Production of Raw Cassava Starch-Digesting Amylase of Streptomyces sp. No.4 by Solid State Fermentation
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 1999
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/19430/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=2260 |
Daftar Isi:
- 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.