The decreasing effect of soy sauce refuge by degradation with plant cell wall hydrolyzing enzymes and culture of filamentous fungi
| Jazyk: | japonština |
|---|---|
| Rok vydání: | 2012 |
| Předmět: | |
| Zdroj: | 食品総合研究所研究報告 = Report of National Food Research Institute. 76:33-38 |
| ISSN: | 0301-9780 |
| Popis: | The purpose of this study was to decrease the soy sauce refuge and utilize it as microbial culture media. The insoluble fraction of the tested soy sauce refuge was decreased to around 70% of the initial weight at the maximum by the treatment of the commercial plant cell wall degrading enzymes. Aspergillus tamarii NFRI1618 achieved the highest mycelial amount among the tested fourteen filamentous fungus strains by static culture. This strain has a possibility that it increases the nutritious value of the soy sauce refuge as animal feed. 醤油加工副産物である醤油粕の低減化と微生物培養基への利用を目的とした. 市販植物細胞壁分解酵素製剤により, 供試した醤油粕の不溶性固形分は, 最高で対照区の約70% に減少した. また, 醤油粕培地上における糸状菌14株の静置培養を行ったところ, A. tamariiNFRI1618は生育菌体量が高く, 不溶性固形分の減量も対照区の69% と, 酵素製剤使用時の固形分減量率に匹敵した. そのため, A. tamarii NFRI1618は醤油粕培地で生育量の高い菌株として, 醤油粕の飼料としての栄養的価値を上昇させる可能性が考えられる. |
| Databáze: | OpenAIRE |
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