Production of α-amilase by solid state fermentation by Rhizopus oryzae
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , |
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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Repositório Institucional da UNESP |
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2946 |
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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:29462024-08-05T23:49:29.013462Repositório 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_ |
1808129556551303168 |