Ảnh hưởng của một số yếu tố lên hoạt độ protease ngoại bào trong chế phẩm koji tương sản xuất từ chủng Aspergillus oryzae N2 nuôi cấy trên môi trường bán rắn
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Tóm tắt
Nghiên cứu này khảo sát ảnh hưởng của một số yếu tố như: tỉ lệ bột mì, độ ẩm ban đầu của cơ chất, tỉ lệ nấm mốc cấy vào và thời gian nuôi cấy đến khả năng sinh protease ngoại bào từ chủng nấm mốc Aspergillus oryzae N2 nuôi cấy trên môi trường bán rắn (cám gạo và trấu) để sản xuất chế phẩm koji tương. Kết quả cho thấy, hoạt độ protease đạt 699U/g chất khô khi bổ sung 6% bột mì vào môi trường nuôi cấy, cao gấp 3,2 lần so với môi trường chỉ có cám gạo và trấu (219U/g chất khô). Độ ẩm ban đầu của cơ chất thích hợp cho quá trình sinh tổng hợp protease là 55%. Chế phẩm koji có hoạt độ protease cao nhất sau 72 giờ nuôi cấy ở nhiệt độ phòng khi bổ sung 0,3% khối lượng nấm mốc là 772 (U/g chất khô). Chế phẩm sau khi lên men được sấy ở 400C - 450C trong vòng 6h xuống độ ẩm cân bằng 6,3% và được bao gói trước khi bảo quản.
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Tài liệu tham khảo
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[4]. AOAC, Official Methods of Analysis (OMA), 14th edn (1984), Association of Official Agricultural Chemists, Gaithersburg, MD, USA.
[5]. Chuenjit C, Pao-Chuan H, Shyang-Chwen S (2012), “Enzyme Production and Growth of Aspergillus oryzae S. on Soybean Koji Fermentation”, APCBEE Procedia, (2), pp. 57 – 61.
[6]. Chutmanop J, Chuichulcherm S, Chisti Y and Rinophakun R (2008), “Protease production by Aspergillus oryzae in solid-state fermentation using agroindustrial substrates”, Journal of Chemical Technology and Biotechnology, (83), pp.1012–1018.
[7]. Landers P and Hamaker BR (1994), “Antigenic properties of albumin, globulin, and protein concentrate fraction from rice bran”, Cereal Chem, (71), pp.409–411.
[8]. Negi S and Benerjee R (2006), “Optimization of amylase and protease production from Aspergillus awamori in single bioreactor through EVOP factorial design technique”, Food Technol Biotechnol, (44), pp.257–261.
[9]. Nguyen Hien Trang, Simada K, Sekikawa M, Ono T, Mikami M (2005), “Fermentation of meat with koji and commercial enzymes, and properties of its extract”, Journal of the Science of Food and Agriculture, (85), pp. 1829-1837.
[10]. Ogawa A, Yasuhara A, Tanaka T, Sakiyama T and Nakanishi K (1995), “Production of neutral protease by membrane-surface liquid culture of Aspergillus oryzae IAM2704”, J Ferment Bioeng, (80), pp.35–40.
[11]. Oyashiki H, Uchida M, Obayashi A, Oka S (1989), “Evaluation of koji prepared with various molds for Mirin-Making”, Journal of Fermentation and Bioengineering, (67), pp. 163-168.
[12]. Paranthaman R, Alagusundaram K, Indhumathi J (2009), “Production of protease from rice mill wastes by Aspergillus niger in solid state fermentation”, World Journal of Agricultural Sciences, (5), pp. 308-312.
[13]. Sandhya C, Sumantha A, Szakacs G and Pandey A (2005), “Comparative evaluation of neutral protease production by Aspergillus oryzae in submerged and solid-state fermentation”, Process Biochem, (40), pp.2689–2694.
[14]. Rajmalwar S, Dabholkar PS (2009), “Production of protease by Aspergillus sp. using solidstate Fermentation”, African Journal of Biotechnology, (8), pp. 4197-4198.
[15]. Sangsurasak P, Mitchell DA (1995), “The investigation of transient multi dimensional heat transfer in solid-state fermentation”, Chem Eng J, (60), pp.199–204.
[16]. Thanapimmetha A, Luadsongkramhttp://www.sciencedirect.com/science/article/pii/S0926669011004304 - aff0005 A, Titapiwatanakunhttp://www.sciencedirect.com/science/article/pii/S0926669011004304 - aff0015 B, Srinophakun P (2012), “Value added waste of Jatropha curcas residue: Optimization of protease production in solid state fermentation by Taguchi DOE methodology”, Industrial Crops and Products, (37), pp. 1–5.
[17]. Wang R, Chau Sing Law R and Webb C (2005), Protease production and conidiation by Aspergillus oryzae in flour fermentation, Process Biochem, (40), pp.217–227.