Production of α-amylase from Penicillium chrysogenum under solid-state fermentation by using some agricultural by-products

Balkan B., ERTAN F.

Food Technology and Biotechnology, cilt.45, sa.4, ss.439-442, 2007 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 4
  • Basım Tarihi: 2007
  • Dergi Adı: Food Technology and Biotechnology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.439-442
  • Anahtar Kelimeler: α-amylase, Penicillium chrysogenum, Solid-state fermentation
  • Trakya Üniversitesi Adresli: Evet

Özet

Solid-state fermentation (SSF) was carried out using corncob leaf (CL), rye straw (RS), wheat straw (WS) and wheat bran (WB) as substrates for α-amylase production by a fungal culture of Penicillium chrysogenum. The effects of moisture level, particle size and inoculum, concentration on enzyme synthesis from P. chrysogenum were investigated. Optimal moisture levels of substrates were 75, 65, 65 and 55 % for CL, WS, WB and RS substrates, respectively. Optimal particle size and inoculum concentration for the production of α-amylase were: >1 mm, 20 %; >1 mm, 20 %; 1 mm, 20 % and >1 mm, 30 % for CL, WS, WB and RS, respectively. WB showed the highest enzyme production with 160 U/mL under optimum conditions. The other enzyme activities were 28, 49 and 45 U/mL using CL, RS and WS, respectively.