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KMID : 1025520000420010085
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Journal of Animal Science and Technology
2000 Volume.42 No. 1 p.85 ~ p.92
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Study on the Development of Aspergillus oryzae Culture with Rumen Contents from Slaughterhouse
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Kim B. S.
Chung K. W.
Shin H. T.
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Abstract
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This study was conducted to evaluate the usefulness of rumen contents as a substrate for production of Aspergillus oryzae culture, which have high enzyme activities(α-amylase, protease). The production of α- amylase and protease by Asergillus oryzae was investigated using different carbon sources(maize meal, wheat middling and wheat bran), steaming, the ratio of rumen contents to carbon source(1:1~1:5), moisture contents(30~70%) and incubation time(6~60hr). Aspergillus oryzae was cultured at 30℃ for 48 hours in Koji box. The optimum pH and temperature of enzymes(α-amylase, protease) in Aspergillus oryzae culture were tested at pH 3~10 and temperature 30~100℃.
Relative activities(%) of α-amylase and protease were higher with addition of maize meal, wheat middling and wheat bran after culture for 48 hours than without a carbon source(P＜.05), but did not differ in enzyme activities among carbon sources. Relative activities(%) of α-amylase and protease were increased with steaming than without steaming(P＜.05). The best conditions for producing α-amylase and protease in Aspergillus oryzae culture were respectively : moisture contents 30~50%, 40% ; incubation time 24~36hrs, 36~48hrs ; in the ratio of rumen contents to wheat middling 1:2. The optimal pH and temperature of enzymes in Aspergillus oryzae culture were as follows : the α- amylase had an optimal pH between 5~6, optimal temperature at 40~50℃, and the protease had an optimal pH 7 and optimal temperature at 40℃.
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KEYWORD
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Rumen contents, Aspergillus oryzae, α-amylase, Protease
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