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https://doi.org/10.1016/j.foodchem.2019.02.056

has been cited by the following article:

• TITLE: Solid-State Fermentation Production of Chitosanase by Streptomyces with Waste Mycelia of Aspergillus niger

  AUTHORS: Xiangyang Xu, Zaiwei Song, Yunchao Yin, Faguo Zhong, Junying Song, Jiachao Huang, Wangli Ye, Peng Wang

  KEYWORDS: Streptomyces, Solid State Fermentation, Chitosanase, Waste Mycelia

  JOURNAL NAME: Advances in Enzyme Research, Vol.9 No.1, March 30, 2021

  ABSTRACT: Solid-state fermentation was carried out using mycelium powder of Aspergillus niger as substrate for the production of chitosanase of Streptomyces. Results of the experiments indicated that the optimal medium consisted of wheat bran and mycelium powder of Aspergillus niger with initial moisture content of 60% - 70%. The enzyme activity reached 41.33 U per gram dry medium after cultured for 5 days at 28°C - 30°C and an initial pH 6.5. Chitosanase was detected on the second day of incubation and had maximal activity at 5 days and decreased gradually within a 1 month period. Solid-state fermentation is maybe an economic alternative in the production.