Abstract
This paper aimed to evaluate the thermophilic and hyperthermophilic fungi isolated from extreme conditions capable of secreting α-amylase, an enzyme that has a commercial value especially in the production of bread in the food industry and also to ensure their optimization. In this study, thermostable amylase activities of some thermophilic Aspergillus species were evaluated. The suitable medium and microorganisms for α-amylase synthesis were selected. Subsequently, the α-amylase activity of the microorganism was researched. In the measurements made on the 7th day of production on respectively Aspergillus niger, Aspergillus oryzae, Aspergillus terreus cultures produced at mycological, stock basal medium (SBM) and starch yeast extract liquid medium in order to determine a more efficient medium for amylase activity, the α-activity observed was 1.83, 1.66 and 0.75 U/ml in the mycological liquid medium, 2.37, 2.28 and 1.69 U/ml in the SBM medium and 6.8, 5.9 and 5.1 U/ml in the starch yeast extract liquid medium. The optimum temperature (65°C) and the optimum pH 8, respectively, and activity of α-amylase enzyme obtained from A. niger showed the highest activity level. Key words: Aspergillus, enzyme activity, thermophilic fungi, α-amylase.
Highlights
Many processes which have significance in industrial terms take place much more through biotechnological and enzymatic processes
This paper aimed to evaluate the thermophilic and hyperthermophilic fungi isolated from extreme conditions capable of secreting α-amylase, an enzyme that has a commercial value especially in the production of bread in the food industry and to ensure their optimization
In the measurements made on the 7th day of production on respectively Aspergillus niger, Aspergillus oryzae, Aspergillus terreus cultures produced at mycological, stock basal medium (SBM) and starch yeast extract liquid medium in order to determine a more efficient medium for amylase activity, the α-activity observed was 1.83, 1.66 and 0.75 U/ml in the mycological liquid medium, 2.37, 2.28 and 1.69 U/ml in the SBM medium and 6.8, 5.9 and 5.1 U/ml in the starch yeast extract liquid medium
Summary
Many processes which have significance in industrial terms take place much more through biotechnological and enzymatic processes. The use of enzymes in industry has been inevitable. Through the use of enzymes in industry, the elimination of the conditions that require energy such as high pressure and temperature provide economic benefits (Çetin, 1983). The quantity of enzymes used in food industry is about 1.4. 75% of the industrial enzyme production takes place within the food industry (Cowan, 1996). Many enzymes secreted by microorganisms are used in the food industry. The food industry sector in which amylases are most widely used is bread production.
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