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Tengerdy, R.P., Solid state fermentation for enzyme production, In Pandey, A. (ed.), Advances in biotechnology, Educational Publishers & Distributors, New Delhi, 1998, 13-16.

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Article

Amylatic Activity of Agaricus and Moulds for the Production of Bioethanol

1Department of Chemical Engineering and Polymer Science, Shah Jalal University of Science and Technology, Sylhet, Bangladesh

2Faculty of Chemical and Natural Resources Engineering, University Malaysia Pahang, Kuantan, Malaysia


Chemical Engineering and Science. 2013, Vol. 1 No. 1, 7-11
DOI: 10.12691/ces-1-1-2
Copyright © 2013 Science and Education Publishing

Cite this paper:
M. Rakib Uddin, Kaniz Ferdous, Md. Arifur Rahman, Anup K. Roy, Maksudur R. Khan. Amylatic Activity of Agaricus and Moulds for the Production of Bioethanol. Chemical Engineering and Science. 2013; 1(1):7-11. doi: 10.12691/ces-1-1-2.

Correspondence to: M. Rakib Uddin, Department of Chemical Engineering and Polymer Science, Shah Jalal University of Science and Technology, Sylhet, Bangladesh. Email: mruddincep@gmail.com

Abstract

Fermentation of potato and carambola juice was investigated using Molds and Agaricus as a potential source of amylase. The amylatic activity of Moulds and Agaricus were studied and the effects of different parameters, such as starch concentrations, pH, incubation time, temperature were investigated. The maximum enzyme activity obtained for Moulds were 173 to 178U/g under the optimum conditions of an incubation period of 30min, 1.5 % starch solution, an incubation temperature of 60°C and a pH of 5.0. For Agaricus, the highest amylase production was 14 to 16U/g using 1.5 % starch solution, pH of 6.0 incubated at 75°C for 30 minutes. Reducing sugar was produced by fermentation of potato and carambola juice using mold and saccarification was conducted for production of bioethanol using yeasts. The ethanol produced from potato and carambola was approximately 11% (v/w) and 5% (v/v) respectively.

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