Effect of light exposure on enzyme activity in wheat bran solid-state fermentation by <i>Aspergillus oryzae</i>

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Satoshi Suzuki, Ichi Kusumoto
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引用次数: 0

Abstract

The regulation of enzyme activity in the production of various fermented foods using koji mold has been optimized in many ways, and few additional refinements are apparent. This study examined light as a modifiable factor with which to adjust the enzyme activities of koji. A previous study has shown improved saccharification of wheat bran with Aspergillus oryzae RIB40 under at least 8 h of darkness. In the work reported here, light exposure had no significant effect on the saccharification activity of A. oryzae RIB1187. However, light exposure for 8 h or more continuously decreased protease-specific activity in RIB1187, as was seen previously in RIB40. This information may help manufacturers to improve fungal enzyme production, processes, and facilities.
光照对米曲霉固态发酵麦麸酶活性的影响
在使用曲霉生产各种发酵食品的过程中,对酶活性的调节已经在许多方面进行了优化,并且很少有额外的改进是明显的。本研究考察了光作为调节曲酶活性的可调节因素。先前的一项研究表明,在至少8小时的黑暗条件下,米曲霉RIB40可以改善麦麸的糖化。在本研究中,光照对a.m oryzae RIB1187的糖化活性没有显著影响。然而,与之前在RIB40中观察到的一样,光照8小时或更长时间持续降低RIB1187的蛋白酶特异性活性。这些信息可以帮助制造商改进真菌酶的生产、工艺和设施。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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