Optimization of physiological factors for direct saccharification of cassava starch to glucose by  Rhizopus oligosporus  145f | Zendy

Garg S. K. | Zendy; Doelle H. W. | Zendy

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Optimization of physiological factors for direct saccharification of cassava starch to glucose by Rhizopus oligosporus 145f

Author(s) -

Garg S. K.,

Doelle H. W.

Publication year - 1989

Publication title -

biotechnology and bioengineering

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.136

H-Index - 189

eISSN - 1097-0290

pISSN - 0006-3592

DOI - 10.1002/bit.260330803

Subject(s) - rhizopus oligosporus , starch , hydrolysis , food science , mycelium , chemistry , incubation , biochemistry , botany , biology , fermentation

Direct saccharification of 2.64% cassava starch by Rhizopus oligosporus 145F was attempted under various cultural conditions. Maximum glucose yield of 18.0 g/L culture filtrate was obtained with an initial pH 3.8, 2% (v/v) inoculum of R. oligosporus spores, and an incubation temperature of 45°C in shake flask cultures for 48 h. This concomitantly produced 2.7 g mycelia/100g cassava starch containing 20.2% true protein. The production of glucose and mycelia was accomplished with 92.8% starch saccharification having 67.9% starch to glucose conversion efficiency.

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