MICROBIAL PENTOSANASES: III. SOME FACTORS AFFECTING THE PRODUCTION OF PENTOSANASES BY ASPERGILLUS NIGER AND TRICHODERMA VIRIDE

1959 ◽  
Vol 5 (1) ◽  
pp. 99-107 ◽  
Author(s):  
F. J. Simpson
Keyword(s):  
Aspergillus Niger ◽  
Corn Steep Liquor ◽  
Synthetic Medium ◽  
Trichoderma Viride ◽  
Maximum Yield ◽  
Ammonium Hydroxide ◽  
Water Soluble ◽  
Factors Affecting ◽  
Steep Liquor ◽  
Mesh Sieve

Of a number of carbohydrates tested, holocellulose from wheat straw and L-arabinose were the better substrates for production of pentosanase by Trichoderma viride. D-Xylose did not induce synthesis of the enzyme by the fungus. Production in a synthetic medium was increased by the addition of malt sprouts, distillers' dried solubles, or glutamic acid.Under the same conditions the production of pentosanase by Aspergillus niger was favored by the water-soluble pentosan of wheat flour, holocellulose, and wheat bran. Both D-xylose and L-arabinose induced synthesis of enzyme. In the synthetic medium the addition of yeast extract, corn steep liquor, malt sprouts, or a number of other nitrogenous adjuncts increased the yield of pentosanase. A medium containing 3% bran ground to pass a 20-mesh sieve, 3% corn steep liquor neutralized with ammonium hydroxide, and 1% calcium carbonate was developed for the production of pentosanase by A. niger. Maximum yield was obtained in 60 hours. The pentosanase had an optimum pH of 5.0 and was stable for 30 minutes at 30 °C between pH 4.0 and 5.8. The pentosanase could be precipitated from the culture filtrates with 76% ethanol and when stored as a dry powder at 2 °C was stable for at least 1 year.

scholarly journals Effects of corn steep liquor on β-poly(l-malic acid) production in Aureobasidium melanogenum

AMB Express ◽  
2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Genan Wang ◽  
Bingyi Shi ◽  
Pan Zhang ◽  
Tingbin Zhao ◽  
Haisong Yin ◽  
...  
Keyword(s):  
Malic Acid ◽  
Low Cost ◽  
Corn Steep Liquor ◽  
Enrichment Analysis ◽  
Tca Cycle ◽  
Water Soluble ◽  
Growth And Yield ◽  
The Tca Cycle ◽  
Steep Liquor ◽  
Aureobasidium Melanogenum

Abstractβ-poly(l-malic acid) (PMLA) is a water-soluble biopolymer used in medicine, food, and other industries. However, the low level of PMLA biosynthesis in microorganisms limits its further application in the biotechnological industry. In this study, corn steep liquor (CSL), which processes high nutritional value and low-cost characteristics, was selected as a growth factor to increase the PMLA production in strain, Aureobasidium melanogenum, and its metabolomics change under the CSL addition was investigated. The results indicated that, with 3 g/L CSL, PMLA production, cell growth, and yield (Yp/x) were increased by 32.76%, 41.82%, and 47.43%, respectively. The intracellular metabolites of A. melanogenum, such as amino acids, organic acids, and key intermediates in the TCA cycle, increased after the addition of CSL, and the enrichment analysis showed that tyrosine may play a major role in the PMLA biosynthesis. The results presented in this study demonstrated that the addition of CSL would be an efficient approach to improve PMLA production.

scholarly journals Synthesis of the Microbial Polysaccharide Gellan from Dairy and Plant-Based Processing Coproducts

2021 ◽  
Vol 2 (2) ◽  
pp. 234-244
Author(s):  
Thomas P. West
Keyword(s):  
Corn Steep Liquor ◽  
Nitrogen Sources ◽  
Soluble Starch ◽  
Culture Conditions ◽  
Water Soluble ◽  
Production Costs ◽  
Microbial Polysaccharide ◽  
Steep Liquor ◽  
The Cost ◽  
Condensed Distillers Solubles

