Production of Bioethanol from Banana Peel Using Isolated Cellulase from Aspergillus Niger

2019 ◽  
pp. 9-18
Author(s):  
Indulekha John ◽  
Prasanthi Yaragarla ◽  
Arunagiri Appusamy
Keyword(s):  
Aspergillus Niger ◽  
Banana Peel

scholarly journals Amylase Production from Solid State Fermentation and Submerged Liquid Fermentation by Aspergillus niger

2012 ◽  
Vol 47 (1) ◽  
pp. 99-104 ◽  
Author(s):  
G Dharani ◽  
NS Kumaran
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Specific Activity ◽  
Basal Medium ◽  
Banana Peel ◽  
Liquid Fermentation ◽  
Cultural Conditions ◽  
Solid Substrates ◽  
Moisture Conditions

The purpose of this work is to study the optimized cultural conditions for the production of amylase by Aspergillus niger in solid state and submerged liquid fermentation. Four solid substrates banana peel, corn, potato and tapioca with different moisture conditions were taken for solid state fermentation (SSF). Basal medium was used for submerged liquid fermentation (SLF) with different pH (3 to 8), temperature (25, 30, 35 and 40ºC), carbon concentration (1, 2 and 3 g) and nitrogen source (0.1, 0.2 and 0.3 g). In SSF, tapioca yielded highest amylase activity and specific activity (4.43U/ml and 4.58U/mg) at 50% moisture content. In SLF, 2 g starch and 0.3 g peptone concentration showed 0.78 and 1.23 U/ml amylase activities under the optimum pH (5) and temperature (30ºC) the amylase activities reached to 0.86 U/ml and 0.76 U/ml respectively. In SSF using tapioca as substrate the enzyme yield is about five times higher than that achieved with submerged liquid culture. DOI: http://dx.doi.org/10.3329/bjsir.v47i1.7310 Bangladesh J. Sci. Ind. Res. 47(1), 99-104, 2012

scholarly journals Gibberellic Acid Production by Fusarium moniliforme and Aspergillus niger Using Submerged Fermentation of Banana Peel

2018 ◽  
Vol 10 (1) ◽  
pp. 60-67 ◽  
Author(s):  
Patricia F. OMOJASOLA ◽  
Damola O. ADEJORO
Keyword(s):  
Aspergillus Niger ◽  
Gibberellic Acid ◽  
Substrate Concentration ◽  
Fusarium Moniliforme ◽  
Value Added ◽  
Proximate Analysis ◽  
Inoculum Size ◽  
Banana Peel ◽  
Crude Fibre ◽  
Fermentation Time

The present study aimed to produce gibberellic acid through fermentation using banana (Musa sapientum) peel waste as substrate. Banana peel, a domestic and industrial waste, constitutes a potential source of cheap fermentable substrate for the production of other value-added products. Fusarium moniliforme ATCC 10052 and Aspergillus niger CBS 513.88 were used as fermenting organisms. The substrate was dried, ground and its proximate composition determined. The powdered substrate was added to a modified CzapekDox broth (a semisynthetic medium), with Carboxyl methylcellulose (CMC) as control. The fermentation conditions were: pH 5.5; inoculum size 1% (5 × 105 spores/mL F. moniliforme) (2 × 106 spores/mL A. niger); substrate concentration 2 g; temperature 25 ± 2 oC; fermentation time 7 days. The fermentation was optimized by varying pH, inoculum size, substrate concentration and fermentation time. The extracted GA was subjected to infra-red spectroscopy using FT-IR. The parameters which gave the highest GA yields were thereafter combined in a single fermentation. The results of proximate analysis of banana peel substrate revealed 8.65% moisture, 9.54% protein, 5.40% lipids, 11.45% ash, 22.34% crude fibre, and 42.62% carbohydrate. The GA yields of 13.55 g/L and 12.44 g/L were produced from the banana peel substrate and 3.62 and 2.61 g/L from the CMC control by F. moniliforme and A. niger respectively. Under optimized conditions, F. moniliforme produced 17.48 g/L GA, while A. niger produced 13.50 g/L. Extracted GA was similar to standard GA sample and the present results support the potential use of banana peel for fermentative GA production.

