Optimization of Media for Enhanced Glucoamylase Production in Solid-State Fermentation by Fusarium solani

Haq Nawaz Bhatti1*, Mohammad Hamid Rashid2, Rakhshanda Nawaz1, Muhammad Asgher1, Raheela Perveen2 and Abdul Jabbar3

Department of Chemistry, University of Agriculture, 38040 Faisalabad, Pakistan

2National Institute for Biotechnology and Genetic Engineering (NIBGE), P.O. Box 577, Jhang Road, 38000 Faisalabad, Pakistan
3Department of Chemistry, Government College University, 38000 Faisalabad, Pakistan

Article history:

Received December 13, 2005
Accepted June 27, 2006

Key words:

glucoamylase, wheat bran, optimization, solid-state fermentation, moisture content


Solid-state cultivation of Fusarium solani was carried out for enhanced production of glucoamylase (GA) using different substrates like wheat bran, rice bran, green gram bran, black gram bran and maize bran. The SSF medium containing wheat bran as a substrate yielded the highest enzyme activity. The physical and chemical parameters were optimized. Maximum enzyme activity (61.35±3.69) U/g of dry wheat bran was achieved under optimum growth conditions. The optimum conditions were fructose as carbon and energy additive 1 % (by mass), urea as nitrogen additive 1 % (by mass), initial moisture content of solid substrate 70 % (by mass per volume), incubation period 96 h, inoculum size 15 % (by mass per volume) having 106–107 spores/mL, incubation temperature (35±1) °C and pH=5.0. It was further observed that the addition of surfactants caused a decrease in enzyme biosynthesis by F. solani in SSF of wheat bran under optimum process conditions.


*Corresponding author: 
                                               ++92 41 92 00 764

Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug


Environmental Policy

sdg publishers compact 4 300x300

QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information