Production of Raw Cassava Starch-Digesting Amylase of Streptomyces sp. No.4 by Solid State Fermentation

https://doi.org/10.22146/jifnp.72

Dyah Primarini(1*), Yoshiyuka Ohta(2)

(1) Hiroshima University
(2) Hiroshima University
(*) Corresponding Author

Abstract


The effect of culture conditions and medium components on raw cassava starch-digesting enzyine production were investigated with Streptomyces sp. No. 4 under solid state fermentation. The enzyme production on a basal solid medium cbmposed of rice or wheat bran as a main component by the strain reached the maximum after 3 days cultivation. The optimum pH, temperature, moisture content of medium for the enzyme production were around 6.0, 35C and 50-60%, respectively. Addition of 12%(w/w) raw cassava starch, 0.24%(w/w)CSL and 20 mM MgS0 4 into those medium improved the enzyme production. The maximum production of the enzyme on improved medium was performed after 4 days cultivation. The main enzymatic products from hydrolysis of raw and gelatinized cassava starch by the enzyme were mainly maltose and maltotriose.

Full Text:

PDF


References

Cochrane, V.W. 1958. Inorganic Nutrition and Metabolism. Ch 9 in Physiology of Fungi. p. 360. John Wiley and Sons, Inc. London.

Doyle, M., Kelly, C.T., and Fogarty, W.M. 1989. The High Maltose-Producing Amylase of Penicillium expansum. Appl. Microbiol. Biotechnol. 30:492–496.

FAO. 1990. Roots, Tubers, Plantains and Bananas in Human Nutrition. 24:9–12.

Feniksova, R.V., Tikhomirova, A.S., and Rakleeva, B.E. 1960. Conditions for forming amylase and proteinase in surface culture of Bacillus subtilis. Microbiologia 29:745–748.

Fujio, Y., Suyadona, P., Attasampurna, P., and Ueda, S. Alcoholic Fermentation of Raw Cassava Starch by Rhizopus Koji without Cooking. Biotechnology and Bioengineering 26:315–319.

Fukui, S. 1978. Measurement method of reducing sugar. In Experiment of Biochemistry Series. Nasutani, I., et al. (Ed). p.10. Gakkai Shuppan Center. Tokyo.

Haska, N. and Ohta, Y. 1991. Determination of optimum solid culture conditions for the raw sago starch-digesting amylase production by Penicillium brunneum. Denpun Kagaku 38:343–349.

Kanlayakrit, W., Ishimatsu, K., Nakao, M., and Hayashida, S. 1987. Characteristic of Raw-Starch-Digesting Glucoamylase from Thermophilic Rhizomucor pusillus. J. Ferment. Technol. 65:379–385.

Kimura, A. and Robyt, J.F. 1995. Reaction of enzymes with starch granules: kinetics and products of the reaction with glucoamylase. Carbohydrate Research 277:87–107.

Kimura, A. and Robyt, J.F. 1996. Reaction of enzymes with starch granules: enhanced reaction of glucoamylase with gelatinized starch granules. Carbohydrate Research 288:233–240.

Kumar, P.K.R. and Lonsane, B.K. 1987. Gibberellic acid by solid state fermentation: Consistent and improved yields. Biotechnol. Bioeng. 30:267–271.

Nishise, H., Fuji, A., Ueno, M., Vangsuvanlert, V., and Tani, Y. 1988. Production of Raw Cassava Starch-Digestive Glucoamylase by Rhizopus sp. in liquid culture. J. Ferment. Technol. 66:397–402.

Ramesh, M.V. and Lonsane, B.K. 1987. Solid state fermentation for production of α-amylase by Bacillus megaterium 16M. Biotechnol. Lett. 9:323–328.

Ramesh, M.V. and Lonsane, B.K. 1990. Critical importance of moisture content of the medium in alpha-amylase production by Bacillus licheniformis M27 in solid-state fermentation system. Appl. Microbiol. Biotechnol. 33:501–505.

Schmidt, J. and John, M. 1979. Biochim. Biophys. Acta 586:99.

Tani, Y., Vangsuvanlert, V., and Kummuanta, J. 1986. Raw cassava starch-digestive glucoamylase of Aspergillus sp. N-2 isolated from cassava chips. J. Ferment. Technol. 64:405–410.

Tani, Y., Fuji, A., and Nishise, H. 1988. Production of raw cassava starch-digestive glucoamylase by a 2-deoxyglucose-resistant mutant of Rhizopus sp. J. Ferment. Technol. 66:545–551.

Ueda, S., Zenin, C.T., Monteiro, D.A., and Porte, Y.K. 1981. Production of ethanol from raw cassava starch by a nonconventional fermentation method. Biotechnol. Bioeng. 23:291–299.

William, J.G., Prescott, J.R. 1971. Amylases. In Methods in Microbiology, C.C. Booth (Ed.). p. 315. Academic Press, New York.



DOI: https://doi.org/10.22146/jifnp.72

Article Metrics

Abstract views : 1901 | views : 1485

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with the Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Indexed by: