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

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade do Estado de Minas Gerais (UEMG)
dc.creatorFerreira, Osania Emerenciano [UNESP]
dc.creatorMontijo, Nayara Abrão [UNESP]
dc.creatorMartins, Eduardo da Silva
dc.creatorMutton, Márcia Justino Rossini [UNESP]
dc.date2016-01-28T16:56:00Z
dc.date2016-01-28T16:56:00Z
dc.date2015
dc.date.accessioned2023-09-12T08:14:09Z
dc.date.available2023-09-12T08:14:09Z
dc.identifierhttp://academicjournals.org/journal/AJB/article-abstract/75FAA8A50506
dc.identifierAfrican Journal of Biotechnology, v. 14, n. 7, p. 622-628, 2015.
dc.identifier1684-5315
dc.identifierhttp://hdl.handle.net/11449/133647
dc.identifier10.5897/AJB2014.14296
dc.identifierISSN1684-5315-2015-14-07-622-628.pdf
dc.identifier2663920223082171
dc.identifier2663920223082171
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8782901
dc.descriptionA 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.
dc.descriptionFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
dc.descriptionUniversidade 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.descriptionUniversidade 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.format622-628
dc.languageeng
dc.publisherAcademic Journals
dc.relationAfrican Journal of Biotechnology
dc.rightsAcesso aberto
dc.sourceCurrículo Lattes
dc.subjectStarch hydrolisys
dc.subjectFermentation parameters
dc.subjectAmylolityc enzyme
dc.titleProduction of α-amilase by solid state fermentation by Rhizopus oryzae
dc.typeArtigo


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