Amylase production by Aspergillus spp. in submerged fermentation using malt bagasse residue
International Journal of Development Research
Amylase production by Aspergillus spp. in submerged fermentation using malt bagasse residue
Received 27th May, 2021; Received in revised form 10th June, 2021; Accepted 19th July, 2021; Published online 30th August, 2021
Copyright © 2021, Diego G. De L. Lemos et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this work was use brewer's malt bagasse residue as an amylase production inducer by Aspergillus spp. (UCP1275, UCP6119, UCP1295, and UCP1261) in submerged fermentation. Initially, production was analyzed in standard culture medium (SCM) containing starch as the only carbon source. Then, the strains were tested for bioconversion potential in a new culture medium containing malt bagasse residue (MBM). A factorial design was applied with the selected strain to define the ideal conditions for cultivation and production, varying the initial pH (5 to 7), temperature (24 to 32ºC), and concentration of malt bagasse residue (5 to 15g/L). According to the results, all strains of Aspergillus spp. tested demonstrated amylolytic activity in a standard medium. In the alternative medium containing malt bagasse (MBM), strain 1 (Aspergillus spp. UCP 1275) was selected for its high potential in the production of amylase (2.264 U/mL). In planning condition 1 (pH 5, temperature 28ºC, and 5g/L of malt bagasse residue), this strain produced 7.59U/mL of amylase. From the data obtained, Aspergillus spp. UCP 1275 proved to be a promising microorganism for amylase production in a sustainable culture medium in submerged fermentation.
