Stable amylaze-produsing micromycetes isolated from soils of South Caucasus

R.M. Khvedelidze; L.I. Kutateladze; N.D. Tsiklauri; N.G. Zakariashvili; T.I. Aleksidze

doi:10.30574/gscbps.2018.5.1.0086

Authors

R.M. Khvedelidze Durmishidze Institute of Biochemistry and Biotechnology, Agricultural University of Georgia, Tbilisi, Georgia.
L.I. Kutateladze Durmishidze Institute of Biochemistry and Biotechnology, Agricultural University of Georgia, Tbilisi, Georgia.
N.D. Tsiklauri Durmishidze Institute of Biochemistry and Biotechnology, Agricultural University of Georgia, Tbilisi, Georgia.
N.G. Zakariashvili Durmishidze Institute of Biochemistry and Biotechnology, Agricultural University of Georgia, Tbilisi, Georgia.
T.I. Aleksidze Durmishidze Institute of Biochemistry and Biotechnology, Agricultural University of Georgia, Tbilisi, Georgia.

DOI:

https://doi.org/10.30574/gscbps.2018.5.1.0086

Keywords:

a-amylase, Aspergillus, Thermophilic strains, Fermentation, Enzymes

Abstract

Production of stable enzymes is one of the actual problems in bio- and enzyme technology. Conducting of the fermentation processes at pasteurization temperature is of great importance (2800 strains) because of making possible to minimize pollution of the reaction medium. Collection of micellar fungi isolated from different ecological niches of the Caucasus has been created in Durmishidze Institute of Biochemistry and Biotechnology. 39 strains - producers of amylase were revealed in the collection as a result of screening. Most of these strains belong to the genus Aspergillus. The temperature optimum of thermophilic strains was studied. In the cultural liquids obtained after the submerged cultivation of selected strains a-amylase producers were tested in the temperature range 30-45 ^oC, at 5 ^oC intervals. The temperature optimum of the strains was established to be within the range 65-70 ^oC, making possible to use them in bio- and enzymatic technologies to diminish the pollution of the reaction medium while conducting the fermentation process at pasteurization temperature (65 ^oC). Consequently, the selection of stable, operable at pasteurization and higher temperatures amylase preparation is of great importance. Proposed technology is cost-effective, ecologically safe, competitive and provides deep hydrolysis of starch to fermentable sugar at the elevated temperature (65-70 ^oC) in one step, by means of only one, stable amylase preparation.

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