Optimization the Substrate of Sesame Cake Fermentation by Aspergillus

Abstract

Abstract:

Response surface methodology was used to optimize the substrate composition of improving the antioxidant activity in solid-state fermentation sesame cake by Aspergillus sojae. The effects of maltose, glucose, sucrose, fructose, wheat bran, corn steep, yeast extract, and ammonium sulfate on DPPH radical scavening activity were evaluated by Plackett–Burman design. The results showed that wheat bran, glucose, and ammonium sulfate were the main affecting factors and had significante effects on antioxidant activities. Then, the central composite design and response surface analysis were used to determine the optimal levels of the main factors. The optimized fermentation conditions were as follows: amount of glucose, ammonium sulfate and wheat bran were 1.87%,1.54%, and 2.55%, respectively. Under this condition, the DPPH radical scavening ability was 80.26%，which is higher 37% than that of control.

Key words: sesame cake, fermentation, optimization, antioxidant activity, Aspergillus sojae

SHAO Yuan-Long, DONG Ying. Optimization the Substrate of Sesame Cake Fermentation by Aspergillus[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2010, 23(6): 1088-1092.

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