Production of Glucoamylase by Aspergillus oryzae Under Solid State Fermentation Using Agro Industrial Products

2 Abstract: The use of agro industrial products (wheat bran and sugar cane bagasse) present a great potential as substrate and support the low production costs for glucoamylase production under solid-state fermentation by Aspergillus oryzae. The effect of various factors on amylase production was examined. Cultivation was carried out at temperatures 30, 40, 50, 60 and 70°C for 120 hrs. Study of influence of pH initial in SSF was conducted with pH 3.0, 4.0, 5.0, 6.0 and 7.0. The results showed that wheat bran and sugar cane bagasse powder at the ratio of 1:1 was the best for optimum production of glucoamylase. The maximum yield was achieved with optimized process parameters such as incubation period (120 hours), pH 5.0 and fermentation temperature (60°C). In kinetic characterization of enzymes the Michaelis-Menten relationship is well expressed that shows the real potential of this organism for production of glucoamylase.