 and 14th day of submersion, as well as the solid-state fermentation of wheat straw and oak sawdust in the presence of NH4NO3 in previously determined optimal nitrogen concentration of 25 mM. The enzyme activity was determined spectrophotometrically using ABTS and phenol red as the substrates. The highest level of laccase activity (1087.1 U/L) was noted after 7 days of wheat straw solid-state fermentation, while during the submerged cultivation the production of the enzyme was not noted. Submerged cultivation in oak sawdust-enriched medium was the optimal for activity of Mn-dependent peroxidase (1767.7 U/L on day 14) and Mn-independent peroxidase (1113.7 U/L on day 7). Introduction of T. suaveolens to produce ligninolytic enzyme represented the base for further study, as well as the determination of relation between enzyme activity and rate of lignin degradation. It could lead to greater possibility of fungal species selection with high delignification capacity, which could take participation in sustainable production of food, feed, fibres, and energy, environmentally friendly pollution prevention, and bioremediation.

Aerial mycelia of Aspergillus oryzae accelerate α-amylase production in a model solid-state fermentation system

2005 ◽  
Vol 36 (7) ◽  
pp. 900-902 ◽  
Author(s):  
Yovita S.P. Rahardjo ◽  
Frans J. Weber ◽  
Sebastiaan Haemers ◽  
Johannes Tramper ◽  
Arjen Rinzema
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Solid State Fermentation ◽  
Fermentation System ◽  
Amylase Production

scholarly journals Optimization of Amylase Production fromB. amyloliquefaciens(MTCC 1270) Using Solid State Fermentation

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Koel Saha ◽  
Sujan Maity ◽  
Sudeshna Roy ◽  
Koustav Pahan ◽  
Rishija Pathak ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Wide Spectrum ◽  
Chloride Ions ◽  
Fermentation Condition ◽  
Structure Activity ◽  
Agroindustrial Waste ◽  
Incubation Periods ◽  
Amylase Production ◽  
Microbial Strain

Demand for microbial amylase production persists because of its immense importance in wide spectrum industries. The present work has been initiated with a goal of optimization of solid state fermentation condition for amylase using agroindustrial waste and microbial strain likeB. amyloliquefaciens(MTCC 1270). In an aim to improve the productivity of amylase, fermentation has been carried out in the presence of calcium (Ca+2), Nitrate (NO3−), and chloride ions (Cl−) as well as in the presence of D-inositol and mannitol. Amylase needs calcium ion for the preservation of its structure, activity and stability that proves beneficial also for amylase production using solid state fermentation. The inclusion of ions and sugars in the SSF media is promising which can be explained by the protection offered by them against thermal decay of amylase at various incubation periods at 37°C.

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