Scrining of the glucoamylase-producing strains of Aspergillus awamori

Английский. Filamentous fungi of Aspergillus awamori genus are able to produce hydrolytic enzymes such as amylase, cellulase and protease, widely used in brewery, bakery and alcoholic industry. Receiving of high-productive strains of filamentous fungi appears a serious scientific challenge. In the world practice for the producing of glocoamylase mycelium fungi of Aspergillus genus are generally used. The main goal of the research appears screening of Aspergillus awamori micromycetes according their ability to deconstruct the starch (D-glucose) and revealing of the strains with high producing ability of glucoamilase for future receiving of producer strain. The screening of Aspergillus awamori strains with increased production of amylolytic enzymes has been performed. The potato starch cleavage capability of micromycetes has been evaluated based upon the amount of reducing sugars generated and by the glucose oxidase/peroxidase assay. Using native and SDS-PAAG electrophoresis of extracellular proteins and zymographic technique the presence of amylolytic enzymes presumably related to glucoamylase and alpha-amylase with molecular weights of 114.63 and 51 kDa has been detected.

Русский. Проведен отбор штаммов Aspergillus awamori с повышенной продукцией амилолитических ферментов. Оценена способность микромицетов расщеплять картофельный крахмал по количеству образующихся редуцирующих Сахаров и глюкозооксидазным-пероксидазным методом. При проведении нативного и ДСН-ПААГ электрофореза белков культуральных жидкостей и получении зимограмм выявлено наличие белков с амило-литической активностью, предположительно относящихся к глюкоамилазе и к а-амилазе с молекулярными массами 114, 63 и 51 кДа соответственно.