期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 48, 期 10, 页码 2119-2126出版社
WILEY
DOI: 10.1111/ijfs.12194
关键词
Aeration; agitation; ligninolytic enzymes; polyphenol; solid-state fermentation
资金
- Natural Sciences and Engineering Research Council of Canada [355254]
- FQRNT [ENC 125216]
- MAPAQ [809051]
- Initiative Inde
The effect of different types of agitation (i) continuous agitation (C); (ii) continuous, discontinuous, continuous agitation (C/D/C); (iii) discontinuous, continuous, discontinuous agitation (D/C/D) and aeration (0.87, 1.25, 1.66vvm) on ligninolytic enzyme production and polyphenolic compounds extraction by solid-state cultures of Phanerochaete chrysosporium BKM-F-1767 was investigated. Higher production of manganese peroxidase (MnP) (1690.3 +/- 87.6), lignin peroxidase (LiP) (387.9 +/- 14.3) and laccase (898.9 +/- 53.3Ugds(-1)) and liberation of total polyphenolics (ranging from 12.22 +/- 1.1 to 30.12 +/- 0.88mg gallic acid equivalents per gram DW) was obtained after 195, 147, 219 and 204h of fermentation, respectively, using 1.66vvm as airflow and (C/D/C) agitation mode. Maximal enzyme production and total polyphenolic content were influenced by aeration, and higher values were obtained using 1.66vvm as airflow rate, followed by 1.25 and 0.83vvm, respectively. They were also influenced by agitation, and maximal values were obtained using C/D/C, followed by D/C/D and continuous agitation, respectively. The agitation modes influenced the production of ligninolytic enzymes and simultaneous extraction of polyphenols.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据