Author : Debajyoti Bose
Publisher : GRIN Verlag
ISBN 13 : 365634602X
Total Pages : 27 pages
Book Rating : 4.6/5 (563 download)
Book Synopsis Effect of carbohydrates and amino acids on fermentative production of alpha amylase by : Debajyoti Bose
Download or read book Effect of carbohydrates and amino acids on fermentative production of alpha amylase written by Debajyoti Bose and published by GRIN Verlag. This book was released on 2013-01-07 with total page 27 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research Paper (undergraduate) from the year 2012 in the subject Chemistry - Bio-chemistry, grade: "-", , language: English, abstract: Extracellular alpha amylase was produced from Aspergillus oryzae under solid state fermentation. House hold agro-wastes were used as medium which were considered as one of the major pollutants due to unfavorable gas production via natural fermentation beside creating disposal problem. Investigations were carried out to evaluate the effect of various carbohydrate sources e.g. glucose, maltose, lactose, sucrose and soluble starch with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. Studies were also carried out to evaluate the effect of various heat stable amino acids e.g. glycine, histidine, proline, leucine and isoleucine with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. The results indicated that maximum activity of alpha amylase (6639.85 U/gds) was obtained at 0.5% concentration of sucrose solution with a r2 of 0.9692 when compared to control (3319.95 U/gds) and other carbohydrates used. Maximum activity of alpha amylase (10407.80 U/gds) was also obtained at 0.75% concentration of proline solution with an r2 of 0.6816 when compared to control (3035.60 U/gds) and other amino acids used in our present study.