Solid-state fermentation of wheat bran by Trichoderma reesei QM9414: substrate composition changes, C balance, enzyme production, growth and kinetics

1996 ◽  
Vol 46 (5-6) ◽  
pp. 489-496 ◽  
Author(s):  
J. P. Smits ◽  
A. Rinzema ◽  
J. Tramper ◽  
H. M. Van Sonsbeek ◽  
W. Knol
Keyword(s):  
Solid State ◽  
Trichoderma Reesei ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Enzyme Production ◽  
Substrate Composition ◽  
C Balance ◽  
Production Growth ◽  
Composition Changes ◽  
Trichoderma Reesei Qm9414

scholarly journals Trichoderma Reesei Cellulase Produced by Submerged Versus Solid State Fermentations

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Diana NEAGU ◽  
Jacqueline DESTAIN ◽  
Phillipe THONART ◽  
Carmen SOCACIU
Keyword(s):  
Solid State ◽  
Trichoderma Reesei ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Enzyme Production ◽  
Carbon Sources ◽  
Production Yield ◽  
Trichoderma Sp ◽  
Optimum Ph ◽  
Optimum Ph And Temperature

The aim of this study was to produce and characterize a cellulase-rich fraction using submerged or solid state fermentation of Trichoderma reesei (QM 1914) strain. The carbon sources were the wheat bran or sawdust, the production yield of this enzyme production was higher in both fermentation types using sawdust substrate, and especially by solid state fermentation, after five days of fermentation. The optimum pH and temperature for the efficient crude enzyme production was established to be 5 and 60°C, respectively, but lost 50% of its activity after 30 minutes, when heated at 60°C. Comparatively with other fungi, the efficiency of Trichoderma sp. to synthesize cellulase rich extract was higher. 

scholarly journals Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Hamid Mukhtar ◽  
Ikramul Haq
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Alkaline Protease ◽  
Enzyme Production ◽  
Enhanced Production ◽  
Industrial Byproducts ◽  
Agroindustrial Byproducts

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74  ±  0.26 U/mL from wild and 11.28  ±  0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

scholarly journals Exo-polygalacturonase production by Penicillium roqueforti on pumpkin oil cake in solid state fermentation

2007 ◽  
pp. 127-137 ◽  
Author(s):  
Draginja Pericin ◽  
Senka Madjarev ◽  
Ljiljana Radulovic ◽  
Marija Skrinjar
Keyword(s):  
Solid State ◽  
Water Activity ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Enzyme Production ◽  
Starter Culture ◽  
Penicillium Roqueforti ◽  
Initial Water ◽  
Fermentation Time ◽  
Pectolytic Activity

The feasibility of using pumpkin oil cake (PuOC), individual and in combination with wheat bran (WB), as substrate for the production of Exo-polygalacturonase (Exo-p) by starter culture Penicillium roqueforti in solid state fermentation (SSF) has been evaluated. The kinetics of enzyme production was investigated using PuOC alone in the range from 13 to 168 h, with moisture contents varying from 44% the ability to grow and produce Exo-p activity on this substrate, reaching a maximum value of 1451.75 U/g.d.w PuOC by the 5th day of fermentation. Fermentation experiments indicated that the water activity (aw) influenced the enzyme production. A medium with aw 0.932 and the fermentation time of 5 days were selected, as these conditions resulted in the highest pectolytic activity and were used for further investigation. A next step in this research was to examine the effect of the substrate combination, PuOC with wheat bran (WB), in different ratios. The addition of WB as carbon sources was found to have a significant influence on the enzymes yields. Exo-p activities were the highest with initial water activity of a w 0.932 and PuOC supplementation with WB (1:0.67).

scholarly journals Saccharification and hydrolytic enzyme production of alkali pre-treated wheat bran by Trichoderma virens under solid state fermentation

2015 ◽  
Vol 15 (1) ◽  
Author(s):  
Reda M. El-Shishtawy ◽  
Saleh A. Mohamed ◽  
Abdullah M. Asiri ◽  
Abu-bakr M. Gomaa ◽  
Ibrahim H. Ibrahim ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Enzyme Production ◽  
Hydrolytic Enzyme ◽  
Trichoderma Virens

Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition

2020 ◽  
pp. 103159
Author(s):  
Sonja Jakovetić Tanasković ◽  
Nataša Šekuljica ◽  
Jelena Jovanović ◽  
Ivana Gazikalović ◽  
Sanja Grbavčić ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Food Component ◽  
Nutritional Factors

scholarly journals Morphology and laccase production of white-rot fungi grown on wheat bran flakes under semi-solid-state fermentation conditions

2011 ◽  
Vol 318 (1) ◽  
pp. 27-34 ◽  
Author(s):  
Johann F. Osma ◽  
Ulla Moilanen ◽  
José L. Toca-Herrera ◽  
Susana Rodríguez-Couto
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
White Rot Fungi ◽  
White Rot ◽  
Laccase Production ◽  
Fermentation Conditions ◽  
Semi Solid
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