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Production of microbial α- amylase by solid state fermentation-an overview

Author:

Bhisma Narayan Swargiari and Pradip Kumar Baruah

Subject Area:

Life Sciences

Abstract:

α- amylases are most important industrial enzyme and hold maximum market share of enzyme sales having lots of potential application in food processing industries such as sugar, baking, brewing and many starch based industries. The α- amylases hydrolyse α-1,4-glycosidic linkages in starch and related substrates. The conventional Submerged Fermentation method of α- amylase production is being replaced by Solid State Fermentation during recent years due to manifold advantages over Submerged Fermentation such as use cheap substrate, higher yield, avoids substrate inhibition etc. The commercial source of α- amylases are usually bacteria and filamentous fungi. This study reviews the microbial sources, fermentation characteristics and potentiality of α- amylase production through Solid State Fermentation.

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