Abd-Aziz Suraini
Biotechnology Department, Faculty of Food Science & Biotechnology, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
J Biosci Bioeng. 2002;94(6):526-9. doi: 10.1016/s1389-1723(02)80190-6.
The importance and development of industrial biotechnology processing has led to the utilisation of microbial enzymes in various applications. One of the important enzymes is amylase, which hydrolyses starch to glucose. In Malaysia, the use of sago starch has been increasing, and it is presently being used for the production of glucose. Sago starch represents an alternative cheap carbon source for fermentation processes that is attractive out of both economic and geographical considerations. Production of fermentable sugars from the hydrolysis of starches is normally carried out by an enzymatic processes that involves two reaction steps, liquefaction and saccharification, each of which has different temperature and pH optima with respect to the maximum reaction rate. This method of starch hydrolysis requires the use of an expensive temperature control system and a complex mixing device. Our laboratory has investigated the possibility of using amylolytic enzyme-producing microorganisms in the continuous single-step biological hydrolysis of sago flour for the production of a generic fermentation medium. The ability of a novel DNA-recombinated yeast, Saccharomyces cerevisiae strain YKU 107 (expressing alpha-amylase production) to hydrolyse gelatinised sago starch production has been studied with the aim of further utilizing sago starch to obtain value-added products.
工业生物技术加工的重要性和发展促使微生物酶在各种应用中得到利用。其中一种重要的酶是淀粉酶，它能将淀粉水解为葡萄糖。在马来西亚，西米淀粉的使用量一直在增加，目前正用于生产葡萄糖。西米淀粉是发酵过程中一种廉价的替代碳源，从经济和地理角度来看都很有吸引力。通过淀粉水解生产可发酵糖通常采用酶促过程，该过程涉及两个反应步骤，即液化和糖化，每个步骤在最大反应速率方面都有不同的温度和pH最佳值。这种淀粉水解方法需要使用昂贵的温度控制系统和复杂的混合装置。我们实验室研究了利用产淀粉酶微生物对西米粉进行连续单步生物水解以生产通用发酵培养基的可能性。为了进一步利用西米淀粉获得增值产品，研究了一种新型DNA重组酵母酿酒酵母菌株YKU 107（表达α-淀粉酶）水解糊化西米淀粉的能力。
