Effect of Different Combinations of Soybean and Wheat Bran on Enzyme Production from Aspergillus oryzae S.

被引：9

作者：

Chancharoonpong, Chuenjit ^{[2
]}

Hsieh, Pao-Chuan ^{[1
]}

Sheu, Shyang-Chwen ^{[1
]}

机构：

[1] Natl Pingtung Univ Sci & Technol, Dept Food Sci, Pingtung 91201, Taiwan

[2] Natl Pingtung Univ Sci & Technol, Dept Trop Agr & Int Cooperat, Pingtung 91201, Taiwan

来源：

3RD INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND FOOD SCIENCE (ICBFS 2012) | 2012年 / 2卷

关键词：

Aspergillus oryzae S; soybean koji; protease; amylase; SOLID-STATE FERMENTATION; SOY-SAUCE KOJI; PROTEASE PRODUCTION;

D O I：

10.1016/j.apcbee.2012.06.013

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

To investigate the enzyme production from Aspergillus oryzae S. NPUST-FS-206-A1, different combinations of soybean and wheat bran (40%:60%, 50%:50%, and 60%:40% w/w) in koji were used as substrates in soybean koji fermentation. During cultivation period, pH change of various samples was similar. However, moisture content of koji obviously decreased. Koji with high content of soybean conducted high protease activity. After 48 h of cultivation, koji containing 60% soybean showed the highest neutral protease activity of 84.38 U/g dry weight. Sample with high amount of wheat bran presented high amylase activity of 731.53 U/g dry weight. Reducing sugar content of koji was related to amylase activity. Moreover, different inoculum sizes of A. oryzae S. spore had no effect on the enzyme production. (C) 2012 Published by Elsevier B.V. Selection and/or peer review under responsibility of Asia-Pacific Chemical, Biological & Environmental Engineering Society

引用

页码：68 / 72

页数：5

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