scholarly journals Selective production of cellulase and hemicellulase from Aspergillus oryzae using starch-free wheat bran.

2017 ◽  
Vol 112 (1) ◽  
pp. 77-81 ◽  
Author(s):  
Akihiro KANEKO ◽  
Kenji OZEKI
Keyword(s):  
Aspergillus Oryzae ◽  
Wheat Bran

scholarly journals Influence of medium composition and pH on the production of polygalacturonases by Aspergillus oryzae

2004 ◽  
Vol 47 (5) ◽  
pp. 693-702 ◽  
Author(s):  
Eloane Malvessi ◽  
Mauricio Moura da Silveira
Keyword(s):  
Liquid Medium ◽  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Medium Composition ◽  
Citrus Fruits ◽  
A Value ◽  
Initial Ph ◽  
Normal Increase

A liquid medium containing wheat bran, salts and a source of inducer (pectin) was found to be suitable for the production of exo- and endo-polygalacturonases by Aspergillus oryzae CCT3940. Induction of polygalacturonases by purified pectin was significantly higher than when rinds of citrus fruits were used as inducer. A. oryzae growth was favoured by pH close to 4, although a drop of pH to around 3 was needed for enzymes production. Afterwards, decreasing activities were observed with the normal increase in pH to near neutrality. The highest activities were achieved with an initial pH of 4 and controlled when it decreased to a value slightly below 3 (159 units endo-PG.mL-1 at 83 h and 45 units exo-PG.mL-1 at 64 h), being the loss in polygalacturonases activities strongly reduced at this condition. The best values of pH and temperature for the action of exo-PG (4.5/57ºC) and endo-PG (4.3/40ºC) were assessed.

Further evidence on differentiation of Aspergillus sojae from Aspergillus oryzae by electrophoretic patterns of cellulase, pectin-lyase, and acid proteinase

1974 ◽  
Vol 20 (3) ◽  
pp. 413-416 ◽  
Author(s):  
S. Nasuno
Keyword(s):  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Pectin Lyase ◽  
Acid Proteinase ◽  
Solid Culture ◽  
Aspergillus Sojae ◽  
Electrophoretic Patterns ◽  
Cultural Conditions ◽  
Electrophoretic Mobilities ◽  
Species Specific

Cellulase (β-1,4-glucan-4-glucanohydrolase, EC. 3.2.1.4), pectin-lyase (EC. 4.2.2.3), and acid proteinase (aspergillopeptidase A) (EC. 3.4.4.17) extracted from wheat bran solid culture of 23 strains of Aspergillus oryzae and 21 strains of Aspergillus sojae showed species-specific patterns on electrophoresis in polyacrylamide gels. The electrophoretic patterns of the cellulase were independent of age or cultural conditions. The pectin-lyase patterns were also independent of culture age except early phase of growth. The species-specific patterns were clear at the stage of the maximum production of acid proteinase. With the exception of one strain, no variation of the electrophoretic mobilities of these key enzymes were observed between the strains of the same species. The results provide further evidence to support the establishment of A. sojae as a species distinct from A. oryzae and the use of the electrophoretic zymograms as a taxonomic aid.

scholarly journals Effect of Different Combinations of Soybean and Wheat Bran on Enzyme Production from Aspergillus oryzae S

2012 ◽  
Vol 2 ◽  
pp. 68-72 ◽  
Author(s):  
Chuenjit Chancharoonpong ◽  
Pao-Chuan Hsieh ◽  
Shyang-Chwen Sheu
Keyword(s):  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Enzyme Production

scholarly journals Production performances and antioxidant activities of laying hens fed Aspergillus oryzae and phytase co-fermented wheat bran

2020 ◽  
Author(s):  
Chung Ming Huang ◽  
Wen Yang Chuang ◽  
Wei Chih Lin ◽  
Li Jun Lin ◽  
Shang Chang Chang ◽  
...  
Keyword(s):  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Laying Hens ◽  
Antioxidant Activities

scholarly journals Production of alkaline protease from Aspergillus oryzae isolated from seashore of Bay of Bengal

2018 ◽  
Vol 10 (4) ◽  
pp. 1210-1215 ◽  
Author(s):  
Raghu Ram M ◽  
Suman Kumar Yepuru
Keyword(s):  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Bay Of Bengal ◽  
Alkaline Protease ◽  
Protease Activity ◽  
Skim Milk ◽  
Protease Production ◽  
Chemical Parameters ◽  
Oil Cakes ◽  
Physical And Chemical

