Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor
The study was conducted to evaluate effect of Coriolus versicolor mycelia on degrading starch and improving nutrition value in corn grits through solid state fermentation technique. The results showed that using soybean meal as a nitrogen source, α-amylase secreted from C. versicolor expres...
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Sociedade Brasileira de Microbiologia
2011-12-01
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doaj-51bdddb74da54f4e8c4e486481ecee572020-11-25T00:16:11ZengSociedade Brasileira de MicrobiologiaBrazilian Journal of Microbiology1517-83821678-44052011-12-014241343134810.1590/S1517-83822011000400015Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolorMian HuangSong ZhangThe study was conducted to evaluate effect of Coriolus versicolor mycelia on degrading starch and improving nutrition value in corn grits through solid state fermentation technique. The results showed that using soybean meal as a nitrogen source, α-amylase secreted from C. versicolor expressed 407.25U/g of activity, leading to 45.15% of starch degraded. The activity grew with fermentation time until the 15th day, after that the amylase was deactivated rapidly. An orthogonal experiment designed for the study illustrated that degradation rate of starch in corn grits attained to maximum, 50.51%, when 100g of corn grits, added 16g of soybean meal, were fermented by C. versicolor for 12 days, in an initial pH 5.5. After fermenting, compared to the nonfermented control, contents of amino acids, total sugar, crude fat and crude protein were increased by 21.00%, 38.45%, 55.56%, 69.15% respectively. The significant improvement of nutrition value in corn grits is probably attributed to the intense metabolism of C. versicolor.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400015Coriolus versicolorcorn gritsstarchsolid state fermentationα-amylase |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mian Huang Song Zhang |
spellingShingle |
Mian Huang Song Zhang Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor Brazilian Journal of Microbiology Coriolus versicolor corn grits starch solid state fermentation α-amylase |
author_facet |
Mian Huang Song Zhang |
author_sort |
Mian Huang |
title |
Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor |
title_short |
Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor |
title_full |
Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor |
title_fullStr |
Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor |
title_full_unstemmed |
Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor |
title_sort |
starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with coriolus versicolor |
publisher |
Sociedade Brasileira de Microbiologia |
series |
Brazilian Journal of Microbiology |
issn |
1517-8382 1678-4405 |
publishDate |
2011-12-01 |
description |
The study was conducted to evaluate effect of Coriolus versicolor mycelia on degrading starch and improving nutrition value in corn grits through solid state fermentation technique. The results showed that using soybean meal as a nitrogen source, α-amylase secreted from C. versicolor expressed 407.25U/g of activity, leading to 45.15% of starch degraded. The activity grew with fermentation time until the 15th day, after that the amylase was deactivated rapidly. An orthogonal experiment designed for the study illustrated that degradation rate of starch in corn grits attained to maximum, 50.51%, when 100g of corn grits, added 16g of soybean meal, were fermented by C. versicolor for 12 days, in an initial pH 5.5. After fermenting, compared to the nonfermented control, contents of amino acids, total sugar, crude fat and crude protein were increased by 21.00%, 38.45%, 55.56%, 69.15% respectively. The significant improvement of nutrition value in corn grits is probably attributed to the intense metabolism of C. versicolor. |
topic |
Coriolus versicolor corn grits starch solid state fermentation α-amylase |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400015 |
work_keys_str_mv |
AT mianhuang starchdegradationandnutritionvalueimprovementincorngritsbysolidstatefermentationtechniquewithcoriolusversicolor AT songzhang starchdegradationandnutritionvalueimprovementincorngritsbysolidstatefermentationtechniquewithcoriolusversicolor |
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