World Journal of Microbiology and Biotechnology

, Volume 25, Issue 11, pp 1929–1939

Optimization of amylase production by Aspergillus niger in solid-state fermentation using sugarcane bagasse as solid support material

Authors

  • Renato Pérez Rosés
    • Department of Pharmacy, Natural Science FacultyUniversity of Oriente
    • Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, Ourense CampusUniversity of Vigo
Original Paper

DOI: 10.1007/s11274-009-0091-6

Cite this article as:
Rosés, R.P. & Guerra, N.P. World J Microbiol Biotechnol (2009) 25: 1929. doi:10.1007/s11274-009-0091-6

Abstract

Synthesis of amylase by Aspergillus niger strain UO-01 under solid-state fermentation with sugarcane bagasse was optimized by using response surface methodology and empirical modelling. The process parameters tested were particle size of sugarcane bagasse, incubation temperature and pH, moisture level of solid support material and the concentrations of inoculum, total sugars, nitrogen and phosphorous. The optimum conditions for high amylase production (457.82 EU/g of dry support) were particle size of bagasse in the range of 6–8 mm, incubation temperature and pH: 30.2°C and 6.0, moisture content of bagasse: 75.3%, inoculum concentration: 1 × 107 spores/g of dry support and concentrations of starch, yeast extract and KH2PO4: 70.5, 11.59 and 9.83 mg/g of dry support, respectively. After optimization, enzyme production was assayed at the optimized conditions. The results obtained corroborate the effectiveness and reliability of the empirical models obtained.

Keywords

AmylaseOptimizationSolid-state fermentationSugarcane bagasse

Abbreviations

RSM

Response surface methodology

SLF

Submerged liquid fermentation

SSF

Solid-state fermentation

gds

g of dry support

TAA

Total amylase activity

EU

Enzymatic units

T

Temperature

IC

Inoculum concentration

M

Moisture content

TS

Total sugars concentration

N

Nitrogen concentration

P

Phosphorous concentration

Copyright information

© Springer Science+Business Media B.V. 2009