Degradation of Adsorbed Azo Dye by Solid-State Fermentation: Improvement of Culture Conditions, a Kinetic Study, and Rotating Drum Bioreactor Performance

Two thermophilic fungi, Thermomyces lanuginosus BPJ-10 and Rhizomucor pusillus BPJ-2 were studied under solid state fermentation (SSF) using wheat bran for the production of thermostable xylanase. The optimum time required for the production of xylanase was found to be 4 days and 7 days for R. pusillus BPJ-2 and T. lanuginosus BPJ-10 respectively. The optimum temperatures for the production of xylanase by R. pusillus BPJ-2 and T. lanuginosus BPJ-10 were 45°C and 50°C respectively. The maximum activity of xylanase (1.685 IU/ml and 0.075 IU/ml) was exhibited by T. lanuginosus BPJ-10 and R. pusillus BPJ-2 at pH 7.0 and pH 4.0 respectively. The optimum moisture content for maximum xylanase production was 90% for both fungi. J. Asiat. Soc. Bangladesh, Sci. 39(1): 43-51, June 2013 DOI: http://dx.doi.org/10.3329/jasbs.v39i1.16032

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Optimization of Culture Conditions During the Solid-State Fermentation of Tea Residue Using Mixed Strains

Waste and Biomass Valorization ◽

10.1007/s12649-019-00930-4 ◽

2020 ◽

Vol 11 (12) ◽

pp. 6667-6675 ◽

Cited By ~ 2

Author(s):

Xiaoqing Ding ◽

Lei Yao ◽

Yong Hou ◽

Yanbin Hou ◽

Genliang Wang ◽

...

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Culture Conditions ◽

Optimization Of Culture Conditions

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Characterization of best naringinase producing fungus isolated from the citrus fruits

International Journal of Biological Research ◽

10.14419/ijbr.v4i2.6281 ◽

2016 ◽

Vol 4 (2) ◽

pp. 83 ◽

Cited By ~ 1

Author(s):

Keerthini Srikantha ◽

Kapilan Ranganathan ◽

Vasantharuba Seevaratnam

Keyword(s):

Solid State ◽

Aspergillus Flavus ◽

Solid State Fermentation ◽

Large Scale ◽

Citrus Fruit ◽

Fermentation Medium ◽

Culture Conditions ◽

Citrus Fruits ◽

Biochemical Tests

Naringinase enzyme has potential application in food and pharmaceutical industry. Naringin and limonin are principle bitter components in the citrus fruit. The microorganisms that associate with citrus fruit may have the ability to degrade the naringin by extracellular naringinase enzymes that are produced by microorganisms. The objective of the study is to isolate naringinase producing fungus from the citrus fruit to debitter the citrus juice and to characeterize the fungus. Citrus fruits were allowed to spoil under the air and soil and the lesion was used to streak on fresh PDA plates. Out of the eight strains isolated from citrus fruits, five were positive for naringinase enzyme. When all the naringinase producing fungi were subjected to liquid fermentation medium for eight days at room temperature at 200 rpm and the crude enzyme was tested for naringinase enzyme at pH 5 and 50 ºC for 10 minutes, one strain showed the best naringenase activity (1.92 µmol/ml/min). This strain was identified as Aspergillus flavus based on the macroscopic, microscopic and biochemical tests. The culture conditions were optimized to increase the naringinase production via solid state fermentation system using paddy husk as the support. Though naringinase activity of Aspergillus flavus has started on the 2nd day, the highest activity (449.58Ug-1Dry Matter) was obtained on the 8th day. Thereafter the naringinase activity has started to decline. Solid state fermentation using paddy husk as support could be used for large scale naringinase enzyme production.

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