Submerged fermentation of amylase enzyme by &lt;i&gt;Aspergillus flavus&lt;/i&gt; using &lt;i&gt;Cocos nucifera&lt;/i&gt; meal

Arunsasi, M; Kani, Shuichi; Jegadeesh, G.; Ravikumar, M.

doi:10.3126/kuset.v6i2.4015

Cited by 5 publications

(3 citation statements)

References 7 publications

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“…Oil cakes are used as substrates for the production of glucoamylase using A. niger [8], phytase using Rhizopus oligosporus [9], and lipase using Candida rugose [10]. SSF is primarily employed to produce enzymes using low-cost substrates at the industrial level.…”

Section: Introductionmentioning

confidence: 99%

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

et al. 2021

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Background Amylases produced by fungi during solid-state fermentation are the most widely used commercial enzymes to meet the ever-increasing demands of the global enzyme market. The use of low-cost substrates to curtail the production cost and reuse solid wastes are seen as viable options for the commercial production of many enzymes. Applications of α-amylases in food, feed, and industrial sectors have increased over the years. Additionally, the demand for processed and ready-to-eat food has increased because of the rapid growth of food-processing industries in developing economies. These factors significantly contribute to the global enzyme market. It is estimated that by the end of 2024, the global α-amylase market would reach USD 320.1 million (Grand View Research Inc., 2016). We produced α-amylase using Aspergillus oryzae and low-cost substrates obtained from edible oil cake, such as groundnut oil cake (GOC), coconut oil cake (COC), sesame oil cake (SOC) by solid-state fermentation. We cultivated the fungus using these nutrient-rich substrates to produce the enzyme. The enzyme was extracted, partially purified, and tested for pH and temperature stability. The effect of pH, incubation period and temperature on α-amylase production using A. oryzae was optimized. Box–Behnken design (BBD) of response surface methodology (RSM) was used to optimize and determine the effects of all process parameters on α-amylase production. The overall cost economics of α-amylase production using a pilot-scale fermenter was also studied. Results The substrate optimization for α-amylase production by the Box–Behnken design of RSM showed GOC as the most suitable substrate for A. oryzae, as evident from its maximum α-amylase production of 9868.12 U/gds. Further optimization of process parameters showed that the initial moisture content of 64%, pH of 4.5, incubation period of 108 h, and temperature of 32.5 °C are optimum conditions for α-amylase production. The production increased by 11.4% (10,994.74 U/gds) by up-scaling and using optimized conditions in a pilot-scale fermenter. The partially purified α-amylase exhibited maximum stability at a pH of 6.0 and a temperature of 55 °C. The overall cost economic studies showed that the partially purified α-amylase could be produced at the rate of Rs. 622/L. Conclusions The process parameters for enhanced α-amylase secretion were analyzed using 3D contour plots by RSM, which showed that contour lines were more oriented toward incubation temperature and pH, having a significant effect (p < 0.05) on the α-amylase activity. The optimized parameters were subsequently employed in a 600 L-pilot-scale fermenter for the α-amylase production. The substrates were rich in nutrients, and supplementation of nutrients was not required. Thus, we have suggested an economically viable process of α-amylase production using a pilot-scale fermenter.

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Section: Introductionmentioning

confidence: 99%

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

et al. 2021

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“…5 Current interest in research has been shifted to the potential of utilizing agricultural wastes for enzyme production. 7 In this study, fruit wastes were exploited for amylase production due to their availability and cost effectiveness. Amylase is a well-known and important industrial enzyme that is used during the hydrolysis of starch and glycogen.…”

