Characterization of Alpha-Amylase from Aspergillus niger Aggregate F Isolated from a Fermented Cassava Gatot Grown in Potato Peel Waste Medium

Autor:	Aida Aida, Cindy Angelia, Reinhard Pinontoan, Hans Victor, Ellen Tanudjaja, Antari Daru Cahyani, Astia Sanjaya, Tjie Jan Tan
Rok vydání:	2019
Předmět:	biology Chemistry Microorganism Aspergillus niger biology.organism_classification Applied Microbiology and Biotechnology Microbiology biology.protein Fermentation Amylase Food science Alpha-amylase Fermentation in food processing Biotechnology
Zdroj:	Microbiology and Biotechnology Letters. 47:364-371
ISSN:	2234-7305 1598-642X
DOI:	10.4014/mbl.1811.11011
Popis:	The use of GRAS microorganisms isolated from fermented foods during amylase production using an economical food-waste medium provides more opportunities to produce amylase with a wider range of applications. Hence, this study aimed to isolate a good amylase-producing fungi from the traditional Indonesian fermented cassava, gatot, and to identify the amylase-producing capability of the isolate in a potato peel waste (PPW) medium. Black-colored fungi isolated from gatot was morphologically identified and the amylase produced was characterized using SDS-PAGE and Native PAGE. The isolate was then grown on PPW medium, and the amylase produced was further characterized. Morphological identification and enzyme characterization revealed that the Aspergillus niger aggregate F isolated from gatot secreted an active extracellular α-amylase with an optimum pH of 5-6. In conclusion, Aspergillus niger aggregate F isolated from gatot can be used to produce α-amylase using PPW as a medium.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ec51cdc6cd9502fbad0615a384cf0047 https://doi.org/10.4014/mbl.1811.11011 Zobrazit plný text záznamu