Solid-state fermentation of cornmeal with the ascomycete Morchella esculenta for degrading starch and upgrading nutritional value

  • Gui-Ping Zhang
  • Feng Zhang
  • Wen-Ming Ru
  • Jian-Rong Han
Original Paper

Abstract

The ability of the ascomycete Morchella esculenta to degrade starch and upgrade nutritional value of cornmeal during solid-state fermentation (SSF) was studied. On the basal medium, α-amylase activity of M. esculenta reached its maximum value of 215 U g−1 of culture on day 20 after inoculation. Supplementation of glucose, yeast extract to the basal medium caused a significant increase in either the degradation rate of starch or the mycelial biomass as compared with control (P < 0.01). Through orthogonal experiments, the theoretical optimum culture medium for SSF of this fungus was the following: 100 g cornmeal, ground to 30-mesh powder, moistened with 67 ml of nutrient salt solution supplemented with 3 g yeast extract and 10 g glucose per liter. Under the optimum culture condition, the degradation rate of starch reached its maximum values of 74.8%; the starch content of the fermented product decreased from 64.5 to 23.5%.

Keywords

Cornmeal Morchella esculenta Mycelial biomass Solid-state fermentation Starch 

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Copyright information

© Springer Science+Business Media B.V. 2009

Authors and Affiliations

  • Gui-Ping Zhang
    • 1
    • 2
  • Feng Zhang
    • 1
  • Wen-Ming Ru
    • 2
  • Jian-Rong Han
    • 3
  1. 1.Institute of Loess PlateauShanxi UniversityTaiyuanChina
  2. 2.Department of Biology & ChemistryChangzhi CollegeChangzhiChina
  3. 3.School of Life Science and TechnologyShanxi UniversityTaiyuanChina

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