An optimization approach to the bioconversion of flour mill waste to α-amylase enzyme by Aspergillus oryzae
- Braia, Mauricio Javier
- Cabezudo, Ignacio
- Barrera, Virginia Lis
- Anselmi, Pablo Ariel
- Meini, María Rocío
- Romanini, Diana
DOIAbstract
Alpha-amylase is one of the most employed enzymes in the food industry because of its capacity to degrade starch, improving the organoleptic and nutritional properties of food products. Thus, it is very important to develop novel industrial production processes for its production. A submerged fermentation process using Aspergillus oryzae was optimised to modulate the most important factors affecting alpha-amylase production. Flour mill waste, an abundant worldwide agro-industrial residue, was used as substrate due to its starch-rich composition. This residue was able to avoid catabolite repression during the fermentation, acting as a slow-release substrate. The process optimization led to a maximum yield of alpha-amylase production of 14076...
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