Thesis Abstract and Dissertation Abstracts
Production Of α-amylase Enzyme By Aspergillus Niger Using Wheat Bran Under Solid State Fermentation
Abstract Category: Science
Course / Degree: B.Sc.Biotechnology
Institution / University: Mar Thoma College of Science and Technology, India
Published in: 2012
A study on the production of α-amylase enzyme, an essential enzyme for industry by using a common food spoiling fungal species Aspergillus niger was done. Solid state fermentation technology was selected for this production criteria by using a solid substrate wheat bran, one of the waste product of milling industry. The selected fungal strain was cultured on Czapek Dox Agar (CDA) media with its optimum growth conditions.
For fermentation, five fermentation medium were prepared by using wheat bran (5gm) as solid substrate with the supplementation of Mineral salt media (MSM as nutrient source and incubate each at five different incubation periods with an interval of 24 hours (24hrs, 48hrs, 72hrs, 96hrs and 120hrs) along with optimum temperature 30oC and pH 6.
On enzymatic assay, we studied the effect of incubation period which was taken as a parameter in enzyme production. Maximum α-amylase activity (383.3 U/ml) was obtained for sample of 96hrs incubation period.
Thesis Keywords/Search Tags:
Amylase, Aspergillus niger, Solid state fermentation
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Aspergillus niger (click to enlarge) |
Submission Details: Thesis Abstract submitted by Sanu Thankachan from India on 24-Jul-2012 19:51.
Abstract has been viewed 4186 times (since 7 Mar 2010).
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