Penicillium commune spore production in solid-state fermentation of coffee pulp at laboratory scale and in a helical ribbons rotating reactor

The strains capable of degrading cellulose have attracted much interest because of their applications in straw resource utilization in solid-state fermentation (SSF). However, achieving high spore production in SSF is rarely reported. The production of spores from Streptomyces griseorubens JSD-1 was investigated in shaker-flask cultivation in this study. The optimal carbon, organic nitrogen and inorganic nitrogen sources were sucrose, yeast extract and urea, respectively. Plackett–Burman design (PBD) was adopted to determine the key medium components, and the concentration levels of three components (urea, NaCl, MgSO4·7H2O) were optimized with the steepest ascent path and central composite design (CCD), achieving 1.72 × 109 CFU/g of spore production. Under the optimal conditions (urea 2.718% w/v, NaCl 0.0697% w/v, MgSO4·7H2O 0.06956% w/v), the practical value of spore production was 1.69 × 109 CFU/g. The determination coefficient (R2) was 0.9498, which ensures an adequate credibility of the model.

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Evaluation of inert and organic carriers for Verticillium lecanii spore production in solid-state fermentation

Biotechnology Letters ◽

10.1007/s10529-010-0496-1 ◽

2010 ◽

Vol 33 (4) ◽

pp. 763-768 ◽

Cited By ~ 6

Author(s):

Xiangqun Xu ◽

Yunfeng Yu ◽

Yujie Shi

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Spore Production ◽

Verticillium Lecanii

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Utilization of coffee pulp as a substrate for pectinase production by Aspergillus sp. VTMS through solid state fermentation

10.1063/5.0030474 ◽

2020 ◽

Author(s):

Atim A. Hidayah ◽

Azizah ◽

Rudju Winarsa ◽

Kahar Muzakhar

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Coffee Pulp ◽

Aspergillus Sp ◽

Pectinase Production

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Evaluation of coffee pulp as substrate for polygalacturonase production in solid state fermentation

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2020.v32.i2.2068 ◽

2020 ◽

pp. 117

Author(s):

Rosa Amarilis Rodríguez Frómeta ◽

José Laencina Sánchez ◽

José María Ros García

Keyword(s):

Cell Wall ◽

Solid State ◽

Solid State Fermentation ◽

Reducing Sugars ◽

Growth Substrate ◽

Optimal Temperature ◽

Coffee Pulp ◽

Polygalacturonase Production ◽

Optimal Ph

The purpose of this research is to evaluate the coffee pulp, a by-product of coffee processing, as substrate for polygalacturonase production by solid state fermentation. In addition, it is a way to take advantage of the coffee pulp. Characterization of the coffee pulp revealed a high content of nutrients for fungi growth, such as reducing sugars (5.4% of dry pulp), proteins (9.4% of dry pulp), pectins (20.5% of dry pulp), which are inducers of pectic hydrolases production and source of carbon after degradation, and caffeine (1.4% of dry pulp), among others. The characterization of the cell-wall of coffee pulp revealed, after polysaccharides fractionation, the content in cell-wall pectins (25.5%), hemicelluloses (11.5%) and cellulosic residue (44%). A strain of Aspergillus niger, called van Thiegem, has been selected as a good producer of polygalacturonases (60 U/ml) using the coffee pulp as the growth substrate. During fermentation, reducing sugars, caffeine and phenolic compounds were consumed till almost exhaustion. A partial characterization of the polygalacturonase using high methoxyl pectin as substrate indicates an optimal pH of 4.0 and 45oC as optimal temperature, which are good values for the use of the enzyme in vegetable processing, including coffee processing.

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