Study of the degradation of methylene blue by semi-solid-state fermentation of agricultural residues with Phanerochaete chrysosporium and reutilization of fermented residues

2015 ◽  
Vol 38 ◽  
pp. 424-430 ◽  
Author(s):  
Guangming Zeng ◽  
Min Cheng ◽  
Danlian Huang ◽  
Cui Lai ◽  
Piao Xu ◽  
...  
Keyword(s):  
Methylene Blue ◽  
Solid State ◽  
Phanerochaete Chrysosporium ◽  
Solid State Fermentation ◽  
Agricultural Residues ◽  
Semi Solid

scholarly journals Evaluation of Semi-Solid-State Fermentation of Elaeocarpus serratus L. Leaves and Black Soymilk by Lactobacillus plantarum on Bioactive Compounds and Antioxidant Capacity

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 704
Author(s):  
Chia-Yu Tsui ◽  
Chun-Yao Yang
Keyword(s):  
Solid State ◽  
Lactobacillus Plantarum ◽  
Solid State Fermentation ◽  
Nutritional Supplement ◽  
Antioxidant Power ◽  
Glucosidase Activity ◽  
Fermented Product ◽  
Ferric Reducing Antioxidant Power ◽  
Semi Solid ◽  
The Stability

Elaeocarpus serratus L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by Lactobacillus plantarum BCRC 10357 was investigated. Without adding EL in MRS medium, the β-glucosidase activity of L. plantarum quickly reduced to 2.33 ± 0.15 U/mL in 36 h of fermentation; by using 3% EL, the stability period of β-glucosidase activity was prolonged as 12.94 ± 0.69 U/mL in 12 h to 13.71 ± 0.94 in 36 h, showing positive response of the bacteria encountering EL. Using L. plantarum to ferment BS with 3% EL, the β-glucosidase activity increased to 23.78 ± 1.34 U/mL in 24 h, and in the fermented product extract (FPE), the content of myricitrin (2297.06 μg/g-FPE) and isoflavone aglycones (daidzein and genistein, 474.47 μg/g-FPE) at 48 h of fermentation were 1.61-fold and 1.95-fold of that before fermentation (at 0 h), respectively. Total flavonoid content, myricitrin, and ferric reducing antioxidant power in FPE using BS and EL were higher than that using EL alone. This study developed the potential fermented product of black soymilk using EL as a nutritional supplement with probiotics.

Production of rhamnolipids by semi-solid-state fermentation with Pseudomonas aeruginosa RG18 for heavy metal desorption

2017 ◽  
Vol 40 (11) ◽  
pp. 1611-1619 ◽  
Author(s):  
Jianrong Wu ◽  
Jingbo Zhang ◽  
Panpan Wang ◽  
Li Zhu ◽  
Minjie Gao ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Pseudomonas Aeruginosa ◽  
Solid State ◽  
Solid State Fermentation ◽  
Semi Solid

scholarly journals Production of Glucoamylase by Solid-State Fermentation Using Urethane Foam Carrier as a Semi-Solid Medium.

1991 ◽  
Vol 17 (3) ◽  
pp. 491-496 ◽  
Author(s):  
Tetsuo Kobayashi ◽  
Sadao Ozawa ◽  
Kazumi Sato ◽  
Teruyuki Nagamune ◽  
Isao Endo
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Solid Medium ◽  
Urethane Foam ◽  
Semi Solid

scholarly journals Study on Influence Factors in Bacillus Thuringiensis Production by Semi-solid State Fermentation Using Food Waste

2016 ◽  
Vol 31 ◽  
pp. 127-135 ◽  
Author(s):  
Hui Zou ◽  
Shicun Ding ◽  
Wenyu Zhang ◽  
Juejun Yao ◽  
Lin Jiang ◽  
...  
Keyword(s):  
Solid State ◽  
Bacillus Thuringiensis ◽  
Food Waste ◽  
Solid State Fermentation ◽  
Influence Factors ◽  
Semi Solid

scholarly journals Production of α-Amylase and Amyloglucosidase by the Fungus Cylindrocladium sp. in Semi-solid State Fermentation

2012 ◽  
Vol 2 (5) ◽  
pp. 123-126 ◽  
Author(s):  
S. Becker Onofre ◽  
S. A. Groff ◽  
A. Sartori ◽  
J. Bertolini ◽  
F. Y. Kagimura ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Semi Solid
Sign in / Sign up

Export Citation Format

Share Document