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INCREASED GLUCOAMYLASE PRODUCTION USING AGRICULTURAL BY‐PRODUCTS
Author(s) -
SINKAR VILAS P.,
LEWIS NORMAN F.
Publication year - 1980
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1980.tb00654.x
Subject(s) - bran , yield (engineering) , aspergillus niger , food science , chemistry , corn steep liquor , substrate (aquarium) , agronomy , biology , raw material , organic chemistry , fermentation , materials science , ecology , metallurgy
Media prepared from agricultural by‐products including malt, wheat bran, corn steep liquor and soybean flour, were found to be an excellent substrate for proliferation of Aspergillus niger #57. Glucoamylase yields obtained using various combinations of the above materials were ten to fifteen times higher than those obtained uisng semi‐synthetic media. A medium comprising 10% wheat bran extract and 8% defatted soybean flour gave the highest enzyme yield of 42 IU/ml as compared with a yield of 2.8 IU/ml obtained using optimal concentrations of glucose and peptone.