Aerial mycelia of Aspergillus oryzae accelerate α-amylase production in a model solid-state fermentation system |
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Authors: | Yovita S.P. Rahardjo Frans J. Weber Sebastiaan Haemers Johannes Tramper Arjen Rinzema |
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Affiliation: | aWageningen Centre for Food Sciences, P.O. Box 557, 6700 AN Wageningen, The Netherlands;bWageningen University, Agrotechnology and Food Sciences Department, Food and Bioprocess Engineering Group, P.O. Box 8129, 6700 EV Wageningen, The Netherlands |
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Abstract: | Aspergillus oryzae is commonly used in solid-state fermentation (SSF) and forms abundant aerial mycelia. Previously, we have shown that aerial mycelia are extremely important for the respiration of this fungus during growth on a wheat-flour model substrate. In this paper, we show that aerial mycelia of this fungus give a strong increase in fungal biomass and α-amylase production. Cultures of A. oryzae on wheat-flour model substrate produced twice the amounts of fungal biomass and α-amylase, when aerial mycelia were formed. Utilization of these findings in commercial solid-state fermenters requires further research; results from packed beds of grain indicate that aerial mycelia are of limited importance there. Probably, substrate pre-treatment and an increase in bed voidage are required. |
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Keywords: | Aerial mycelia Aspergillus oryzae α -Amylase Solid-state fermentation |
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