Extracellular alpha amylase was produced from Aspergillus oryzae under solid state fermentation. House hold agro-wastes were used as medium which were considered as one of the major pollutants due to unfavorable gas production via natural fermentation beside creating disposal problem. Investigations were carried out to evaluate the effect of various carbohydrate sources e.g. glucose, maltose, lactose, sucrose and soluble starch with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. Studies were also carried out to evaluate the effect of various heat stable amino acids e.g. glycine, histidine, proline, leucine and isoleucine with different concentrations on the production of fungal alpha amylase utilizing agricultural wastes as the fermentation medium. The results indicated that maximum activity of alpha amylase (6639.85 U/gds) was obtained at 0.5% concentration of sucrose solution with a r2 of 0.9692 when compared to control (3319.95 U/gds) and other carbohydrates used. Maximum activity of alpha amylase (10407.80 U/gds) was also obtained at 0.75% concentration of proline solution with an r2 of 0.6816 when compared to control (3035.60 U/gds) and other amino acids used in our present study.
Table of Contents
1. Introduction
2. Materials & Methods
2.1 Microorganism
2.2 Utilization of agricultural wastes for SSF
2.3 Preparation of Carbohydrate Solutions
2.4 Preparation of amino acid Solutions
2.5 Production of alpha amylase by SSF
2.6 Enzyme assay
3. Results & Discussion
4. Conclusion
5. Acknowledgement
6. References
7. Figure Captions
Research Objectives and Core Themes
The primary research objective of this study is to evaluate the influence of various carbohydrate and amino acid sources on the production of fungal alpha-amylase from Aspergillus oryzae, utilizing agricultural wastes as an eco-friendly fermentation medium. The study investigates how different concentrations of these additives affect enzymatic yield, aiming to demonstrate the conversion of low-value agricultural pollutants into high-value commercial enzymes through solid-state fermentation.
- Optimization of alpha-amylase production using agricultural waste substrates.
- Evaluation of the impact of carbohydrate sources (glucose, maltose, lactose, sucrose, starch).
- Assessment of the effect of heat-stable amino acids (glycine, histidine, proline, leucine, isoleucine) on enzyme synthesis.
- Comparison of enzymatic activity under different nutrient concentrations and conditions.
- Application of solid-state fermentation as a sustainable, low-cost biotechnological process.
Excerpt from the Publication
Results & Discussion
Each set of experiment was performed in triplicates and the average values obtained for the enzyme activities were considered in our present study.
From the result it is clear that, alpha amylase showed a maximum activity of 5643.85 U/gds at 1% concentration of glucose (Fig. 1) which also showed an exponential increase in enzymatic activity, 5809.90 U/gds at 0.25% concentration of maltose (Fig. 2), 1778.53 U/gds at 0.1% concentration of lactose (Fig. 3) along with an exponential decrease in enzymatic activity, 6639.85 U/gds at 0.5% concentration of sucrose (Fig. 4), 4387.06 U/gds at 0.1% concentration of soluble starch (Fig. 5) with a control (without carbohydrate solution) showing an activity of 3319.95 U/gds.
Alpha amylase production is also subjected to catabolite repression by glucose and other sugars, like most other inducible enzymes as per the report of R.S.Bhella and I.Altosaar (1985); R.Morkeberg et al. (1995). However, the role of glucose in the production of alpha amylase in certain case is controversial. Alpha amylase production by Aspergillus oryzae DSM 63303 was not repressed by glucose rather, a minimum level of enzyme was induced in its presence.
Summary of Chapters
1. Introduction: This chapter provides the theoretical background on alpha-amylases, their industrial importance, and the rationale for utilizing agricultural waste via solid-state fermentation.
2. Materials & Methods: This section details the experimental setup, including microbial strain maintenance, waste preparation, nutrient solution formulation, fermentation processes, and enzyme assay protocols.
3. Results & Discussion: This chapter presents the experimental findings regarding the impact of specific carbohydrates and amino acids on alpha-amylase production and compares them with existing scientific literature.
4. Conclusion: This chapter summarizes the key findings, highlighting that specific nutrients can significantly boost enzyme production, thereby validating the potential of agricultural waste valorization.
5. Acknowledgement: This section recognizes the financial support provided by the University Grants Commission for the research.
6. References: A list of academic citations supporting the methodologies and theoretical frameworks discussed in the study.
7. Figure Captions: A list of labels describing the experimental results displayed in the study's charts and figures.
Keywords
alpha amylase, solid state fermentation, Aspergillus oryzae, agricultural wastes, carbohydrates, amino acids, enzyme production, bioconversion, metabolic regulation, substrate optimization, nutrient concentration, fungal culture, biotechnological processing, enzymatic activity, inducer molecules
Frequently Asked Questions
What is the core focus of this research?
The research focuses on the production of fungal alpha-amylase from Aspergillus oryzae using household agricultural waste as a cost-effective and eco-friendly fermentation medium.
What are the primary thematic areas?
The study centers on agricultural waste management, enzyme biotechnology, solid-state fermentation (SSF), and the nutritional optimization of fungal growth conditions.
What is the main goal of this study?
The primary goal is to determine the optimal concentrations of various carbohydrates and amino acids to enhance the production of alpha-amylase during the fermentation of agricultural residues.
Which scientific method is applied here?
The researchers utilized solid-state fermentation (SSF) under controlled environmental conditions, measuring enzymatic activity in units per gram dry solid (U/gds) using spectrophotometric assays.
What does the main body cover?
The main body details the preparation of substrates, the experimental variables (different carbon and nitrogen sources), and an extensive analysis of how these specific concentrations influence the yield of the target enzyme.
How would you characterize this work through keywords?
The study is characterized by terms such as alpha amylase, solid state fermentation, agricultural wastes, Aspergillus oryzae, and nutrient-induced enzyme stimulation.
Why were agricultural wastes chosen as the fermentation medium?
They were chosen to address environmental pollution caused by the disposal of organic household and vegetable wastes while simultaneously producing valuable enzymes.
Which specific amino acid resulted in the highest enzyme activity in the study?
The study found that a 0.75% concentration of proline resulted in the maximum alpha-amylase activity of 10407.80 U/gds.
How did sucrose affect the production of alpha-amylase compared to other carbohydrates?
Sucrose showed the maximum activity among all carbohydrates tested, reaching 6639.85 U/gds at a 0.5% concentration.
- Quote paper
- Debajyoti Bose (Author), Hiranmay Gangopadhyay (Author), 2012, Effect of carbohydrates and amino acids on fermentative production of alpha amylase, Munich, GRIN Verlag, https://www.hausarbeiten.de/document/203837
