Amylase production in solid state fermentation by the thermophilic fungus Thermomyces lanuginosus

• Published in: Journal of bioscience and bioengineering Vol. 100; no. 2; pp. 168 - 171
• Main Authors: Kunamneni, Adinarayana, Permaul, Kugen, Singh, Suren
• Format: Journal Article
• Language: English
• Published: Amsterdarm Elsevier B.V 01.08.2005; Elsevier Science; Elsevier Limited
• Subjects: AMILASAS; AMYLASE; AMYLASES; Amylases - biosynthesis; Ascomycota - metabolism; Biological and medical sciences; Biotechnology; BLE; BRAN; FERMENTACION EN ESTADO SOLIDO; Fermentation; FERMENTATION A L'ETAT SOLIDE; Fundamental and applied biological sciences. Psychology; Hordeum vulgare; MICRO-ORGANISME THERMOPHILE; MICROORGANISMOS TERMOFILOS; optimization; Oryza sativa; SALVADO; SOLID STATE FERMENTATION; SON; Thermomyces lanuginosus; THERMOPHILIC MICROORGANISMS; TRIGO; Triticum aestivum; wheat bran; WHEATS; Zea mays; wheat bran; solid state fermentation; amylase; optimization; Thermomyces lanuginosus; Fungi; Cereal bran; Amylase; Enzyme; Production; Solid substrate fermentation; Thermophily; Optimization; Thallophyta
• ISSN: 1389-1723; 1347-4421
• DOI: 10.1263/jbb.100.168

The production of extracellular amylase by the thermophilic fungus Thermomyces lanuginosus was studied in solid state fermentation (SSF). Solid substrates such as wheat bran, molasses bran, rice bran, maize meal, millet cereal, wheat flakes, barley bran, crushed maize, corncobs and crushed wheat were studied for enzyme production. Growth on wheat bran gave the highest amylase activity. The maximum enzyme activity obtained was 534 U/g of wheat bran under optimum conditions of an incubation period of 120 h, an incubation temperature of 50°C, an initial moisture content of 90%, a pH of 6.0, an inoculum level of 10% (v/w), a salt solution concentration of 1.5:10 (v/w) and a ratio of substrate weight to flask volume of 1:100 with soluble starch (1% w/w) and peptone (1% w/w) as supplements.