scholarly journals Biotechnological process of chitin recovery from shrimp waste using Lactobacillus plantarum NCDN4

2014 ◽  
Vol 6 (3) ◽  
pp. 251-255
Author(s):  
Thanh Ha Le ◽  
Thi Ha Nguyen
Keyword(s):  
Lactobacillus Plantarum ◽  
Chemical Process ◽  
Large Scale ◽  
Inoculum Size ◽  
Environmental Damage ◽  
Shrimp Waste ◽  
Environment Impact ◽  
Fermentation Time ◽  
Factors Affecting ◽  
Initial Ph

Chitin in shrimp waste is tightly associated with proteins, lipids, pigments and mineral deposits. Therefore, these source materials have to be pretreated to remove these components. For a long time, chemical process has been used widely for extraction of chitin from shrimp waste. The chemical process however led to severe environmental damage and low chitin quality. The biological process has been shown promising to replace the harsh chemical process to reduce the environment impact. In our previous study chitin recovery from sterilized shrimp waste by Lactobacillus plantarum NCDN4 was investigated. However in large scale it is uneconomical to sterilize the shrimp waste. For that reason, in this study the microbial process using Lactobacillus plantarum NCDN4 for chitin recovery from unsterilezed shrimp waste has been investigated. Factors affecting the demineralization by this strain such as inoculum size, glucose concentration, initial pH, NaCl concentration and fermentation time were investigated. It was found that when unsterilized shrimp waste fermented with 20% L. plantarum inoculum, 12,5% glucose, and pH 6 for 4 days at 30°C, 99. 28% demineralization and 48.65% deproteination could be achieved. The ash and protein content of fermented residues were 1.33% and 22.46% respectively. Compared to sterilized condition the efficiency of demineralization and deproteination was similar. Chitin trong phế liệu tôm liên kết chặt chẽ với protein, sắc tố và khoáng. Do vậy để thu được chitin cần có các bước tiền xử lí để loại các thành phần không phải chitin ra. Phương pháp hóa học được sử dụng rộng rãi từ lâu để tiền xử lí chitin. Tuy nhiên do phương pháp hóa học gây hại cho môi trường và tạo ra chitin chất lượng thấp, các nhà khoa học nỗ lực nghiên cứu tìm ra các phương pháp thay thế. Phương pháp sinh học được xem là rất khả quan để thay thế phương pháp hóa học. Trong nghiên cứu trước của chúng tôi, quá trình lên men phế liệu tôm thanh trùng bằng Lactobacillus plantarum NCDN4 đã được nghiên cứu. Tuy nhiên việc thanh trùng phế liệu tôm không kinh tế. Trong nghiên cứu này quá trình lên men phế liệu tôm không thanh trùng bằng Lactobacillus plantarum NCDN4 đã được khảo sát. Các yếu tố như tỷ lệ giống, nồng độ đường glucose, nồng độ NaCl, pH ban đầu của môi trường lên men và thời gian lên men đã được nghiên cứu. Kết quả cho thấy ở điều kiện 20% giống theo thể tích, 12,5% dịch đường glucose, 2% muối theo khối lượng, pH ban đầu 6, sau 5 ngày lên men lượng khoáng và protein trong nguyên liệu giảm tương ứng 99.28% và 48.65%. Lượng khoáng và protein còn lại tương ứng 1.33% và 22.46% (tính theo trọng lượng khô). So với phế liệu tôm không thanh trùng, hiệu quả loại khoáng và protein là tương đương.

Fermentation of Brewers’ Spent Grain by Effective Microorganisms to Produce Proteins Feed

2011 ◽  
Vol 396-398 ◽  
pp. 1980-1983 ◽  
Author(s):  
Cheng Ding ◽  
Zhao Xia Li ◽  
Bo Fang ◽  
Jin Long Yan
Keyword(s):  
Animal Feed ◽  
Orthogonal Design ◽  
Inoculum Size ◽  
Added Value ◽  
Effective Microorganisms ◽  
Fermentation Time ◽  
Factors Affecting ◽  
Initial Ph ◽  
Spent Grain ◽  
Protein Feed

Deep fermentation of brewer's spent grain (BSG) can improve its feeding effectiveness, and it is also an effective way to solve the problem of shortage of proteins source. The interrelated factors affecting the productivity of proteins in fermentation process by effective microorganisms (EM), such as inoculum size, temperature, initial pH and time, were studied and the technique to produce protein feed was also optimized by a serial of single factors and orthogonal design tests. Results showed that the optimal conditions were 4 % of inoculum size, 28 °C of fermentation temperature, 4.0 of initial pH and 3 d of the fermentation time. Under the obtained optimum fermentation conditions, the content of crude proteins increased by 24.48 % and the content of crude fiber decreased by 17.45 % compared with the control experiment. The increased content of proteins indicated the added-value products in animal feed and the significance in its disposal as an environmental problem.

scholarly journals Milk-clotting proteases from Pleurotus albidus: an innovative alternative for the production of Minas frescal cheese

