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



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

Article Metrics

Abstract views : 879 | views : 806

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 Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

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