Effect of light exposure on enzyme activity in wheat bran solid-state fermentation by Aspergillus oryzae

The regulation of enzyme activity in the production of various fermented foods using koji mold has been optimized in many ways, and few additional refinements are apparent. This study examined light as a modifiable factor with which to adjust the enzyme activities of koji. A previous study has shown...

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Bibliographic Details
Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 29; no. 6; pp. 475 - 479
Main Authors Suzuki, Satoshi, Kusumoto, Ken-Ichi
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 01.01.2023
The Japanese Society for Food Science and Technology
Japan Science and Technology Agency
Subjects
Aspergillus oryzae
Darkness
Enzymatic activity
enzyme
Enzyme activity
Exposure
Fermentation
Fermented food
light
Light effects
Saccharification
Solid state fermentation
Wheat
Wheat bran
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Summary:The regulation of enzyme activity in the production of various fermented foods using koji mold has been optimized in many ways, and few additional refinements are apparent. This study examined light as a modifiable factor with which to adjust the enzyme activities of koji. A previous study has shown improved saccharification of wheat bran with Aspergillus oryzae RIB40 under at least 8 h of darkness. In the work reported here, light exposure had no significant effect on the saccharification activity of A. oryzae RIB1187. However, light exposure for 8 h or more continuously decreased protease-specific activity in RIB1187, as was seen previously in RIB40. This information may help manufacturers to improve fungal enzyme production, processes, and facilities.
Bibliography:SourceType-Scholarly Journals-1
ObjectType-General Information-1
content type line 14
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.FSTR-D-23-00114