Mathematical modeling of biomass and α-amylase production kinetics by Bacillus sp. in solid-state fermentation based on solid dry weight variation

2011 ◽  
Vol 53 (2) ◽  
pp. 159-164 ◽  
Author(s):  
M. Hashemi ◽  
S.M. Mousavi ◽  
S.H. Razavi ◽  
S.A. Shojaosadati
Keyword(s):  
Mathematical Modeling ◽  
Solid State ◽  
Solid State Fermentation ◽  
Dry Weight ◽  
Bacillus Sp ◽  
Production Kinetics ◽  
Weight Variation ◽  
Amylase Production

Mathematical modeling of ethanol production in solid-state fermentation based on solid medium’ dry weight variation

2018 ◽  
Vol 48 (4) ◽  
pp. 372-377 ◽  
Author(s):  
Davood Mazaheri ◽  
Seyed Abbas Shojaosadati ◽  
Seyed Morteza Zamir ◽  
Seyyed Mohammad Mousavi
Keyword(s):  
Mathematical Modeling ◽  
Solid State ◽  
Ethanol Production ◽  
Solid State Fermentation ◽  
Solid Medium ◽  
Dry Weight ◽  
Weight Variation

scholarly journals Optimization of Cultural Conditions for Solid State Fermentation of Amylase Production by Aspergillus species

2013 ◽  
Vol 14 (1) ◽  
pp. 67-74
Author(s):  
Bina Gautam ◽  
Tika B Karki ◽  
Om Prakash Panta
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Raw Materials ◽  
Morphological Characteristics ◽  
Amylolytic Enzyme ◽  
Cultural Conditions ◽  
Amylase Production ◽  
Selection Of

Amylase is an amylolytic enzyme used in food industry which is generally produced by Aspergillus spp. under solid state fermentation. The present study is concerned with the isolation, screening and selection of suitable strains of Aspergillus spp. and optimization of cultural conditions for the biosynthesis of amylase. Rice and wheat brans were used as substrates which are readily available inexpensive raw materials for amylase production. From 85 samples of rice and wheat grains, 55 colonies obtained on potato dextrose agar (PDA) were suspected to be Aspergillus oryzae and only 35 colonies possessed the morphological characteristics similar to that of A. oryzae indicating the isolates were most likely the strains of A. oryzae. Of all the fungal isolates of Aspergillus spps., Asp.31 gave maximum production of amylase (720.782 IUgds-1) in solid state fermentation media. This strain was selected as a parental strain for optimization for cultural conditions. The obtained data were analyzed using SPSS- 11.5 program. Of all the substrates (rice bran, wheat bran and their mixture), rice bran was the best for producing amylase of highest activity 611.614 IUgds-1.The highest enzyme activity of 698.749 IUgds-1 was observed at 50% initial moisture level of the substrate. The optimum temperature was 25°C for producing the crude amylase enzyme with amylase activity of 577.757 IUgds-1. Nepal Journal of Science and Technology Vol. 14, No. 1 (2013) 67-74 DOI: http://dx.doi.org/10.3126/njst.v14i1.8924

Production of xylanases by Bacillus sp. TC-DT13 in solid state fermentation using bran wheat

2019 ◽  
Vol 50 (1) ◽  
pp. 91-97 ◽  
Author(s):  
Isabela da Silva Vasconcelos Rodrigues ◽  
Jessyca Teles Barreto ◽  
Brenda Leite Moutinho ◽  
Mayara Mendes Gonçalves Oliveira ◽  
Rafael Salomão da Silva ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Bacillus Sp

Aerial mycelia of Aspergillus oryzae accelerate α-amylase production in a model solid-state fermentation system

2005 ◽  
Vol 36 (7) ◽  
pp. 900-902 ◽  
Author(s):  
Yovita S.P. Rahardjo ◽  
Frans J. Weber ◽  
Sebastiaan Haemers ◽  
Johannes Tramper ◽  
Arjen Rinzema
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Solid State Fermentation ◽  
Fermentation System ◽  
Amylase Production
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