Optimization of fermentation process for the production of intracellular polysaccharide from Paecilomyces cicadae and the immuno-stimulating activity of intracellular polysaccharide

The purpose of this study is to assess the optimization of fermentation process by adding a minerals and amino acids so that the potential of protein of Concentrate Protein-Jatropha seed cake (CP-JSC) can be optimally used as a substitute for soybean meal. The method used was completely randomized design. The treatment consisted of F1: Fermentation CP-BBJ + methionine-lysine (0.25%: 0.25%), F2: Fermentation CP-JSC + methionine-lysine (0.5%: 0.5%), F3: F1 + 0.45% Dicalsium Phosphate, F4: F2 + 0.45% Dicalsium Phosphate. Each treatment was repeated four times, When treatment significantly continued by Least Significant Difference (LSD), variables observed are the levels of antinutrients (phorbolester, antitrypsin), the levels of nutrients (fat, protein, crude fiber, Ca, P and gross energy) and amino acid. Results of analysis of variance showed that the addition of amino acids and minerals Ca, P in the fermentation process was highly significant effect on the levels of crude fiber and phosphorus (P <0.01) and significantly affected the gross energy content of CP-JSC post-fermentation (P <0.05). Dry matter, crude protein, crude lipid and calcium are not affected by supplementation of methionine and lysine as well as calcium and phosphorus. Supplementation of methionine and lysine in the fermentation substrate showed good levels of essential amino acids and non essential higher than previous studies although not statistically significant (P> 0.05). While the levels obtained phorbolester range of 0.055% - 0.08%. It was concluded that the optimization of fermentation can be done without adding the amino acid supplementation of minerals calcium and phosphorus. Supplementation significantly affect a significant increase or decrease in some nutrients (crude fiber, gross energy, phosphor) and capable of suppressing a decrease in amino acids. Supplementation of amino acids Lysine and Methionin 0.05% is the best treatment.

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Response surface methodology for optimization of fermentation process parameters for improving apple wine quality

Journal of Food Science and Technology ◽

10.1007/s13197-015-1872-6 ◽

2015 ◽

Vol 52 (11) ◽

pp. 7513-7518 ◽

Cited By ~ 7

Author(s):

Bangzhu Peng ◽

Yujie Lei ◽

Hui Zhao ◽

Lu Cui

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Process Parameters ◽

Fermentation Process ◽

Wine Quality ◽

Apple Wine ◽

Optimization Of Fermentation

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PRODUKSI BIOETANOL DARI SORGUM (SORGHUM BICOLOR)SECARA KONTINYU DARI REAKTOR UNGGUN TERFLUIDISASI (FLUIDIZED BED BIOREACTOR)

EKUILIBIUM ◽

10.20961/ekuilibrium.v14i2.2040 ◽

2015 ◽

Vol 14 (2) ◽

Author(s):

Endah Retno Dyartanti ◽

Margono Margono

Keyword(s):

Sorghum Bicolor ◽

Fluidized Bed ◽

Flow Rate ◽

Substrate Concentration ◽

Fermentation Process ◽

Feed Flow Rate ◽

Fluidized Bed Bioreactor ◽

Glucose Levels ◽

Total Glucose ◽

Optimization Of Fermentation

Abstract: Many studies have been done regarding the optimization of fermentation process to produce bioethanol. This study aims to determine the effect of feed flow rate during the fermentation. Fermentation is performed continuously by the method of Simultaneous Saccharification Fermentation (SSF)using column Fluidized bed (fluidized bed bioreactor). The used materials are sorghum which converted into glucose in the process of liquefaction and saccharification. This study used the variation of the feed flow rate of 240, 260, 280, and 300 ml/minute with a substrate concentration of 25% (m/v). Fifteen minutes before the fermentation was complete, for each flow rate was sampling every 5 minutes to calculate the levels of glucose, total glucose levels, and levels of bioethanol. The results showed that the feed flow rate of 240,260,280 and 300 ml/minutes produced bioethanol with the each highest levels of 8.32, 8.32, 8.33, 8.33g/L/h, respectively. Keywords: flow rate, amobil, fluidized bed bioreactor

