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KMID : 1007520040130010109
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Food Science and Biotechnology
2004 Volume.13 No. 1 p.109 ~ p.113
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Differences in Fungal Enzyme Productivity in Submerged and Solid State Cultures
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Aguilar, Cristobal Noe
Contreras-Esquivel, Juan Carlos/Rodriguez, Rau´l/Prado, Lilia Arely/Loera, Octavio
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Abstract
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Differences in enzyme activity titers have been reported in comparative studies using submerged (SmC) and solid state cultures (SSC). Generally, enzyme activity values reported for α-amylases, pectinases, proteases, phytases, tannases, invertases, and glucoamylases have been higher in SSC than those obtained by SmC. Although several causes have been proposed for such differences, information necessary to understand the phenomenon is insufficient. This review discusses the main physiological and physicochemical aspects involved in SmC and SSC systems during the production of enzymes.
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KEYWORD
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