겉보리의 발아조건 및 혼합발효를 이용한 효소 및 베타글루칸 생산 연구

• 영문명: Evaluation of Enzymes and Beta-Glucan Production by Germination Conditions and Mixed Fermentation Using Hulled Barley
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 이세연(Se Yeon Lee) 라채훈(Chae Hun Ra)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 7권 2호, 60~66쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.12.30

영문 초록

The solid-state fermentation was carried out to produce enzymes and β-glucan using hulled barley with different germination time conditions and co-culture processes. The ergosterol concentration determined by high-performance liquid chromatography at UV 254 nm was used as a biomass indicator for fungal growth. Solid-state fermentation of hulled barley pretreated for 60 min at 121°C produced greater fungal biomass as well as increased concentrations of enzymes and β-glucan. The best germination time of solid-state fermentation was found to be 24 h. Maximum fungal biomass of 0.76 mg/g, amylase (23,293.10 U/g), protease (512.6 U/g), and β- glucan at 11.2% (w/w) were obtained during fermentation. Solid-state fermentation with co-culture was carried out using Aspergillus oryzae NIBRFGC000501965 and Aureobasidium pullulans KCCM60122 to improve the β-glucan production. Maximum productions of fungal biomass, amylase, protease, and β-glucan were 1.26 mg/g, 33,206.89 U/g, 1,735.9 U/g, and 13.3% (w/w), respectively, at 60% of moisture content condition. Therefore, solid-state fermentation of hulled barley is a process that could enhance the yield and overall production of enzymes and β-glucan.

목차

서론

실험 재료 및 방법

실험결과 및 고찰

요약

감사의 글

키워드

hulled barley enzyme production β-glucan Aspergillus oryzae solid-state fermentation