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2019•Unpublished venueRequires access

Effect of Pretreatment of Wheat Bran for the Production of Glucoamylase by Aspergillus niger

Khushboo Gupta, Shivaji Nagar

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Abstract

ABSTRACT Wheat bran is a complex food waste which contain different nutritional compound in complex form. Microorganisms are not able to utilize these complex foods. The complex food of wheat bran can be simplified by pretreatment method. In this present study the wheat bran are treated with acid and alkali for hydrolysis of complex food in to simple food and then the production of glucoamylase were carried out by Aspergillus Niger. The pretreatment method helps to improve the production of glucoamylase. The 1% H2SO4 pretreatment process facilitate the maximum production of glucoamylase (2.3213 U/ml). Keywords: Aspergillus Niger, wheat bran, glucoamylase, pretreatment, Potato Dextrose Agar, dinitrosalicylic acid Cite this Article: Khushboo Gupta, S.J. Nagar. Effect of Pretreatment of Wheat Bran for the Production of Glucoamylase by Aspergillus Niger. International Journal of Industrial Biotechnology and Biomaterials. 2019; 5(2): 10–14p.

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ABSTRACT Wheat bran is a complex food waste which contain different nutritional compound in complex form. Microorganisms are not able to utilize these complex foods. The complex food of wheat bran can be simplified by pretreatment method. In this present study the wheat bran are treated with acid and alkali for hydrolysis of complex food in to simple food and then the production of glucoamylase were carried out by Aspergillus Niger. The pretreatment method helps to improve the production of glucoamylase. The 1% H2SO4 pretreatment process facilitate the maximum production of glucoamylase (2.3213 U/ml). Keywords: Aspergillus Niger, wheat bran, glucoamylase, pretreatment, Potato Dextrose Agar, dinitrosalicylic acid Cite this Article: Khushboo Gupta, S.J. Nagar. Effect of Pretreatment of Wheat Bran for the Production of Glucoamylase by Aspergillus Niger. International Journal of Industrial Biotechnology and Biomaterials. 2019; 5(2): 10–14p.

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Available abstract

ABSTRACT Wheat bran is a complex food waste which contain different nutritional compound in complex form. Microorganisms are not able to utilize these complex foods. The complex food of wheat bran can be simplified by pretreatment method. In this present study the wheat bran are treated with acid and alkali for hydrolysis of complex food in to simple food and then the production of glucoamylase were carried out by Aspergillus Niger. The pretreatment method helps to improve the production of glucoamylase. The 1% H2SO4 pretreatment process facilitate the maximum production of glucoamylase (2.3213 U/ml). Keywords: Aspergillus Niger, wheat bran, glucoamylase, pretreatment, Potato Dextrose Agar, dinitrosalicylic acid Cite this Article: Khushboo Gupta, S.J. Nagar. Effect of Pretreatment of Wheat Bran for the Production of Glucoamylase by Aspergillus Niger. International Journal of Industrial Biotechnology and Biomaterials. 2019; 5(2): 10–14p.

Key concepts: Bran, Aspergillus niger, Food science, Chemistry, Aspergillus, Hydrolysis, Penicillium, Food industry

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