To enhance glucoamylase and α-amylase production from Monascus anka, we investigated the influence of different
culture conditions on enzyme production and purified and characterized these enzymes. The effect of different raw materials
was investigated by using solid-state plates of raw materials such as barley and non-waxy or waxy rice. The barley plate was
the most suitable for mycelial growth, but glucoamylase and α-amylase production per growth area did not differ according
to the raw material. Investigation of the effect of temperature showed that incubation at 37 °C promoted maximal cell growth,
while incubation at 25 °C and at 40 °C resulted in enhanced α-amylase and glucoamylase production, respectively.
Characterization of the purified enzymes revealed that α-amylase was unstable at acidic pH and less resistant to heat
(stable at b40 °C) than glucoamylase. When these culture conditions were applied to enzyme production in red koji, reducing
the temperature from 35 °C to 25 °C for 48 h in the late stages of growth resulted in higher glucoamylase and α-amylase
production (1.4 and 18 times, respectively) with a concomitant increase in protein stability.
To enhance glucoamylase and α-amylase production from Monascus anka, we investigated the influence of differentculture conditions on enzyme production and purified and characterized these enzymes. The effect of different raw materialswas investigated by using solid-state plates of raw materials such as barley and non-waxy or waxy rice. The barley plate wasthe most suitable for mycelial growth, but glucoamylase and α-amylase production per growth area did not differ accordingto the raw material. Investigation of the effect of temperature showed that incubation at 37 °C promoted maximal cell growth,while incubation at 25 °C and at 40 °C resulted in enhanced α-amylase and glucoamylase production, respectively.Characterization of the purified enzymes revealed that α-amylase was unstable at acidic pH and less resistant to heat(stable at b40 °C) than glucoamylase. When these culture conditions were applied to enzyme production in red koji, reducingthe temperature from 35 °C to 25 °C for 48 h in the late stages of growth resulted in higher glucoamylase and α-amylaseproduction (1.4 and 18 times, respectively) with a concomitant increase in protein stability.
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