Optimization Of Paddy Straw Saccharification Using Α-Amylase From Aspergillus Tamarii

Abstract

Stable enzymes under a wide range of environmental conditions are requiredbio-based industries. Extremophiles recently roused more attention as the potential source of these enzymes,one of themcalledα-amylase. α-Amylases are the earliest and powerful starch hydrolysing enzymes that restoresynthetic hydrolysis of starch in industries. It releasessugars i.e glucose, maltose and little amount dextrin by cleaving the α-(1,4)-D-glucosidicbond instarch and other similar polysaccharides. It representsaround 30% of the overall enzyme market. α-amylase applied in a variety of biotechnologicalapplications such as in starch hydrolyzing, surfactants, textile, pulp, and drug industries.This study aimed to optimize paddy straw saccharification by solid substrate fermentation α-amylaseproduction from Aspergillus tamarii fungus. The optimum of saccharification showed for pH 6.0, 12%(w/v) of substrate concentration and enzyme activity of 10 U/g of paddy straw.