Aims:The work is intended to achieve optimum culture conditions of a-galactosidase production by a mutant strain Penicillium sp. in solid-state fermentation (SSF). Methods and Results: Certain fermentation parameters involving incubation temperature, moisture content, initial pH value, inoculum and load size of medium, and incubation time were investigated separately. The optimal temperature and moisture level for a-galactosidase biosynthesis was found to be 30°C and 50%, respectively. The range of pH 5AE5-6AE5 was favourable. About 40-50 g of medium in 250-ml flask and inoculum over 1AE0 · 10 6 spores were suitable for enzyme production. Seventy-five hours of incubation was enough for maximum a-galactosidase production. Substrate as wheat bran supplemented with soyabean meal and beet pulp markedly improved the enzyme yield in trays. Conclusions: Under optimum culture conditions, the a-galactosidase activity from Penicillium sp. MAFIC-6 indicated 185AE2 U g)1 in tray of SSF.Significant and Impact of the Study: The process on a-galactosidase production in laboratory scale may have a potentiality of scaling-up.
Nata, a bacterial cellulose produced by Acetobacter aceti ssp. xylinum, was colored by means of fermentation with Monascus purpureus. Scanning electron microscopy (SEM) observations showed that the Monascus mycelium could grow through the cellulose network of nata. Rice powder as a major carbon source and monosodium glutamate (MSG) as a nitrogen source gave an appealing coloration after 12 d of fermentation at 30 ЊC. Compared to dyed nata, the color of the Monascus-nata complex had better resistance to washing, heat, freezing, acidification, and alkalization. A 66.1% decolorization was found under irradiation with 366 nm ultraviolet light after 36 h. The Monascus-nata complex has the potential to be a new vegetarian foodstuff.
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