International Journal of Food and Fermentation Technology

Application of thermostable α- amylase (crude and purified) produced by Streptomyces erumpens on liquefaction of cassava bagasse into sugars for further conversion to lactic acid (LA), was compared with that of a commercial enzyme Termamyl (Novozyme, Denmark). By applying crude S. erumpens amylase (10%, v/v), 21.89 g LA was achieved per 100g bagasse at 96h of incubation, which was 44.01% less than LA yield obtained with Termamyl (2%, v/v). However, when partially purified S. erumpens amylase was applied at 5% (v/v) concentration or Termamyl at 2% (v/v) concentration to liquefy cassava bagasse, the LA yield was similar, i.e., 38.45 LA/100g bagasse. The purified form of S. erumpens amylase was found as effective as commercial Termamyl enzyme in liquefying cassava bagasse to sugars for further conversion to LA.