Optimization of some parameters of solid state fermentation of wheat bran for protease production by a local strain ofRhizopus oryzae

2000 ◽  
Vol 20 (2) ◽  
pp. 149-159 ◽  
Author(s):  
K. Aikat ◽  
B. C. Bhattacharyya
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Local Strain ◽  
Protease Production

scholarly journals Production of Protease on Wheat Bran by a Newly Isolated Streptomyces SP. Under Solid State Fermentation

2021 ◽  
pp. 33-48
Author(s):  
F Boughachiche ◽  
K Rachedi ◽  
H Zerizer ◽  
R Duran ◽  
S Karama ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Local Strain ◽  
Maximum Activity ◽  
The Novel ◽  
Streptomyces Sp ◽  
Phylogenetic Studies ◽  
Plackett And Burman ◽  
A New Species

Proteases are a group of enzymes that catalyse the degradation of proteins resulting in the production of their amino acid constituents. In the present study newly isolated Streptomyces sp. was subjected to produce proteases through solid state fermentation while wheat bran was used as substrate. To produce proteases, a local strain Streptomyces sp. was isolated from a soil sample of Ezzemouls saltpan, located in Ain M'lila (East of Algeria). The phenotypic and phylogenetic studies of this strain showed that it represents probably a new species. The SSF production medium for Streptomyces sp. was optimized using Plackett and Burman statistical methods. The results showed a maximum activity on basal wheat bran medium supplemented with 1% fructose. The best SSF humidifying solution was pH 9.0 phosphate buffer at 50% moisture. Protease has an optimum at pH 7.0, which is a typical characteristic of neutral proteases. The optimum temperature was 60°C and proved stable up to 80°C. The results showed that the novel Streptomyces sp. isolate is a good producer of extracellular neutral protease on wheat bran, which can be beneficial for industries. J. Bio-Sci. 29(1): 33-48, 2021 (June)

Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition

2020 ◽  
pp. 103159
Author(s):  
Sonja Jakovetić Tanasković ◽  
Nataša Šekuljica ◽  
Jelena Jovanović ◽  
Ivana Gazikalović ◽  
Sanja Grbavčić ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Food Component ◽  
Nutritional Factors

Protease production byAspergillus oryzae in solid-state fermentation using agroindustrial substrates

2008 ◽  
Vol 83 (7) ◽  
pp. 1012-1018 ◽  
Author(s):  
Jarun Chutmanop ◽  
Sinsupha Chuichulcherm ◽  
Yusuf Chisti ◽  
Penjit Srinophakun
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Protease Production

scholarly journals Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Hamid Mukhtar ◽  
Ikramul Haq
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Alkaline Protease ◽  
Enzyme Production ◽  
Enhanced Production ◽  
Industrial Byproducts ◽  
Agroindustrial Byproducts

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74  ±  0.26 U/mL from wild and 11.28  ±  0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

scholarly journals Pectinase production by fungal strains in solid-state fermentation using agro-industrial bioproduct

2004 ◽  
Vol 47 (5) ◽  
pp. 813-819 ◽  
Author(s):  
Natalia Martin ◽  
Simone Regina de Souza ◽  
Roberto da Silva ◽  
Eleni Gomes
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Sugar Cane Bagasse ◽  
Pectin Lyase ◽  
Optimum Activity ◽  
Fungal Strains ◽  
Penicillium Sp ◽  
Polygalacturonase Production ◽  
Pectinase Production

Pectin lyase and polygalacturonase production by newly isolated fungal strains was carried out in solid-state fermentation. Moniliella SB9 and Penicillium sp EGC5 produced polygalcturonase (PG) and pectin lyase (PL) on mixture of orange bagasse, sugar cane bagasse and wheat bran as substrate. PG and PL produced by Moniliella presented optimum activity at pH 4.5 and 10.0 and at 55 and 45°C, respectively, while these enzymes from Penicillium sp presented optimum activity at pH 4.5-5.0 and 9.0 and 40°C, respectively.

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