STUDIES CONCERNING INFLUENCE OF THE INOCULUM UPON AMYLOGLUCOSIDASE’S BIOSYNTHESIS OF ASPERGILLUS NIGER

Adriana DABIJA, Cristina-Gabriela CONSTANTINESCU (POP), Amelia BUCULEI

Abstract

Amyloglucosidase is used in food industry in the saccharification processes of starch raw materials. In the alcohol and beer industry amyloglucosidase is used to obtain glucose syrup and in the baking industry, to obtain crystallized sugar etc. This enzyme can be prepared by biosynthesis from culture molds of genus Aspergillus, Rhizopus or yeasts of genus Endomycopsis and catalyzes splitting of bonds α-1, 4, α-1,6, α-1,3 glucosidic from starch, dextrin, glycogen, maltose, with the successive release of glucose molecules at a rate dependent on the degree of polymerization and structure of substrate. This paper researched the influence of vegetative and sporiferous inoculum on the accumulation dynamics of amyloglucosidase, under the conditions of cultivating selected mould of genus Aspergillus. Following the experiments performed to obtain amyloglucosidase under the conditions of cultivating the genus Aspergillus mold (AC-6), it is recommended the use for insemination  basic nutrient medium of the vegetative inoculum  at a rate of 10% for which it is achieved amyloglucosidase activity 10 times higher than using at insemination spore suspensions.

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