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Application and Analysis of Rhizopus oryzae Mycelia Extending Characteristic in Solid-state Fermentation for Producing Glucoamylase
Author(s) -
Xianghua Tang,
Tian-Bao Luo,
Xue Li,
Huanhuan Yang,
Yunjuan Yang,
Junjun Li,
Bo Xu,
Zunxi Huang
Publication year - 2018
Publication title -
journal of microbiology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 64
eISSN - 1738-8872
pISSN - 1017-7825
DOI - 10.4014/jmb.1805.05023
Subject(s) - rhizopus oryzae , mycelium , solid state fermentation , rhizopus , fermentation , food science , bran , water activity , chemistry , glycerol , botany , biology , water content , raw material , biochemistry , organic chemistry , geotechnical engineering , engineering
Enhanced application of solid-state fermentation (SSF) in industrial production and the influence of SSF of Rhizopus K1 on glucoamylase productivity were analyzed using the flat band method. A growth model was implemented through SSF of Rhizopus K1 in this experiment, and spectrophotometric method was used to determine glucoamylase activity. Results showed that in bran and potato culture medium with 70% moisture in a loose state, μ of mycelium reached to 0.15 h -1 after 45 h of culture in a thermostatic water bath incubator at 30°C. Under a low-magnification microscope, mycelial cells appeared uniform, bulky with numerous branches, and were not easily ruptured. The generated glucoamylase activity reached to 55 U/g (dry basis). This study has good utilization value for glucoamylase production by Rhizopus in SSF.

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