Optimization of production conditions for β-mannanase using apple pomace as raw material in solid-state fermentation

Investigou-se o aproveitamento da casca do coco verde, mediante fermentação semisólida, para produção de enzimas. A casca de coco foi previamente desidratada, moída e classificada em três diferentes granulometrias, ou seja, 14, 28 e 32 mesh Tyler. Todas as enzimas obtidas tiveram sua produção máxima na faixa de 24 e 96 horas, o que corresponde ao tempo de produção industrial corrente. Cada granulometria produziu complexos enzimáticos ricos em diferentes atividades. O estudo realizado validou a hipótese do aproveitamento do resíduo da casca do coco verde na produção de enzimas por Aspergillus niger. Abstract The utilization of immature coconut peel as substrate for enzyme production by solid state fermentation was investigated. The coconut peel was previously dehydrated, milled and classified in three distinct granulometries: 14, 28 and 32 mesh Tyler. All the enzymes obtained had its maximum production in 24 to 96 hour interval, which correspond to the current industrial production time. Each granulometry produced rich enzymatic complexes with different activities. This study validates the hypothesis of benefit immature coconut peel as raw material for enzyme production by Aspergillus niger.

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TECHNOLOGY OF PLANT RAW MATERIALS MICROBIOLOGICAL PROCESSING WITH PLEUROTUS STRAINS FOR FEED PRODUCTS PRODUCTION

chemistry of plant raw material ◽

10.14258/jcprm.2020048445 ◽

2020 ◽

pp. 405-414

Author(s):

Veronika Valentinovna Tarnopol’skaya ◽

Tat'yana Vasil'yevna Ryazanova ◽

Natal'ya Yur'yevna Demidenko ◽

Oksana Nikolayevna Eryomenko

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Solid Phase ◽

Raw Materials ◽

Jerusalem Artichoke ◽

Seed Stock ◽

Raw Material ◽

Pine Sawdust ◽

Plant Raw Materials ◽

Pure Cultures

A technology for pilot production of feed products via microbiological conversion of plant raw materials (mixed substrate of pine sawdust and vegetative part of Jerusalem artichoke) by Plerotus ostreatus PO-4.1 and Pleurotus djamor PD-3.2 strains is developed. The technology includes hydrodynamic activation of substrate at the seed stock production stage. The overall technology includes three key stages: submerged fermentation of pure cultures of production strains; submerged-solid phase fermentation of hydrodynamicly activated plant raw materials for seed stock production; solid-state fermentation of mechanically ground plant substrate for feed products production. A successful approbation of submerged-solid state fermentation of production strains on media containing 3% of hydrodynamicly activated raw materials allowed for obtaining seed stock with 14.5 g/l yield of submerged mycelium biomass fully adopted for this type of substrate. Further use of this seed stock biomass at the solid state fermentation stage makes the overall process duration three times shorter compared to existing technologies for direct wood waste bioconversion. The pilot plant results show valuable practicability of plant raw material hydrodynamic activation with the purpose of enhancing its bioaccessibility with consequent increase in degree of microbiological conversion. The product of bioconversion contains 14–16% of protein, biofiber, vitamins and minerals and could be considered for successful use as feed by agricultural enterprises.

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Production and characterization of aroma compounds from apple pomace by solid-state fermentation with selected yeasts

LWT ◽

10.1016/j.lwt.2015.07.056 ◽

2015 ◽

Vol 64 (2) ◽

pp. 1342-1353 ◽

Cited By ~ 32

Author(s):

Roberto Rodríguez Madrera ◽

Rosa Pando Bedriñana ◽

Belén Suárez Valles

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Apple Pomace ◽

Aroma Compounds

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Effect of Mixing Speed and Apple Pomace Moisture on Ethanol Production by Solid State Fermentation

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70106-5 ◽

1991 ◽

Vol 24 (5) ◽

pp. 194

Author(s):

M.O. Ngadi ◽

L.R. Correia

Keyword(s):

Solid State ◽

Ethanol Production ◽

Solid State Fermentation ◽

Apple Pomace ◽

Mixing Speed

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Life Cycle Impacts of Enzyme Production: Xylanase Production Case Study via Solid-state Fermentation and Suspended Culture Methods

10.21203/rs.3.rs-520879/v1 ◽

2021 ◽

Author(s):

Sercan Çimenlik ◽

Gaye Ongen Ozgen ◽

Fehmi Gorkem Uctug

Keyword(s):

Life Cycle ◽

Solid State ◽

Carbon Footprint ◽

Solid State Fermentation ◽

Enzyme Production ◽

Raw Material ◽

Culture Methods ◽

Xylanase Production ◽

Suspended Culture ◽

Bread Production

Abstract Xylanase enzyme has the potential to be used in bread production, as addition of small amounts of xylanase can significantly increase the volume of the bread, making it more appealing to the consumer. In this study, the environmental life cycle assessment of producing xylanase via suspended culture and solid-state fermentation methods has been realized by using CCaLC software with Ecoinvent 2 database and CML2001 method and the following impacts were calculated: carbon footprint, acidification potential, eutrophication potential, ozone layer depletion potential, photochemical smog potential, and human toxicity potential. Raw material acquisition, production, and transportation stages were taken into account. Results show that solid-state fermentation method has much higher environmental impact than the suspended culture method, mostly because of the higher yield of the latter. Energy consumption in the bioreactor stage, followed by high amounts of water use in separation and cleaning processes emerged as the main hotspots. The results showed consistency with earlier literature for high-purity enzyme production. An analysis of the potential implications of the nation-wide use of xylanase in bread production in Turkey showed that xylanase can increase the carbon footprint of bread production by 20% on average (of the two methods).

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Optimization of Polysaccharide Production from Cordyceps militaris by Solid-State Fermentation on Rice and Its Antioxidant Activities

Foods ◽

10.3390/foods8110590 ◽

2019 ◽

Vol 8 (11) ◽

pp. 590 ◽

Cited By ~ 1

Author(s):

Ling Xu ◽

Feng Wang ◽

Zhicai Zhang ◽

Norman Terry

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Incubation Temperature ◽

Antioxidant Activities ◽

Orthogonal Design ◽

Radical Scavenging ◽

Global Scale ◽

Cordyceps Militaris ◽

Raw Material ◽

Polysaccharide Production

Polysaccharides are an important class of bioactive components of medical mushroom and herbs and are now used as natural drugs or dietary supplements on a global scale. In this paper, we aimed to increase the polysaccharide production of Cordyceps militaris and the antioxidant activities of fermented rice by solid-state fermentation. The media components and culture condition were optimized by orthogonal design and mono-factor tests using rice as the raw material. The optimal media consisted of (g/L): rice (50), fructose (7), glycerin (7), peptone (1), MgCl2 (0.11), VB1 (0.05), VB2 (0.05), CaCl2 (1.5), corn bran (6), and a water–materials ratio of 100%. The fermentation condition was as follows: inoculum volume of 5.5% (v/w), rice weight of 50 g in one bowl with a diameter of 120 mm and a depth of 90 mm, incubation temperature of 26 °C, and incubation time of seven days. Under the optimized condition, the maximal C. militaris polysaccharide content and free radical scavenging ratio were 68.3 mg/g dry substrate and 98.9%, respectively. This study provides a new strategy for the production of healthy food from traditional food.

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