Coproduction of Enzymes and Beta-Glucan by Aspergillus oryzae Using Solid-State Fermentation of Brown Rice
| Autor: | Su Bin Ji, Chae Hun Ra |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
biology
Bran Chemistry food and beverages General Medicine Ascorbic acid biology.organism_classification Applied Microbiology and Biotechnology Beta-glucan carbohydrates (lipids) chemistry.chemical_compound Solid-state fermentation Aspergillus oryzae biology.protein Brown rice Fermentation Amylase Food science Biotechnology |
| Zdroj: | Journal of Microbiology and Biotechnology. 31:1028-1034 |
| ISSN: | 1738-8872 1017-7825 |
| DOI: | 10.4014/jmb.2105.05005 |
| Popis: | The effect of medium composition on enzyme and β-glucan production by Aspergillus oryzae KCCM 12698 was investigated. Brown rice, rice bran, nitrogen, and ascorbic acid are key components of the synthetic medium used in liquid-state fermentation. To determine the optimal concentrations of these components for enzyme and β-glucan production, we conducted one factor at a time experiments, which showed that the optimal concentrations were 30 g/l brown rice, 30 g/l rice bran, 10 g/l soytone, and 3 g/l ascorbic acid. Pretreatment of brown rice for 60 min prior to inoculation enhanced fungal biomass, while increasing the production of enzymes and β-glucan using solidstate fermentation. Maximum fungal biomass of 0.76 mg/g, amylase (26,551.03 U/g), protease (1,340.50 U/g), and β-glucan at 9.34% (w/w) were obtained during fermentation. Therefore, solidstate fermentation of brown rice is a process that could enhance yield and overall production of enzymes and β-glucan for use in various applications. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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