Abstract
Soluble starch was hydrolysed to maltose byAspergillus wentii Wehmer (IMI 17295). Studies on nutritional requirements ofAspergillus wentii for production of amylase revealed that the optimum conditions were achieved in fermentation culture medium containing 1% starch, and incubated at 20 °C for 3 days at pH 6.0. Tryptophan was the best nitrogen source. The amylase activity was completely inhibited when 1 mm sodium iodoacetate was incorporated into the medium. With 10 mm sodium citrate the amylase activity was increased from 3.51 to 6.0 mg/ml.
Similar content being viewed by others
References
Asai T., Sato S. I., Miyasaka S., Izumida M.: The amylase production by submerged culture ofAspergillus I. The cultural environments affecting the amylase production.J. Agr. Chem. Soc. Japan 25, 352 (1952).
Bernfeld P.: Enzymes of starch degradation and synthesis.Adv. Enzymol. 12, 379 (1951).
Feniksova R. V.: Physiology of nutrition ofAspergillus oryzae in relation to the formation of active amylase by this fungus.Proc. Int. Symp. Enzyme Chem. (Tokyo and Kyoto),2, 482 (1957).
Jayaraman K. N., Prasad N. N.: Effect of certain vitamins and growth factors and temperature on synthesis of amylase byAspergillus terreus C.2.Indian J. Exp. Biol. 9, 527 (1971).
Johnson D. E., Nelson G. E. N., Ciegler A.: Starch hydrolysis by conidia ofAspergillus wentii.Appl. Microbiol. 16, 1678 (1968).
Kundu A. K., Das S., Gupta T. K.: Influence of culture and nutritional conditions on the production of amylase by the submerged culture ofAspergillus oryzae.J. Ferment. Technol. 51, 142 (1973).
Lewis B. A., Smith F.: Thin layer chromatography (Ed.E. Stahl), George Allen and Unwin Ltd., London. p. 807 (1969).
Lulla B. S., Johar D. S., Subrahmanyan V.: Development of amylase under submerged cultivation ofAspergillus oryzae.J. Sci. Ind. Research (India)140, 113 (1955).
Mihashi Y., Tatsumi M.: Formation of amylase byAspergillus oryzae. III. Influence of p-aminobenzoic acid and its related compounds on the formation of amylase.J. Pharm. Soc. Japan 75, 149 (1955).
Ohara I.: The relation of starch saccharifying power of fungi to nitrogen source.J. Ferment. Technol. 26, 193 (1948).
Podhorsky M.: Factors affecting production of amylase by the mouldAspergittus oryzae in submerged cultures. I. The influence of nitrogen sources on the production of amylase.Česk. Microbiol. 2, 286 1957.
Rao M. R. R., Sbeenivasaya M.: Studies on industrial enzymes. IV. Influence of the form of nitrogen on the formation of diastase.J. Sci. Ind. Research (India)6B, 96 (1947).
Shinke R., Kunimi Y., Nishra H.: Production and some enzymatic properties of \-amylase ofPseudomonae sp. BQ6.J. Ferment. Technol. 53, 698 (1975).
Takami W.: Formation of α-amylase inAspergillus oryzae. II. Effect of some enzyme inhibitors, amino acids, and various slants on the formation of α-amylase and a method for increasing α-amylase yield. III. Effect of NaF related agents on the formation of a-amylase.Hakko Kyohaishi 25, 233, 280 1967.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Sinha, S., Chakrabarty, S.L. Production of amylase by a submerged culture ofAspergillus wentii . Folia Microbiol 23, 6–11 (1978). https://doi.org/10.1007/BF02876589
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02876589