Fermentation activators fungi

Emulsion Capacity. Enzymatic digestion of proteins beyond 10 min, except the trypsin-treated sample for 30 min, destroyed emulsifying capacity of the flour (Figure 13). Apparently, hydrolysis substantially altered protein surface activity strengths and the ability of the protein to stabilize oil-in-water emulsions. This assumption agrees with earlier work showing decreased emulsion capacity of peanut flour fermented with fungi (27). 

Other products, extracted from fungi, are also alcoholic fermentation activators. Some have been commercialized in the past. One of the most effective is prepared from a culture medium of Aspergillus niger. It modifies the concentration of secondary products by promoting the glyceropyru-vic fermentation of sugar. A yeast activator is also obtained from the mycelium of Botrytis cinerea. These activators are not authorized by viticultural legislation, at least in the EU. 

Under natural conditions various strains of Penicillium fungi produce either penicillin G or free 6-aminopenicillanic add ( = 6-APA). The techniques used to prepare analogues such as the ones given above have been (i) fermentation in the presence of an excess of appropriate adds which may be incorporated as side-chain (ii) chemical acylation of 6-APA with activated acid derivatives. 

Pectin degradation requires fee combined action of various enzymatic activities. However, evaluation of fee contribution of individual pectinases in Suit juice extraction and clarification is rather complicated. Most commercial pectinolytic enzyme preparations are produced by fermentation wife filamentous fungi, mostly strains belonging to fee genus Aspergillus,. plication studies with mixtures of isolat enzymes obtained by fermentation or by means of fractionation of commercial enzyme preparations can be used to assess the importance of fee various individual enzymes. Subsequently, molecular biology and fermentation technology can be used to enhance specific desirable enzymatic activities. 

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