Chitinase Production in Solid-State Fermentation by Enterobacter sp. NRG4 Using Statistical Experimental Design

2005 ◽  
Vol 51 (4) ◽  
pp. 222-228 ◽  
Author(s):  
Neetu Dahiya ◽  
Rupinder Tewari ◽  
Ram Prakash Tiwari ◽  
Gurinder Singh Hoondal
Keyword(s):  
Solid State ◽  
Experimental Design ◽  
Solid State Fermentation ◽  
Statistical Experimental Design ◽  
Chitinase Production

scholarly journals Optimization of production of xylanases with low cellulases in Fusarium solani by means of a solid state fermentation using statistical experimental design

2020 ◽  
Vol 52 (4) ◽  
pp. 328-338
Author(s):  
Mauro M. Martínez-Pacheco ◽  
Alberto Flores-García ◽  
Miguel A. Zamudio-Jaramillo ◽  
Ma. Carmen Chávez-Parga ◽  
Mariana Alvarez-Navarrete
Keyword(s):  
Solid State ◽  
Experimental Design ◽  
Solid State Fermentation ◽  
Fusarium Solani ◽  
Statistical Experimental Design

scholarly journals Challenges of Enzymes, Conidia and 6-Pentyl-alpha-pyrone Production from Solid-State-Fermentation of Agroindustrial Wastes Using Experimental Design and T. asperellum Strains

2019 ◽  
Vol 11 (11) ◽  
pp. 5699-5710 ◽  
Author(s):  
Rayhane Hamrouni ◽  
Magalie Claeys-Bruno ◽  
Josiane Molinet ◽  
Ahmed Masmoudi ◽  
Sevastianos Roussos ◽  
...  
Keyword(s):  
Solid State ◽  
Experimental Design ◽  
Solid State Fermentation ◽  
Agroindustrial Wastes

Keratinase production by Bacillus pumilus GHD in solid-state fermentation using sugar cane bagasse: optimisation of culture conditions using a Box-Behnken experimental design

2011 ◽  
Vol 61 (3) ◽  
pp. 663-672 ◽  
Author(s):  
Ghada E. A. Awad ◽  
Mona A. Esawy ◽  
Walla A. Salam ◽  
Bassem M. Salama ◽  
Amal F. Abdelkader ◽  
...  
Keyword(s):  
Solid State ◽  
Experimental Design ◽  
Solid State Fermentation ◽  
Sugar Cane ◽  
Bacillus Pumilus ◽  
Culture Conditions ◽  
Sugar Cane Bagasse

scholarly journals Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

2020 ◽  
Vol 8 (8) ◽  
pp. 1098
Author(s):  
Mihaela Cotârleț ◽  
Nicoleta Stănciuc ◽  
Gabriela Elena Bahrim
Keyword(s):  
Antimicrobial Activity ◽  
Solid State ◽  
Experimental Design ◽  
Yarrowia Lipolytica ◽  
Solid State Fermentation ◽  
Lactobacillus Paracasei ◽  
Yeast Fermentation ◽  
Pork Lard ◽  
Freeze Dried ◽  
Fermented Product

This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of Yarrowia lipolytica or a co-culture of Y. lipolytica and Lactobacillus paracasei, for developing a valuable fermented product with antioxidant and antimicrobial activity. First, some yeast strains were selected based on their properties to produce enzymes (protease and lipase) by cultivation on 5% (w/v) pork lard or 2% (w/v) freeze-dried okara. Two selected strains, Y. lipolytica MIUG D5 and Y. lipolytica ATCC 18942, were further used for the fermentation alone or in a co-culture with L. paracasei MIUG BL2. The Plackett–Burman experimental design was used to establish the effects of the fermentation parameters in order to obtain a fermented product with improved antioxidant and antimicrobial activities. As the Plackett–Burman experimental design are independent variables, the concentrations of the freeze-dried okara, pork lard, glycerol, inoculums type, inoculum concentration, and the fermentation time were analyzed. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging potential and the antimicrobial activity against aerobic spore-forming microorganisms were assessed as responses. For the fermented products, an antioxidant potential between 6.77–17.78 mM TE/g was obtained while the antimicrobial activity against Aspergillus niger ranged from 24 to 64%. Based on the statistical analysis, the time of the yeast fermentation and the concentration of pork lard were selected as variables with the influence on the SSF fermentation process and the functional properties of the fermented product. In the general context of a circular economy, the results demonstrate the possibility of bio-transforming the freeze-dried okara and the pork lard using Y. lipolytica as a valuable workhorse for the lactic acid bacteria (LAB) metabolism and postbiotics production into a fermented product, which is recommended for use as a food and feed ingredient with biotic properties.

scholarly journals Lipase production by solid-state fermentation in fixed-bed bioreactors

2005 ◽  
Vol 48 (spe) ◽  
pp. 79-84 ◽  
Author(s):  
Elisa d'Avila Costa Cavalcanti ◽  
Melissa Limoeiro Estrada Gutarra ◽  
Denise Maria Guimarães Freire ◽  
Leda dos Reis Castilho ◽  
Geraldo Lippel Sant'Anna Júnior
Keyword(s):  
Solid State ◽  
Flow Rate ◽  
Solid State Fermentation ◽  
Air Flow ◽  
Fixed Bed ◽  
Packed Bed ◽  
Lipase Production ◽  
Statistical Experimental Design ◽  
Air Flow Rate ◽  
Penicillium Simplicissimum

In the present work, packed bed bioreactors were employed with the aim of increasing productivity and scaling up of lipase production using Penicillium simplicissimum in solid-state fermentation. The influence of temperature and air flow rate on enzyme production was evaluated employing statistical experimental design, and an empirical model was adjusted to the experimental data. It was shown that higher lipase activities could be achieved at lower temperatures and higher air flow rates. The maximum lipase activity (26.4 U/g) was obtained at the temperature of 27°C and air flow rate of 0.8 L/min.

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