Analysis of Enzyme Production by Submerged Culture ofAspergillus oryzaeUsing Whole Barley

Masuda, Shōgo; Kikuchi, Kaori; Matsumoto, Yuko; Sugimoto, Tsuneaki; Shoji, Hiroshi; Tanabe, Masayuki

doi:10.1271/bbb.90270

Cited by 13 publications

(20 citation statements)

References 18 publications

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“…In addition, low acid-stable -amylase and acid protease activities were observed in the milled crude barley culture broth. Although the cultivation conditions are slightly diVerent, the results of this experiment were similar to our previous results [13], and the following hypothesis that might explain the high enzyme production in the submerged culture with crude barley is considered. In the Wrst half of the period of culture using milled crude barley, rapid glucose release from the substrate owing to milling activates glycolysis.…”

Section: Resultssupporting

confidence: 87%

Production of multiple extracellular enzyme activities by novel submerged culture of Aspergillus kawachii for ethanol production from raw cassava flour

Sugimoto

Makita

Watanabe

et al. 2012

Journal of Industrial Microbiology and Biotechnology

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Cassava is a starch-containing root crop that is widely used as a raw material in a variety of industrial applications, most recently in the production of fuel ethanol. In the present study, ethanol production from raw (uncooked) cassava flour by simultaneous saccharification and fermentation (SSF) using a preparation consisting of multiple enzyme activities from Aspergillus kawachii FS005 was investigated. The multi-activity preparation was obtained from a novel submerged fermentation broth of A. kawachii FS005 grown on unmilled crude barley as a carbon source. The preparation was found to consist of glucoamylase, acid-stable α-amylase, acid carboxypeptidase, acid protease, cellulase and xylanase activities, and exhibited glucose and free amino nitrogen (FAN) production rates of 37.7 and 118.7 mg/l/h, respectively, during A. kawachii FS005-mediated saccharification of uncooked raw cassava flour. Ethanol production from 18.2% (w/v) dry uncooked solids of raw cassava flour by SSF with the multi-activity enzyme preparation yielded 9.0% (v/v) of ethanol and 92.3% fermentation efficiency. A feasibility study for ethanol production by SSF with a two-step mash using raw cassava flour and the multi-activity enzyme preparation manufactured on-site was verified on a pilot plant scale. The enzyme preparation obtained from the A. kawachii FS005 culture broth exhibited glucose and FAN production rates of 41.1 and 135.5 mg/l/h, respectively. SSF performed in a mash volume of about 1,612 l containing 20.6% (w/v) dry raw cassava solids and 106 l of on-site manufactured A. kawachii FS005 culture broth yielded 10.3% (v/v) ethanol and a fermentation efficiency of 92.7%.

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Section: Resultssupporting

confidence: 87%

Production of multiple extracellular enzyme activities by novel submerged culture of Aspergillus kawachii for ethanol production from raw cassava flour

Sugimoto

Makita

Watanabe

et al. 2012

Journal of Industrial Microbiology and Biotechnology

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“…In general, the enzyme activities of molds are higher in solid culture than in liquid culture and are less affected when the culture conditions are modified (Shoji et al, 2007, Masuda et al, 2009). …”

Section: Discussionmentioning

confidence: 99%

“…The mixed minerals in Czapek-Dox medium (mainly used for culturing fungi) were comprised of 0.3% NaNO 3 , 0.1% KH 2 PO 4 , 0.05% MgSO 4 ·7H 2 O, 0.05% KCl, and 0.01% FeSO 4 ·7H 2 O (Masuda et al, 2009). Rice that had absorbed a sufficient amount of water was employed as the control.…”

Section: Methodsmentioning

confidence: 99%

Increase in the Activity of α-amylase Produced by Aspergillus oryzae in Dried Unripe Apple Pulp Culture on Addition of NaNO3 and MgSO4

Izawa

Kamata

Kuwano

2016

FSTR

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Unripe apples contain large quantities of starch and represent an unused organic resource. Starch hydrolysis in unripe apples may provide an effective method to utilize this resource as a food material. Aspergillus oryzae can be grown using unripe apples. However, the activity level of α-amylase produced by A. oryzae grown in dried unripe apple pulp remains unconfirmed. Therefore, we here examined various culture conditions that might increase this α-amylase activity. Our results suggested that for culturing A. oryzae in dried unripe apple pulp using the shaking culture method, the addition of NaNO 3 and MgSO 4 ·7H 2 O as nitrogen and magnesium and/or sulfur sources, respectively, was essential. Thus, α-amylase production by A. oryzae required high oxygen levels and additional nitrogen and magnesium and/or sulfur sources, both of which occur in low quantities in dried unripe apple pulp.

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“…These unripe apples contain large quantities of starch and represent an unused organic resource (Singh et al, 2005). Although the starch in unripe apples is contained within cells that are protected by the cell walls and is difficult to utilize, starch from barley can be saccharified using koji mold, despite complete or partial coverage with the husk (Shoji et al, 2007, Masuda et al, 2009. Thus, starch hydrolysis in unripe apples may provide a new food material and effectively reclaim a resource.…”

Section: Introductionmentioning

confidence: 99%

Storage Conditions and Screening of Koji Molds for Starch Hydrolysis in Dried Unripe Apple Pulp

Izawa

Sato

Fujita

2014

FSTR

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In this study, we investigated the use of koji molds for starch hydrolysis in unripe apples. During preliminary assessments of storage conditions, starch was completely broken down within 2 weeks at room temperature.However, in dried unripe apple pulp, starch remained after 7 months of storage at room temperature. Furthermore, we examined the abilities of various Aspergillus species to hydrolyze starch in dried unripe apple pulp; A. oryzae showed greater hydrolysis ability than A. awamori or A. awamori var. kawachii. Subsequently, various A. oryzae were inoculated into agar plate medium containing dried unripe apple pulp powder as the only nutritional source. Among the tested koji molds, A. oryzae AOK 139 showed the greatest growth, presumably because of its comparatively high cellulase expression. Because the starch in apples is located within walled cells, we conclude that hydrolysis requires the use of koji molds with high cellulase activity and productivity.

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Analysis of Enzyme Production by Submerged Culture ofAspergillus oryzaeUsing Whole Barley

Cited by 13 publications

References 18 publications

Production of multiple extracellular enzyme activities by novel submerged culture of Aspergillus kawachii for ethanol production from raw cassava flour

Production of multiple extracellular enzyme activities by novel submerged culture of Aspergillus kawachii for ethanol production from raw cassava flour

Increase in the Activity of α-amylase Produced by <i>Aspergillus oryzae</i> in Dried Unripe Apple Pulp Culture on Addition of NaNO<sub>3</sub> and MgSO<sub>4</sub>

Storage Conditions and Screening of Koji Molds for Starch Hydrolysis in Dried Unripe Apple Pulp

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