Study on isolation of protease-producing microbes and production of high-quality protein stuffs by solid-state fermentation

2011 ◽  
Author(s):  
Qingqiang Yin ◽  
Pengpeng Wang ◽  
Juan Chang ◽  
Ruiyu Zuo ◽  
Qiuhong Zheng ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
High Quality ◽  
High Quality Protein

scholarly journals Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (Moringa oleifera Lam.)

2021 ◽  
Vol 9 ◽  
Author(s):  
Honghui Shi ◽  
Endian Yang ◽  
Yun Li ◽  
Xiaoyang Chen ◽  
Junjie Zhang
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Protein Profile ◽  
Nutritional Composition ◽  
Small Peptides ◽  
Nutritional Factors ◽  
High Quality Protein ◽  
Drumstick Tree ◽  
Protein Feed

The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida utilis and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. The results showed that fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced.

scholarly journals Effects of Pretreatment and Solid-State Fermentation on Tempeh Protein Content

2021 ◽  
Vol 37 (1) ◽  
pp. 53-57
Author(s):  
Djunarlin Tojang ◽  
Saparuddin Saparuddin ◽  
Alimuddin Alimuddin ◽  
Zul Arham
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Water Content ◽  
Solid State Fermentation ◽  
Total Protein ◽  
Total Protein Content ◽  
High Quality

In this study, the effect of pretreatment and solid-state fermentation (SSF) on tempeh protein content has been studied. Pretreatment and SSF are important processes for producing high-quality tempeh. Based on the results of the analysis using a UV-Vis spectrophotometer at λmax = 540 nm, it is known that both pretreatment and SSF cause the reduced tempeh protein content. Pretreatment causes the total protein content (w/w) to decrease rapidly from 1.05% to 0.82%, while the SSF causes the content dissolved protein (w/w) reduced from 0.57% to 0.11%. In addition, SSF increased the tempeh pH from 4.67 to 5.65, and decreased the water content (%) from 6.38 to 2.04.

Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of The Drumstick Tree (Moringa Oleifera Lam.)

2020 ◽  
Author(s):  
Honghui Shi ◽  
Endian Yang ◽  
Yun Li ◽  
Xiaoyang Chen ◽  
Junjie Zhang
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Protein Profile ◽  
Nutritional Composition ◽  
Small Peptides ◽  
Nutritional Factors ◽  
High Quality Protein ◽  
Drumstick Tree ◽  
Protein Feed

Abstract Background: The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida albicans and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. Results: Solid-state fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced. Conclusions: The results suggested that the feed quality of drumstick leaves was greatly improved by solid-state fermentation.

Solid state fermentation of the winter savory (Satureja montana L) plant: changes of chemical composition and antimicrobial activity

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
G Juodeikiene ◽  
D Cizeikiene ◽  
A Maruška ◽  
E Bartkiene ◽  
L Basinskiene ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Solid State ◽  
Solid State Fermentation ◽  
Satureja Montana

Technology of high quality protein crystals’ obtaining aboard the ISS at execution of joint Japanese–Russian experiments

2020 ◽  
pp. 5-25
Author(s):  
Koji INAKA ◽  
Saori ICHIMIZU ◽  
Izumi YOSHIZAKI ◽  
Kiyohito KIHIRA ◽  
Elena G. LAVRENKO ◽  
...  
Keyword(s):  
Drug Design ◽  
International Space Station ◽  
Space Station ◽  
Protein Crystals ◽  
Diffusion Method ◽  
X Ray Diffraction ◽  
High Quality ◽  
International Space ◽  
X Ray ◽  
High Quality Protein

A series of space experiments aboard the International Space Station (ISS) associated with high-quality Protein Crystal Growth (PCG) in microgravity conditions can be considered as a unique and one of the best examples of fruitful collaboration between Japanese and Russian scientists and engineers in space, which includes also other ISS International Partners. X-ray diffraction is still the most powerful tool to determine the protein three dimensional structure necessary for Structure based drug design (SBDD). The major purpose of the experiment is to grow high quality protein crystals in microgravity for X-ray diffraction on Earth. Within one and a half decade, Japan and Russia have established an efficient process over PCG in space to support latest developments over drug design and structural biology. One of the keys for success of the experiment lies in how precisely pre-launch preparations are made. Japanese party provides flight equipment for crystallization and ensures the required environment to support the experiment aboard of the ISS’s Kibo module, and also mainly takes part of the experiment ground support such as protein sample characterization, purification, crystallization screening, and solution optimization for microgravity experiment. Russian party is responsible for integration of the flight items equipped with proteins and precipitants on board Russian transportation space vehicles (Soyuz or Progress), for delivery them at the ISS, transfer to Kibo module, and returning the experiments’ results back on Earth aboard Soyuz manned capsule. Due to close cooperation of the parties and solid organizational structure, samples can be launched at the ISS every half a year if the ground preparation goes smoothly. The samples are crystallized using counter diffusion method at 20 degree C for 1–2.5 months. After samples return, the crystals are carefully taken out from the capillary, and frozen for X-ray diffraction at SPring8 facility in Japan. Extensive support of researchers from both countries is also a part of this process. The paper analyses details of the PCG experiment scheme, unique and reliable technology of its execution, and contains examples of the application. Key words: International Space Station, Protein crystals, Microgravity, International collaboration.

Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Chandrasai Potla Durthi ◽  
Madhuri Pola ◽  
Satish Babu Rajulapati ◽  
Anand Kishore Kola
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Energy Requirement ◽  
Production Studies ◽  
Wide Range ◽  
Hybridoma Technology ◽  
Bacteria And Fungi ◽  
The Stability ◽  
Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

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