The use of alpha-methyl-D-glucoside, a synthetic analogue of maltose, as inducer of amylase by Aspergillus sp in solid-state and submerged fermentations
Fg. Moreira et al., The use of alpha-methyl-D-glucoside, a synthetic analogue of maltose, as inducer of amylase by Aspergillus sp in solid-state and submerged fermentations, BRAZ J MICR, 32(1), 2001, pp. 15-19
The use of a methyl-D-glucoside (aMG), a synthetic analogue of maltose, as
carbon source and inducer of amylase synthesis to several species of Asperg
illus was studied in submerged and solid-state fermentations. Among a group
of ten species, A. tamarii, A. fumigatus and A. flavus were able to produc
e biomass and high specific amylolytic activity in submerged cultures conta
ining aMG as the only carbon source. In solid state fermentation, the enric
hment of basal wheat bran or com cob medium with aMG increased up to 3 time
s the production of amylases. In both submerged and solid state fermentatio
ns, aMG was more effective inducer of amylases than maltose and starch.