Optimization the parameter process of solid-state fermentation to produce the fungal α-amylase on agro-industrial by-products
العناوين الأخرى
اختيار الظروف المثلي باستخدام تقنية التخمر بالمواد الصلبة لإنتاج إنزيم الألفا أميليز الفطري من الخلفات الثانوية الناتجة من الصناعة
المؤلفون المشاركون
Abd al-Fattah, Abd al-Fattah Abd al-Karim
Jibril, Ahmad Yusuf
al-Fiqqi, Raniya Manaz
Faraj, Ahmad Awni Ahmad
المصدر
Arab Universities Journal of Agricultural Sciences
العدد
المجلد 27، العدد 1 (s) (31 مارس/آذار 2019)، ص ص. 441-454، 14ص.
الناشر
تاريخ النشر
2019-03-31
دولة النشر
مصر
عدد الصفحات
14
التخصصات الرئيسية
الموضوعات
الملخص EN
The present work is concerned with optimization the process parameter of the production of fungal α-amylase enzyme by Aspergillus niger ATCC 102 and Aspergillus oryzae NRRL 6270 using solid-state fermentation (SSF) process on two agro-industrial by-products.
Different cultural parameter and conditions such as moisture content of prepared agro-industrial by-product (30 to 70% ), fermentation period (12 to 120 h.
) and incubation temperature (25-35°C) were optimized to obtain the maximum yield of α-amylase activity.
The study is concerned to produce fungal αamylase on agro-industrial by-products such as inner layers of sugarcane bagasse (Saccharum officinarum) (SCB) and corn gluten meal (Zea mays) after addition of germ cake and corn steep liquor (CGM ) were used as solid substrates.
The optimum conditions for SSF as follows temperature at 30°C and two moisture content level (60 - 30% ) for SCB by Aspergillus niger and CGM after addition of germ cake and corn steep liquor by two fungal strains, respectively and incubation period of 72, 48, 24 hours for SCB by Aspergills niger, CGM by two fungal strains, respectively and SCB by Aspergillus oryzae, producing α-amylase activity 3.49U/g (solid substrate) with SCB by SSF after 24 hours by Aspergillus niger, whereas 3.78U/g (solid substrate) by Aspergillus oryzae after 48 hours.
The highest record of amylase activity was obtained on SCB by SSF 3.49U/g (solid substrate) after 24 hours by Aspergillus niger, whereas 3.78U/g (solid substrate) by Aspergillus oryzae
after 48 hours.
Optimum α-amylase enzyme activity was observed at 30°C.
Utilization of agroindustrial by-product provides an alternative method and value-addition in cost effectiveness of bioprocess.
The obtained results demonstrated that, the potential application of the used strategy for αamylase enzyme production from agro-industrial by-products.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Fiqqi, Raniya Manaz& Abd al-Fattah, Abd al-Fattah Abd al-Karim& Jibril, Ahmad Yusuf& Faraj, Ahmad Awni Ahmad. 2019. Optimization the parameter process of solid-state fermentation to produce the fungal α-amylase on agro-industrial by-products. Arab Universities Journal of Agricultural Sciences،Vol. 27, no. 1 (s), pp.441-454.
https://search.emarefa.net/detail/BIM-999831
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Fiqqi, Raniya Manaz…[et al.]. Optimization the parameter process of solid-state fermentation to produce the fungal α-amylase on agro-industrial by-products. Arab Universities Journal of Agricultural Sciences Vol. 27, no. 1 (s) (2019), pp.441-454.
https://search.emarefa.net/detail/BIM-999831
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Fiqqi, Raniya Manaz& Abd al-Fattah, Abd al-Fattah Abd al-Karim& Jibril, Ahmad Yusuf& Faraj, Ahmad Awni Ahmad. Optimization the parameter process of solid-state fermentation to produce the fungal α-amylase on agro-industrial by-products. Arab Universities Journal of Agricultural Sciences. 2019. Vol. 27, no. 1 (s), pp.441-454.
https://search.emarefa.net/detail/BIM-999831
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-999831
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر