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2008•Journal of Qiqihar UniversityRequires access

Optimizations of solid state fermenting condition of pectinase by Aspergills niger HYA4

Hong Feng, Zheng XiQun

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Abstract

Pectinase processing condition by solid state fermentation with Aspergills niger HYA4 as strain was studied.The optimum compositions of medium were:beet pomace 5 g,soybean power 5 g,NH_4H_2PO_40.4%,FeSO_4·7H_2O 0.05%,proportion of material and water 1:2.Under the above culture conditions in 250 mL erlenmeyer flask, the enzyme activity of pectinase was increased to 5 465.8 units per dry koji.

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What this paper is about

Pectinase processing condition by solid state fermentation with Aspergills niger HYA4 as strain was studied.The optimum compositions of medium were:beet pomace 5 g,soybean power 5 g,NH_4H_2PO_40.4%,FeSO_4·7H_2O 0.05%,proportion of material and water 1:2.Under the above culture conditions in 250 mL erlenmeyer flask, the enzyme activity of pectinase was increased to 5 465.8 units per dry koji.

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Available abstract

Pectinase processing condition by solid state fermentation with Aspergills niger HYA4 as strain was studied.The optimum compositions of medium were:beet pomace 5 g,soybean power 5 g,NH_4H_2PO_40.4%,FeSO_4·7H_2O 0.05%,proportion of material and water 1:2.Under the above culture conditions in 250 mL erlenmeyer flask, the enzyme activity of pectinase was increased to 5 465.8 units per dry koji.

Key concepts: Pectinase, Erlenmeyer flask, Aspergillus niger, Solid-state fermentation, Fermentation, Pomace, Food science, Chemistry

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