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The present study is concerned with the optimization of cultural conditions for the production of
fungal enzymes from deoiled rice bran in solid state fermentation by isolated strain of Rhizopu
soryzae MTCC no.1987 (GRAS status). The process optimization for production of α -amylase and
glucoamylase was carried out in 250 ml Erlenmeyer flask. Different cultural conditions such as
temperature (20 to 400 C) moisture content (5 to 25ml/5g of substrate), pH (4 to 6), inoculum size
(1 x 105 to1 x 108 spores/ml) and incubation period (3 to 6 days)were optimized to obtain maximum
activity of α -amylase and glucoamylase. Under all the optimized cultural conditions: temperature
300 C, 67% moisture content (10ml/5g of substrate), pH 5.5, inoculum 1 x 107 spores/ml and
incubation period of 5 days, yielding an average amylase and glucoamylase activity of 2.08 IU/ml
and 0.27 IU/ml respectively.
Keywords: Deoiled rice bran, Solid state fermentation, α–amylase, glucoamylase, Rhizopu soryzae