겉보리의 발아조건 및 혼합발효를 이용한 효소 및 베타글루칸 생산 연구

Evaluation of Enzymes and Beta-Glucan Production by Germination Conditions and Mixed Fermentation Using Hulled Barley

The solid-state fermentation was carried out to produce enzymes and β-glucan using hulled barley with different germination time conditions and co-culture processes. The ergosterol concentration determined by high-performance liquid chromatography at UV 254 nm was used as a biomass indicator for fungal growth. Solid-state fermentation of hulled barley pretreated for 60 min at 121°C produced greater fungal biomass as well as increased concentrations of enzymes and β-glucan. The best germination time of solid-state fermentation was found to be 24 h. Maximum fungal biomass of 0.76 mg/g, amylase (23,293.10 U/g), protease (512.6 U/g), and β- glucan at 11.2% (w/w) were obtained during fermentation. Solid-state fermentation with co-culture was carried out using Aspergillus oryzae NIBRFGC000501965 and Aureobasidium pullulans KCCM60122 to improve the β-glucan production. Maximum productions of fungal biomass, amylase, protease, and β-glucan were 1.26 mg/g, 33,206.89 U/g, 1,735.9 U/g, and 13.3% (w/w), respectively, at 60% of moisture content condition. Therefore, solid-state fermentation of hulled barley is a process that could enhance the yield and overall production of enzymes and β-glucan.