Solid state fermentation of sago starch by aspergillus niger ITV-01
This project was carried out to evaluate the effects of incubation temperature, pH, initial moisture content and time during solid state fermentation (SSF) of sago starch to produce glucose. The strains used were Aspergillus niger lTV-Oland Aspergillus niger PAN 1. Sago starch was subjected to SS...
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| Format: | Final Year Project Report / IMRAD |
| Language: | English |
| Published: |
Universiti Malaysia Sarawak, (UNIMAS)
2015
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| Online Access: | http://ir.unimas.my/id/eprint/10783/ http://ir.unimas.my/id/eprint/10783/5/Cindy%20Goh%20PH.pdf |
| Summary: | This project was carried out to evaluate the effects of incubation temperature, pH, initial
moisture content and time during solid state fermentation (SSF) of sago starch to produce
glucose. The strains used were Aspergillus niger lTV-Oland Aspergillus niger PAN 1. Sago
starch was subjected to SSF, using both A. niger ITV-Ol and A. niger PANI incubated at three
temperature (30, 35, and 40 0c), three pH level (3, 4, and 5), two initial moisture contents (70%
and 80%) and at five time intervals (2, 4, 6, 8, and 10 days). Accordingly, the glucose
concentration produced while SSF was quantified. Results showed that glucose production by
A. niger ITV-Ol was significantly higher at 30 °C, at pH 3, 80% initial moisture content and at
incubation time of 8 days accordingly. However, A. niger PANI was better under the same
conditions except in the pH values of 5. The results also indicate that temperature, pH, initial
moisture content and incubation time are important factors to consider during SSF with A.
niger spp. In conclude, based on the results of this study, A. niger PAN 1 is better in glucose
production than A. niger lTV-01 on the sago starch substrates. |
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