Optimization of glucoamylase production in shake-flask culture of aspergillus awamori NRRl 3112

Date

3-1981

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ernesto J Del Rosario

Abstract

ABSTRACT Osorio, Ma. Elena Sta. Cruz, College of Agriculture—College of Arts and Sciences, University of the Philippines at Los Banos, March 1981. Optimization of Glucoamylase Production in Shake Flask Culture of Aspergillus awamori NRRL 3112. Adviser: Dr. Ernesto J. del Rosario

Crude glucoamylase was produced in shake—flask culture by Aspergillus awamori NRRL 3112 using as substrate a mixture of rice bran and cassava starch in 2:1 weight ratio.. Maximal enzyme production was observed at pH 5.5, using 20% total solids (%w/v) and after 3 days of incubation at room temperature.(--29°C). The optimal pH and temperature for enzyme assay were 5.0 and 55°C, respectively. The enzyme had a specific activity of 16.2 IU/mg at pH 5.0 and 55°C after one hour of incubation and converted 77.2% of the . dry weight of cassava root powder into reducing sugars.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1981 A13 O86

Document Type

Thesis

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