TY - JOUR
T1 - Amylase production in solid state fermentation by the thermophilic fungus Thermomyces lanuginosus
AU - Kunamneni, Adinarayana
AU - Permaul, Kugen
AU - Singh, Suren
N1 - Funding Information:
The authors are grateful to the Durban Institute of Technology (DIT), Durban, South Africa, and National Research Foundation (NRF), Pretoria, South Africa, for providing financial support to carry out this work and awarding a postdoctoral fellowship to Dr. Kunamneni Adinarayana.
PY - 2005
Y1 - 2005
N2 - The production of extracellular amylase by the thermophilic fungus Thermomyces lanuginosus was studied in solid state fermentation (SSF). Solid substrates such as wheat bran, molasses bran, rice bran, maize meal, millet cereal, wheat flakes, barley bran, crushed maize, corncobs and crushed wheat were studied for enzyme production. Growth on wheat bran gave the highest amylase activity. The maximum enzyme activity obtained was 534 U/g of wheat bran under optimum conditions of an incubation period of 120 h, an incubation temperature of SO°C, an initial moisture content of 90%, a pH of 6.0, an inoculum level of 10% (v/w), a salt solution concentration of 1.5:10 (v/w) and a ratio of substrate weight to flask volume of 1:100 with soluble starch (1% w/w) and peptone (1% w/w) as supplements.
AB - The production of extracellular amylase by the thermophilic fungus Thermomyces lanuginosus was studied in solid state fermentation (SSF). Solid substrates such as wheat bran, molasses bran, rice bran, maize meal, millet cereal, wheat flakes, barley bran, crushed maize, corncobs and crushed wheat were studied for enzyme production. Growth on wheat bran gave the highest amylase activity. The maximum enzyme activity obtained was 534 U/g of wheat bran under optimum conditions of an incubation period of 120 h, an incubation temperature of SO°C, an initial moisture content of 90%, a pH of 6.0, an inoculum level of 10% (v/w), a salt solution concentration of 1.5:10 (v/w) and a ratio of substrate weight to flask volume of 1:100 with soluble starch (1% w/w) and peptone (1% w/w) as supplements.
KW - Amylase
KW - Optimization
KW - Solid state fermentation
KW - Thermomyces lanuginosus
KW - Wheat bran
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U2 - 10.1263/jbb.100.168
DO - 10.1263/jbb.100.168
M3 - Article
C2 - 16198259
AN - SCOPUS:27644531875
SN - 1389-1723
VL - 100
SP - 168
EP - 171
JO - Journal of Bioscience and Bioengineering
JF - Journal of Bioscience and Bioengineering
IS - 2
ER -