Aspergillus niger를 이용한 곡류발효물의 배양특성 및 α-Glucosidase 활성 저해효과

• 영문명: Cultural Characteristics and Anti-α-Glucosidase Activity of Fermented Oats by Aspergillus niger
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 지수빈 라채훈
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』8권 2호, 79~86쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.12.30

영문 초록

Liquid-state fermentation (LSF) and solid-state fermentation (SSF) were carried out to produce enzymes and β-glucan. The modified synthetic medium composition in liquid-state fermentation (LSF) was determined to be 5% (w/v) whole oat flour, 2% (w/v) tryptone, and 2% (w/v) rice bran. The different humidity conditions of oat by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 0.23 mg/g, 7,157.38 U/g, 413.67 U/g, and 8.26% (w/w), respectively, at 60% of humidity condition. Moreover, α-glucosidase inhibition activities of fermented oat with 60% humidity at 48 h were shown to be high 49.08% (w/w). Therefore, liquid- and solid-state fermentation processes were found to enhance the overall fermentation yields of oat to produce enzymes and β-glucan.

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키워드

oat enzyme production β-glucan Aspergillus niger solid-state fermentation