Production of thermophylic α-amylase from aspergillus sp. and its utilization for various applications

Gazaloğlu, Mehmet
The objective of this study was to scale up the production of thermophilic α-amylase and its use to obtain fermentable sugar as the main carbon source for microorganisms such as baker’s yeast and Lactobacillus casei. Aspergillus niger N402 was the strain used for determining the fermentation parameters (carbon and nitrogen source, fermentation volume/total flask volume ratio (FV/TFV), pH & temperature of the fermentation and spore inoculum level.) Different strains (Am13, AmC18, and AmC28) were also tested to find out the strain producing the highest activity enzyme for scale up experiments that were conducted at 1.5L, 60L, and 80L volumes. The best strain was selected as AmC28 with the parameters of: starch and maltose syrup as the carbon source and yeast extract as the nitrogen source, temperature was set to 30 °C at pH 5.50 with 105 spores/ml and with 0.5 FV/TFV ratio at a 250 mililiter volume flask. One milliliter of these secreted amylases were capable of hydrolyzing almost 100 mg of soluble starch in one hour at 80 °C at pH of 5.0. Following the production of the enzyme at large scale, saccharification of raw starch (%10 solid load) was accomplished using these α-amylases. The produced fermentable sugar was used to grow Baker’s yeast and to produce lactic acid from L.casei.


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Citation Formats
M. Gazaloğlu, “Production of thermophylic α-amylase from aspergillus sp. and its utilization for various applications,” M.S. - Master of Science, Middle East Technical University, 2017.