Biomedical Engineering Reference
In-Depth Information
Extraction of the Enzyme
After fermentations the whole sample of each flask was extracted by the addition of
distilled water containing 0.1% Tween-80, to a total extract volume of 100 mL. Contents
were mixed thoroughly (150 rpm, at room temperature for 1 h) in a rotary shaker and
subsequently, the suspension was centrifuged (7000 rpm for 10 min) and the supernatants
were used as the crude enzyme extract for further analysis (Francis et al., 2003).
Results and Discussion
Amylases Production in Food Wastes Supplemented with Starch
Amylase production by
Aspergillus oryzae
strain FQB-01 was followed in media
prepared with brewery and meat processing wastewaters supplemented with varying
concentrations of starch. Figures 1 and 2 show the time course of growth, pH, total sugars
(
TS
) and enzyme (
TAA
) production. As it can be observed, the increase in the initial
TS
concentration led to an increase in biomass (as cell dry weight) and amylase synthesis when
compared to the control cultures (BW and MPW media without starch). This indicates that
the supplements with starch in both media favoured both biomass and enzyme production.
Figure 1. Time course of growth and enzyme synthesis by
A. oryzae
strain FQB-01 grown in media
prepared with meat processing wastewaters (MPW) supplemented with different initial concentrations
of soluble starch (
2
: 0, □: 10, Ο: 20; ∆: 30;
◊
: 40 g/L).
TS
: total sugars;
TAA
: total amylolytic activity.
The cultures were carried out at 30ºC/96 h in an orbital shaker at 200 rpm.
