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http://dx.doi.org/10.4014/jmb.2105.05005

Coproduction of Enzymes and Beta-Glucan by Aspergillus oryzae Using Solid-State Fermentation of Brown Rice  

Ji, Su Bin (Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University)
Ra, Chae Hun (Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University)
Publication Information
Journal of Microbiology and Biotechnology / v.31, no.7, 2021 , pp. 1028-1034 More about this Journal
Abstract
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 solid-state 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, solid-state fermentation of brown rice is a process that could enhance yield and overall production of enzymes and β-glucan for use in various applications.
Keywords
Brown rice; enzyme production; ${\beta}$-glucan; Aspergillus oryzae; solid-state fermentation;
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