Coproduction of enzymes and beta-glucan by Aspergillus oryzae using solid-state fermentation of brown rice

J Microbiol Biotechnol. 2021 Jun 3. doi: 10.4014/jmb.2105.05005. Online ahead of print.

ABSTRACT

The effect of medium composition on enzyme and β-glucan production by Aspergillus oryzae KCCM 12698 was investigated. Brown rice, rice bran, nitrogen, and ascorbic acid are key components of the synthetic medium used in liquid-state fermentation. To determine the optimal concentrations of these components for enzyme and β-glucan production, we conducted one factor at a time experiments, which showed that the optimal concentrations were 30 g/L brown rice, 30 g/L rice bran, 10 g/L soytone, and 3 g/L ascorbic acid. Pretreatment of brown rice for 60 min prior to inoculation enhanced fungal biomass, while increasing the production of enzymes and β-glucan using solid-state fermentation. Maximum fungal biomass of 0.76 mg/g, amylase (26551.03 U/g), protease (1340.50 U/g), and β-glucan at 9.34% (w/w) were obtained during fermentation. Therefore, solid-state fermentation of brown rice is a process that could enhance yield and overall production of enzymes and β-glucan for use in various applications.

PMID:34099602 | DOI:10.4014/jmb.2105.05005