Parametric study on the growth and reducing sugar production of amylase-producing fungal isolates by solid-substrate fermentation of Taro (VG-9) flour
Date
6-2016
Degree
Bachelor of Science in Chemical Engineering
Major Course
Major in Sugar Technology
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Marilyn C. Del Barrio
Restrictions
Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.
Abstract
The growth and reducing sugar production of two fungal isolates coded as RttFm-1 and RttFm-2, via solid-substrate fermentation on gelatinized Taro (VG-9) flour were studied. The factors evaluated were temperature, duration of incubation, and strain of fungal isolate. The mass (g) to volume (mL) ratio of taro flour to distilled water used was 1:2. Change in biomass (in terms of %DMWL) and reducing sugar concentration were evaluated as responses for the three factors. For %DMWL, the significant factors arranged from highest to lowest effect were: Fungal isolate, duration of incubation, temperature, temperature-duration of incubation, temperature-fungal isolate, and temperature-duration of incubation-fungal isolate with every significant factor having a positive effect on the response. The highest value of %DMWL measured was 69.04%. This was obtained from fermenting the gelatinized taro flour using RttFm-2 for 72 hours at 38°C. The lowest value of reducing sugar concentration measured was 0.509mg/mL, obtained from fermenting the gelatinized taro flour using RttFm-1 for 24 hours at 30°C. In evaluating the performance of the strains in relation to the development of taro-rice started culture, RttFm-2 proved to be the better choice between the two tested strains with its high production of biomass and reducing sugar concentration.
Language
English
Location
UPLB College of Engineering and Agro-Industrial Technology (CEAT)
Call Number
LG 993.5 2016 E62 /C37
Recommended Citation
Casiño, Mark Jason M., "Parametric study on the growth and reducing sugar production of amylase-producing fungal isolates by solid-substrate fermentation of Taro (VG-9) flour" (2016). Undergraduate Theses. 4442.
https://www.ukdr.uplb.edu.ph/etd-undergrad/4442
Document Type
Thesis