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
Main Article Content
Abstract
This study examined the effects of such elements as flour ratio, the initial moisture, the ratio of fungi inserted and time needed on the making of extracellular protease Aspergillus oryzae N2 in a semi-solid solution (rice bran and chaff) in order to produce the soy-sauce of koji. Results showed that the protease action reached 699 (U/g dry matter) with an addition of 6% flour into the culture medium, 3.2 times higher compared to that of only rice bran and chaff (219 U/g dry matter). The suitable initial moisture for the production of protease was 55%. The koji had the highest protease action after 72 hours incubation at room temperature when the medium was added 0.3% (w/w) fungi of 772 (U/g dry matter). After being fermented, the koji was dried at 400C - 450C within 6 hours to get the equilibrium moisture of 6.3% before packaging.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
[1]. Aikat K and Bhattacharyya BC (2001), “Protease production in solid state fermentation with liquid medium recycling in a stacked plate reactor and in a packed bed reactor by a local strain of Rhizopus oryzae”, Process Biochem, (36), pp.1059–1068.
[2]. Amissah JGN, Ellis WO, Oduro I and Manful JT (2003), “Nutrient composition of bran from new rice varieties under study in Ghana”, Food Control1, (4), pp.21–24.
[3]. Agrawal D, Partidar P, Banerjee Tand Patil S (2005), “Alkaline protease production by a soil isolate of Beauveria feline under SSF condition: parameter optimization and application to soy protein hydrolysis”, Process Biochem, (40), pp.1131–1136.
[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.
[2]. Amissah JGN, Ellis WO, Oduro I and Manful JT (2003), “Nutrient composition of bran from new rice varieties under study in Ghana”, Food Control1, (4), pp.21–24.
[3]. Agrawal D, Partidar P, Banerjee Tand Patil S (2005), “Alkaline protease production by a soil isolate of Beauveria feline under SSF condition: parameter optimization and application to soy protein hydrolysis”, Process Biochem, (40), pp.1131–1136.
[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.