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Method of producing fungal culture

A technology for filamentous fungi and products, applied in the field of producing filamentous fungi culture products, can solve problems such as insufficient saccharification ability

Inactive Publication Date: 2008-09-24
ASAHI BREWERIES LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, Patent Document 1 and Patent Document 2 describe that Aspergillus awamori and Rhizopus are deficient in saccharification ability

Method used

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  • Method of producing fungal culture
  • Method of producing fungal culture

Examples

Experimental program
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Effect test

experiment Embodiment 1

[0130] Measuring the release rate of glucose from barley with different hulling ratios

[0131] Barley (Stirling, produced in Australia) having different husk ratios from 65% to 98% was reacted with an enzyme derived from an Aspergillus culture product, and the release rate of glucose from the barley was measured.

[0132] Specifically, 2 g were weighed separately as 65%-hulled barley, 83%-hulled barley, 92%-hulled barley, 95%-hulled barley, 98%-hulled barley and 98%-hulled barley Crushed products of barley, and each weighed material and 50 ml of water were placed in a 200-ml Erlenmeyer flask. This was sterilized with an autoclave at 121° C. for 15 minutes to prepare a “barley substrate solution”.

[0133] Subsequently, an Aspergillus culture product produced by using barley (Stirling, produced in Australia) as a culture raw material was subjected to solid-liquid separation by filtration with filter paper to obtain an "Aspergillus culture supernatant".

[0134] The method fo...

Embodiment 1

[0147] Production of white koji culture products using barley with different husking ratios

[0148] By the method described below, using different degrees of hulled barley (Stirling, produced in Australia), the Aspergillus basilica culture product was produced, and the enzyme activity therein was measured.

[0149] 1. Pre-culture method

[0150] 8 g of 65%-hulled barley and 100 ml of water were placed in a 500-ml Erlenmeyer flask with baffles, and it was sterilized with an autoclave at 121° C. for 15 minutes to obtain a preculture medium. After cooling, Aspergillus kawachii NBRC4308 was treated with 1×10 6 / ml was inoculated in the pre-culture medium, and cultured with shaking at 37° C. and 100 rpm for 24 hours to obtain a pre-culture liquid.

[0151] 2. Main culture method

[0152]2g of any one of 65%-hulled barley, 83%-hulled barley, 92%-hulled barley, 95%-hulled barley and 98%-hulled barley, 0.2g potassium nitrate, 0.3g diphosphate Potassium hydrogen and 100 ml of wate...

Embodiment 2

[0162] Production of Aspergillus niger cultures using barley with different husking ratios

[0163] By using different degrees of hulled barley (Stirling, produced in Australia), Aspergillus niger culture products were produced by the method described below, and the enzyme activities therein were measured.

[0164] 1. Pre-culture method

[0165] 8 g of 65%-hulled barley and 100 ml of water were placed in a 500-ml Erlenmeyer flask with baffles, and it was sterilized with an autoclave at 121° C. for 15 minutes to obtain a preculture medium. After cooling, Aspergillus niger (Aspergillus awamori NBRC4388) was treated with 1×10 6 / ml was inoculated in the pre-culture medium, and cultured with shaking at 37° C. and 100 rpm for 24 hours to obtain a pre-culture liquid.

[0166] 2. Main culture method

[0167] 2g of any one of 65%-hulled barley, 83%-hulled barley, 92%-hulled barley, 95%-hulled barley and 98%-hulled barley, 0.2g potassium nitrate, 0.3g diphosphate Potassium hydrogen...

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Abstract

It is intended to provide a method of producing a fungal culture obtained by culturing a fungus in a liquid medium, which contains as a culture material at least one member selected from among cereals, beans, potatoes, amaranthus and quinua, wherein the speed of releasing a nutrient in the culture material into the culture system is controlled to thereby control the productivity of an enzyme (in particular, a starch digesting enzyme, a vegetable fiber digesting enzyme or a protease) of the fungal culture. Namely, a method of producing a fungal culture characterized by comprising culturing a fungus by using a liquid medium, which contains as a culture material at least one member selected from among cereals, beans, potatoes, amaranthus and quinua, while controlling the speed of releasing a nutrient in the culture material into the culture system to thereby control the enzyme productivity of the fungal culture.

Description

technical field [0001] The present invention relates to a method for producing a cultured product of a filamentous fungus using a liquid medium, in particular, to a method for producing a cultured product of a filamentous fungus wherein the release of nutrients from the cultured raw material to the culture system is controlled while the filamentous fungus is being cultured rate thereby regulating enzyme productivity in filamentous fungal culture products. Background technique [0002] For the production of fermented food and beverages such as shochu, a filamentous fungus, Aspergillus, is used. Aspergillus is cultivated by a solid culture method in which Aspergillus is grown on the surface of grains, which is called a solid koji method. The method of using solid koji is a traditional production method. However, the method is a specific culture method, that is, solid culture, and thus is not suitable for large-scale production. [0003] On the other hand, liquid koji, which...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23L1/00C12N9/30C12R1/66C12R1/885A23L7/104
Inventor 杉本利和小路博志
Owner ASAHI BREWERIES LTD
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