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Optimization of submerged Aspergillus oryzae S2 α-amylase production

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Abstract

Use of 4 agro-industrial by products and organic materials as nitrogen sources for production of Aspergillus oryzae S2 α-amylase in liquid culture was investigated. The 2 agro-industrial byproducts maltose and saccharose, and also lactose and starch were individually evaluated for use as carbon sources. A Box-Behnken experimental design was used to determine optimal conditions for production of α-amylase. A maximum amylase activity of 750 U/mL was obtained at a temperature of 24°C, a urea concentration of 1 g/L, and a C/N ratio of 2. Laboratory scale application of optimal conditions in a 7 L fermentor produced a final α-amylase activity of 770 U/mL after 3 days of batch cultivation. Addition of 10% starch to the culture medium each 12 h immediately after the stationary phase of cell growth led to a production yield of 1,220 U/mL at the end of fed-batch cultivation.

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Authors and Affiliations

  1. Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax, 3018, Tunisia

    Belgacem Naili, Mouna Sahnoun, Samir Bejar & Radhouane Kammoun

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  1. Belgacem Naili
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  2. Mouna Sahnoun
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  3. Samir Bejar
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  4. Radhouane Kammoun
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Correspondence to Mouna Sahnoun.

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Naili, B., Sahnoun, M., Bejar, S. et al. Optimization of submerged Aspergillus oryzae S2 α-amylase production. Food Sci Biotechnol 25, 185–192 (2016). https://doi.org/10.1007/s10068-016-0028-4

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  • DOI: https://doi.org/10.1007/s10068-016-0028-4

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