Its optimal composition of culture medium for enzyme secretion by solid state fermentation was: wheat bran as main material, sucrose 2%, fish meal 2%, (NH 4) 2SO 4 0.1%, Na 3C 6H 5O 7-2H 2O 0.05%, MgSO 4 0.05%, polysorbatum 80 0.1%, water hold 50%.
In the solid state fermentation, the optimal medium were composed of as follows: wheal bran: Bean cake: KH_2PO_4 was 8:1:0.015, 2% starch, 0.6% (NH_4)_2SO_4 ,the ratio of substrate to water was 1:1.5. The optimal
especially, adding fungal elicitor, anamorph of Exobasidium sp. HXa during the process of culture can improve the content of Monacolin K, 1330.4 μg/ml in liquid fermentation and 34.99mg/g in solid fermentation more than original strain 65.4 μ g/ml and 2.48mg/g to 20 times and 17 times , separately.
With the black glutinous rice as raw material,the technology of solid fermentation were studied by orthogonal test,the amount of brewer yeast 1.2% ,fermented at 28℃ for 48h ,and the best formula-alcohol 8°,pH4.2 and sugar 12% were determined, the rich nourishmernt and nice taste healthy rice wine was obtained .
The method for producing protein feed from vinegar dregs as main materials through solid fermentation with As 2.617 yeast was studied. The crude protein content of the vinegar dregs could be increased from 7.9% to 22.66%.
Make use of the method of HPLC to the solid ferment Fujian monascus product inside the Monacolin K contain the deal proceeds the measurement regard 75% methanol as to extraction liguid, VCH3OH : VHo = 75 : 25 for mobile phase, the column is a C18. detect wave-length 237nm.
Study on microbial protein and the mechanism of solid-state fermentation with periodical dynamic changes of air
The effect of different extraction and purification conditions on the microbial protein obtained from solid-state fermentation (SSF) and the effect of periodical dynamic changes of air on protein have been studied.
The mechanism of solid-state fermentation with periodical dynamic changes of air is also discussed.
The FPA and CMCase of the intracellular protein are 0.245 μmol/s and 6.392 μmol/s, respectively, which represent decreases of 22.2% and 38.7% over the corresponding values for static solid-state fermentation.
Fungal Decomposition of Oat Straw during Liquid and Solid-State Fermentation
The purpose of this research is to generate carboxylic acids from the biodegradable fraction of municipal solid wastes (MSW) and municipal sewage sludge (MSS) by using a thermophilic (55°C), anaerobic, high-solid fermentation.
Culture method to study fungal growth in solid fermentation
In order to study cell behavior in solid fermentation processes, model systems using gelatin and starch have been developed to track Baker's yeast growth.
In this study, Monascus purpureus CCRC 31615, the strain with the highest amount of monacolin K, was identified from 16 strains using solid fermentation.
Semi-solid fermentation of winged bean haulm, using various fungi, yielded a product containing 20% true protein, 30% increase over the native material.