Issue: Số 9 - Tháng 4 - 2026Hóa học - Công nghệ thực phẩm
Investigating factors affecting α-amylase production by Aspergillus tamarii on lotus seeds
Published: June 14, 2026
Abstract
This study investigated the effects of key cultivation parameters on α-amylase biosynthesis by Aspergillus tamarii using lotus seeds as a substrate. The factors evaluated included inoculum ratio, moisture content, incubation temperature, and cultivation time. Enzyme activity was quantified using the Rukhliadeva method based on starch hydrolysis. The results demonstrated that the inoculum ratio significantly influenced enzyme production, with the highest α-amylase activity (60,240.93 U/g) observed at 0.4%. The optimal moisture content was 55%, yielding an activity of 67,051.19 U/g. Furthermore, incubation at 27 °C for 84 h resulted in the maximum α-amylase activity of 81,660.80 U/g. These findings indicate that lotus seeds represent a promising substrate for α-amylase production by A. tamarii, providing a scientific basis for potential applications in fermentation technology and industrial enzyme production.
Keywords
amylaseA. tamariilotus seedssolid-state fermentation
investigation of factors affecting α-amylase production by aspergillus tamarii on lotus seeds
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