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KMID : 1234420110390040357
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Korean Journal of Microbiololgy and Biotechnology
2011 Volume.39 No. 4 p.357 ~ p.363
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Quality Characteristics of wheat Nuruk and Optimum Condition of Liquid Starters for Aspergillus sp.
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Choi Jeong-Sil
Jeong Seok-Tae
Kim Joo-Yeon
Choi Ji-Ho
Choi Han-Seok
Yeo Soo-Hwan
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Abstract
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This study focus was primarily the development of liquid starters for Aspergillus oryzae and Aspergillus niger prepared with wheat bran as a low cost culture medium. For the preparation of the liquid media wheat bran was added at rates of 0, 5, 10, 15 and 20% and the Aspergillus sp. strains were then inoculated to these prepared broths. The results indicated that the more that wheat bran was contained in the medium, the more mycelia was produced for A. oryzae and A. niger. The highest enzyme activities were obtained with a 10~15% adding rate of wheat bran for both strains. Changes in the enzyme activities of the liquid starters during various incubation times (0, 24, 48, 72 and 96 hrs), indicated that the highest enzyme activities were seen between 48 and 72 hrs of culture. In addition, a comparative study was carried out on the production of enzymes using wheat as a substrate in nuruk, with liquid starter made from fermented agents according to the same concentrations used with the wheat bran. The pH, acidity, amino acidity, reducing sugar content and enzyme activity (-amylase, glucoamylase, acidic protease) of wheat nuruk made with liquid starter were compared with those of wheat nuruk made with solid starter. The results suggest that the liquid starter is superior in both cases.
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KEYWORD
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Aspergillus sp., mycelium, wheat nuruk, liquid starter, enzyme activity
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