Application of thermostable α-amylase in Streptomyces erumpens liquefaction of cassava bagasse for production of lactic acid Ray Ramesh C.*, Kar Shaktimay Microbiology Laboratory, Regional Center of Central Tuber Crops Research Institute, Bhubaneswar, India *Email: rc_rayctcri@rediffmail.com
Online published on 19 March, 2013. Abstract Application of thermostable α- amylase (crude and purified) produced by Streptomyces erumpens on liquefaction of cassava bagasse into sugars for further conversion to lactic acid (LA), was compared with that of a commercial enzyme Termamyl (Novozyme, Denmark). By applying crude S. erumpens amylase (10%, v/v), 21.89 g LA was achieved per 100g bagasse at 96h of incubation, which was 44.01% less than LA yield obtained with Termamyl (2%, v/v). However, when partially purified S. erumpens amylase was applied at 5% (v/v) concentration or Termamyl at 2% (v/v) concentration to liquefy cassava bagasse, the LA yield was similar, i.e., 38.45 LA/100g bagasse. The purified form of S. erumpens amylase was found as effective as commercial Termamyl enzyme in liquefying cassava bagasse to sugars for further conversion to LA. Top Keywords α- amylase, cassava bagasse, Lactic acid, Streptomyces erumpens. Top |