Optimization of thermostable α- amylase production by Streptomyces erumpens MTCC 7317 in solid-state fermentation using cassava fibrous residue

Optimization of thermostable α- amylase production by Streptomyces erumpens MTCC 7317 in solid-state fermentation using cassava fibrous residue

Production of α- amylase under solid state fermentation by Streptomyces erumpens MTCC 7317 was investigated using cassava fibrous residue, one of the major solid waste released during extraction of starch from cassava (Manihot esculenta Crantz). Response surface methodology (RSM) was used t...

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Bibliographic Details
Main Authors: Kar Shaktimay, Tapan Kumar Datta, Ramesh Chandra Ray
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2010-04-01
Series:Brazilian Archives of Biology and Technology
Subjects:
α- amylase
cassava fibrous residue
optimization
response surface methodology
solid state fermentation
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000200008

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000200008

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