EXTRACELLULAR AMYLASE PRODUCTION BY SACCHAROMYCOPSIS-CAPSULARIS AND ITS EVALUATION FOR STARCH SACCHARIFICATION

A strain of starch-assimilating yeast, Saccharomycopsis capsularis, is olated from Indian cereal-based fermented foods, produced significant levels of extracellular alpha-amylase and glucoamylase. The enzymes re ached their peak activities during the stationary phase at the end of the 5th and 4th day of cultivation, respectively. The amylase yields w ere maximized by a proper choice of carbon and nitrogen sources, start ing pH of the culture medium and growth temperature. High activities o f the enzymes were obtained through inexpensive agricultural commoditi es, such as wheat bran and corn meal as carbon sources, and defatted s oybean meal and peanut meal as nitrogen sources. A temperature of 28-3 2 degrees C and an initial pH of 4.5-5.0 were optimum. The crude amyla se mixture could liquefy and saccharify a 1% starch solution completel y in 24 h at 50 degrees C.