Solid-state fermentation of cornmeal with the ascomycete Morchella esculenta for degrading starch and upgrading nutritional value

@article{Zhang2009SolidstateFO,
  title={Solid-state fermentation of cornmeal with the ascomycete Morchella esculenta for degrading starch and upgrading nutritional value},
  author={Gui-Ping Zhang and F. Zhang and Wen-Ming Ru and J. Han},
  journal={World Journal of Microbiology and Biotechnology},
  year={2009},
  volume={26},
  pages={15-20}
}
  • Gui-Ping Zhang, F. Zhang, +1 author J. Han
  • Published 2009
  • Biology
  • World Journal of Microbiology and Biotechnology
  • The ability of the ascomycete Morchella esculenta to degrade starch and upgrade nutritional value of cornmeal during solid-state fermentation (SSF) was studied. On the basal medium, α-amylase activity of M. esculenta reached its maximum value of 215 U g−1 of culture on day 20 after inoculation. Supplementation of glucose, yeast extract to the basal medium caused a significant increase in either the degradation rate of starch or the mycelial biomass as compared with control (P < 0.01). Through… CONTINUE READING
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