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

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 29; no. 6; pp. 475 - 479
• Main Authors: Suzuki, Satoshi, Kusumoto, Ken-Ichi
• Format: Journal Article
• Language: English
• 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

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...