April Journal-2009.p65 - Association of Biotechnology and Pharmacy
April Journal-2009.p65 - Association of Biotechnology and Pharmacy
April Journal-2009.p65 - Association of Biotechnology and Pharmacy
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Current Trends in <strong>Biotechnology</strong> <strong>and</strong> <strong>Pharmacy</strong><br />
Vol. 3 (2) 172-180, <strong>April</strong> 2009. ISSN 0973-8916<br />
fermentation (SSF) (14). The major factors that<br />
affect microbial production <strong>of</strong> á-amylase in a<br />
solid state fermentation (SSF) system include<br />
selection <strong>of</strong> a suitable substrate <strong>and</strong><br />
microorganism, particle size <strong>of</strong> the substrate,<br />
inoculum concentration <strong>and</strong> moisture level <strong>of</strong> the<br />
substrate. Out <strong>of</strong> these, the selection <strong>of</strong> suitable<br />
solid substrate is a critical factor (6,15). The<br />
production <strong>of</strong> α-amylase by submerged<br />
fermentation (SmF) using synthetic media has<br />
been reported by many workers (16-18). The<br />
contents <strong>of</strong> synthetic media are very expensive<br />
<strong>and</strong> uneconomical. Therefore, it needs to be<br />
replaced by the more economically available<br />
substrates to reduce the cost. In this regard, agroindustrial<br />
residues are generally considered as<br />
the best substrate for the production <strong>of</strong> amylases.<br />
Table 1 provides few such substrates <strong>and</strong><br />
microorganisms for the production <strong>of</strong> different<br />
types <strong>of</strong> amylases (19-29). Thus the use <strong>of</strong> solid<br />
state fermentation (SSF) for α-amylase<br />
production has many advantages over<br />
submerged fermentation (SmF) due to its simple<br />
techniques, low capital investment, lower levels<br />
<strong>of</strong> catabolite repression <strong>and</strong> better product<br />
recovery (5).<br />
173<br />
The thermal stability is an important<br />
feature <strong>of</strong> most <strong>of</strong> the enzymes sold in bulk for<br />
industrial application. So the selection <strong>of</strong><br />
thermophilic microorganisms is <strong>of</strong> particular<br />
interest for the production <strong>of</strong> thermophilic á-<br />
amylases (30). The thermophilic fungus H.<br />
lanuginosa is selected for the production <strong>of</strong><br />
thermostable á- amylase in the present study.<br />
The purpose <strong>of</strong> the present study is to<br />
investigate the production <strong>of</strong> á-amylase under solid<br />
state fermentation (SSF) process conditions. In this<br />
paper the influence <strong>of</strong> pH, temperature, initial<br />
moisture content, inoculation size <strong>and</strong> incubation<br />
time on á-amylase production by H. lanuginosa<br />
through SSF using four agriculture byproducts viz.<br />
wheat bran, corncob leaf, rye straw <strong>and</strong> wheat<br />
straw has been investigated. The effect <strong>of</strong><br />
supplementary carbon sources (i.e. soluble starch,<br />
sucrose, maltose, <strong>and</strong> glucose).<br />
Materials <strong>and</strong> Methods<br />
Microbial strain<br />
The thermophilic fugal strain Humicola<br />
lanuginosa was isolated from the soil (MIET,<br />
Meerut) on glucose-peptone medium containing<br />
Table 1: Amylase produced by SSF technique (19-29)<br />
Support Microorganism Amylase Reference<br />
Starch waste Bacillus megatarium β- amylase (19)<br />
Wheat bran Pycnoporus sanguineus α- amylase (20)<br />
Sorghum Starch Trichoderma sp. α- amylase (21)<br />
Wheat bran A. niger Glucoamylase (22)<br />
Wheat bran Bacillus amyloliquefaciens α- amylase (23)<br />
Polyurethane foam A. oryzae α- amylase (24)<br />
Corn floor Saccnaromycopsis capsrasis α- amylase (25)<br />
Rice bran A. niger α- amylase (26)<br />
Wheat bran A. niger Glucoamylase (27)<br />
Urethane foam A. oryzae Glucoamylase (28)<br />
Wheat bran Rhizopus sp. Glucoamylase (29)<br />
Ravi et al