Citric Acid Production from Toba Banana Peel (Musa acuminata Colla) through Submerged Fermentation using Aspergillus niger

2019 ◽  
Vol 13 (4) ◽  
pp. 118-122
Author(s):  
MEVA GUSTINA E. SIDAURUK ◽  
◽  
SURYA NINGSIH HUTAURUK ◽  
MERRY MERYAM MARTGRITA ◽  
ADELINA MANURUNG ◽  
...  
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Submerged Fermentation ◽  
Acid Production ◽  
Musa Acuminata ◽  
Citric Acid Production ◽  
Banana Peel

Lignocellulosic Processing with Acid Pretreatment and Enzymatic Hydrolysis for Improving the Acquisition of Sugar Fermentation

2015 ◽  
Vol 9 (7) ◽  
pp. 23 ◽  
Author(s):  
Nuniek Hendrianie ◽  
Sri Rahmania Juliastuti ◽  
Moch. Izati Iwani ◽  
Affrida Eka
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Aspergillus Niger ◽  
Trichoderma Reesei ◽  
Lignin Content ◽  
Banana Peel ◽  
Acid Pretreatment ◽  
Glucose Content ◽  
Mixture Ratio ◽  
Glucose Levels ◽  
Sugar Fermentation

<p class="zhengwen"><span lang="EN-GB">Banana peel</span><span lang="IN">s</span><span lang="EN-GB"> is a waste </span><span lang="IN">which</span><span lang="EN-GB"> has not been widely used, so that the relatively long time the existence of such waste brings its own problems such as pollution. Banana peels contain high enough lignocellulosic and can be degraded into simpler forms.</span><span lang="IN"> The</span><span lang="EN-GB"> Lignin content </span><span lang="IN">of</span><span lang="EN-GB"> banana </span><span lang="IN">peels</span><span lang="EN-GB"> needs to be removed / destroyed structure. The purpose of this study was to determine the effect of the addition ratio of <em>Trichoderma reseei </em>and <em>Aspergillus niger</em> on hydrolysis liquefaction and saccharification time in stage hydrolysis to glucose produced with the highest glucose parameters. In this study, the method</span><span lang="IN"> was</span><span lang="EN-GB"> used to degrade lignin </span><span lang="IN">by using sulfuric acid</span><span lang="EN-GB"> (2%). After</span><span lang="IN">ward,</span><span lang="IN"> </span><span lang="EN-GB">the</span><span lang="IN"> cellulose</span><span lang="EN-GB"> content </span><span lang="IN">was changed in </span><span lang="EN-GB">liquefaction </span><span lang="IN">process</span><span lang="EN-GB">. Hydrolysis liquefaction performed using <em>Aspergillus niger</em> and <em>Trichoderma reesei</em> with a mixture ratio of 1: 0, 0: 1, 1: 1 and 1: 2. Furthermore, substrate hydrolysis liquefaction saccharification going through the process of hydrolysis to increase glucose levels were formed. Hydrolysis liquefaction aims to change the content of starch in the banana skin into glucose using Saccharomyces cerevisiae as the addition of 20% (v / v). Hydrolysis process of liquefaction is done by varying the sampling time on day - 3, 6, and 9. In this study the hydrolysis of liquefaction of banana peels use a mixture of <em>Trichoderma reesei</em> and <em>Aspergillus niger</em> 2:1 at a temperature of 50<sup>o</sup>C, pH 5, and 64 h for resulted in glucose with the best content was 0.52%. In addition, the results showed that the hydrolysis saccharification with the addition of <em>Saccharomyces cerevisiae</em> glucose levels were highest on day 3 with a temperature of 30<sup>o</sup>C and pH 5, resulting in glucose content to 1.63%.</span></p>

scholarly journals Utilization of Fruit Waste for Bioethanol Production by Co-cultures of Aspergillus niger and Saccharomyces cerevisiae