Aspergillus oryzae isolatedon  Potato dextrose agar  from soil samples of kottakoduru seashore of Bay of Bengal, Andhra Pradesh, India seashore of Bay of Bengal by spread plate method and was screened for alkaline protease production on Skim milk containing agar plates and identified by clear zones of protein hydrolysis around colonies. Different physical and chemical parameters such as pH, temperature, substrate concentration and incubation time were optimized for the better production of alkaline protease. The maximum protease activity was found at pH of 8 containing 10% wheat bran at 300C, after 72 hours of fermentation.ZnSO4was effective activator for protease activity and sodium dsulphate had shownmore than 50% inhibition of enzyme activity. Among the different oil cakes used for the production of enzyme the Sesame  oil cake proved to be suitable substrate after wheat bran for the production of protease by Aspergillus oryzae.

scholarly journals Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Minjoo Kim ◽  
Jeong-Ah Seo
Keyword(s):  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Rhizopus Oryzae ◽  
Ph Value ◽  
Soluble Solid Content ◽  
Volatile Acid ◽  
Rice Grain ◽  
Rice Wine ◽  
Total Acid ◽  
Wine Sample

AbstractThe objective of this study was to determine the fermentation characteristics of rice wine produced by koji inoculated with Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 on moisturized wheat-bran and rice grain. We also compared rice wine samples produced in this study and three commercial Makgeolli. The alcohol content was about 12% higher in the rice wine samples fermented by wheat-bran koji than in the other samples. In all of the samples, the range of pH value was 3.8–4.6 and the total acid was below 0.5. The soluble solid content was highest in the rice wine sample prepared by the wheat-bran R. oryzae KJJ39 koji (15.5°Brix) and overall relatively higher in the samples with wheat-bran koji than rice koji. The content of reducing sugar was twofold higher in rice wine prepared by koji inoculated with R. oryzae KJJ39 than A. oryzae KSS2. The volatile acid content was higher in rice wine produced by the wheat-bran A. oryzae KSS2 koji than the others. In the analyses of five organic acids, A. oryzae KSS2 was found to produce more malic acid and fumaric acid while R. oryzae KJJ39 to do more citric acid, lactic acid and acetic acid. The rice wine sample prepared with the wheat-bran A. oryzae KSS2 koji contained much higher concentration of sucrose, maltose and amino acids. Comprehensively, the results of fermentation profiling suggest that both A. oryzae KSS2 and R. oryzae KJJ39 can be applied to the production of rice wine as a valuable fungal isolate for fermentation start.

scholarly journals Solid State Fermentation of Aspergillus oryzae for Glucoamylase Production on Agro residues

2010 ◽  
Vol 4 ◽  
pp. 16-25 ◽  
Author(s):  
Vasudeo Zambare
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Coconut Oil ◽  
Groundnut Oil ◽  
Amylolytic Enzyme ◽  
Coconut Oil Cake ◽  
Agro Residues ◽  
Glucoamylase Production

Glucoamylase is a well recognized amylolytic enzyme used in food industry, which is generally produced by Aspergillus genus under solid-state fermentation (SSF). This study presents production of glucoamylase by Aspergillus oryzae on the solid surface of rice husk, wheat bran, rice bran, cotton seed powder, corn steep solids, bagasse powder, coconut oil cake, and groundnut oil cake as substrates. Optimization of the SSF media and parameters resulted in a 24% increase in the glucoamylase activity. Optimum glucoamylase production (1986 μmoles of glucose produced per minute per gram of dry fermented substrate) was observed on wheat bran supplemented with 1%, (w/w) starch, 0.25%, (w/w) urea at pH 6, 100%, (v/w) initial moisture and 30°C after incubation 120 hrs. Therefore, A. oryzae can be useful in bioprocessing application for saccharification of agro-residues. Keywords: Glucoamylase, Aspergillus oryzae, solid state fermentation, agro residues DOI: 10.3126/ijls.v4i0.2892 International Journal of Life Sciences Vol.4 2010 pp.16-25

scholarly journals Mixed colonies of Aspergillus niger and Aspergillus oryzae cooperatively degrading wheat bran

2017 ◽  
Vol 102 ◽  
pp. 31-37 ◽  
Author(s):  
I. Benoit-Gelber ◽  
T. Gruntjes ◽  
A. Vinck ◽  
J.G. van Veluw ◽  
H.A.B. Wösten ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Aspergillus Oryzae ◽  
Wheat Bran
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