This review examines the production of the microbial polysaccharide gellan, synthesized by Sphingomonas elodea, on dairy and plant-based processing coproducts. Gellan is a water-soluble gum that structurally exists as a tetrasaccharide comprised of 20% glucuronic acid, 60% glucose and 20% rhamnose, for which various food, non-food and biomedical applications have been reported. A number of carbon and nitrogen sources have been tested to determine whether they can support bacterial gellan production, with several studies attempting to optimize gellan production by varying the culture conditions. The genetics of the biosynthesis of gellan has been explored in a number of investigations and specific genes have been identified that encode the enzymes responsible for the synthesis of this polysaccharide. Genetic mutants exhibiting overproduction of gellan have also been identified and characterized. Several dairy and plant-based processing coproducts have been screened to learn whether they can support the production of gellan in an attempt to lower the cost of synthesizing the microbial polysaccharide. Of the processing coproducts explored, soluble starch as a carbon source supported the highest gellan production by S. elodea grown at 30 °C. The corn processing coproducts corn steep liquor or condensed distillers solubles appear to be effective nitrogen sources for gellan production. It was concluded that further research on producing gellan using a combination of processing coproducts could be an effective solution in lowering its overall production costs.

MICROBIAL PENTOSANASES: II. SOME FACTORS AFFECTING THE PRODUCTION OF PENTOSANASES BY BACILLUS PUMILUS AND BACILLUS SUBTILIS

1956 ◽  
Vol 2 (1) ◽  
pp. 28-38 ◽  
Author(s):  
F. J. Simpson
Keyword(s):  
Yeast Extract ◽  
Wheat Bran ◽  
Soybean Meal ◽  
Corn Steep Liquor ◽  
Ammonium Phosphate ◽  
Water Soluble ◽  
High Rate ◽  
Mineral Salts ◽  
Ammonium Lactate ◽  
Steep Liquor

A number of carbohydrates and nitrogenous adjuncts were tested for their effect on the constitutive and adaptive pentosanases produced by Bacillus stibtilis and B. pumilus respectively in a medium containing biotin, ammonium phosphate, and other mineral salts. B. subtilis produced more enzyme with sulphite liquor than with any of the other carbohydrate sources tested. Next, in decreasing order of merit, were wheat bran, maltose, ribose, beet molasses, oat hulls, and pectin. Of the nitrogenous adjuncts tested, corn steep liquor, soybean meal, gelatin, gelysate, and ammonium lactate doubled the yield of enzyme whereas yeast extract, peptone, urea, and others were less effective. For B. pumilus the better carbohydrate sources, in decreasing order of merit, were wheat bran, water soluble pentosan of wheat flour, xylan, straw holo-cellulose, wheat straw, and sulphite liquor. Of the nitrogen sources, corn steep liquor was outstanding while casein, casitone, phytone, yeast extract, distillers' dried solubles, and soybean meal followed in decreasing order. A medium containing 6% wheat bran (20 mesh), 1% corn steep liquor neutralized with ammonia, 0.05% sodium chloride, and 0.05% calcium carbonate was devised for the production of pentosanase by B. pumilus. With this medium in shaken Erlenmeyer flasks, the enzyme was produced at a high rate between 12 and 40 hr.; thereafter the rate of production decreased. Maximum yields were obtained in 96 hr. A temperature of 26 °C. was more favorable for pentosanase production than higher temperatures.

scholarly journals Extra- and intra-cellular lipases from a thermophilic Rhizopus oryzae and factors affecting their production

