American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.5, No.2, Jun. 2019, Pub. Date: May 20, 2019
Technical Sheet of Enhancement α-glucosidase Production from Yeasts Strains (Saccharomyces cerevisiae C8-5 and Candida tropicalis C0-7)
Pages: 46-49 Views: 142 Downloads: 69
Authors
[01] Coulibaly Wahauwouélé Hermann, Department of Food Science and Technology, University Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
[02] Bouatenin Koffi Maïzan Jean-Paul, Department of Food Science and Technology, University Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
[03] Kouame Kohi Alfred, Department of Food Science and Technology, University Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
[04] Yapi Yapi Eric, Department of Food Science and Technology, University Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
[05] Wazé Aimée Mireille Alloue-Boraud, Department of Food Science and Technology, University Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
[06] Marlène Cot, CRT/CRITT Bio-Industries, National Institute of Applied Science, Toulouse, France.
[07] Djè Koffi Marcellin, Department of Food Science and Technology, University Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Abstract
Since several years, the enzymes were became uncontournables for agrofood, pharmaceutical, cosmetic industries and constitute therefore a market of several millions. However their production from microorganisms and availability remained limited by the highed cost of culture medium particulary the carbon source. In order to ensure the expansion of the enzyme production industry, it is essential to produce enzymes at a lower cost. Furthermore the use of cheap raw materials would be viable, sustainable and economically solution. Thus locally available substrates such as cereals and tubers, would be compatible with the existing low level of technology in most developing countries. The aim of this study was to optimize α-glucosidase production from strains of Saccharomyces cerevisiae C8-5 and Candida tropicalis C0-7 by using a starches of some agricultural products of Côte d’Ivoire through assessement various physicochemical parameters. Thus, starches from cereals (maize, millet, sorghum), tubers (cassava, yam) have been tested as source of carbon. α-glucosidase activity was assayed by measuring the release of p-nitrophenol from the substrate p-nitrophenyl- α -D-glucoside (p-NPG). The same method (p-NPG) was used to assess effect of physicochemicals parameters on α-glucosidase production. It was found that S. cerevisiae C8-5 and C. tropicalis C0-7 produced maximum α-glucosidase after 48 hours of fermentation at 37°C, pH 7 using corn starch and millet starch (1 %). The more important α-glucosidase activity were obtained with S. cerevisiae C8-5 by using 1 % of corn starch (15.96 U/ml).
Keywords
Saccharomyces cerevisiae C8-5, Candida tropicalis C0-7, α-glucosidase, Corn Starch, Millet Starch
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