Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/14844
ชื่อเรื่อง: Protease production by Aspergillus oryzae in solid-state fermentation using agroindustrial substrates
ผู้แต่ง: Chutmanop J.
Chuichulcherm S.
Chisti Y.
Srinophakun P.
Keywords: Biochemical engineering
Canning
Fermentation
Food preservation
Grain (agricultural product)
Amylases
Aspergillus oryzae
Commercial enzymes
Food-grade
Initial Moisture Content
Initial pH
Local strains
Protease activities
Protease production
Proteases
Rice brans
Solid-state fermentation
Substrate composition
Wheat bran
Substrates
amylase
proteinase
article
Aspergillus oryzae
bran
controlled study
dry weight
enzyme activity
enzyme synthesis
food microbiotechnology
incubation temperature
moisture
nonhuman
pH measurement
rice
solid state fermentation
Thailand
wheat
Aspergillus oryzae
Triticum aestivum
วันที่เผยแพร่: 2008
บทคัดย่อ: Background: An inexpensive and readily available agroindustrial substrate such as rice bran can be used to produce cheap commercial enzymes by solid-state fermentation. This work investigates the production of food-grade proteases by solid-state fermentation using readily available Thai rice bran. Results: A local strain of Aspergillus oryzae (Ozykat-1) was used to produce proteases. Rice bran used alone proved to have poor substrate morphology (insufficient porosity) for satisfactory solid-state fermentation. A certain amount of wheat bran was necessary to improve the morphology of the substrate. The following variables affected protease production: substrate composition, initial moisture content and initial pH. A high protease activity (∼1200 U g-1 dry solids) was obtained on a substrate that had a wheat bran to rice bran ratio of 0.33 by dry weight, a moisture content of 50%, initial pH of 7.5, and incubation temperature of 30 °C. Conclusion: Nutritionally, rice bran used alone was as good a substrate as mixed bran for producing protease, but rice bran had poor morphological characteristics for consistent fermentation. A substrate that had a wheat bran to rice bran ratio of 0.33 by dry weight was best for producing protease. © 2008 Society of Chemical Industry.
URI: https://ir.swu.ac.th/jspui/handle/123456789/14844
https://www.scopus.com/inward/record.uri?eid=2-s2.0-46049109713&doi=10.1002%2fjctb.1907&partnerID=40&md5=312f37536bc1d2439dcef77df89dc5b9
ISSN: 2682575
Appears in Collections:Scopus 1983-2021

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