MATEC Web of Conferences
Volume 62, 20162016 3rd International Conference on Chemical and Food Engineering
|Number of page(s)||6|
|Published online||28 June 2016|
Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture
1 Graduate School of Environmental Engineering, Kitakyushu University Grad. Sch. Univ. kitakyushu
2 Faculty of Environment Engineering,Kitakyushu University Sch. Univ. kitakyushu
a Corresponding author: firstname.lastname@example.org
Steamed rice inoculated with Aspergillus oryzae, called Koji, is an essential ingredient for making amazake or brewing sake. However, A. oryzae usually offers low enzyme yield, especially in case of glucoamylase. Co-culture of Aspergillus and Rhizopus strains in Koji increased glucoamylase and α-amylase activities. The ratio of initial spore counts of A. oryzae and R. oryzae influenced the activity of amylolytic enzymes. When this ratio was 1:1, α-amylase showed maximum activity (573 U/g-substrate, 95 h), and when this ratio was 200:1, glucoamylase showed maximum activity (180 U/g-substrate, 95 h).
© Owned by the authors, published by EDP Sciences, 2016
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