Soild State Fermentation of Deoiled Rice Bran for Production of fungal enzymes-A Review

Publication Date : 27/02/2016

Author(s) :

Harjeet Kaur , Mrs. MANINDER ARORA , Mrs. SURKHA BHATIA , Mohammed Shafiq Alam.

Volume/Issue :
Volume 2
Issue 2
(02 - 2016)

Abstract :

Rice bran is a rich source of nutrients and nutraceuticals, which has bio-functional properties. Deoiled rice bran, a major by-product of rice bran oil industry, is not yet efficiently utilized for human consumption due to its poor edible quality. By applying physical/chemical or enzymatic methods these fibres can be useful in promoting colonic health. Through enzymatic process, microbial conversion of deoiled rice bran into Single Cell Protein (SCP) is a practical innovative approach for protein supplementation of staple diet. Solid State Fermentation (SSF) has emerged as a potential technology for production of microbial product such as feed, food, fuel, industrial chemicals and enzymes. α- amylases and glucoamylase are most important industrial enzymes and hold maximum market share of enzyme sales having lots of potential application in food processing industries. The commercial source of α- amylases and glucoamylase are usually bacteria and filamentous fungi. This study reviews α- amylase and glucoamylase production through Solid State Fermentation using deoiled rice bran.

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