1993 ◽  
Vol 39 (10) ◽  
pp. 978-981 ◽  
Author(s):  
A. B. Salleh ◽  
R. Musani ◽  
M. Basri ◽  
K. Ampon ◽  
W. M. Z. Yunus ◽  
...  
Keyword(s):  
Enzyme Production ◽  
Rhizopus Oryzae ◽  
Corn Steep Liquor ◽  
Carbon Sources ◽  
Extracellular Enzyme ◽  
Lipase Production ◽  
Intracellular Enzyme ◽  
Factors Affecting ◽  
Positive Effects ◽  
Steep Liquor

A thermophilic Rhizopus oryzae was isolated, and parameters affecting its production of extra- and intra-cellular lipases were investigated. All carbon sources tested with the exception of sucrose generally inhibited the production of extracellular lipase, but enhanced the production of intracellular lipase. Peptone was the best substrate for extracellular enzyme production, but for intracellular lipase production other substrates such as tryptone, tryptic soy digest, polypeptone, and corn steep liquor gave comparable results. Among lipid substrates, glycerol was the only stimulator of extracellular enzyme production, whereas olive oil, triolein, and oleic acid had very positive effects on intracellular enzyme production. Shaking enhanced the production of both types of enzymes; the temperature optima were 45 and 37 °C for extra- and intra-cellular lipases, respectively. A pH of 5.0 was optimal for production of both enzymes.Key words: lipases, Rhizopus oryzae, production.

Production of L-Asparaginase from Aspergillus Niger using Agro Wastes By-Products in Submerged Fermentation Process

2013 ◽  
Vol 62 (2) ◽  
Author(s):  
Muhammad Anjum Zia Anjum Zia ◽  
Rabia Bashir ◽  
Ishtiaq Ahmed ◽  
Tehreema Iftikhar
Keyword(s):  
Aspergillus Niger ◽  
Submerged Fermentation ◽  
Fermentation Process ◽  
Corn Steep Liquor ◽  
Maximum Yield ◽  
Growth Media ◽  
Organic Salts ◽  
Waste Products ◽  
Fermentation Time ◽  
By Products

The project was carried out to obtain maximum yield of L-asparaginase from Aspergillus niger using by-products of agro wastes incorporated with organic salts in submerged fermentation process. The main objective of the project was to study the kinetic parameters of L-asparaginase productivity. After optimization maximum enzyme activity (2.83U/mL±0.065) was achieved using corn steep liquor as a substrate and with 4% inoculum, pH 6.5, 1% substrate concentration, 96 hrs fermentation time period and 1% glucose was used as additional supplement to the growth media to obtain better yield of L-asparaginase. This study showed that glucose concentration beyond 1% suppressed the enzymatic activity. From the results it can be concluded that L-Asparaginase production was optimized when cheap agro-waste products were used as a substrate at low concentrations and under acidic conditions. Its relative stability in acidic pH conditions make it ideal for applications in health care systems and pharmaceutical industry.

Extracellular constitutive production of pullulan-hydrolysing activity by Sclerotium rolfsii

1988 ◽  
Vol 34 (1) ◽  
pp. 82-85 ◽  
Author(s):  
Hemant S. Kelkar ◽  
Anil H. Lachke ◽  
Mukund V. Deshpande
Keyword(s):  
Inorganic Nitrogen ◽  
Corn Steep Liquor ◽  
Synthetic Medium ◽  
Carbon Sources ◽  
Sclerotium Rolfsii ◽  
Native Enzyme ◽  
Specific Viscosity ◽  
Constitutive Production ◽  
Ph Range ◽  
Steep Liquor

