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Mycelial Production and Amylase Activity of Fungi for Brewing in Different Submerged Culture Conditions  

Noh, Jong-Min (Fermented Food Science Division, National Academy of Agricultural Science)
Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science)
Jung, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science)
Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science)
Park, Jang-Woo (Dept. of Food and Biotechnology, Hankyong University)
Lee, Jin-Won (Dept. of Food and Biotechnology, Hankyong University)
Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science)
Publication Information
Journal of the East Asian Society of Dietary Life / v.23, no.6, 2013 , pp. 833-838 More about this Journal
Abstract
In this study, twelve strains of brewing fungi were individually cultivated on wheat extract broth (WEB), potato dextrose broth (PDB) and malt extract broth (MEB) in order to determine the microorganism with good culture characteristics as well as with amylolytic activity. The strain cultured in PDB exhibited mycelia production from 12.6 g/L (Rhizopus oryzae KACC 45714) to a maximum of 48.0 g/L (Aspergillus oryzae KACC 46959), which was 2.3~9.2 times lower than that of the strain cultured in WEB and 1.7~14.6 times lower than that of the strain cultured in MEB. Accorfing the results, We found that the commercial strains of A. oryzae Suwon, CF1001 and CF1003 had a higher dry cell mass than the wild-type strains KACC 46421, 46423, 46424 and 46959. For Rhizopus sp., the acidity levels in WEB, PDB and MEB were 0.12~0.47%, 0.22~1.0% and 0.16~0.68% (equivalent lactic acid concentration) respectively. For A. oryzae, the acidity levels were 0.06~0.11%, 0.03~0.04% and 0.06~0.08% (equivalent lactic acid concentration), respectively. Amylase enzyme from Rhizopus delemar KACC 46419 exhibited an enzyme activity of 0.013 U and 0.019 U in WEB and MEB cultures, respectively. The enzyme activity of the amylase enzyme from A. oryzae was 0.019~0.037, 0.017~0.033 and 0.028~0.046 U in WEB, PDB and MEB cultures, respectively.
Keywords
Amylolytic activity; submerged culture condition; mycelial production; fungi;
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Times Cited By KSCI : 4  (Citation Analysis)
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