Section: Introductionmentioning

confidence: 99%

Fruit Wastes as Substrate For the Production of Amylase by Aspergillus niger

Oshoma¹,

Eguakun-Owie²,

Omonigho³

et al. 2017

TJNPR

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Waste generation demands that measures must be put in place in order to avert their detrimental effect to the environment. Bioconversion of agricultural waste to useful products like enzyme is a welcome development. Amylase production by Aspergillus niger via submerged fermentation of fruit wastes such as pineapple, orange, banana, cucumber and watermelon was investigated. Biomass of A. niger, amylase produced and pH of the fermenting fruit waste media were determined using standard techniques during submerged fermentation. From the data obtained Banana waste medium produced the highest yield of A. niger amylase (259.00 ± 1.23 U/mL) compared to other waste media at 4 d of fermentation. Amylase yield from Banana waste medium was significantly higher compared with the other fruit wastes (p < 0.05). Among the various supplemented nitrogen sources in the Banana waste medium, ammonium nitrate gave the highest amylase yield of 881.00 ± 16.97 U/mL while the least (549.5 ± 20.51 U/mL) was from potassium nitrate medium. Thus, the study revealed that A. niger can be used for amylase production from fruit waste and optimal yield can be enhanced by supplementing the medium with ammonium nitrate.

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“…Moreover, the highest growth rate of Saccharomyces cerevisiae has been observed in the treatment with 2% potato peels in SmF, which increased amylase activity [70] . Because of their low cost, availability, and simplicity, oil cakes such as cocos nut oil cake were used as a carbon source in liquid fermentation to produce α-amylase by Aspergillus flavus , which showed a higher enzyme activity (170.3 µg/mL) [71] .…”

Section: Resultsmentioning

confidence: 99%

Extracellular enzymes producing yeasts study: cost-effective production of α-amylase by a newly isolated thermophilic yeast <i>Geotrichum candidum</i> PO27

Chaib,

Dakhmouche-Djekrif,

Bennamoun

et al. 2024

AIMSMICRO

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<abstract> <p>Enzymes are biocatalysts mainly used for their industrial potential in various applications. The present study aims to understand the enzyme production for biotechnological interest from a local yeast strain. From 100 isolates obtained from various biotopes, 78 strains were selected for their enzymatic heritage. Screening of α-amylase, lipase/esterase, and cellulase activities by rapid plate detection methods was carried out and the PO27 yeast was selected for its high capacity to produce α-amylase. In addition, this yeast strain exhibited good lipolytic and esterolytic activities, as well as low cellulase activity. A sequence analysis of the D1/D2 region of the 26S ribosomal RNA (26S rRNA) and a study of morphological characteristics identified the PO27 strain as <italic>Geotrichum candidum</italic>. The production of α-amylase has been studied in solid medium fermentation using various natural substrates without any supplementation such as olive pomace, potato peels, leftover bread, and mastic cake. <italic>G. candidum</italic> PO27 showed an improved production of α-amylase with olive pomace, thus reaching approximately 180.71 U/g. To evaluate the ability of this isolate to produce α-amylase in submerged fermentation, multiple concentrations of olive pomace substrate were tested. The best activity of submerged fermentation was statistically compared to the solid-state fermentation result in order to select the appropriate fermentation type. A high significant difference was found to rank the 6% olive pomace medium as the best substrate concentration with 34.395 U/mL of α-amylase activity. This work showed that the new isolate <italic>Geotrichum candidum</italic> PO27 has a better potential to produce α-amylase at a low cost in solid-state fermentation compared to submerged fermentation. Optimization conditions for PO27 α-amylase production through solid-state fermentation were achieved ‎ using a one factor at a time (OFAT) approach. The findings revealed that a high temperature (60 °C), an acidic pH, malt extract, and soluble starch were the highly significant medium components for enhancing α-‎amylase production. The use of olive pomace waste by <italic>Geotrichum candidum</italic> PO27 is expected to be effective in producing an industrially useful α-amylase.</p> </abstract>

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Submerged fermentation of amylase enzyme by <i>Aspergillus flavus</i> using <i>Cocos nucifera</i> meal

Cited by 5 publications

References 7 publications

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

Fruit Wastes as Substrate For the Production of Amylase by Aspergillus niger

Extracellular enzymes producing yeasts study: cost-effective production of α-amylase by a newly isolated thermophilic yeast <i>Geotrichum candidum</i> PO27

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