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2013•Advanced materials researchOpen access

Study on the Conditions of Glucoamylase Production of the Rhizopus oryzae by Solid State Fermentation

Dan Fei Huang, Yulong Li, Yuan Liang, Yue Huan Yang

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Abstract

The conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were studied. According to the Box-Benhnken design, the conditiones of glucoamylase production of theRhizopus oryzaewere optimized by solid state fermentation. The results showed the optimum conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were culture temperature 29°C, the water content in culture medium 53%, culture time 164h, glucoamylase activity was 2194.44U/g.

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The conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were studied. According to the Box-Benhnken design, the conditiones of glucoamylase production of theRhizopus oryzaewere optimized by solid state fermentation. The results showed the optimum conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were culture temperature 29°C, the water content in culture medium 53%, culture time 164h, glucoamylase activity was 2194.44U/g.

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Available abstract

The conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were studied. According to the Box-Benhnken design, the conditiones of glucoamylase production of theRhizopus oryzaewere optimized by solid state fermentation. The results showed the optimum conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were culture temperature 29°C, the water content in culture medium 53%, culture time 164h, glucoamylase activity was 2194.44U/g.

Key concepts: Rhizopus oryzae, Fermentation, Solid-state fermentation, Rhizopus, Food science, Flavor, Production (economics), Solid-state

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