2019 ◽  
pp. 63-72 ◽  
Author(s):  
Nutchanat Chamchoi Chamchoi
Keyword(s):  
Aspergillus Niger ◽  
Ethanol Yield ◽  
Maximum Yield ◽  
Banana Peel ◽  
Control Analysis ◽  
Erlenmeyer Flask ◽  
Pomelo Peel ◽  
Fermentation Temperature ◽  
Fruit Waste ◽  
Fruit Wastes

The purpose of this research was to study the effectiveness of simultaneous fermentation offruit waste with co-cultures of Aspergillus niger TISTR 3063 and Saccharomyces cerevisiaeTISTR 5606 in production of ethanol. The effect of fermentation temperature on ethanol yield was also observed. Pomelo and banana peels were selected as substrates and prepared by chopping into small rectangular pieces. Fermentation of batches of fruit waste was carriedout using a 250mL Erlenmeyer flask with glucose as a control. Analysis of the composition of the fruit waste included sugar, pH, TS, VS, ash, moisture, COD and TKN. From the results, it was found that maximum yields of 90.71% and 104.90% for pomelo and banana peel, respectively, were achieved at a temperature of 40°C within 24 h. The analysis also showed that fermentation temperature affected ethanol yield. When the fermentation temperature was raised from 30°C to 40°C, maximum ethanol yield from pomelo peel fermentation with10% of inoculum was increased from 73.86% to 90.71%, significant at p-0.05 Maximum yield from banana peel fermentation showed a similar trend. This study establishes the potential for upgrading fruit wastes such as pomelo and banana peels as high value substrates for ethanol production. Pomelo peel in particular shows high potential as a substrate for ethanol fermentation at 40°C for 24 h, with inoculum of 10% (w/w) of each fungus and yeast.

scholarly journals Valorization of Banana Peel for Citric Acid Production under Solid State Fermentation with Aspergillus niger

2020 ◽  
Vol 34 (1) ◽  
pp. 49-57
Author(s):  
Teerin Chysirichote
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Packed Bed ◽  
Aeration Rate ◽  
Banana Peel ◽  
Initial Ph ◽  
Glass Column ◽  
Cooling Air

Valorization of banana peel (BP) through solid state fermentation (SSF) was aimed<br /> in this research. The appropriate conditions of citric acid (CA) production by SSF of<br /> Aspergillus niger were investigated. Firstly, the optimum initial pH of the BP and the<br /> aeration rate were studied by conducting SSF in a 250-mL flask and 2-L glass column,<br /> respectively. It was found that the initial pH of the BP and aeration rates affected the CA<br /> production. The results showed that the initial pH of 5.0 and 1.0 vvm aeration were appropriate for the CA production of A. niger using BP as a substrate. The problem of rising temperature during SSF was found when applying the optimum condition to the SSF<br /> in the 20-L packed bed bioreactor (PBB), which caused a decrease in the CA production<br /> compared to that of the glass column. The cooling air jacket constructed to the PBB to<br /> remove the heat during the SSF helped increase the CA production from that in the PBB.<br /> The maximum CA production in the 20-L air-jacketed PBB was 124.0±19.2 mg g–1DS.

scholarly journals Optimization of Citric Acid Production by Aspergillus niger and Candida tropicalis for Solid State Fermentation Using Banana Peel Substrate

2020 ◽  
Vol 1 (2) ◽  
pp. 51-60
Author(s):  
Ngozi Odu ◽  
Gift Uzah ◽  
Nedie Akani
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Aspergillus Niger ◽  
Ammonium Chloride ◽  
Solid State Fermentation ◽  
Candida Tropicalis ◽  
Acid Production ◽  
Citric Acid Production ◽  
Banana Peel ◽  
Process Conditions

