Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture

Publisher: Edp Sciences

E-ISSN: 2261-236x|62|issue|03001-03001

ISSN: 2261-236x

Source: MATEC Web of conference, Vol.62, Iss.issue, 2016-06, pp. : 03001-03001

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Abstract

Steamed rice inoculated with Aspergillus oryzae, called Koji, is an essential ingredient for making amazake or brewing sake. However, A. oryzae usually offers low enzyme yield, especially in case of glucoamylase. Co-culture of Aspergillus and Rhizopus strains in Koji increased glucoamylase and α-amylase activities. The ratio of initial spore counts of A. oryzae and R. oryzae influenced the activity of amylolytic enzymes. When this ratio was 1:1, α-amylase showed maximum activity (573 U/g-substrate, 95 h), and when this ratio was 200:1, glucoamylase showed maximum activity (180 U/g-substrate, 95 h).