Extracellular constitutive pullulan-hydrolysing activity was detected in Sclerotium rolfsii (1.05 μmol glucose equivalents liberated∙mL−1∙min−1) when cultivated in a synthetic medium containing starch as the carbon source. The influence of various inorganic nitrogen and carbon sources, surfactants, and organic supplements on the production of pullulan-hydrolysing activity was studied. In an optimized medium supplemented with 1% corn steep liquor, increased yields of enzyme activity (1.8 μmol∙mL−1∙min−1) were obtained. The enzyme was most active at pH 4.2 and was stable in the pH range of 3.5–5.5. The optimum temperature for pullulan hydrolysis was 50 °C and the activity was stable in the temperature range of 25–60 °C at pH 4.2 for 30 min. The Ea for the native enzyme from the Arrhenius plot with pullulan as a substrate was 22.6 kJ∙mol−1. The Km value for the native enzyme with pullulan as a substrate was 8.33 mg∙mL−1. The enzyme did not produce glucose or maltose from pullulan. Inability of the enzyme to rapidly decrease the specific viscosity (ηsp) of a 1% pullulan solution indicated susceptibility of α-(1 → 6) and not α-(1 → 4) linkages.

BIOCHEMISTRY OF THE USTILAGINALES: V. FACTORS AFFECTING THE FORMATION OF USTILAGIC ACID BY USTILAGO ZEAE

1951 ◽  
Vol 29 (4) ◽  
pp. 403-410 ◽  
Author(s):  
J. A. Thorn ◽  
R. H. Haskins
Keyword(s):  
Submerged Culture ◽  
Corn Steep Liquor ◽  
Ammonium Salts ◽  
Inorganic Salts ◽  
Factors Affecting ◽  
The Media ◽  
Steep Liquor

In a study of factors affecting the formation of ustilagic acid by Ustilago zeae (PRL 119) in submerged culture, yields of the acid ranging from 5 to 23 mgm. per ml. were obtained in three to five days, depending upon the concentration of medium constituents and the rate of aeration. The media employed contained cerelose, urea, corn steep liquor, and inorganic salts. Yields of ustilagic acid were usually between 8 and 15 mgm. per ml., corresponding to 12 to 23% conversion of the available glucose, on a carbon basis. Yields of the acid increased with increasing rates of aeration. Urea gave slightly higher yields than did the ammonium salts tested. Corn steep liquor concentration was optimal at 0.06%. Yields of ustilagic acid increased with increasing cerelose concentration, but the rate of conversion of carbohydrate into the acid decreased. About the same yields of ustilagic acid were obtained in shaken 500-ml. flasks, in nine-liter, and 30-liter fermentors.

Corn Steep Liquor as a Nutrition Adjunct for the Production of Aspergillus niger Lipase and Hydrolysis of Oils Thereof

2009 ◽  
Vol 57 (22) ◽  
pp. 10658-10663 ◽  
Author(s):  
N. G. Edwinoliver ◽  
K. Thirunavukarasu ◽  
S. Purushothaman ◽  
C. Rose ◽  
M. K. Gowthaman ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Corn Steep Liquor ◽  
Steep Liquor ◽  
Hydrolysis Of

NUTRIENT REQUIREMENTS AND GROWTH CONDITIONS FOR PRODUCTION OF LACTASE ENZYME BY SACCHAROMYCES FRAGILIS1

1970 ◽  
Vol 33 (10) ◽  
pp. 451-455 ◽  
Author(s):  
W. L. Wendorff ◽  
C. H. Amundson ◽  
N. F. Olson
Keyword(s):  
Growth Factors ◽  
Cheese Whey ◽  
Corn Steep Liquor ◽  
Growth Conditions ◽  
Nutrient Requirements ◽  
Lactase Activity ◽  
Optimum Conditions ◽  
Factors Affecting ◽  
Lactose Concentration ◽  
Steep Liquor

Lactase enzyme was produced by Saccharomyces fragilis NRRL Y-1109 grown in deproteinized Cheddar cheese whey. Nutrients and growth conditions required for maximum lactase production were determined. Lactose concentration, sources of growth factors; temperature of incubation, and pH of the whey were the primary factors affecting lactase production. Increased levels of lactose in whey stimulated the yeast to produce higher levels of lactase activity per gram of dried yeast. Corn steep liquor was the best source of added growth factors. Yeast grown under optimum conditions, pH 4.0 to 4.7 and 28 C, yielded 175 units per gram of yeast and 1300 units per liter of whey.

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