Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture

Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture

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-amy...

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Main Authors: Takefuji Haruka, Ninomiya Junko, Morita Hiroshi
Format: Article
Language:English
Published: EDP Sciences 2016-01-01
Series:MATEC Web of Conferences
Online Access:http://dx.doi.org/10.1051/matecconf/20166203001
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spelling doaj-ce2406d763c34d4999d887a254bb367b2021-02-02T01:10:49ZengEDP SciencesMATEC Web of Conferences2261-236X2016-01-01620300110.1051/matecconf/20166203001matecconf_iccfe2016_03001Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-cultureTakefuji Haruka0Ninomiya Junko1Morita Hiroshi2Graduate School of Environmental Engineering, Kitakyushu University Grad. Sch. Univ. kitakyushuGraduate School of Environmental Engineering, Kitakyushu University Grad. Sch. Univ. kitakyushuFaculty of Environment Engineering,Kitakyushu University Sch. Univ. kitakyushuSteamed 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).http://dx.doi.org/10.1051/matecconf/20166203001
collection DOAJ
language English
format Article
sources DOAJ
author Takefuji Haruka
Ninomiya Junko
Morita Hiroshi
spellingShingle Takefuji Haruka
Ninomiya Junko
Morita Hiroshi
Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture
MATEC Web of Conferences
author_facet Takefuji Haruka
Ninomiya Junko
Morita Hiroshi
author_sort Takefuji Haruka
title Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture
title_short Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture
title_full Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture
title_fullStr Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture
title_full_unstemmed Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture
title_sort improving the yield of glucoamylase and α-amylase in solid-state co-culture
publisher EDP Sciences
series MATEC Web of Conferences
issn 2261-236X
publishDate 2016-01-01
description 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).
url http://dx.doi.org/10.1051/matecconf/20166203001
work_keys_str_mv AT takefujiharuka improvingtheyieldofglucoamylaseandaamylaseinsolidstatecoculture
AT ninomiyajunko improvingtheyieldofglucoamylaseandaamylaseinsolidstatecoculture
AT moritahiroshi improvingtheyieldofglucoamylaseandaamylaseinsolidstatecoculture
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