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http://dx.doi.org/10.4014/jmb.2111.11002

Comparison of Liquid and Solid-State Fermentation Processes for the Production of Enzymes and Beta-Glucan from Hulled Barley  

Lee, Se Yeon (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.32, no.3, 2022 , pp. 317-323 More about this Journal
Abstract
Solid-state fermentation using hulled barley was carried out to produce enzymes and β-glucan. The one-factor-at-a-time experiments were carried out to determine the optimal composition of the basal medium. The modified synthetic medium composition in liquid-state fermentation was determined to be 70 g/l hulled barley, 0 g/l rice bran, 5 g/l soytone, and 6 g/l ascorbic acid. Optimal pretreatment conditions of hulled barley by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 1.26 mg/g, 31310.34 U/g, 2614.95 U/g, and 14.6% (w/w), respectively, at 60 min of pretreatment condition. Thus, the solid-state fermentation process was found to enhance the overall fermentation yields of hulled barley to produce high amounts of enzymes and β-glucan.
Keywords
Hulled barley; enzyme production; ${\beta}$-glucan; ergosterol; solid-state fermentation;
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