Increasing cost of production and global demand for citric acid is driving research towards optimizing process conditions to yield very high quantity of the organic acid using abundant cheap substrates and selected microorganisms.  Consequently, this study was designed to optimize the production of citric acid by making use of banana (Musa acuminata) peels (agro-waste) through means of solid state fermentation  involving  Aspergillus  niger  (Model  A)  and Candida tropicalis (Model B). In this study, a two-level, five-variable full factorial design of response surface methodology (RSM) comprising 32 experimental runs for each model were used to develop a statistical model for the optimization of fermentation conditions which include: pH, glucose, zinc, ammonium chloride and methanol. The results obtained indicate that a second order polynomial model fitted adequately and statistically significant (p<0.0001) and (p<0.0410) for Model A and B, respectively. The optimum values of the variables were: pH 4; glucose 5% w/v; zinc 2% w/v; ammonium chloride 0.5% w/v; and methanol 3% v/v. Under these conditions, the concentration of citric acid produced were 97.6 g/L with a pH of 3.85 using Aspergillus niger and 113.6 g/L with a pH of 3.45 using Candida tropicalis at 10days fermentation period. Experimental validation of the model indicated that no difference exist between the predicted and the actual yield results. Therefore, utilization of low-cost agro-waste banana peel which serve as suitable substrate for optimization of citric acid production is advocated because of their advantages such as income generation, reduction  in  environmental  problems  posed  by  food-waste  disposal  and  public  health  hazards associated with it.

scholarly journals Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate

2019 ◽  
Vol 28 (6) ◽  
pp. 1693-1702 ◽  
Author(s):  
Md. Mostafa Kamal ◽  
Md. Rahmat Ali ◽  
Mohammad Rezaul Islam Shishir ◽  
Md. Saifullah ◽  
Md. Raihanul Haque ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Process Parameters ◽  
Banana Peel ◽  
Optimization Of Process Parameters

scholarly journals Produksi Enzim Pektinase dari Limbah Kulit Pisang oleh Kapang Aspergillus niger dan Aplikasinya Terhadap Klarifikasi Minuman Fungsional Jahe Lemon

2020 ◽  
Vol 12 (2) ◽  
pp. 86-92
Author(s):  
Dyan Yulianti ◽  
Maria Marina Herawati
Keyword(s):  
Enzyme Activity ◽  
Aspergillus Niger ◽  
Young People ◽  
Banana Peel ◽  
Glycosidic Bonds ◽  
Randomized Design ◽  
Commercial Enzymes ◽  
Pectinase Enzyme

Pectinase enzymes are commercial enzymes that can damage pectin by breaking down polygalacturonate acid into monogalacturonate acid through the release of glycosidic bonds. Pectinase enzymes can be produced from a variety of microorganisms, especially from types of mold such as Aspergillus niger using waste as a substrate like a banana peel. Lemon ginger drink is a functional beverage innovation made from ginger with the addition of lemon to add a refreshing sensation. However, the cloudy, pale, and sedimentary appearance in lemon ginger drink causes a lack of interest in consumers, especially young people. When consuming functional drinks such as lemon ginger, there is turbidity caused by polysaccharides such as pectin. Therefore, enzymatic clarification using pectinase is an effective way to reduce pectin in this drink. This study aims to find out the concentration of Aspergillus niger in producing pectinase enzymes from banana peel waste and its application to the clarification of lemon ginger drinks. The method used in this study was a randomized design group (RAK) consisting of 1 factor, the treatment of concentrations of Aspergillus niger 0 mL, 1 mL, 2 mL, 4 mL, and 6 mL. Then followed by the application of pectinase enzymes produced in the clarification of lemon ginger drink, concentration of 0%; 0,08%; 0,10%; 0,12%; 0,16%; 0,20%; and 0.24%. The Data obtained is analyzed using a printing analysis (ANOVA), and if there is influence, then proceed using BNJ test at a real level of 5%. The results showed that the concentration of Aspergillus niger suspension is best in producing pectinase enzymes of 6 mL, with the enzyme activity of 1.83 U/ml. Then the application of pectinase enzyme in the clarification of lemon ginger drink with a concentration of 0.16% better in improving lower clarity and viscosity of the resulting lemon ginger drink.

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