Relationship between Enzyme Activity and Biochemical Changes of Pinctada martensi Koji-making
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Abstract:
The solid-state fermentation of Aspergillus oryzae cultivated with Pinctada martensi were studied. The various biochemical changes were detected and compared in different growth conditions in order to explore the relationship between metabolism and protease activity during the fermentation. Results showed that the weight of koji and water content decreased with the extension of fermentation time, and the dry matter showed the same trendency. During the fermentation, the temperature of koji increased firstly, and then decreased. The metabolic change of nutritional material consumption was divided into 4 stages with 24 h being of the key point, and after then the citric acid cycle became the main way of glucose metabolism. During the period of 24~36 h, the reducing sugar and amino acids were rapidly absorbed and reached the highest values. While the protease activity was at its highest value at 40-46 h. Therefore, the secretion of enzyme lagged than the consumption of materials in metabolism. Glycometabolism was closely correlated with neutral protease activity (Pearson=-0.943). Meanwhile, the protease activity was increased by 26.81% after adding α-amylase at the beginning of the fermentation.
