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Influence of Media Composition on the Production of alpha‐Amylase and Amyloglucosidase by a Strain of Aspergillus niger
Author(s) -
Ramachandran N.,
Sreekantiah K. R.,
Sreenivasa Murthy V.
Publication year - 1979
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19790310409
Subject(s) - dextrin , aspergillus niger , amylase , maltose , chemistry , food science , corn steep liquor , starch , casein , composition (language) , pyridoxine hydrochloride , fructose , pyridoxine , thermophile , biochemistry , enzyme , sucrose , linguistics , philosophy , fermentation
The nature of thermophilic amylolytic enzymes produced by a strain of Aspergillus niger Van Tieghem was influenced by media composition. While glucose, maltose, dextrin and soluble starch induced the production of amyloglucosidase, pectin and sodium polypectate almost exclusively induced the formation of α‐amylase. Alkali ions suppressed the formation of amyloglucosidase. NH 4 NO 3 , (NH 4 ) 2 HPO 4 and (NH 4 ) 2 C 4 H 4 O 6 served as good inorganic nitrogen sources, while casein, groundnut protein and corn steep liquor served to a similar capacity as nitrogen sources from organic material. Deletion of the growth factors pyridoxine‐hydrochloride and inositol suppressed enzyme production, while the absence of riboflavin had the opposite effect.