scholarly journals Improving the nutritive value of olive pomace by solid state fermentation of Kluyveromyces marxianus with simultaneous production of gallic acid

2018 ◽  
Vol 7 (2) ◽  
pp. 135-141 ◽  
Author(s):  
Shadia A. Fathy ◽  
Abeer E. Mahmoud ◽  
Mona M. Rashad ◽  
Magda K. Ezz ◽  
Amira T. Mohammed
Keyword(s):  
Solid State ◽  
Gallic Acid ◽  
Solid State Fermentation ◽  
Kluyveromyces Marxianus ◽  
Nutritive Value ◽  
Olive Pomace ◽  
Simultaneous Production

scholarly journals Multiresponse Optimization of Inoculum Conditions for the Production of Amylases and Proteases by Aspergillus awamori in Solid-State Fermentation of Babassu Cake

2011 ◽  
Vol 2011 ◽  
pp. 1-9 ◽  
Author(s):  
Aline Machado de Castro ◽  
Mariana Martins Pereira Teixeira ◽  
Daniele Fernandes Carvalho ◽  
Denise Maria Guimarães Freire ◽  
Leda dos Reis Castilho
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Desirability Function ◽  
Aspergillus Awamori ◽  
Inoculum Concentration ◽  
Simultaneous Production ◽  
Inoculum Age ◽  
Multiresponse Optimization ◽  
Propagation Medium ◽  
Babassu Cake

This work aimed at investigating the simultaneous production of amylases and proteases by solid-state fermentation (SSF) of babassu cake using Aspergillus awamori IOC-3914. By means of experimental design techniques and the desirability function, optimum inoculum conditions (C/N ratio of propagation medium, inoculum age, and concentration of inoculum added to SSF medium) for the production of both groups of enzymes were found to be 25.8, 28.4 h, and 9.1 mg g−1, respectively. Significant influence of both initial C/N ratio and inoculum concentration was observed. Optimum amylolytic activities predicted by this multiresponse analysis were validated by independent experiments, thus indicating the efficacy of this approach.

Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation

2020 ◽  
pp. 108201322094400
Author(s):  
Tacila RJ Santos ◽  
Paula RB Feitosa ◽  
Nayjara C Gualberto ◽  
Narendra Narain ◽  
Luciana CLA Santana
Keyword(s):  
Solid State ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Seed Flour ◽  
Pharmaceutical Industries ◽  
Acetone Extracts ◽  
Gallic Acid Equivalent

Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla ( Passiflora ligularis) seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus Aspergillus niger. The extracts were obtained with distilled water, 40% acetone, 80% acetone, 40% ethanol, or 80% ethanol. The highest total phenolic (4713.3 of gallic acid equivalent/100 g of granadilla seed flour in dry basis) and total flavonoid (1910.4 mg of quercetin/100 g of granadilla seed flour in dry basis) contents were obtained with granadilla flour at 50% initial moisture fermented for 48 h with 80% acetone extractor solvent. The highest antioxidant activity was obtained with 80% acetone from flour fermented for 168 h. The chromatographic analysis showed 10 compounds identified in the 80% acetone extracts of fermented flour; gallic acid and epigallocatechin were the major compounds. Gallic acid, catechin, 6,2′-di-hydroxyflavone, ethyl gallate and coumarin had higher concentrations in extracts of fermented flours when compared with unfermented ones. Only fermented flours showed the presence of protocatechuic acid compound. The solid-state fermentation was efficient to obtain extracts of granadilla seed flour enrichment of antioxidant bioactive compounds with potential of application in food, cosmetic and pharmaceutical industries.

Inulinase Production by Kluyveromyces marxianus NRRL Y-7571 Using Solid State Fermentation

2006 ◽  
Vol 132 (1-3) ◽  
pp. 951-958 ◽  
Author(s):  
JoÃo Paulo Bender ◽  
Marcio AntÔnio Mazutti ◽  
DÉbora De Oliveira ◽  
Marco Di Luccio ◽  
Helen Treichel
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Kluyveromyces Marxianus

Mathematical modeling of Kluyveromyces marxianus growth in solid-state fermentation using a packed-bed bioreactor

2009 ◽  
Vol 37 (4) ◽  
pp. 391-400 ◽  
Author(s):  
Marcio A. Mazutti ◽  
Giovani Zabot ◽  
Gabriela Boni ◽  
Aline Skovronski ◽  
Débora de Oliveira ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Solid State ◽  
Solid State Fermentation ◽  
Kluyveromyces Marxianus ◽  
Packed Bed ◽  
Packed Bed Bioreactor

scholarly journals Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation

2020 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Abeer Mahmoud ◽  
Hammed Omer ◽  
Amira Mohammed ◽  
Mamdouh Ali
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Solid State Fermentation ◽  
Nutritive Value
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