Project of glucoamylase production by submerged cultivation of Aspergillus awamori

equipment scheme of the production of glucoamylase by submerged cultivation of Asp. awamori is shown on figure 6.saccharified corn mash

Project of glucoamylase production by submerged cultivation of Aspergillus awamori

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Інститут екологічної безпеки

Кафедра біотехнології













на виконання курсового проекту

Тема курсової роботи:

Проект виробництва глюкоамілази шляхом глибинного культивування Aspergillus awamori. Відділення біосинтезу.




студентки Суслової Віолетти







Тема курсової роботи: Проект виробництва глюкоамілази шляхом глибинного культивування Aspergillus awamori. Відділення біосинтезу


. Термін виконання роботи: з 7.10.2011р. до 16.12.2011р.

. Вихідні дані до роботи:

фермент глюкоамілаза

мікроорганізм продуцент виду Aspergillus awamori

підігрівач для поживного середовища, що надходить у ферментер:

тиск гострої пари - 4 кг/см2

температура початкова - 30 оС

температура кінцева - 130 оС

кількість поживного середовища - 27 м3

тривалість процесу стерилізації - 3 год

. Етапи виконання курсової роботи

опрацювання літературних даних 7.10.11 - 21.10.11

розробка методики визначення 22.10.11. - 4.11.11

написання основної частини роботи 5.11.11. - 17.11.11

виконання креслень 18.11.11. - 2.12.11

- оформлення роботи та її захист 2.12.11. - 16.12.11

4. Завдання видав (доцент, к.т.н. Карпенко О.П.)

. Завдання прийняв до виконання___

Курсова робота захищена з оцінкою

Голова комісії: д.б.н. Гаркава К.Г. 16.12.2011 р.

Члени комісії: доцент, к.т.н. Карпенко О.П. ___.



Ecological Safetyof Biotechnologythe execution of yearly projectSuslova Violettatheme of course work: Project of glucoamylase production by submerged cultivation of Aspergillus awamori. Department of biosynthesis.

. The term of work execution: from 7.10.2011- 16.12.2011

. Initial data to the work:

enzyme glucoamylase

producer microorganism Aspergillus awamori

Heater for nutrient medium supplied to fermenter:

sharp steam pressure - 4 kg/cm2

temperature initial - 30 оС

temperature final - 130 оС

quantity of nutrient medium - 27 m3

duration of sterilization process - 3 h

3. Stages of yearly project creation

processing handling of literature data 7.10.11 - 21.10.11

- elaboration of determination method 22.10.11. - 4.11.11

writing of principal part of the work 5.11.11. - 17.11.11

creation of drawings 18.11.11. - 2.12.11

- issuance of the work and its defense 2.12.11. - 16.12.11

4. Task was given by (associate professor Karpenko V.I..).

(sign of supervisor) (full name of supervisor)

5. Took task for execution_____.yearly project is defended with a mark__.of commission: Doctor Garkava K.G. 6.12.2011.of commission: associate professor, Karpenko V.I..



note for the yearly project Project of glucoamylase production by submerged cultivation of Aspergillus awamori. Department of biosynthesis contains 54 pages, 23 references, 2 drawings, 6 figures, 5 tables, 3 appendixes.purpose of this work is to investigate general method of producing enzyme glucoamylase by the most suitable method and conditions of cultivation that is submerged cultivation.method - literature data processing, description of apparatus and of technological flowsheets of glucoamylase production in the department of biosynthesis, drawing up the equipment scheme of glucoamylase biosynthesis by Asp. awamori culture, calculation of heater for medium supplied to fermenter.




Пояснювальна записка до курсового проекту на тему «Проект виробництва глюкоамілази шляхом глибинного культивування Aspergillus awamori. Відділення біосинтезу» містить 54 сторінки, 23 літературних джерела, 2 креслення, 6 рисунків, 5 таблиць, 3 додатки.

Мета роботи полягає в дослідженні загального методу виробництва ферменту глюкоамілази найбільш придатним способом та умовами культивування , а саме глибинним культивуванням.

