Production of α-amilase by solid state fermentation by Rhizopus oryzae

Detalhes bibliográficos
Autor(a) principal: Ferreira, Osania Emerenciano [UNESP]
Data de Publicação: 2015
Outros Autores: Montijo, Nayara Abrão [UNESP], Martins, Eduardo da Silva, Mutton, Márcia Justino Rossini [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://academicjournals.org/journal/AJB/article-abstract/75FAA8A50506
http://hdl.handle.net/11449/133647
Resumo: A thermotolerant strain of Rhizopus oryzae was grown in three agro-industrial by-products: brewers’ rice, corn grits and wheat bran. Different substrates, cultivation time, moisture content, additional nitrogen sources, pH and temperature of incubation were evaluated aiming to optimize growing conditions. The highest enzymatic activity was observed after 24 h of cultivation using wheat bran as substrate with the following salt solutions: NH4NO3, MgSO4.7H2O and (NH4)2SO4 0.1% at temperature of 35°C. It was observed that changes in the pH range 4.0-6.0 did not significantly affect α-amylase activity. The optimum operation conditions were 75°C and pH 4.5. The enzymes remained stable at 75°C in the absence of substrate for 25 min.
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spelling Production of α-amilase by solid state fermentation by Rhizopus oryzaeStarch hydrolisysFermentation parametersAmylolityc enzymeA thermotolerant strain of Rhizopus oryzae was grown in three agro-industrial by-products: brewers’ rice, corn grits and wheat bran. Different substrates, cultivation time, moisture content, additional nitrogen sources, pH and temperature of incubation were evaluated aiming to optimize growing conditions. The highest enzymatic activity was observed after 24 h of cultivation using wheat bran as substrate with the following salt solutions: NH4NO3, MgSO4.7H2O and (NH4)2SO4 0.1% at temperature of 35°C. It was observed that changes in the pH range 4.0-6.0 did not significantly affect α-amylase activity. The optimum operation conditions were 75°C and pH 4.5. The enzymes remained stable at 75°C in the absence of substrate for 25 min.Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Tecnologia, Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal, Jaboticabal, VIA DE ACESSO PROF. PAULO DONATO CASTELLANE S/N, ZONA RURAL, CEP 14884-900, SP, BrasilUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Tecnologia, Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal, Jaboticabal, VIA DE ACESSO PROF. PAULO DONATO CASTELLANE S/N, ZONA RURAL, CEP 14884-900, SP, BrasilAcademic JournalsUniversidade Estadual Paulista (Unesp)Universidade do Estado de Minas Gerais (UEMG)Ferreira, Osania Emerenciano [UNESP]Montijo, Nayara Abrão [UNESP]Martins, Eduardo da SilvaMutton, Márcia Justino Rossini [UNESP]2016-01-28T16:56:00Z2016-01-28T16:56:00Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article622-628application/pdfhttp://academicjournals.org/journal/AJB/article-abstract/75FAA8A50506African Journal of Biotechnology, v. 14, n. 7, p. 622-628, 2015.1684-5315http://hdl.handle.net/11449/13364710.5897/AJB2014.14296ISSN1684-5315-2015-14-07-622-628.pdf26639202230821712663920223082171Currículo Lattesreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAfrican Journal of Biotechnologyinfo:eu-repo/semantics/openAccess2024-06-07T15:32:48Zoai:repositorio.unesp.br:11449/133647Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-07T15:32:48Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Production of α-amilase by solid state fermentation by Rhizopus oryzae
title Production of α-amilase by solid state fermentation by Rhizopus oryzae
spellingShingle Production of α-amilase by solid state fermentation by Rhizopus oryzae
Ferreira, Osania Emerenciano [UNESP]
Starch hydrolisys
Fermentation parameters
Amylolityc enzyme
title_short Production of α-amilase by solid state fermentation by Rhizopus oryzae
title_full Production of α-amilase by solid state fermentation by Rhizopus oryzae
title_fullStr Production of α-amilase by solid state fermentation by Rhizopus oryzae
title_full_unstemmed Production of α-amilase by solid state fermentation by Rhizopus oryzae
title_sort Production of α-amilase by solid state fermentation by Rhizopus oryzae
author Ferreira, Osania Emerenciano [UNESP]
author_facet Ferreira, Osania Emerenciano [UNESP]
Montijo, Nayara Abrão [UNESP]
Martins, Eduardo da Silva
Mutton, Márcia Justino Rossini [UNESP]
author_role author
author2 Montijo, Nayara Abrão [UNESP]
Martins, Eduardo da Silva
Mutton, Márcia Justino Rossini [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade do Estado de Minas Gerais (UEMG)
dc.contributor.author.fl_str_mv Ferreira, Osania Emerenciano [UNESP]
Montijo, Nayara Abrão [UNESP]
Martins, Eduardo da Silva
Mutton, Márcia Justino Rossini [UNESP]
dc.subject.por.fl_str_mv Starch hydrolisys
Fermentation parameters
Amylolityc enzyme
topic Starch hydrolisys
Fermentation parameters
Amylolityc enzyme
description A thermotolerant strain of Rhizopus oryzae was grown in three agro-industrial by-products: brewers’ rice, corn grits and wheat bran. Different substrates, cultivation time, moisture content, additional nitrogen sources, pH and temperature of incubation were evaluated aiming to optimize growing conditions. The highest enzymatic activity was observed after 24 h of cultivation using wheat bran as substrate with the following salt solutions: NH4NO3, MgSO4.7H2O and (NH4)2SO4 0.1% at temperature of 35°C. It was observed that changes in the pH range 4.0-6.0 did not significantly affect α-amylase activity. The optimum operation conditions were 75°C and pH 4.5. The enzymes remained stable at 75°C in the absence of substrate for 25 min.
publishDate 2015
dc.date.none.fl_str_mv 2015
2016-01-28T16:56:00Z
2016-01-28T16:56:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://academicjournals.org/journal/AJB/article-abstract/75FAA8A50506
African Journal of Biotechnology, v. 14, n. 7, p. 622-628, 2015.
1684-5315
http://hdl.handle.net/11449/133647
10.5897/AJB2014.14296
ISSN1684-5315-2015-14-07-622-628.pdf
2663920223082171
2663920223082171
url http://academicjournals.org/journal/AJB/article-abstract/75FAA8A50506
http://hdl.handle.net/11449/133647
identifier_str_mv African Journal of Biotechnology, v. 14, n. 7, p. 622-628, 2015.
1684-5315
10.5897/AJB2014.14296
ISSN1684-5315-2015-14-07-622-628.pdf
2663920223082171
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv African Journal of Biotechnology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 622-628
application/pdf
dc.publisher.none.fl_str_mv Academic Journals
publisher.none.fl_str_mv Academic Journals
dc.source.none.fl_str_mv Currículo Lattes
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1803045579865980928

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