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2013•Journal of Hechi UniversityRequires access

A Study on Solid-state Fermentation Conditions of the Amylase from Aspergillus Oryzae

LU Fu-zh

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Abstract

Taking Aspergillus oryzae A-1 as the original strain,based on the study of the elements of water addition,inorganic salt and incubation time,orthogonal experimental design has been used to study the cultivating conditions of the production of amylase from Aspergillus. And the results have been verified. The results show that the optimum condition is: the additive quantity of water is 10 ml; the proportion of bran to that of soybean cake powder is 8∶ 2; the additive quantity of MgSO4·7H2O is 1%; the temperature of 84 h fermentation is 30 ℃. Under this condition,the activity of amylase can reach 269 U/g.

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What this paper is about

Taking Aspergillus oryzae A-1 as the original strain,based on the study of the elements of water addition,inorganic salt and incubation time,orthogonal experimental design has been used to study the cultivating conditions of the production of amylase from Aspergillus. And the results have been verified. The results show that the optimum condition is: the additive quantity of water is 10 ml; the proportion of bran to that of soybean cake powder is 8∶ 2; the additive quantity of MgSO4·7H2O is 1%; the temperature of 84 h fermentation is 30 ℃. Under this condition,the activity of amylase can reach 269 U/g.

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Available abstract

Taking Aspergillus oryzae A-1 as the original strain,based on the study of the elements of water addition,inorganic salt and incubation time,orthogonal experimental design has been used to study the cultivating conditions of the production of amylase from Aspergillus. And the results have been verified. The results show that the optimum condition is: the additive quantity of water is 10 ml; the proportion of bran to that of soybean cake powder is 8∶ 2; the additive quantity of MgSO4·7H2O is 1%; the temperature of 84 h fermentation is 30 ℃. Under this condition,the activity of amylase can reach 269 U/g.

Key concepts: Aspergillus oryzae, Bran, Solid-state fermentation, Amylase, Food science, Fermentation, Chemistry, Aspergillus

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