Particle Size for Improvement of Peptide Production in Mixed-Culture Solid-State Fermentation of Soybean Meal and the Corresponding Kinetics

Ability of two strains ofAspergillus terreus(ATCC 74135 and ATCC 20542) for production of lovastatin in solid state fermentation (SSF) using rice straw (RS) and oil palm frond (OPF) was investigated. Results showed that RS is a better substrate for production of lovastatin in SSF. Maximum production of lovastatin has been obtained usingA. terreusATCC 74135 and RS as substrate without additional nitrogen source (157.07 mg/kg dry matter (DM)). Although additional nitrogen source has no benefit effect on enhancing the lovastatin production using RS substrate, it improved the lovastatin production using OPF with maximum production of 70.17 and 63.76 mg/kg DM forA. terreusATCC 20542 andA. terreusATCC 74135, respectively (soybean meal as nitrogen source). Incubation temperature, moisture content, and particle size had shown significant effect on lovastatin production (P<0.01) and inoculums size and pH had no significant effect on lovastatin production (P>0.05). Results also have shown that pH 6, 25°C incubation temperature, 1.4 to 2 mm particle size, 50% initial moisture content, and 8 days fermentation time are the best conditions for lovastatin production in SSF. Maximum production of lovastatin using optimized condition was 175.85 and 260.85 mg/kg DM forA. terreusATCC 20542 and ATCC 74135, respectively, using RS as substrate.

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Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

The Scientific World JOURNAL ◽

10.1155/2013/538067 ◽

2013 ◽

Vol 2013 ◽

pp. 1-6 ◽

Cited By ~ 9

Author(s):

Hamid Mukhtar ◽

Ikramul Haq

Keyword(s):

Bacillus Subtilis ◽

Solid State ◽

Wheat Bran ◽

Solid State Fermentation ◽

Soybean Meal ◽

Alkaline Protease ◽

Enzyme Production ◽

Enhanced Production ◽

Industrial Byproducts ◽

Agroindustrial Byproducts

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74 ± 0.26 U/mL from wild and 11.28 ± 0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

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Production of a water-soluble protein powder from anchovy and soybean meal by endogenous enzymatic hydrolysis and solid-state fermentation

Journal of Food Processing and Preservation ◽

10.1111/jfpp.13854 ◽

2018 ◽

Vol 43 (1) ◽

pp. e13854

Author(s):

Li Li ◽

Yingerile Qing ◽

Jianlei Wang ◽

Yue Wang ◽

Jie Liu ◽

...

Keyword(s):

Solid State ◽

Enzymatic Hydrolysis ◽

Solid State Fermentation ◽

Soybean Meal ◽

Soluble Protein ◽

Water Soluble ◽

Water Soluble Protein

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OPTIMISASI PRODUKSI ENZIM LAKASE PADA FERMENTASI KULTUR PADAT MENGGUNAKAN JAMUR PELAPUK PUTIH Marasmius sp. : PENGARUH UKURAN PARTIKEL, KELEMBAPAN, DAN KONSENTRASI Cu

JURNAL SELULOSA ◽

10.25269/jsel.v3i02.45 ◽

2016 ◽

Vol 3 (02) ◽

Cited By ~ 1

Author(s):

Cornelius Damar Hanung ◽

Ronald Osmond ◽

Hendro Risdianto ◽

Sri Harjati Suhardi ◽

Tjandra Setiadi

Keyword(s):

Particle Size ◽

Solid State ◽

Moisture Content ◽

Rice Straw ◽

Solid State Fermentation ◽

Carbon Sources ◽

White Rot Fungi ◽

Batch Process ◽

Solid Substrate ◽

White Rot

White rot fungi of Marasmius sp. is a fungus which produce laccase in high activity. Laccase is one of the ligninolityc enzymes that capable to degrade lignin. This ability can be used for the pretreatment of lignocellulosic materials in the bioethanol production. Laccase was produced in flask by batch process using Solid State Fermentation (SSF). The optimisation was conducted by statistically of full factorial design. The particle size, moisture content, and Cu concentration were investigated in this study. Rice straw was used as solid substrate and the glycerol was used as the carbon sources in modified Kirk medium. The results showed that particle size of rice straw did not affect significantly to the enzyme activity. The highest laccase activity of 4.45 IU/g dry weight was obtained at the moisture content of 61% and Cu concentration of 0.1 mM.Keywords: laccase, Marasmius sp., optimisation, rice straw, solid state fermentation ABSTRAKJamur pelapuk putih, Marasmius sp. merupakan jamur yang menghasilkan enzim lakase dengan aktivitas tinggi. Lakase merupakan enzim ligninolitik yang dapat mendegradasi lignin. Kemampuan ini dapat digunakan untuk proses pengolahan awal bahan lignoselulosa pada pembuatan bioetanol. Produksi lakase dilakukan dalam labu dengan modus batch menggunakan fermentasi kultur padat. Optimisasi produksi enzim lakase dengan metode fermentasi padat dilakukan dengan rancangan percobaan faktorial penuh. Pengaruh ukuran partikel, kelembapan, dan konsentrasi Cu diuji dengan medium penyangga jerami dengan menambahkan gliserol dalam medium Kirk termodifikasi sebagai sumber karbon. Penelitian ini menunjukkan bahwa ukuran jerami tidak berpengaruh signifikan terhadap aktivitas enzim. Aktivitas enzim lakase maksimum terjadi pada saat kelembapan 61% dan konsentrasi Cu 0,1 mM dengan aktivitas enzim lakase/berat kering tertinggi mencapai 4,45 IU/g.Kata kunci: lakase, Marasmius sp., optimisasi, jerami, fermentasi kultur padat

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PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

Jurnal Teknologi Pertanian Andalas ◽

10.25077/jtpa.22.2.111-117.2018 ◽

2018 ◽

Vol 22 (2) ◽

pp. 111

Author(s):

Alfi Asben ◽

Deivy Andhika Permata

Keyword(s):

Particle Size ◽

Solid State ◽

Solid State Fermentation ◽

Raw Materials ◽

Rice Flour ◽

Monascus Purpureus ◽

Color Intensity ◽

Food Colorants

Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of raw materials (sago hampas and rice flour substrate with comparison 1:1 (12.5 : 12.5). This research used three treatments of sago hampas particle size (40-60 mesh, 60-80 mesh, and >80 mesh) with 3 replications, (b) Preparation of Monascus purpureus culture, (c) Solid state fermentation to produce angkak pigment using M. purpureus. The results of the research showed that the substrate with hampas sago particle size 40-60 mesh produced the best angkak pigment. The angkak pigment obtain the highest color intensity on λ 400 nm, λ 470 nm, λ 500 nm were 6004, 5110 and 3650 respectively, the highest used starch, antioxidant, toxicity, lovastatin and spore of M. purpureus were 11.07%, 45.95%, 1719.86 (LC50), 79 ppm, and 3.4 x 103 CPU/g respectively.

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