Coconut oil cake––a potential raw material for the production of α-amylase

• DOI: 10.1016/j.biortech.2003.10.021
• Publication Date: 2004-01-22T10:19:43Z
• Authors: Sumitra Ramachandran; Anil K Patel; K.Madhavan Nampoo...; Febe Francis; Viviana Nagy; George Szakacs; Ashok Pandey
• Keywords: 0303 health sciences; Time Factors; Aspergillus oryzae; Temperature; Starch; Kinetics; 03 medical and health sciences; Bioreactors; Glucose; Fermentation; Coconut Oil; Plant Oils; Biomass; alpha-Amylases; Maltose

Solid-state fermentation (SSF) was carried out using coconut oil cake (COC) as substrate for the production of alpha-amylase using a fungal culture of Aspergillus oryzae. Raw COC supported the growth of the culture, resulting in the production of 1372 U/gds alpha-amylase in 24 h. Process optimization using a single parameter mode showed enhanced enzyme titre, which was maximum (1827 U/gds) when SSF was carried out at 30 degrees C for 72 h using a substrate with 68% initial moisture. Supplementation with glucose and starch further enhanced enzyme titre, which was maximum (1911 U/gds) with 0.5% starch. However, maltose inhibited the enzyme production. Studies on the effect of addition of external organic and inorganic nitrogenous compounds further showed a positive impact on enzyme synthesis by the culture. Increase of 1.7-fold in the enzyme activity (3388 U/gds) was obtained when peptone at 1% concentration was added to the fermentation medium. The enzyme production was growth-related, the activity being the maximum when the fungal biomass was at its peak at 72 h. Use of COC as raw material for enzyme synthesis could be of great commercial significance. To the best of our knowledge this is the first report on alpha-amylase production using COC in SSF.