ChemInform Abstract: Recent Advances in Solid-State Fermentation Applications for the Food Industry

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

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Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility

Food Bioscience ◽

10.1016/j.fbio.2021.100926 ◽

2021 ◽

pp. 100926

Author(s):

Luis O. Cano y Postigo ◽

Daniel A. Jacobo-Velázquez ◽

Daniel Guajardo-Flores ◽

Luis Eduardo Garcia Amezquita ◽

Tomás García-Cayuela

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Recent Advances ◽

By Products

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Optimization of Cultural Conditions for Solid State Fermentation of Amylase Production by Aspergillus species

Nepal Journal of Science and Technology ◽

10.3126/njst.v14i1.8924 ◽

2013 ◽

Vol 14 (1) ◽

pp. 67-74

Author(s):

Bina Gautam ◽

Tika B Karki ◽

Om Prakash Panta

Keyword(s):

Solid State ◽

Rice Bran ◽

Solid State Fermentation ◽

Food Industry ◽

Raw Materials ◽

Morphological Characteristics ◽

Amylolytic Enzyme ◽

Cultural Conditions ◽

Amylase Production ◽

Selection Of

Amylase is an amylolytic enzyme used in food industry which is generally produced by Aspergillus spp. under solid state fermentation. The present study is concerned with the isolation, screening and selection of suitable strains of Aspergillus spp. and optimization of cultural conditions for the biosynthesis of amylase. Rice and wheat brans were used as substrates which are readily available inexpensive raw materials for amylase production. From 85 samples of rice and wheat grains, 55 colonies obtained on potato dextrose agar (PDA) were suspected to be Aspergillus oryzae and only 35 colonies possessed the morphological characteristics similar to that of A. oryzae indicating the isolates were most likely the strains of A. oryzae. Of all the fungal isolates of Aspergillus spps., Asp.31 gave maximum production of amylase (720.782 IUgds-1) in solid state fermentation media. This strain was selected as a parental strain for optimization for cultural conditions. The obtained data were analyzed using SPSS- 11.5 program. Of all the substrates (rice bran, wheat bran and their mixture), rice bran was the best for producing amylase of highest activity 611.614 IUgds-1.The highest enzyme activity of 698.749 IUgds-1 was observed at 50% initial moisture level of the substrate. The optimum temperature was 25°C for producing the crude amylase enzyme with amylase activity of 577.757 IUgds-1. Nepal Journal of Science and Technology Vol. 14, No. 1 (2013) 67-74 DOI: http://dx.doi.org/10.3126/njst.v14i1.8924

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Solid state fermentation for production of microbial cellulases: Recent advances and improvement strategies

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2015.10.090 ◽

2016 ◽

Vol 86 ◽

pp. 656-669 ◽

Cited By ~ 101

Author(s):

Sudhanshu S. Behera ◽

Ramesh C. Ray

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Recent Advances ◽

Improvement Strategies

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Recent advances in production of lignocellulolytic enzymes by solid-state fermentation of agro-industrial wastes

Current Opinion in Green and Sustainable Chemistry ◽

10.1016/j.cogsc.2020.100407 ◽

2021 ◽

Vol 27 ◽

pp. 100407

Author(s):

Paulina Leite ◽

Daniel Sousa ◽

Helena Fernandes ◽

Marta Ferreira ◽

Ana Rita Costa ◽

...

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Industrial Wastes ◽

Lignocellulolytic Enzymes ◽

Recent Advances

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Recent advances in solid-state fermentation

Biochemical Engineering Journal ◽

10.1016/j.bej.2008.10.019 ◽

2009 ◽

Vol 44 (1) ◽

pp. 13-18 ◽

Cited By ~ 426

Author(s):

Reeta Rani Singhania ◽

Anil Kumar Patel ◽

Carlos R. Soccol ◽

Ashok Pandey

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Recent Advances

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Growth and cutinase activity of Fusarium culmorum grown in solid-state fermentation

Mexican Journal of Biotechnology ◽

10.29267/mxjb.2016.1.2.8 ◽

2016 ◽

Vol 1 (2) ◽

pp. 8-19 ◽

Cited By ~ 4

Author(s):

Miriam Sofía Canavati-Alatorre ◽

Israel Águila ◽

Ilse Karina Barraza-Soltero ◽

Elizabeth Castillón ◽

Ana Laura Correa-Barrón ◽

...

Keyword(s):

Molecular Weight ◽

Solid State ◽

Carbon Source ◽

Solid State Fermentation ◽

Food Industry ◽

Culture Media ◽

Fusarium Culmorum ◽

Glucose Consumption ◽

Toxic Substances ◽

Wide Range

Cutinase is a very versatile enzyme due to the wide range of substrates that it can use. It has application in several biotechnological areas, acting as biocatalysts in the food industry, in detergents as well as in biodegradation of polymers and other toxic substances. In this research, glucose consumption, protein content, biomass and cutinase production by Fusarium culmorum were evaluated. Cutinolitic activity was observed using gel zymography. This fungus was grown on culture media containing glucose and different concentrations of apple cutin (0, 1, 3 and 10 g/L) in solid-state fermentation. F. culmorum showed the highest production of biomass, protein and cutinase in medium supplemented with 10 g of cutin/L. Glucose uptake was inversely proportional to the cutin concentration. Medium lacking cutin showed the fastest glucose consumption. Heavily stained bands were observed in the gel with increasing concentrations of cutin after 72 h, showing a molecular weight of 50 kDa. These results shown that apple cutin induced cutinase production and was also used as carbon source. It was also observed that glucose did not act as a repressor of cutinase production.

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