<span style="font-size:11.0pt;mso-bidi-font-size: 12.0pt;font-family:"Times New Roman","serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US; mso-bidi-language:HI" lang="EN-GB">Production of α-galactosidase from <i style="mso-bidi-font-style: normal">Aspergillus foetidus</i> MTCC 6322 by solid state fermentation and its application in soymilk hydrolysis</span>

Abstract

<span style="font-size:11.0pt;mso-bidi-font-size: 12.0pt;font-family:" times="" new="" roman","serif";mso-fareast-font-family:"times="" roman";="" mso-bidi-font-family:mangal;mso-ansi-language:en-gb;mso-fareast-language:en-us;="" mso-bidi-language:hi"="" lang="EN-GB">The production of α-galactosidase from the wild fungal strain <i style="mso-bidi-font-style:normal">Aspergillus foetidus</i> MTCC 6322 using solid state fermentation (SSF), its characterization, and its efficacy in the hydrolysis of soymilk using response surface methodology were studied. The optimum conditions for production of α-galactosidase by SSF were: wheat bran (10 g), moisture content (64%), inoculum volume (1.0 mL; 6 × 10⁷ spores/mL) with a yield of 4.1 × 10³ units per gram dry substrate (U/gds) at 96 h. The enzyme showed optimum activity at pH 6.0, temperature 40°C, pH stability between 5.0-8.0, and temperature stability between 30-40°C. The enzyme was stable in the presence of trypsin, lipase, and collagenase and it showed susceptibility of the substrates such as raffinose, melibiose, guar gum and soymilk<b> </b>to hydrolysis in varying degrees. The optimized conditions for soymilk hydrolysis were: soymilk (10 mL) from defatted soybean meal (1.5%), α-galactosidase (0.15 UmL^-1) at 30°C, pH 6.0 and duration of 1 h.</span>