Protease production by Rhizopus oligosporus in solid-state fermentation

1994 ◽  
Vol 10 (3) ◽  
pp. 320-324 ◽  
Author(s):  
L. Ikasari ◽  
D. A. Mitchell
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Protease Production ◽  
Rhizopus Oligosporus

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

More random-walk than autotropism: A model-based study on how aerial hyphae of Rhizopus oligosporus grow in solid-state fermentation

2019 ◽  
Vol 141 ◽  
pp. 49-59
Author(s):  
Maura Harumi Sugai-Guérios ◽  
Wellington Balmant ◽  
Nadia Krieger ◽  
Agenor Furigo Junior ◽  
David Alexander Mitchell
Keyword(s):  
Random Walk ◽  
Solid State ◽  
Solid State Fermentation ◽  
Rhizopus Oligosporus ◽  
Model Based ◽  
Aerial Hyphae

Solid-State Fermentation for Production of Phytase by Rhizopus oligosporus

2002 ◽  
Vol 102-103 (1-6) ◽  
pp. 251-260 ◽  
Author(s):  
Abdulhameed Sabu ◽  
Saradamma Sarita ◽  
Ashok Pandey ◽  
Barbara Bogar ◽  
George Szakacs ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Rhizopus Oligosporus

scholarly journals Cow Dung Substrate for the Potential Production of Alkaline Proteases by Pseudomonas putida Strain AT in Solid-State Fermentation

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Ponnuswamy Vijayaraghavan ◽  
Sreekumar Saranya ◽  
Samuel Gnana Prakash Vincent
Keyword(s):  
Solid State ◽  
Pseudomonas Putida ◽  
Solid State Fermentation ◽  
Maximum Activity ◽  
Protease Production ◽  
Cow Dung ◽  
Alkaline Proteases ◽  
Optimum Conditions ◽  
Potential Production ◽  
Fermentation Period

Cow dung and agroresidues were used as the substrates for the production of alkaline proteases by Pseudomonas putida strain AT in solid-state fermentation. Among the various substrates evaluated, cow dung supported maximum (1351±217 U/g) protease production. The optimum conditions for the production of alkaline proteases were a fermentation period of 48 h, 120% (v/w) moisture, pH 9, and the addition of 6% (v/w) inoculum, 1.5% (w/w) trehalose, and 2.0% (w/w) yeast extract to the cow dung substrate. The enzyme was active over a range of temperatures (50–70°C) and pHs (8–10), with maximum activity at 60°C and pH 9. These enzymes showed stability towards surfactants, detergents, and solvent and digested various natural proteins.

Nutritional upgrading of various feed ingredients through co-culture solid state fermentation / Çeşitli yem içerikleri besin değerlerinin birlikte kültür katı hal fermentasyonu kullanılarak artırılması

2016 ◽  
Vol 41 (5) ◽  
Author(s):  
Muhammad Nadeem ◽  
Muhammad Ahmar Ali ◽  
Quratulain Syed ◽  
Rubina Nelofer ◽  
Uzma Sahar
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Candida Utilis ◽  
Rhizopus Oligosporus ◽  
Mineral Contents ◽  
Feed Ingredients ◽  
Agricultural Byproducts ◽  
Fermented Products

AbstractObjective: The purpose of the present study was to enhance nutritional qualities of various agricultural byproducts such as wheat bran, rice bran and rice polish through co-culture solid state fermentation (SSF) using Candida utilis and Rhizopus oligosporus for their better exploitation as feed ingredients.Methods: Co-culture solid state fermentation (SSF) was carried at 30oC for 48 h by employing Candida utilis and Rhizopus oligosporus on various agricultural byproducts like wheat bran, rice bran and rice polish. After that the fermented agricultural byproducts were dried in hot air oven at 80oC and analyzed to compare with unfermented byproducts.Results: The results of the proximate analysis showed that crude protein contents increased significantly (p≤0.05) in all the fermented substrates with concurrent decrease in nitrogen free extract (NFE) contents. A significant reduction in anti nutritional content (phytic acid) was also observed in fermented products whereas values of mineral contents [calcium (Ca) and phosphorus (P)] were found high. Resultantly, high mineral contents improved Ca: P ratio in the fermented products. Shelf life study showed that the fermented substrates were nutritionally stable and no significant changes in nutritional values were observed up to 90 days.Conclusion: All these results showed that the fermented substrates are nutritionally better and can be successfully exploited as animal feed for better growth of livestock.

Alkaline Protease Production from Brevibacterium luteolum (MTCC 5982) Under Solid-State Fermentation and Its Application for Sulfide-Free Unhairing of Cowhides

2016 ◽  
Vol 182 (2) ◽  
pp. 511-528 ◽  
Author(s):  
R. Renganath Rao ◽  
M. Vimudha ◽  
N. R. Kamini ◽  
M. K. Gowthaman ◽  
B. Chandrasekran ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Alkaline Protease ◽  
Protease Production

Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3

RSC Advances ◽  
2016 ◽  
Vol 6 (35) ◽  
pp. 29741-29756 ◽  
Author(s):  
Yu Xiao ◽  
Juan Fan ◽  
Yulian Chen ◽  
Xin Rui ◽  
Qiuqin Zhang ◽  
...  
Keyword(s):  
Dna Damage ◽  
Antioxidant Activity ◽  
Solid State ◽  
Solid State Fermentation ◽  
Total Phenolic ◽  
Rhizopus Oligosporus ◽  
Short Time ◽  
Dna Damage Protection ◽  
Damage Protection

In this study,Rhizopus oligosporusRT-3, which was first isolated in our group, was used for solid state fermentation of soybeans (R. oligosporus-fermented soybeans, RFS) in a short time (22 h).

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