Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

Abstract Background Amylases produced by fungi during solid-state fermentation are the most widely used commercial enzymes to meet the ever-increasing demands of the global enzyme market. The use of low-cost substrates to curtail the production cost and reuse solid wastes are seen as viable options...

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Bibliographic Details
Main Authors: M. Balakrishnan, G. Jeevarathinam, S. Kiran Santhosh Kumar, Iniyakumar Muniraj, Sivakumar Uthandi
Format: Article
Language:English
Published: BMC 2021-05-01
Series:BMC Biotechnology
Subjects:
α-Amylase
Solid-state fermentation
Aspergillus oryzae
Edible oil cake
Pilot-scale fermenter
Online Access:https://doi.org/10.1186/s12896-021-00686-7

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