Amylase production by Aspergillus spp. in submerged fermentation using malt bagasse residue
The objective of this work was use brewer's malt bagasse residue as an amylase production inducer by Aspergillus spp. (UCP1275, UCP6119, UCP1295, and UCP1261) in submerged fermentation. Initially, production was analyzed in standard culture medium (SCM) containing starch as the only carbon source. Then, the strains were tested for bioconversion potential in a new culture medium containing malt bagasse residue (MBM).