Directional Fermentation of Aspergillus Oryzae

Aspergillus oryzae is a common-used fungus for proteinase production.In this paper,the metabolic kinetics of multi-enzyme in Aspergillus oryzae fermentation was investigated when the strain was cultured with fish protein(fish meal) as nitrogen source.To study the change of proteinase activity during fermentation,Folin method and ninhydrin colorimetric method were adopted to measure enzyme activity,formaldehyde titration method was adopted to determine the concentration of amino nitrogen,and SDS-PAGE gel-electrophoresis was adopted to measure the molecular weight of the production from hydrolyzing casein and liquid substrate.Compared with fed-batch,more kinds of proteases and higher enzyme activity were obtained in the batch fermentation of Aspergillus oryzae.This result is useful for carrying out further studies on Aspergillus oryzae to produce new characteristic proteinase.