Production of rhamnolipids by semi-solid-state fermentation with Pseudomonas aeruginosa RG18 for heavy metal desorption

ABSTRACT: A widely employed strategy for increased production is to use crop residues as nutrient source in bioprocess. The plan of present work is to modify growth conditions by using by-products of Azadirachta indica (neem) oil seed cake and optimize environmental conditions for maximum production of extracellular lipases by P. aeruginosa JCM5962(T), identified for production of extracellular lipases previously. Semi solid state fermentation medium comprising of different concentrations of Azadirachta indica oil cake (AIOC) as substrate was studied, in which 4% of AIOC supported maximum lipase production after 96 hours of incubation at 37ºC. Optimization of growth condition was done using nitrogen supplements, carbon additives and various oils. 1% Ammonium nitrate as additional nitrogen supplement was found to be ideal parameter for improved production, whereas carbon supplements and oil additives did not have any effect. Mixed substrates of AIOC with six other oil cake residues (1:1) were also studied. Additive effect of mustard and coconut oil cake caused an increase of 29.95% and 38.26% respectively as opposed to AIOC alone. It is the first report demonstrating use of Azadirachta indica oil seed cake as fermentation medium for improved production of extracellular lipase from Pseudomonas aeruginosa JCM5962(T).

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

FEMS Microbiology Letters ◽

10.1111/j.1574-6968.2011.02234.x ◽

2011 ◽

Vol 318 (1) ◽

pp. 27-34 ◽

Cited By ~ 19

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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Semi-solid-state fermentation: A promising alternative for neomycin production by the actinomycete Streptomyces fradiae

Journal of Biotechnology ◽

10.1016/j.jbiotec.2013.03.015 ◽

2013 ◽

Vol 165 (3-4) ◽

pp. 195-200 ◽

Cited By ~ 7

Author(s):

Isabel Machado ◽

José A. Teixeira ◽

Susana Rodríguez-Couto

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Streptomyces Fradiae ◽

Promising Alternative ◽

Semi Solid

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Evaluation of Semi-Solid-State Fermentation of Elaeocarpus serratus L. Leaves and Black Soymilk by Lactobacillus plantarum on Bioactive Compounds and Antioxidant Capacity

Foods ◽

10.3390/foods10040704 ◽

2021 ◽

Vol 10 (4) ◽

pp. 704

Author(s):

Chia-Yu Tsui ◽

Chun-Yao Yang

Keyword(s):

Solid State ◽

Lactobacillus Plantarum ◽

Solid State Fermentation ◽

Nutritional Supplement ◽

Antioxidant Power ◽

Glucosidase Activity ◽

Fermented Product ◽

Ferric Reducing Antioxidant Power ◽

Semi Solid ◽

The Stability

Elaeocarpus serratus L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by Lactobacillus plantarum BCRC 10357 was investigated. Without adding EL in MRS medium, the β-glucosidase activity of L. plantarum quickly reduced to 2.33 ± 0.15 U/mL in 36 h of fermentation; by using 3% EL, the stability period of β-glucosidase activity was prolonged as 12.94 ± 0.69 U/mL in 12 h to 13.71 ± 0.94 in 36 h, showing positive response of the bacteria encountering EL. Using L. plantarum to ferment BS with 3% EL, the β-glucosidase activity increased to 23.78 ± 1.34 U/mL in 24 h, and in the fermented product extract (FPE), the content of myricitrin (2297.06 μg/g-FPE) and isoflavone aglycones (daidzein and genistein, 474.47 μg/g-FPE) at 48 h of fermentation were 1.61-fold and 1.95-fold of that before fermentation (at 0 h), respectively. Total flavonoid content, myricitrin, and ferric reducing antioxidant power in FPE using BS and EL were higher than that using EL alone. This study developed the potential fermented product of black soymilk using EL as a nutritional supplement with probiotics.

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