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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/133647
Title: 
Production of α-amilase by solid state fermentation by Rhizopus oryzae
Author(s): 
Institution: 
  • Universidade Estadual Paulista (UNESP)
  • Universidade do Estado de Minas Gerais (UEMG)
ISSN: 
1684-5315
Sponsorship: 
Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
Abstract: 
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.
Issue Date: 
2015
Citation: 
African Journal of Biotechnology, v. 14, n. 7, p. 622-628, 2015.
Time Duration: 
622-628
Publisher: 
Academic Journals
Keywords: 
  • Starch hydrolisys
  • Fermentation parameters
  • Amylolityc enzyme
Source: 
http://academicjournals.org/journal/AJB/article-abstract/75FAA8A50506
URI: 
Access Rights: 
Acesso aberto
Type: 
outro
Source:
http://repositorio.unesp.br/handle/11449/133647
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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