SOLID-STATE FERMENTATION OF WHEAT PIECES BY ASPERGILLUS ORYZAE: EFFECTS OF MICROWAVE PRETREATMENT ON ENZYME PRODUCTION IN A BIOREFINERY

被引：11
|
作者：
Melikoglu, Mehmet [1 ,2 ]
机构：
[1] Bahcesehir Univ, Dept Energy Syst Engn, TR-34353 Istanbul, Turkey
[2] Univ Manchester, Sch Chem Engn & Analyt Sci, Satake Ctr Grain Proc Engn, Manchester, Lancs, England
来源：
INTERNATIONAL JOURNAL OF GREEN ENERGY | 2012年 / 9卷 / 06期
关键词：
Aspergillus oryzae; Glucoamylase; Microwave pretreatment; Protease; Wheat; RENEWABLE ENERGY; GROWTH; HYDROLYSIS; BIOMASS; SYSTEMS; HYDROGEN; AWAMORI; CULTURE; ETHANOL; WASTES;
D O I：
10.1080/15435075.2011.622026
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
Production of hydrolytic enzymes is crucial to operate successful cereal-based biorefineries, where macromolecules in cereals (such as starch, protein, and phosphorus), are converted into their monomers (glucose, free amino nitrogen, and free phosphorous, respectively) for the production of different value-added products. In this study, effects of microwave pretreatment on enzyme production during solid-state fermentations of wheat pieces by Aspergillus oryzae were studied. Results showed that microwave pretreatment for a duration of 30 seconds increased glucoamylase and protease activities from 20 and 143 U/g (db, dry basis), in the control experiment, to 32 and 179 U/g (db), respectively.
引用
收藏
页码：529 / 539
页数：11
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