Production of α‐Galactosidase from Aspergilus oryzae Grown in Solid State Culture

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Abstract
Aspergillus oryzae QM 6737 was grown in solid state culture to produce α‐galactosidase extracellularly. An optimum enzyme yield of ∼ 3 units/g solid was obtained on wheat bran, 35% initial moisture, after 5 days at 32°C, with agitation. Higher initial moisture levels reduced enzyme production. Higher yields were obtained by adding glucose (73% increase), sucrose (39% increase), or melibiose (39% increase) to the bran, but raffinose and stachyose had little or no effect. Enzyme yield increased three times when soy flour or soy beans was used as substrate but no enzyme production was observed using rice. Enzyme production on soy beans decreased with increased initial moisture levels and with decreased particle size.