Effects of pH on Glucoamylase Production by Aspergillus awamori NRRL 3112 in an Airlift Fermenter

Author(s): Andresito D. Acabal and Ernesto J. del Rosario


The effects of pH on batch production of glucoamylase by Aspergillus awamori NRRL 3112 in a 3.5-L airlift fermenter were determined using a mixture of cassava flour and rice bran (1:2 weight ratio) as substrate. Highest production of the enzyme was noted on the fourth day of incubation when the pH of the medium was maintained at 5.5. The volumetric and specific activities of glucoamylase were 124.4 IU/mL and 10.3 IU/mg protein, respectively.

Keywords : Glucoamylase. Aspergillus awamori NRRL 3112. pH. Airlift fermenter. Batch production. Cassava flour. Rice bran.

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