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Dyah Primarini
Hiroshima University
Agriculture, Biological Sciences & Forestry

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Production of Raw Cassava Starch-Digesting Amylase of Streptomyces sp. No.4 by Solid State Fermentation Dyah Primarini; Yoshiyuka Ohta
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.72

Abstract

The effect of culture conditions and medium components on raw cassava starch-digesting enzyine production were investigated with Streptomyces sp. No. 4 under solid state fermentation. The enzyme production on a basal solid medium cbmposed of rice or wheat bran as a main component by the strain reached the maximum after 3 days cultivation. The optimum pH, temperature, moisture content of medium for the enzyme production were around 6.0, 35C and 50-60%, respectively. Addition of 12%(w/w) raw cassava starch, 0.24%(w/w)CSL and 20 mM MgS0 4 into those medium improved the enzyme production. The maximum production of the enzyme on improved medium was performed after 4 days cultivation. The main enzymatic products from hydrolysis of raw and gelatinized cassava starch by the enzyme were mainly maltose and maltotriose.
Co-Authors Yoshiyuka Ohta