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Influence of cultivating conditions on the α ‐galactosidase biosynthesis from a novel strain of Penicillium sp. in solid‐state fermentation
Author(s) -
Wang C.L.,
Li D.F.,
Lu W.Q.,
Wang Y.H.,
Lai C.H.
Publication year - 2004
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2004.01594.x
Subject(s) - solid state fermentation , bran , fermentation , food science , incubation , penicillium , spore , strain (injury) , chemistry , biology , microbiology and biotechnology , biochemistry , raw material , anatomy , organic chemistry
Aims: The work is intended to achieve optimum culture conditions of α ‐galactosidase production by a mutant strain Penicillium sp. in solid‐state fermentation (SSF). Methods and Results: Certain fermentation parameters involving incubation temperature, moisture content, initial pH value, inoculum and load size of medium, and incubation time were investigated separately. The optimal temperature and moisture level for α ‐galactosidase biosynthesis was found to be 30°C and 50%, respectively. The range of pH 5·5–6·5 was favourable. About 40–50 g of medium in 250‐ml flask and inoculum over 1·0 × 10 6 spores were suitable for enzyme production. Seventy‐five hours of incubation was enough for maximum α ‐galactosidase production. Substrate as wheat bran supplemented with soyabean meal and beet pulp markedly improved the enzyme yield in trays. Conclusions: Under optimum culture conditions, the α ‐galactosidase activity from Penicillium sp. MAFIC‐6 indicated 185·2 U g −1 in tray of SSF. Significant and Impact of the Study: The process on α ‐galactosidase production in laboratory scale may have a potentiality of scaling‐up.