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Comparative profiles of fungal alpha amylase production by submerged and surface fermentation

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Summary

Parameters for the production and recovery of pharmaceutical grade alpha amylase fromAspergillus oryzae SMC strain have been optimized. As compared with a submerged fermentation, a surface fermentation was more economical and allowed a more consistent operation of the process facilities. After storage for 12 months at 4°C, ambient temperature and 37°C, alpha amylase samples retained 100, 61, and 58% of activity respectively.

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Authors and Affiliations

  1. Industrial Enzymes Department, Sarabhai Research Centre, Baroda, India

    N. K. Shah, V. Ramamurthy & R. M. Kothari

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  1. N. K. Shah
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  2. V. Ramamurthy
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  3. R. M. Kothari
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Shah, N.K., Ramamurthy, V. & Kothari, R.M. Comparative profiles of fungal alpha amylase production by submerged and surface fermentation. Biotechnol Lett 13, 361–364 (1991). https://doi.org/10.1007/BF01027683

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