AMYLASE PRODUCTION BY ASPERGILLUS ORYZAE IN SUBMERGED AND SOLID STATE FERMENTATIONS - Biochemical Engineering - page 185

Chapter 7
A MYLASE P RODUCTION BY A SPERGILLUS O RYZAE
IN S UBMERGED AND S OLID S TATE F ERMENTATIONS
Nelson Pérez-Guerra 1,* , Lorenzo Pastrana-Castro 1,†
and Renato Pérez-Rosés 2,‡
1 Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food
Science and Technology Faculty, Ourense Campus, University of Vigo, Ourense, Spain
2 Department of Pharmacy, Natural Science Faculty, University of Oriente, Patricio
Lumumba Ave., E-90500, Santiago de Cuba, Cuba
Abstract
Synthesis of amylase by Aspergillus oryzae strain FQB-01 was followed in submerged liquid
and solid state fermentations. The submerged cultures were carried out in media prepared with
brewery (BW) and meat processing (MPW) wastewaters supplemented with different starch
concentrations (10, 20 30 and 40 g/L).
Amylase productions (116 and 111 EU/mL) in the BW and MPW media supplemented
with 40 g of starch/L of medium were slightly higher than those obtained in the same media
supplemented with 30 g of starch/L (113 and 107 EU/mL) after 84 h of fermentation. In
addition, the initial chemical oxygen demand in both wastes was reduced by at least 95%.
Optimal pH and temperature for amylase activity were estimated at 5.8 and 46.4ºC,
respectively. In the optimal conditions, the enzyme showed a high stability at 40 or 50ºC (pH
= 5.8) or at pH values of 5.0 and 6.0 (T = 46.4ºC) in the absence of starch.
The optimum conditions for high amylase production (539 EU/g of dry bagasse) under
solid stated fermentation were particle size of bagasse in the range of 5-10 mm, incubation
temperature of 32.5ºC, pH of 5.9, moisture content of bagasse of 75%, starch concentration of
70.5 mg/g of dry bagasse and inoculum size of 1.4 × 10 7 spores/g of dry bagasse.
Keywords: amylase, brewery wastes, meat processing wastes, solid state fermentation,
starch, submerged liquid fermentation, sugar cane bagasse
*
E-mail address: [e-mail]. Tel: [phone]; Fax: [phone]. Author whom correspondence should
be addressed: Nelson Pérez Guerra, Nutrition and Bromatology Group, Department of Analytical and Food
Chemistry, Food Science and Technology Faculty, Ourense Campus, University of Vigo, E-32004 Ourense, SPAIN.
† E-mail address: [e-mail]
‡
E-mail address: [e-mail]