Abstract Views :168 |
PDF Views:0
Authors
Affiliations
1 Department of Biotechnology, Vels University, Pallavaram, Chennai 117, Tamil Nadu, IN
Source
Research Journal of Science and Technology, Vol 3, No 4 (2011), Pagination: 192-196
Abstract
Fermentation of cassava tubers with amylase-producing bacterial and fungal strains was accompanied with increase in amylase activity. Tubers with Saccharomyces cerevisae showed the maximum unit and specific activity (7.75 unit/ml and 0.55 unit/min/mg). The optimum activity of crude extract of fermented sample was at temperature 40°C for Bacillus cereus, 60°C for Saccharomyces cerevisae and 30°C for Aspergillus niger, whilst the optimum pH was at 7.5 for Bacillus cereus, 6.5 for Saccharomyces cerevisae and 5.5 for Aspergillus niger. The maximum amylase activity was at substrate concentration of 5% for Bacillus cereus, Saccharomyces cerevisae and Aspergillus niger. The potential of these microorganisms in solid state fermentation were great.
Keywords
Cassava, Amylase, Starch, Solid State Fermentation, Aspergillus niger.