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Optimization of Fermentation Process of Pear Vinegar by Response Surface Methodology

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.201-203.2513 ◽

2011 ◽

Vol 201-203 ◽

pp. 2513-2516 ◽

Cited By ~ 2

Author(s):

Han Gao ◽

Gui Fang Xu ◽

Yuan Yuan Fan ◽

Hai Juan Nan ◽

Su Fang Fu

Keyword(s):

Response Surface Methodology ◽

Optimum Condition ◽

Central Composite Design ◽

Response Surface ◽

Fermentation Process ◽

Second Order ◽

Order Model ◽

Optimization Of Fermentation ◽

Temperature Time ◽

Central Composite

The fermentation process of pear vinegar was optimized to maximize the amount of acetate in this study. A central composite design of response surface methodology involving inoculation rate, temperature, time was used, and second-order model for the amount of acetate was employed to generate the response surface. The optimum condition for the fermentation process was determined as follows: inoculation rate 8.65 %, temperature 30.17 °C, time 7.44 d. The obtained amount of acetate at the optimum condition was 9.53%.

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Aflatoxin B 1 removal by three bacterial strains and optimization of fermentation process parameters

Biotechnology and Applied Biochemistry ◽

10.1002/bab.1807 ◽

2019 ◽

Vol 66 (6) ◽

pp. 930-938 ◽

Cited By ~ 1

Author(s):

Mengge Ning ◽

Shujie Zhang ◽

Yanli Xie ◽

Wei Wang ◽

Yajun Gao

Keyword(s):

Process Parameters ◽

Fermentation Process ◽

Bacterial Strains ◽

Aflatoxin B ◽

Optimization Of Fermentation

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Optimization of Pre-Inoculum, Fermentation Process Parameters and Precursor Supplementation Conditions to Enhance Apigenin Production by a Recombinant Streptomyces albus Strain

Fermentation ◽

10.3390/fermentation7030161 ◽

2021 ◽

Vol 7 (3) ◽

pp. 161

Author(s):

Simona Barbuto Ferraiuolo ◽

Odile Francesca Restaino ◽

Ignacio Gutiérrez-del-Río ◽

Riccardo Ventriglia ◽

Marcella Cammarota ◽

...

Keyword(s):

Process Parameters ◽

Batch Fermentation ◽

Recombinant Strain ◽

Fermentation Process ◽

Shake Flask ◽

Process Conditions ◽

Streptomyces Albus ◽

Shake Flasks ◽

Optimization Of Fermentation ◽

Streptomyces Albus J1074

Streptomyces albus J1074-pAPI (Streptomyces albus-pAPI) is a recombinant strain constructed to biotechnologically produce apigenin, a flavonoid with interesting bioactive features that up to now has been manufactured by extraction from plants with long and not environmentally friendly procedures. So far, in literature, only a maximum apigenin concentration of 80.0 µg·L−1 has been obtained in shake flasks. In this paper, three integrated fermentation strategies were exploited to enhance the apigenin production by Streptomyces albus J1074-pAPI, combining specific approaches for pre-inoculum conditions, optimization of fermentation process parameters and supplementation of precursors. Using a pre-inoculum of mycelium, the apigenin concentration increased of 1.8-fold in shake flask physiological studies. In 2L batch fermentation, the aeration and stirring conditions were optimized and integrated with the new inoculum approach and the apigenin production reached 184.8 ± 4.0 µg·L−1, with a productivity of 2.6 ± 0.1 μg·L−1·h−1. The supplementation of 1.5 mM L-tyrosine in batch fermentations allowed to obtain an apigenin production of 343.3 ± 3.0 µg·L−1 in only 48 h, with an increased productivity of 7.1 ± 0.1 μg·L−1·h−1. This work demonstrates that the optimization of fermentation process conditions is a crucial requirement to increase the apigenin concentration and productivity by up to 4.3- and 10.7-fold.

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