Solid-State Fermentation of Wheat Pieces by Aspergillus oryzae: Effects of Microwave Pretreatment on Enzyme Production in a Biorefinery

Abstract

Production of hydrolytic enzymes is crucial to operate successful cereal-based biorefineries, where macromolecules in cereals (such as starch, protein, and phosphorus), are converted into their monomers (glucose, free amino nitrogen, and free phosphorous, respectively) for the production of different value-added products. In this study, effects of microwave pretreatment on enzyme production during solid-state fermentations of wheat pieces by Aspergillus oryzae were studied. Results showed that microwave pretreatment for a duration of 30 seconds increased glucoamylase and protease activities from 20 and 143 U/g (db, dry basis), in the control experiment, to 32 and 179 U/g (db), respectively.

Keywords:

• Aspergillus oryzae
• Glucoamylase
• Microwave pretreatment
• Protease
• Wheat

ACKNOWLEDGMENTS

I express my sincere gratitude to the late Dr. Ruohang Wang, who stood beside me like a guiding star in my life and whose memories will always be cherished by me and my family.