OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS
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 conditio...
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| Format: | Article |
| Language: | Arabic |
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The Union of Arab Universities
2019-03-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_43583_981bc3a0fff2c2285399fac5b16c1a2e.pdf |
| _version_ | 1797269829453873152 |
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| author | Rania El-Feky A. Abdel Fattah A. Gibriel A. Farag |
| author_facet | Rania El-Feky A. Abdel Fattah A. Gibriel A. Farag |
| author_sort | Rania El-Feky |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-25T01:54:35Z |
| format | Article |
| id | doaj.art-c456d84c68b14a93978917e37156b8c9 |
| institution | Directory Open Access Journal |
| issn | 1110-2675 2636-3585 |
| language | Arabic |
| last_indexed | 2024-04-25T01:54:35Z |
| publishDate | 2019-03-01 |
| publisher | The Union of Arab Universities |
| record_format | Article |
| series | Arab Universities Journal of Agricultural Sciences |
| spelling | doaj.art-c456d84c68b14a93978917e37156b8c92024-03-07T17:37:41ZaraThe Union of Arab UniversitiesArab Universities Journal of Agricultural Sciences1110-26752636-35852019-03-0127144145410.21608/ajs.2019.4358343583OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTSRania El-Feky0A. Abdel Fattah1A. Gibriel2A. Farag3. Food Science Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadyek Shoubra11241, Cairo, EgyptFood Science Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadyek Shoubra11241, Cairo, EgyptFood Science Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadyek Shoubra11241, Cairo, Egypt. Central Laboratory for Agric. Climate, Agric. Research Center, Dokki, Giza, EgyptThe 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.https://ajs.journals.ekb.eg/article_43583_981bc3a0fff2c2285399fac5b16c1a2e.pdffungal alpha amylaseagro-industrial by-productssolid state fermentation (ssf)partial purification |
| spellingShingle | Rania El-Feky A. Abdel Fattah A. Gibriel A. Farag OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS Arab Universities Journal of Agricultural Sciences fungal alpha amylase agro-industrial by-products solid state fermentation (ssf) partial purification |
| title | OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS |
| title_full | OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS |
| title_fullStr | OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS |
| title_full_unstemmed | OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS |
| title_short | OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS |
| title_sort | optimization the parameter process of solid state fermentation to produce the fungal α amylase on agro industrial by products |
| topic | fungal alpha amylase agro-industrial by-products solid state fermentation (ssf) partial purification |
| url | https://ajs.journals.ekb.eg/article_43583_981bc3a0fff2c2285399fac5b16c1a2e.pdf |
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