The use of α-methyl-D-glucoside, a synthetic analogue of maltose, as inducer of amylase by Aspergillus sp in solid-state and submerged fermentations

Abstract

The use of α methyl-D-glucoside (αMG), a synthetic analogue of maltose, as carbon source and inducer of amylase synthesis to several species of Aspergillus was studied in submerged and solid-state fermentations. Among a group of ten species, A. tamarii, A. fumigatus and A. flavus were able to produce biomass and high specific amylolytic activity in submerged cultures containing αMG as the only carbon source. In solid state fermentation, the enrichment of basal wheat bran or corn cob medium with αMG increased up to 3 times the production of amylases. In both submerged and solid state fermentations, αMG was more effective inducer of amylases than maltose and starch.