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Improved protease activity of Pixian broad bean paste with cocultivation of Aspergillus oryzae QM-6 and Aspergillus niger QH-3
Tang, Jie; Chen, Ting-ting; Hu, Qiong; Lei, Dan; Sun, Qing; Zhang, Shu-ming; Zeng, Chao-yi; Zhang, Qing.
Afiliação
  • Tang, Jie; Xihua University. School of Food and Biotechnology. Key Laboratory of Food Biotechnology. Chengdu. CN
  • Chen, Ting-ting; Xihua University. School of Food and Biotechnology. Key Laboratory of Food Biotechnology. Chengdu. CN
  • Hu, Qiong; Xihua University. School of Food and Biotechnology. Key Laboratory of Food Biotechnology. Chengdu. CN
  • Lei, Dan; Xihua University. School of Food and Biotechnology. Key Laboratory of Food Biotechnology. Chengdu. CN
  • Sun, Qing; Xihua University. School of Food and Biotechnology. Key Laboratory of Food Biotechnology. Chengdu. CN
  • Zhang, Shu-ming; Xihua University. School of Food and Biotechnology. Key Laboratory of Food Biotechnology. Chengdu. CN
  • Zeng, Chao-yi; Xihua University. School of Food and Biotechnology. Key Laboratory of Food Biotechnology. Chengdu. CN
  • Zhang, Qing; Xihua University. School of Food and Biotechnology. Key Laboratory of Food Biotechnology. Chengdu. CN
Electron. j. biotechnol ; 44: 33-40, Mar. 2020. graf, tab, ilus
Artigo em Inglês | LILACS | ID: biblio-1087694
Biblioteca responsável: CL1.1
ABSTRACT

BACKGROUND:

The preparation of broad bean koji is a key process in the production of Pixian broad bean paste (PBP). Protease is essential for the degradation of proteins during PBP fermentation. To obtain broad bean koji with high protease activity using the cocultivated strains of Aspergillus oryzae QM-6 (A. oryzae QM-6) and Aspergillus niger QH-3 (A. niger QH-3), the optimization of acid and neutral protease activities was carried out using Box­Behnken design with response surface methodology (RSM).

RESULTS:

The optimum conditions were found to be as follows inoculation proportion (X1), 31 (A. oryzae QM-6 A. niger QH-3, w/w); culture temperature (X2), 33°C; inoculum size (X3), 0.5% (w/w); incubation time (X4), 5 d. The acid and neutral protease activities were 605.2 ± 12.4 U/g and 1582.9 ± 23.7 U/g, respectively, which were in good agreement with the predicted values. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles revealed that the broad bean koji extracellular proteins in the case of cocultivation were richer compared to those in the case of A. oryzae QM-6 or A. niger QH-3 strain only. In addition, the free amino acids (FAAs) in the fermentation product were 55% higher in the cocultivation process than in that involving only A. oryzae QM-6, further confirming the diversity of proteases in the fermentation products.

CONCLUSIONS:

The optimal conditions of koji-making in PBP were obtained using RSM. The cocultivation of A. oryzae and A. niger increases the overall enzyme activities in the culture medium and the FAAs content, which would thus have potential application in the PBP industry.
Assuntos


Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: LILACS Assunto principal: Peptídeo Hidrolases / Aspergillus niger / Aspergillus oryzae / Fabaceae Idioma: Inglês Revista: Electron. j. biotechnol Assunto da revista: Biotecnologia Ano de publicação: 2020 Tipo de documento: Artigo País de afiliação: China Instituição/País de afiliação: Xihua University/CN

Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: LILACS Assunto principal: Peptídeo Hidrolases / Aspergillus niger / Aspergillus oryzae / Fabaceae Idioma: Inglês Revista: Electron. j. biotechnol Assunto da revista: Biotecnologia Ano de publicação: 2020 Tipo de documento: Artigo País de afiliação: China Instituição/País de afiliação: Xihua University/CN
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