OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS
El-Feky, R., Abdel Fattah, A., Gibriel, A., Farag, A. (2019). OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS. EKB Journal Management System, 27(1), 441-454. doi: 10.21608/ajs.2019.43583
Rania M. El-Feky; A. A. Abdel Fattah; A. Y. Gibriel; A. A. Farag. "OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS". EKB Journal Management System, 27, 1, 2019, 441-454. doi: 10.21608/ajs.2019.43583
El-Feky, R., Abdel Fattah, A., Gibriel, A., Farag, A. (2019). 'OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS', EKB Journal Management System, 27(1), pp. 441-454. doi: 10.21608/ajs.2019.43583
El-Feky, R., Abdel Fattah, A., Gibriel, A., Farag, A. OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS. EKB Journal Management System, 2019; 27(1): 441-454. doi: 10.21608/ajs.2019.43583

OPTIMIZATION THE PARAMETER PROCESS OF SOLID-STATE FERMENTATION TO PRODUCE THE FUNGAL Α-AMYLASE ON AGRO-INDUSTRIAL BY-PRODUCTS

Arab Universities Journal of Agricultural Sciences
Article 41, Volume 27, Issue 1, March 2019, Page 441-454  XML PDF (1.04 MB)
Document Type: Original Article
DOI: 10.21608/ajs.2019.43583
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Authors
Rania M. El-Feky1; A. A. Abdel Fattah2; A. Y. Gibriel2; A. A. Farag3
1. Food Science Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadyek Shoubra11241, Cairo, Egypt
2Food Science Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68 Hadyek Shoubra11241, Cairo, Egypt
3. Central Laboratory for Agric. Climate, Agric. Research Center, Dokki, Giza, Egypt
Abstract
The present work is concerned with optimization the process parameter of the production of fungal α-amylase enzyme by Aspergillus niger ATCC 102 and Aspergillus oryzae NRRL 6270 using solid-state fermentation (SSF) process on two agro-industrial by-products. Different cultural parameter and conditions such as moisture content of prepared agro-industrial by-product (30 to 70%), fermentation period (12 to 120 h.) and incubation temperature (25-35°C) were optimized to obtain the maximum yield of α-amylase activity. The study is concerned to produce fungal αamylase on agro-industrial by-products such as inner layers of sugarcane bagasse (Saccharum officinarum) (SCB) and corn gluten meal (Zea mays) after addition of germ cake and corn steep liquor (CGM ) were used as solid substrates. The optimum conditions for SSF as follows temperature at 30°C and two moisture content level (60 - 30%) for SCB by Aspergillus niger and CGM after addition of germ cake and corn steep liquor by two fungal strains, respectively and incubation period of 72, 48, 24 hours for SCB by Aspergills niger, CGM by two fungal strains, respectively and SCB by Aspergillus oryzae, producing α-amylase activity 3.49U/g (solid substrate) with SCB by SSF after 24 hours by Aspergillus niger, whereas 3.78U/g (solid substrate) by Aspergillus oryzae after 48 hours. The highest record of amylase activity was obtained on SCB by SSF 3.49U/g (solid substrate) after 24 hours by Aspergillus niger, whereas 3.78U/g (solid substrate) by Aspergillus oryzae 
after 48 hours. Optimum α-amylase enzyme activity was observed at 30°C. Utilization of agroindustrial by-product provides an alternative method and value-addition in cost effectiveness of bioprocess. The obtained results demonstrated that, the potential application of the used strategy for αamylase enzyme production from agro-industrial by-products. 
Keywords
Fungal alpha amylase; Agro-industrial by-products; Solid State Fermentation (SSF); Partial Purification
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