Comparison of Liquid and Solid-State Fermentation Processes for the Production of Enzymes and Beta-Glucan from Hulled Barley

Abstract

Solid-state fermentation using hulled barley was carried out to produce enzymes and β-glucan. The one-factor-at-a-time experiments were carried out to determine the optimal composition of the basal medium. The modified synthetic medium composition in liquid-state fermentation was determined to be 70 g/l hulled barley, 0 g/l rice bran, 5 g/l soytone, and 6 g/l ascorbic acid. Optimal pretreatment conditions of hulled barley by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 1.26 mg/g, 31310.34 U/g, 2614.95 U/g, and 14.6% (w/w), respectively, at 60 min of pretreatment condition. Thus, the solid-state fermentation process was found to enhance the overall fermentation yields of hulled barley to produce high amounts of enzymes and β-glucan.

Solid-State Fermentation of Hyperactive Pectinase by the Novel Strain Aspergillus sp. CM96

“…The enzyme recovery rate calculation formula was as follows: enzyme recovery rate = (total activity of enzyme preparation/total activity of crude enzyme solution) × 100% [17].…”

“…In order to reduce the cost, we utilized crop waste soybean meal to reduce the production cost of hyperactive pectinase, and a mixture of enzymes containing pectinase, protease, glucanase, and cellulase was produced by solid-state fermentation. Compared with liquid fermentation, solid fermentation saves costs regarding equipment, production, and operation, and bacterial pollution is less likely to occur during operation [17]. The pectinase's characteristics show that the pectinase has a good pH and the temperature stability of strain CM96 shows favorable application prospects in feed biotechnology.…”

Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement

“…Changes in specific bioactive metabolites during the SSF were as follows: 7.85-9.43 µg/g (vanillic acid), followed by p-coumaric acid (83.1-32.02 µg/g), ferulic acid (547.4-339.1 µg/g), sinapic acid (12.7-7.68 µg/g) and p-hydroxybenzoic acid (4.26-27.03 µg/g), respectively. Lee and Ra [71] studied the effect of SSF on the production of enzymes and β-glucan using hulled barley as a substrate. Optimal pretreatment conditions of hulled barley by SSF were studied in terms of maximum production of fungal biomass, amylase, protease and β-glucan, which were 1.26 mg/g (96 h), 31,310.34 U/g (24 h), 2614.95 U/g (144 h) and 14.6% (w/w) (72 h), respectively, at pretreatment condition.…”