Production and partial characterization of an α-amylase from Syncephalastrum racemosum

Abstract

Amylases are enzymes with a wide spectrum of industrial applications. The aim of this study was to evaluate the production of α-amylase by S. racemosum in solid-state fermentation using agro-industrial by-products. The substrate that resulted in the highest enzymatic activity was wheat bran, between 72 h and 192 h cultivation. Wheat bran supplementation with nitrogen organic solution decreased α-amylase production. The enzyme showed optimal activity at the 4.0-5.5 pH range and more than 90% stability at the 3.0-9.0 pH range. Optimal temperature was 70 °C and the enzyme showed more than 90% thermostability up to 55 °C for1 h. Our results demonstrate that the use of agro-industrial by-products is a viable alternative for α-amylase production by the fungus Syncephalastrum racemosum.