Saccharification of Chitin Using Solid-State Culture of Aspergillus sp.S1-13 with Shellfish Waste as a Substrate
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概要
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Saccharification of chitin was performed in a suspension (mash) of a soUd-state culture of chitinase-producing Aspergillus sp. S1-13 with acid-treated shellfish waste as a substrate. The conditions for the saccharifying reaction and the solid-state cultivation were examined from the viewpoint of Saccharification in the mash. Optimum cultivation conditions were defined : a solid-state medium consisting of 5 g of 10% lactic acid-treated crab shells (0.50-2.36 mm in size) and 3 ml ofa basal medium (0.028% KH_2PO_4, 0.007% CaCl_2・2H_2O, and 0.025% MgSO_4・7H_2O) supplemented with 0.3% peptone was inoculated with 4ml of spore suspension (1×lO^7spores/ml), and the water content of the medium was adjusted to 75% ; static cultivation at 37℃ for 7 d. When aculture obtained under the optimum conditions was suspended in 70 ml of 50 mM sodium phosphate-citrate buffer (pH 4.0) and incubated at 45℃ for 11-13 d, 55 mM N-acetylglucosamine (GlcNAc) was formed in the solid-state culture mash, indicating that at least 33% of the initial chitin in the solid material was hydrolyzed. Through the experiments, the amounts of GlcNAc formed in the solid-state culture mash varied in a way similar to that of the water-extractable p-nitrophenyl β-D-N-acetylglucosaminide-hydrolyzing enzyme in the culture, but not to that of the colloidal chitin-hydrolyzing enzyme. GlcNAc-assimilating lactic acid bacteria, which were inoculated into the mash after or at the start of the saccharification, formed lactic acid with decreasing GlcNAc.
- 社団法人日本生物工学会の論文
- 2003-04-25
著者
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TACHIKI TAKASHI
Department of Food Science and Technology, Kyoto University
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YANO Shigekazu
Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University
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WAKAYAMA Mamoru
Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University
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Wakayama Mamoru
Dep. Of Biotechnology Fac. Of Life Sciences Ritsumeikan Univ.
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Wakayama Mamoru
Department Of Bioscience And Biotechnology Faculty Of Science And Engineering Ritsumeikan University
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Rattanakit Nopakarn
Department of Chemistry, Faculty of Science, Chiang Mai University
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Plikomol Abhinya
Microbiology Section, Department of Biology, Faculty of Science, Chiang Mai University
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Tachiki T
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tachiki Takashi
Department Of Bioscience & Technology Faculty Of Science & Engineering Ritsumeikan Universit
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Yano Shigekazu
Department Of Biotechnology College Of Life Sciences Ritsumeikan University
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Rattanakit Nopakarn
Department Of Chemistry Faculty Of Science Chiang Mai University
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Yano Shuntaro
Department Of Biotechnology Faculty Of Life Sciences Ritsumeikan University
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Wakayama Mamoru
Department Of Biotechnology Faculty Of Life Sciences Ritsumeikan University
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Plikomol Abhinya
Department Of Biology Faculty Of Science Chiang Mai University
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YANO Shigekazu
Department of Bioscience and Biotechnology, Faculty of Science and Engineering, Ritsumeikan University
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Wakayama Mamoru
Department of Applied Chemistry, Faculty of Engineering, Oita University
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