Glucoamylases: Microbial Sources, Industrial Applications and Molecular Biology ? A Review

James, Jennylynd; Lee, Byong H.

doi:10.1111/j.1745-4514.1997.tb00223.x

Cited by 86 publications

(48 citation statements)

References 149 publications

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“…glucoamylases from Aspergillus and Rhizopus strains which are described as susceptible to denaturation at temperatures above 60ºC (9,20). The enzymes were similar to glucoamylases from thermophilic fungi such as Talaromyces duponte, Thermomyces lanuginosus and H. grisea that have optima at 75, 70 and 60ºC, respectively (15).…”

Section: Enzyme Characterizationmentioning

confidence: 78%

Production of thermostable glucoamylase by newly isolated Aspergillus flavus A 1.1 and Thermomyces lanuginosus A 13.37

Gomes¹,

Souza²,

Grandi³

et al. 2005

Braz. J. Microbiol.

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Thirteen thermophilic fungal strains were isolated from agricultural soil, tubers and compost samples in tropical Brazil. Two strains were selected based on of their ability to produce considerable glucoamylase activity while growing in liquid medium at 45ºC with starch as the only carbon source. They were identified as Aspergillus flavus A1.1 and Thermomyces lanuginosus A 13.37 Tsiklinsky. The experiment to evaluate the effect of carbon source, temperature and initial pH of the medium on enzyme production was developed in a full factorial design (2x2x3). Enzyme productivity was influenced by the type of starch used as carbon source. Cassava starch showed to be a better substrate than corn starch for glucoamylase production by A. flavus but for T. lanuginosus the difference was not significant. Enzyme activities were determined using as substrates 0.3% soluble starch, 0.3% maltose or 0.3% of starch plus 0.1% maltose. The enzymes from A. flavus A1.1 hydrolyzed soluble starch preferentially but also exhibited a significant maltase activity. Moreover higher quantities of glucose were released when the substrate used was a mixture of starch and maltose, suggesting that this fungus produced two types of enzyme. In the case T. lanuginosus A 13.37, the substrate specificity test indicated that the enzyme released also hydrolyzed starch more efficiently than maltose, but there was no increase in the liberation of glucose when a mixture of starch and maltose was used as substrate, suggesting that only one type of enzyme was secreted. Glucoamylases produced from A. flavus A1.1 and T. lanuginous A.13-37 have high optimum temperature (65ºC and 70ºC) and good thermostability in the absence of substrate (maintaining 50% of activity for 5 and 8 hours, respectively, at 60ºC) and are stable over in a wide pH range. These new strains offer an attractive alternative source of enzymes for industrial starch processing.

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Section: Enzyme Characterizationmentioning

confidence: 78%

Production of thermostable glucoamylase by newly isolated Aspergillus flavus A 1.1 and Thermomyces lanuginosus A 13.37

Gomes¹,

Souza²,

Grandi³

et al. 2005

Braz. J. Microbiol.

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“…Nowadays, the use of microorganism as biotechnological source of industrially relevant enzymes has interest in exploration of extracellular enzymatic activities in several microorganisms. Amylases are used in dextrose production, in the baking industry, in the brewing of low-calorie beer and in whole gain hydrolysis for the alcohol industry [1]. The amylase family has two major classes, namely amylase (EC 3.2.1.1) and glucoamylase (EC 3.2.1.3).…”

Section: Introductionmentioning

confidence: 99%

Use of Agro Industrial Residues for the Production of Amylase by Penicillium sp. for Applications in Food Industry

Arora¹,

Kaur²,

Kaur³

2017

J Biotechnol Biomater

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Glucoamylase production has been investigated by solid state fermentation using agro-industrial residues, rice bran, wheat bran and banana peel by Penicillium sp. Out of the different agricultural residues tested for enzyme production, rice bran yielded the maximum glucoamylase activity (10.29 ± 0.07 Units/ml), protein content (1.22 ± 0.0014 mg/ml) and specific activity (8.4 Units/mg protein) with Penicillium sp. after 7th day of fermentation as compared to other agro residues. Media supplementation with carbon and nitrogen sources enhances the enzyme activity. For maximum production of enzyme, sucrose (13.70 ± 0.77 Units/ml) (1% mass level) and yeast extract (14.41 ± 0.07Units/ml) (1% mass level) as carbon and nitrogen source respectively were found optimum on rice bran with Penicillium sp. Optimum enzyme activity was observed at 90°C, pH 9. The partial purification of enzyme from rice bran by Penicillium sp. was done with 60% ammonium sulphate precipitation showed maximum enzyme activity. Enzyme hydrolysis showed maximum activity (3.69 Units/ml) with potato starch from rice bran by Penicillium sp.

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“…Two enzymes carry out the conversion of starch to glucose, namely: (i) α-amylase, that cuts the large α-1,4-linked glucose polymers into shorter oligomers and (ii) glucoamylase that hydrolyses the oligomers to glucose. Amylases have applications in food, detergents, drinks, animal feed and baking (3,4). Pectinases are used in the preparation of wine and fruit juices (5,6).…”

Section: Introductionmentioning

confidence: 99%

Screening of filamentous fungi for production of enzymes of biotechnological interest

Guimarães¹,

Peixoto-Nogueira²,

Michelin³

et al. 2006

Braz. J. Microbiol.

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Many enzymes produced by fungi have relevant biotechnological applications in several industrial areas. The purpose of this study was to collect and isolate filamentous fungi from soil and humus, plants and sugar cane bagasse of different regions of the São Paulo state. Forty isolates were examined for their ability to produce xylanase, glucose-oxidase, alkaline phosphatase, acid phosphatase, phytase, pectinase and amylase. Among these, twenty three isolates exhibited enzymatic potential. The xylanases produced by two of these isolates (Aspergillus caespitosus and A. phoenicis) showed good potential for pulp bleaching. Among seventeen isolates, at least three produced high levels of glucose-oxidase, being Rhizopus stolonifer and A. versicolor the best producer strains. A. caespitosus, Mucor rouxii, and nine others still not identified were the best producers of phosphatases in submerged fermentation. Pectinase was best produced by IF II and C-8 belong R. stolonifer. Significant levels of amylase were produced by Paecilomyces variotii and A. phoenicis. A remarkable enzyme producer was Rhizopus microsporus var. rhizopodiformis that produced high levels of amylase, alkaline and acid phosphatases, and pectinase. Some morphological structures of this fungus were illustrated using light microscopy (LM) and scanning electron microscopy (SEM). This study contributes to catalogue soil fungi isolated in the state of São Paulo, and provides additional information to support future research about the industrial potential of these microorganisms that may produce enzymes and, eventually, also secondary metabolites with anti-microbial or anti-parasitic activities.

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Glucoamylases: Microbial Sources, Industrial Applications and Molecular Biology ? A Review

Cited by 86 publications

References 149 publications

Production of thermostable glucoamylase by newly isolated Aspergillus flavus A 1.1 and Thermomyces lanuginosus A 13.37

Production of thermostable glucoamylase by newly isolated Aspergillus flavus A 1.1 and Thermomyces lanuginosus A 13.37

Use of Agro Industrial Residues for the Production of Amylase by Penicillium sp. for Applications in Food Industry

Screening of filamentous fungi for production of enzymes of biotechnological interest

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