Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones

Abstract

The solid state fermentation (SSF) parameters of defatted soybean flour (DSF) with Aspergillus oryzae IOC 3999/1998 or Monascus purpureus NRRL 1992 was evaluated using a rotational central composite experimental design to optimise the production of β-glucosidase and convert glycosidic isoflavones in aglycones. Variables investigated were initial pH of DSF, volume of water added to 10 g of DSF and incubation temperature. β-Glucosidase activity was measured using the synthetic substrate, p-nitrophenyl-β-D-glucoside. The content of isoflavones was determinate by ultra performance liquid chromatography. The highest production of β-glucosidase for both strains occurred when adding 10 mL of water to the DSF, incubating at 30 °C and using 6.0 as the initial DSF pH. A. oryzae IOC 3999/1998 expressed β-glucosidase activity at 10.7 times higher than M. purpureus NRRL 1992. The DSF fermentation was more efficient in converting isoflavones with M. purpureus NRRL 1992.

Keywords: Isoflavones; Solid state fermentation; Soybean flour; β-Glucosidase.