scholarly journals Screening of winery and olive mill wastes for lignocellulolytic enzyme production from Aspergillus species by solid-state fermentation

2013 ◽  
Vol 4 (3) ◽  
pp. 201-209 ◽  
Author(s):  
José Manuel Salgado ◽  
Luís Abrunhosa ◽  
Armando Venâncio ◽  
José Manuel Domínguez ◽  
Isabel Belo
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Enzyme Production ◽  
Aspergillus Species ◽  
Olive Mill Wastes ◽  
Olive Mill

scholarly journals Filamentous fungi isolated from Tunisian olive mill wastes: use of solid-state fermentation for enzyme production

2021 ◽  
Vol 49 (1) ◽  
pp. 12125
Author(s):  
Hanen ZAIER ◽  
Sameh MAKTOUF ◽  
Sevastianos ROUSSOS ◽  
Ali RHOUMA
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Hydrolytic Enzymes ◽  
Agar Plate ◽  
Olive Cake ◽  
Metabolic Potential ◽  
Pollution Problem ◽  
Olive Mill Wastes ◽  
Promising Source ◽  
Olive Mill

Olive mill wastewaters and olive cake are effluents generated during olive oil production process. They represent a major disposal and potentially severe pollution problem for the industry, also promising source of substances of high value. The aim of this study is the valorization of olive mill wastes (OMWW, olive cake, olive twigs and leaves) to produce enzymes with high industrial and biotechnological potential, by the solid-state fermentation technique (SSF), from isolated fungi present in olive mill wastewater and olive cake. A total of 47 strains were isolated and purified from these two residues. The metabolic potential of isolated strains was study by testing the hydrolytic enzymes activities of lipase, protease, amylase, cellulase, invertase, phytase and tannase on agar plate media containing different substrate. The monitoring of SSF has shown that the metabolic activity of these strains is extremely rapid using this technique. Our fungi collection contains a diversity of strains capable to producing a variety of enzymes of biotechnological interest.

scholarly journals Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Hamid Mukhtar ◽  
Ikramul Haq
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Alkaline Protease ◽  
Enzyme Production ◽  
Enhanced Production ◽  
Industrial Byproducts ◽  
Agroindustrial Byproducts

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74  ±  0.26 U/mL from wild and 11.28  ±  0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

scholarly journals APROVEITAMENTO DE RESÍDUOS AGROINDUSTRIAIS: PRODUÇÃO DE ENZIMAS A PARTIR DA CASCA DE COCO VERDE

2001 ◽  
Vol 19 (1) ◽  
Author(s):  
MARIA ALICE ZARUR COELHO ◽  
SELMA GOMES FERREIRA LEITE ◽  
MORSYLEIDE DE FREITAS ROSA ◽  
ANGELA APARECIDA LEMOS FURTADO
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Industrial Production ◽  
Enzyme Production ◽  
Raw Material ◽  
Production Time ◽  
Maximum Production ◽  
E 32

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.

Integrated Strategies to Enhance Cellulolytic Enzyme Production Using an Instrumented Bioreactor for Solid-State Fermentation of Sugarcane Bagasse

2012 ◽  
Vol 6 (1) ◽  
pp. 142-152 ◽  
Author(s):  
Ursula Fabiola Rodríguez-Zúñiga ◽  
Sonia Couri ◽  
Victor Bertucci Neto ◽  
Silvio Crestana ◽  
Cristiane Sanchez Farinas
Keyword(s):  
Solid State ◽  
Sugarcane Bagasse ◽  
Solid State Fermentation ◽  
Enzyme Production ◽  
Cellulolytic Enzyme ◽  
Integrated Strategies
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