International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2015, Volume : 3, Issue : 6
First page : (249) Last page : (256)
Article doi: http://dx.doi.org/10.18782/2320-7051.2143

Optimization of α-amylase and glucoamylase production in solid state fermentation of deoiled rice bran (DRB) by Rhizopus oryzae

Harjeet Kaur*, Arora M., Bhatia S. and Alam M.S.
Department of Microbiology, College of Basic Science and Humanities, Punjab Agricultural University,
Ludhiana-141004, Punjab, India
*Corresponding Author E-mail: panesarpreet92@gmail.com
Abstract
The present study is concerned with the optimization of cultural conditions for the production of fungal enzymes from deoiled rice bran in solid state fermentation by isolated strain of Rhizopu soryzae MTCC no.1987 (GRAS status). The process optimization for production of α -amylase and glucoamylase was carried out in 250 ml Erlenmeyer flask. Different cultural conditions such as temperature (20 to 400 C) moisture content (5 to 25ml/5g of substrate), pH (4 to 6), inoculum size    (1 x 105 to1 x 108 spores/ml) and incubation period (3 to 6 days)were optimized to obtain maximum activity of α -amylase and glucoamylase. Under all the optimized cultural conditions: temperature 300 C, 67% moisture content (10ml/5g of substrate), pH 5.5, inoculum 1 x 107 spores/ml and incubation period of 5 days, yielding an average amylase and glucoamylase activity of 2.08 IU/ml and 0.27 IU/ml respectively.

Key words: Deoiled rice bran, Solid state fermentation, α–amylase, glucoamylase, Rhizopu soryzae

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kaur, H., Arora, M., Bhatia, S. and Alam, M.S., Optimization of α-amylase and glucoamylase production in solid state fermentation of deoiled rice bran (DRB) by Rhizopus oryzae, Int. J. Pure App. Biosci. 3(6): 249-256 (2015). doi: http://dx.doi.org/10.18782/2320-7051.2143