Production of α-amilase by solid state fermentation by Rhizopus oryzae

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dc.contributor.authorFerreira, Osania Emerenciano [UNESP]
dc.contributor.authorMontijo, Nayara Abrão [UNESP]
dc.contributor.authorMartins, Eduardo da Silva
dc.contributor.authorMutton, Márcia Justino Rossini [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade do Estado de Minas Gerais (UEMG)
dc.date.accessioned2016-01-28T16:56:00Z
dc.date.available2016-01-28T16:56:00Z
dc.date.issued2015
dc.description.abstractA 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.en
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Tecnologia, Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal, Jaboticabal, VIA DE ACESSO PROF. PAULO DONATO CASTELLANE S/N, ZONA RURAL, CEP 14884-900, SP, Brasil
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Tecnologia, Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal, Jaboticabal, VIA DE ACESSO PROF. PAULO DONATO CASTELLANE S/N, ZONA RURAL, CEP 14884-900, SP, Brasil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
dc.format.extent622-628
dc.identifierhttp://academicjournals.org/journal/AJB/article-abstract/75FAA8A50506
dc.identifier.citationAfrican Journal of Biotechnology, v. 14, n. 7, p. 622-628, 2015.
dc.identifier.doi10.5897/AJB2014.14296
dc.identifier.fileISSN1684-5315-2015-14-07-622-628.pdf
dc.identifier.issn1684-5315
dc.identifier.lattes2663920223082171
dc.identifier.lattes2663920223082171
dc.identifier.urihttp://hdl.handle.net/11449/133647
dc.language.isoeng
dc.publisherAcademic Journals
dc.relation.ispartofAfrican Journal of Biotechnology
dc.rights.accessRightsAcesso aberto
dc.sourceCurrículo Lattes
dc.subjectStarch hydrolisysen
dc.subjectFermentation parametersen
dc.subjectAmylolityc enzymeen
dc.titleProduction of α-amilase by solid state fermentation by Rhizopus oryzaeen
dc.typeArtigo
unesp.author.lattes2663920223082171
unesp.author.lattes2663920223082171
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt
unesp.departmentTecnologiapt

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