ArticleJournal of microbiology and biotechnology2022
Comparison of Liquid and Solid-State Fermentation Processes for the Production of Enzymes and Beta-Glucan from Hulled Barley.
Article in Journal of microbiology and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 16 citations in OpenAlex.
- Effects of Endophytic FungusLife (Basel, Switzerland) · 2025Article
- Real-time pH and temperature monitoring in solid-state fermentation reveals culture physiology and optimizes enzyme harvesting for tailored applications.Microbial cell factories · 2025Article
- Upcycling food waste for microalgae cultivation toward lipid production in a closed-loop and system-integrated circular bioeconomy.Biotechnology for biofuels and bioproducts · 2025Review
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2 authors at 1 institution in 1 country.
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Abstract
Solid-state fermentation using hulled barley was carried out to produce enzymes and β-glucan. The one-factor-at-a-time experiments were carried out to determine the optimal composition of the basal medium. The modified synthetic medium composition in liquid-state fermentation was determined to be 70 g/l hulled barley, 0 g/l rice bran, 5 g/l soytone, and 6 g/l ascorbic acid. Optimal pretreatment conditions of hulled barley by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 1.26 mg/g, 31310.34 U/g, 2614.95 U/g, and 14.6% (w/w), respectively, at 60 min of pretreatment condition. Thus, the solid-state fermentation process was found to enhance the overall fermentation yields of hulled barley to produce high amounts of enzymes and β-glucan.
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