Abstract.
The influence of the carbon source on α-amylase production by Aspergillus oryzae was quantified in carbon-limited chemostat cultures. The following carbon sources were investigated: maltose, maltodextrin (different chain lengths), glucose, fructose, galactose, sucrose, glycerol, mannitol and acetate. A. oryzae did not grow on galactose as the sole carbon source, but galactose was co-metabolized together with glucose. Relative to that on low glucose concentration (below 10 mg/l), productivity was found to be higher during growth on maltose and maltodextrins, whereas it was lower during growth on sucrose, fructose, glycerol, mannitol and acetate. During growth on acetate there was no production of α-amylase, whereas addition of small amounts of glucose resulted in α-amylase production. A possible induction by α-methyl-D-glucoside during growth on glucose was also investigated, but this compound was not found to be a better inducer of α-amylase production than glucose. The results strongly indicate that besides acting as a repressor via the CreA protein, glucose acts as an inducer.
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Received revision: 21 June 2001
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Carlsen, .M., Nielsen, .J. Influence of carbon source on α-amylase production by Aspergillus oryzae . Appl Microbiol Biotechnol 57, 346–349 (2001). https://doi.org/10.1007/s002530100772
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DOI: https://doi.org/10.1007/s002530100772