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Production of α‐amylase under solid‐state fermentation utilizing coffee waste
Author(s) -
Murthy Pushpa S.,
Madhava Naidu M.,
Srinivas Pullabhatla
Publication year - 2009
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.2142
Subject(s) - solid state fermentation , amylase , fermentation , husk , food science , pulp (tooth) , chemistry , moisture , pulp and paper industry , botany , enzyme , biology , biochemistry , organic chemistry , pathology , engineering , medicine
Coffee industry substrates such as coffee pulp, coffee cherry husk, silver skin, spent coffee and mixtures of these coffee wastes (MC) were evaluated for their efficacy as sole carbon source for the synthesis of α‐amylase in solid‐state fermentation (SSF) using a fungal strain of Neurospora crassa CFR 308. For SSF with coffee pulp and with MC, α‐amylase activity of 3908 U g −1 ds (units per gram of dry substrate) and 3870 U g −1 ds, respectively, was observed. Parameters such as moisture (60%), pH (4.6), temperature (28 °C), particle size (1.0 mm), inoculum size (10 7 spores g −1 ds), and fermentation time (5 days) were optimized for enzyme synthesis, wherein 4981 and 4324 U g −1 U g −1 ds of α‐amylase activity was obtained in SSF with coffee pulp and MC, respectively. The enzyme production was further improved when the substrates were subjected to pre‐treatment by steaming. Accordingly, maximum α‐amylase activity of 7084 U g −1 ds and 6342 U g −1 ds was obtained with steam‐pretreated coffee pulp and MC, respectively, demonstrating them to be excellent sole carbon sources for synthesis of α‐amylase production. Copyright © 2009 Society of Chemical Industry