Beta
43583

OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS

Article

Last updated: 03 Jan 2025

Subjects

-

Tags

-

Abstract

The present work is concerned with optimization the process parameter of the production of fungal α-amylase enzyme by Aspergillus niger ATCC 102 and Aspergillus oryzae NRRL 6270 using solid-state fermentation (SSF) process on two agro-industrial by-products. Different cultural parameter and conditions such as moisture content of prepared agro-industrial by-product (30 to 70%), fermentation period (12 to 120 h.) and incubation temperature (25-35°C) were optimized to obtain the maximum yield of α-amylase activity. The study is concerned to produce fungal αamylase on agro-industrial by-products such as inner layers of sugarcane bagasse (Saccharum officinarum) (SCB) and corn gluten meal (Zea mays) after addition of germ cake and corn steep liquor (CGM ) were used as solid substrates. The optimum conditions for SSF as follows temperature at 30°C and two moisture content level (60 - 30%) for SCB by Aspergillus niger and CGM after addition of germ cake and corn steep liquor by two fungal strains, respectively and incubation period of 72, 48, 24 hours for SCB by Aspergills niger, CGM by two fungal strains, respectively and SCB by Aspergillus oryzae, producing α-amylase activity 3.49U/g (solid substrate) with SCB by SSF after 24 hours by Aspergillus niger, whereas 3.78U/g (solid substrate) by Aspergillus oryzae after 48 hours. The highest record of amylase activity was obtained on SCB by SSF 3.49U/g (solid substrate) after 24 hours by Aspergillus niger, whereas 3.78U/g (solid substrate) by Aspergillus oryzae 
after 48 hours. Optimum α-amylase enzyme activity was observed at 30°C. Utilization of agroindustrial by-product provides an alternative method and value-addition in cost effectiveness of bioprocess. The obtained results demonstrated that, the potential application of the used strategy for αamylase enzyme production from agro-industrial by-products. 

DOI

10.21608/ajs.2019.43583

Keywords

Fungal alpha amylase, Agro-industrial by-products, Solid State Fermentation (SSF), Partial Purification

Authors

First Name

Rania

Last Name

El-Feky

MiddleName

M.

Affiliation

. Food Science Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadyek Shoubra11241, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

A.

Last Name

Abdel Fattah

MiddleName

A.

Affiliation

Food Science Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadyek Shoubra11241, Cairo, Egypt

Email

abedo1978@agr.asu.edu.eg

City

-

Orcid

-

First Name

A.

Last Name

Gibriel

MiddleName

Y.

Affiliation

Food Science Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadyek Shoubra11241, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

A.

Last Name

Farag

MiddleName

A.

Affiliation

. Central Laboratory for Agric. Climate, Agric. Research Center, Dokki, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

27

Article Issue

1

Related Issue

6761

Issue Date

2019-03-01

Receive Date

2018-12-16

Publish Date

2019-03-01

Page Start

441

Page End

454

Print ISSN

1110-2675

Online ISSN

2636-3585

Link

https://ajs.journals.ekb.eg/article_43583.html

Detail API

https://ajs.journals.ekb.eg/service?article_code=43583

Order

41

Type

Original Article

Type Code

668

Publication Type

Journal

Publication Title

Arab Universities Journal of Agricultural Sciences

Publication Link

https://ajs.journals.ekb.eg/

MainTitle

OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS

Details

Type

Article

Created At

22 Jan 2023