scholarly journals ALPHA-AMYLASE PRODUCTION FROM Aspergillus oryzae M BY SUBMERGED FERMENTATION

2016 ◽  
Vol 9 (4) ◽  
pp. 77-82
Author(s):  
Zh. B. Suleimenova ◽  
Keyword(s):  
Aspergillus Oryzae ◽  
Submerged Fermentation ◽  
Alpha Amylase ◽  
Amylase Production

Response Surface Methodology for the Optimization of α-Amylase Production by Bacillus subtilis ZJF-1A5

2011 ◽  
Vol 236-238 ◽  
pp. 2323-2326 ◽  
Author(s):  
Jun Liang Sun ◽  
Xin Hong Liang ◽  
Jie Zeng ◽  
Guang Lei Li ◽  
Jun Liang Sun
Keyword(s):  
Response Surface Methodology ◽  
Bacillus Subtilis ◽  
Response Surface ◽  
Process Parameters ◽  
Submerged Fermentation ◽  
Enzyme Production ◽  
Statistical Approach ◽  
Alpha Amylase ◽  
Positive Interaction ◽  
Amylase Production

The aim of this work was to optimize the process parameters through the statistical approach for the production of alpha amylase by Bacillus subtilis ZJF-1A5 in submerged fermentation (SMF). The process parameters influencing the enzyme production were identified by using response surface methodology. Among the variables screened, the temperature and time were most significant and showed a positive interaction. The optimum levels were: temperature 35.8 °C, pH 5.03 and time 54h and under these conditions α-amylase yield was up to 191.15 U/mL.

scholarly journals Enhanced glucosamine production from Aspergillus oryzae NCH-42 via acidic stress under submerged fermentation

2021 ◽  
Vol 19 (1) ◽  
pp. 614-624
Author(s):  
Jia-Shiun Li ◽  
Yin-Ming Chew ◽  
Meng-Chi Lin ◽  
Yie-Qie Lau ◽  
Chin-Shuh Chen
Keyword(s):  
Aspergillus Oryzae ◽  
Submerged Fermentation ◽  
Acidic Stress

scholarly journals Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2774
Author(s):  
Neda Rousta ◽  
Coralie Hellwig ◽  
Steven Wainaina ◽  
Lukitawesa Lukitawesa ◽  
Swarnima Agnihotri ◽  
...  
Keyword(s):  
Protein Content ◽  
Aspergillus Oryzae ◽  
Submerged Fermentation ◽  
Consumer Preferences ◽  
Biomass Concentration ◽  
Downstream Processing ◽  
Food Sources ◽  
Submerged Cultivation ◽  
Minimally Processed ◽  
Oat Flour

New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers.

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