Метод дослідження: обробка літературних даних, опис технологічної схеми виробництва глюкоамілази у відділенні біосинтезу, креслення апаратурної схеми біосинтезу глюкоамілази продуцентом Asp. awamori, розрахунок нагрівача для поживного середовища, що постачається у ферментер.






.1 Characteristics of final product

.1.1 General notion about enzymes

.1.2 Classification of enzymes

.1.3 Characteristics of glucoamylase

`1.2 Characteristics of microorganisms producers of glucoamylase. Aspergillus awamori


.1 Grounds of choosing technological scheme

.2 Description of technological scheme

.2.1 Additional works

.2.2 Technological processes

.2.3 Micribiological and chemical control

2.2.4 Processing of waste water and air

2.3 Description of equipment scheme. Specification of equipment


.1 Description of heater

.2 Calculation of heater



are biological catalysts that bring about chemical changes in substances. With the development of the science of biochemistry has come a fuller understanding of the wide range of enzymes present in living cells and of their modes of action.enzymes, there can be no life. Although enzymes are only formed in living cells, many can be separated from the cells and can continue to function in vitro. This unique ability of enzymes to perform their specific chemical transformations in isolation has led to an ever-increasing use of enzymes in industrial and food processes, in bioremediation, and in medicine, and their production is collectively termed enzyme technology. Commercially produced enzymes will undoubtedly contribute to the solution of some of the most vital problems with which modern society is confronted, e.g. food production, energy shortage and preservation, and improvement of the environment, together with numerous medical applications.activity of an enzyme is due to its catalytic nature. An enzyme carries out its activity without being consumed in the reaction, and the reaction occurs at a very much higher rate when the enzyme is present. Enzymes are highly specific and function only on designated types of compounds - the exoenzyme that attacks starch from the nonreducing end of polysacharide chain and fully convert starch into glucose. Some general properties at majority of glucoamylases of microbal origin are distinguished. Glucoamylase is widely widespread in the nature. It is synthesized by many microorganisms and forms in animal tissues, especially in a liver, kidney etc. Glucoamylase is used preliminary for starch hydrolyses in beverages production.use of microorganisms as a source material for enzyme production has developed because of different reasons such as there is normally a high specific activity per unit dry weight of product, seasonal fluctuations of raw materials and possible shortages due to climatic change or political upheavals do not occur, in microbes, a wide spectrum of enzyme characteristics, such as pH range and high temperature resistance, is available for selection, industrial genetics has greatly increased the possibilities for optimizing enzyme yield and type through strain selection, mutation, induction and selection of growth conditions and, more recently, by using the innovative powers of gene transfer technology and protein engineering.task is to make the best choice of microorganism for production of certain enzyme that gives the highest yield and requires the cheapest raw materials.producers of amylolytic enzymes most often use the molds of genera Aspergillus. Presently at the industrial receipt of foods of hydrolysis of starch - decstrose, glucose and fructose syrups, on the stage of saccharification mainly use glucoamylases of producers, related to the species Asp. awamori, optimal conditions of action of which рН 5.0 and temperature 55oС. Aspergillus are typical obligate aerobs, therefore they can develop only on the surface of solid or liquid medium or in a liquid, aerated enough medium.production of glucoamylase is actual problem nowadays because of its ability to hydrolase the starch which then can be applied as low-price glucose source for lots of industries. The purpose of this work is to investigate general method of producing glucoamylase enzyme and to choose the most optimal way of its production.


1. Literature review


.1Characteristics of final product


.1.1 General notion about enzymes

Enzymes are biocatalysts produced by living cells to bring about specific biochemical reactions generally forming parts of the metabolic processes of the cells, they act as catalysts in bringing about chemical changes in substances.are highly specific in their action on substrates and often many different enzymes are required to bring about, by concerted action, the sequence of metabolic reactions performed by the living cell. All enzymes which have been purified are protein in nature, and may or may not possess a nonprotein prosthetic group.occur in every living cell, hence in all microorganisms. Each single strain of organism produces a large number of enzymes, hydrolyzing, oxidizing or reducing, and metabolic in natu

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