High-efficiency removal of phytic acid in soy meal using two-stage temperature-induced Aspergillus oryzae solid-state fermentation

2013 ◽  
Vol 94 (1) ◽  
pp. 113-118 ◽  
Author(s):  
Liyan Chen ◽  
Praveen V Vadlani ◽  
Ronald L Madl
Keyword(s):  
Solid State ◽  
Phytic Acid ◽  
Aspergillus Oryzae ◽  
Solid State Fermentation ◽  
High Efficiency ◽  
Two Stage ◽  
Soy Meal

The Research on Solid-State Fermentation Technology of Fuel Ethanol Using in Straw

2011 ◽  
Vol 347-353 ◽  
pp. 1228-1232
Author(s):  
Yi Qiu ◽  
Yong Hong Huang ◽  
Yu Kun Sun ◽  
Li Huang ◽  
Hao Cheng
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
High Efficiency ◽  
Fuel Ethanol ◽  
Ethanol Solution ◽  
Enzyme Hydrolysis ◽  
Steam Explosion Pretreatment ◽  
Development Direction ◽  
Low Energy Consumption ◽  
Fermentation Technology

Based on the introduction of the major problems in solid-state fermentation of straw to produce fuel ethanol and its development direction, this paper systematically discuss the process that currently used.Through analyzing the characteristics of all phases such as pretreatment, hydrolysis and fermentation and so on,we put forward a new kind of process scheme. In this process, we use a mixed method which combined dilute sulfuric acids with steam explosion pretreatment method, after water washing, adopt the method of synchronized saccharification solid-state fermentation,by adding pichia and cellulase enzyme hydrolysis,and we can get ethanol solution at the same time of enzyme hydrolysis. Then through filtered, purified, denatured and so on, at last, we get the fuel ethanol. The equipment that this process requires is simple, and its fermentation have high efficiency high and low energy consumption.

Aerial mycelia of Aspergillus oryzae accelerate α-amylase production in a model solid-state fermentation system

2005 ◽  
Vol 36 (7) ◽  
pp. 900-902 ◽  
Author(s):  
Yovita S.P. Rahardjo ◽  
Frans J. Weber ◽  
Sebastiaan Haemers ◽  
Johannes Tramper ◽  
Arjen Rinzema
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Solid State Fermentation ◽  
Fermentation System ◽  
Amylase Production

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

2000 ◽  
Vol 6 (3) ◽  
pp. 251-258 ◽  
Author(s):  
C. Reyes-Moreno ◽  
C.A. Romero-Urias ◽  
J. Milan-Carrillo ◽  
R.M. Gomez-Garza
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Phytic Acid ◽  
Cicer Arietinum ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Cicer Arietinum L ◽  
Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

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