Optimization of the fermentation conditions and partial characterization for acido-thermophilic <Emphasis Type="Italic">α</Emphasis>-amylase from <Emphasis Type="Italic">Aspergillus niger</Emphasis> NCIM 548 |
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| Authors: | Pouya Sirous Rezaei Ghasem Najafpour Darzi Hoda Shafaghat |
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| Affiliation: | (1) Centre for Biotechnology, Jawaharlal Nehru Technological University, 500 072 Hyderabad-, India;(2) Department of Microbiology, Osmania University, Hyderabad-500 007 (A.P), India, 500 007 Hyderabad, India;(3) Division of Biological and Health Sciences, University of Pittsburgh, 16701 Bradford, PA, USA |
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| Abstract: | A high performance thermostable α-amylase at low pH values has been synthesized. Sugarcane bagasse was hydrolyzed in a dilute acid solution and utilized as
carbon source for the growth of Aspergillus niger strain NCIM 548. Glucose, xylose and arabinose with the ratio of 1.0: 0.9: 0.3 (w/w/w) were detected in the hydrolyzate by
HPLC analysis. Optimization of the fermentation conditions for α-amylase production was performed by varying four influential parameters such as Sugarcane bagasse hydrolyzate (SBH), NH4Cl, pH and incubation time using a central composite design (CCD) under response surface methodology (RSM). The optimum values
of SBH, NH4Cl, pH and incubation time were 20.49, 2.34 g/l, 5.65 and 76.67 h, respectively. The acido-thermophilic enzyme showed maximum stability at 70°C and pH value of 4. The rate
constant, K
m
and maximum reaction rate, V
max
were 18.79 g/l and 15.85 g/l·min, respectively. |
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