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| Naves,Luciana de Paula; Corrêa,Angelita Duarte; Bertechini,Antônio Gilberto; Gomide,Elisangela Minati; Abreu,Celeste Maria Patto de. |
| Two distinct experiments were conducted simultaneously with phytases of Aspergillus oryzae and A. niger for determining enzyme activity in response to storage period (up to 180 days at room temperature - RT). In the first experiment, enzymes were stored as they were acquired (pure form) and the activity was measured periodically during 180 days of storage at RT. In the second experiment, the phytases were incorporated to a supplement containing vitamins, minerals, and amino acids; and then this supplement was stored at RT up to 180 days, so that every 30 days of storage was collected one aliquot from each replicate for determining enzymatic activity. In conclusion, the phytase activity is affected by storage duration. To ensure 80% of the initial activity,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus niger; Aspergillus oryzae; Enzyme; Phytate; Phytic acid. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000100029 |
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| Ramachandran,Sumitra; Patel,Anil K.; Nampoothiri,Kesavan Madhavan; Chandran,Sandhya; Szakacs,George; Soccol,Carlos Ricardo; Pandey,Ashok. |
| Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC) sesame oil cake (SOC), groundnut oil cake (GOC), palm kernel cake (PKC) and olive oil cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 30ºC for 72h using 2 mL spore suspension (6x10(7)spores/ml).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alpha amylase; Oil cakes; Solid-state fermentation; Partial purification; Aspergillus oryzae. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200019 |
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| Palazzi,Emilio; Molinari,Francesco; Fabiano,Bruno; Pessoa Jr,Adalberto; Converti,Attilio. |
| A relatively complex network of reactions has been investigated, using as a network model the isothermal batch esterification of acetic acid with ethanol in n-heptane catalyzed by lyophilized mycelium of Aspergillus oryzae. The kinetic analysis was firstly carried out on the whole system, without any simplification, by means of the well-known integral method. Owing to the poor results obtained by this way, we developed an alternative approach, combining initial rates and integral analysis and reducing the number of empirical parameters to be determined by the use of equilibrium data. All the values of the parameters calculated according to this "composite" approach to kinetic analysis well correlate with experimental data. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus oryzae; Complex network; Enzyme reactions; Esterification; Organic solvent. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100048 |
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| Haq,Ikram-ul; Ali,Sikander. |
| Aspergillus oryzae mutant strain UV-7 was further improved for the production of L-DOPA from L-tyrosine using chemical mutation. Different putative mutant strains of organism were tested for the production of L-DOPA in submerged fermentation. Among these putative mutant strains, mutant designated SI-12 gave maximum production of L-DOPA (300 mg L-DOPA.g-1 cells). The production of L-DOPA from different carbon source solutions (So= 30 g.l-1) by mutant culture was investigated at different nitrogen sources, initial pH and temperature values. At optimum pH (pHo= 5.0), and temperature (t=30ºC), 100% sugars were utilized for production and cell mass formation, corresponding to final L-DOPA product yield of 150 mg.g-1 substrate utilized, and maximum volumetric... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus oryzae; L-DOPA; Thermodynamic parameters. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000100015 |
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| Fang,Yaowei; Wang,Shujun; Liu,Shu; Lu,Mingsheng; Jiao,Yuliang; Chen,Guoqiang; Pan,Jianmei. |
| Functional properties and antioxidative activity of a protein hydrolysate prepared from Acanthogobius hasta processing by-product protein during solid-state fermentation with Aspergillus oryzae were investigated. Overall, protease activity increased with the degree of hydrolysis (DH) decreased during solid-state fermentation. All the protein hydrolysate had excellent solubility, possessed interfacial properties, and varying degrees of antioxidant activity which were governed by their concentrations and DH, molecular weight distribution and amino acid composition. After 5 days fermentation, the DH of the protein hydrolysate was 31.23%. The protein hydrolysate had the highest total hydrophobic amino acid content, the highest DPPH scavenging activity,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functionalities and antioxidant properties; Acanthogobius hasta processing by-product; Solid state fermentation; Protein hydrolysates; Aspergillus oryzae. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000300343 |
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| Pradit Karuwanna; Malai Boonyaratanakornkit; Chakamas Wongkhalaung. |
| Steamed glutinous rice was used as the raw material_ for aleohol fermentation. Rice koji from the mixed cultures of Aspergillris o?yzae KM 24 and Rhi_zopus o"yzae Kl4 25 were used insbead of Luk_pang. Yeast starter of Saccharomyces cerevisiae Ky UT was cuLtivated in sterile koii extracr for 24 h. Fermentafion was made at 22-z3oc. The mixture of rice koji, steamed rice, water and lactic acid were added into the fermentation vats for 1 , 2 and, J tirnes (with the same total amount at the final). The rat,e of fermentaf,ion, viable cell_ count, total acidity (as l-actic acid) and yiel_d of alcohol were analysed and compared. ft was found that 15.11, 15.41 and 15.87% of aLcohol_by volume were yierc in r0, 12 and 13 days for one time, two times and three times... |
| Tipo: PhysicalObject |
Palavras-chave: Alcohol; Fermentation; Glutinous Rice; Koji; Aspergillus oryzae; ข้าวเหนียว; การหมักแอลกอฮอล์; แอลกอฮอล์; โคจิ; เชื้อรา. |
| Ano: 1984 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5128 |
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