Changes in pH and total carbon in barley stubble fermented in solid-stated with Rhizopus Oryzae jcp024
Solid-state fermentation has been used in the production of different secondary metabolites. Some fungi are capable of producing amylolytic enzymes, which have the ability to degrade starch to simpler sugars. The aim of this study was to determine the changes in pH and total carbon, during solid-sta...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2016 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositorio: | PÄDI Boletín Científico de Ciencias Básicas e Ingeniería del ICBI |
| Idioma: | español |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/579 |
| Acceso en línea: | https://repository.uaeh.edu.mx/revistas/index.php/icbi/article/view/579 |
| Access Level: | acceso abierto |
| Palabra clave: | Fermentation, barley straw, Rhizopus oryzae JCP024. fermentación, paja de cebada, Rhizopus oryzae JCP024. |
| Sumario: | Solid-state fermentation has been used in the production of different secondary metabolites. Some fungi are capable of producing amylolytic enzymes, which have the ability to degrade starch to simpler sugars. The aim of this study was to determine the changes in pH and total carbon, during solid-state fermentation of barley straw with Rhizopus oryzae JCP024. In the present work was performed by solid-state fermentation for 7 days at 30° C in sterile barley straw. During the fermentation was monitored every day the number of spores, by camera Neubauer. Results indicated that the inoculum concentration was appropriate, because colonization was observed in the substrates and fungal growth was visible from the third day of fermentation. Fermented barley was macerated to analyze reducing sugars by DNS test. It was observed that reducing sugars decreased over time, possibly due to the consumption of carbohydrates per fungal biomass. The concentration of soluble carbohydrates, quantified by the technique of Dubois, increased during fermentation (Premsuda et al., 2012). |
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