The Journal of General and Applied Microbiology
Online ISSN : 1349-8037
Print ISSN : 0022-1260
Full Papers
Amylolytic fungi in starter cakes for rice beer production
Arup Jyoti DasTatsuro MiyajiSankar Chandra Deka
Author information
JOURNALS FREE ACCESS

Volume 63 (2017) Issue 4 Pages 236-245

Details
Download PDF (550K) Contact us
Abstract

Two types of starter cakes, viz. amou and perok-kushi, used in the production of rice beer in Assam, India, by the Bodo and Deori communities, respectively, were used for the isolation of amylolytic fungi. Based on the sequencing of their internal transcribed spacer (ITS) regions the fungi were identified as Amylomyces rouxii and Rhizopus oryzae, and given the strain names TU460 and TU465, respectively. Both the strains showed the ability to degrade and saccharify starch. The glucoamylase activity was considerably high in A. rouxii TU460 (14.92 μmol/min) as compared to R. oryzae TU465 (1.41 μmol/min), whereas α-amylase activity was found to be closely related, i.e. 7.02 and 6.09 unit mL–1, respectively. SDS PAGE for the determination of the molecular size of the glucoamylase enzymes revealed the production of two distinct units of 59 kDa and 31 kDa by A. rouxii TU460, and one unit of 72 kDa by R. oryzae TU465. LC MS/MS analysis revealed that no mycotoxins were produced by either of the strains. The overall study indicated a good amylolytic property of both strains and a potential for application in the starch processing industries.

Information related to the author
© 2017, Applied Microbiology, Molecular and Cellular Biosciences Research Foundation
Previous article Next article

Recently visited articles
feedback
Top