2021 ◽  
Vol 43 ◽  
pp. e57275
Author(s):  
Salomão Rocha Martim ◽  
Larissa Svetlana Cavalcante Silva ◽  
Mircella Marialva Alecrim ◽  
Lorisa Simas Teixeira ◽  
Maria Francisca Simas Teixeira
Keyword(s):  
Temperature Stability ◽  
Iodoacetic Acid ◽  
Inoculum Size ◽  
Cultivation Medium ◽  
Fermentation Time ◽  
Milk Clotting ◽  
Inoculum Age ◽  
Initial Ph ◽  
Promising Source ◽  
Stability Effect

Pleurotus albidus, a naturally growing species in the Amazon region, has been considered a promising source of milk-clotting proteases. The production of such enzymes using lignocellulosic residues is a sustainable alternative to replace mammalian rennet. The application of P. albidus milk-clotting proteases in cheese making has not yet been reported in the scientific literature. The aim of this study was to characterize the milk-clotting proteases of P. albidus and use these enzymes in the production of Minas frescal cheese. For the production of coagulating proteases, the mushroom was grown in açaí seeds supplemented with rice bran (10%, w/w). The parameters affecting the production of coagulant, such as inoculum size, fermentation time, initial pH of cultivation medium and age of the inoculum were evaluated. The coagulant extract obtained under optimal production conditions was evaluated for optimal pH and temperature, pH and temperature stability, effect of ions and inhibitors. Significant production of coagulating proteases was obtained under the following conditions: inoculum size (2.5%), fermentation time (10 days), initial pH of the cultivation medium (6), and inoculum age (10 days). The coagulant exhibited significant catalytic activity in pH 5.0 at 55°C, with stability at 45°C and was completely inhibited by iodoacetic acid. The milk-clotting proteases of P. albidus were efficient for making Minas frescal cheese that presented 55.0% of moisture, 20.0% of lipids and 17.20% of protein. Pleurotus albidus is a potential source of milk-clotting proteases that can be applied in dairy industry for production of fresh Minas frescal cheese.

Optimization of Antihypertensive Peptide Preparation by Lactobacillus plantarum Fermentation of Soy Whey

2021 ◽  
Vol 15 (2) ◽  
pp. 238-243
Author(s):  
Lebin Yin ◽  
Yali Liu ◽  
Ping He ◽  
Lele Li ◽  
Jing Wu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Antihypertensive Activity ◽  
Process Conditions ◽  
Fermentation Time ◽  
Glucose Addition ◽  
Fermentation Temperature ◽  
Significant Difference ◽  
Initial Ph ◽  
Antihypertensive Peptides

To optimize the process conditions of preparation of antihypertensive peptides from the soybean whey fermented by Lactobacillus plantarum, based on the single factor, the response surface method was used and its antihypertensive activity in vitro was studied. The results of variance analysis showed that the order affecting the polypeptide yield was: the initial pH > fermentation time > fermentation temperature > glucose addition. The model regression analysis showed that the optimal conditions for the production of antihypertensive peptides by Lactobacillus plantarum were as follows: fermentation temperature was 37 °C, fermentation time was 17 h, the initial pH of fermentation was 6.4, the amount of glucose addition was 1.50%, the polypeptide yield was 62.53% and the predicted value was 61.61%, with no significant difference (P > 0.05). In vitro, antihypertensive activity results showed that the angiotensin-converting enzyme (ACE) inhibition rate of fermented soy whey peptides was 85.77%. The results provided the theoretical basis for the high-value development and utilization of soy whey.

scholarly journals Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides

2015 ◽  
Vol 9 (1) ◽  
pp. 190-193
Author(s):  
LIU Zhong-hua ◽  
HOU Xiao-ge ◽  
Zhao Jin-hui ◽  
HE Le
Keyword(s):  
Antioxidant Activity ◽  
Hydroxyl Radicals ◽  
Inoculum Size ◽  
Medium Composition ◽  
Optimal Conditions ◽  
Fermentation Time ◽  
Liquid Fermentation ◽  
Ganoderma Applanatum ◽  
Initial Ph ◽  
Soy Powder

The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(SAR), and the concentration of exopolysaccharides was positively related to the antioxidant activity.

scholarly journals Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides

2015 ◽  
Vol 9 (1) ◽  
pp. 224-227 ◽  
Author(s):  
LIU Zhong-hua ◽  
HOU Xiao-ge ◽  
Zhao Jin-hui ◽  
HE Le
Keyword(s):  
Antioxidant Activity ◽  
Hydroxyl Radicals ◽  
Inoculum Size ◽  
Medium Composition ◽  
Optimal Conditions ◽  
Fermentation Time ◽  
Liquid Fermentation ◽  
Ganoderma Applanatum ◽  
Initial Ph ◽  
Soy Powder

The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(SAR), and the concentration of exopolysaccharides was positively related to the antioxidant activity.

scholarly journals Production of bacterial cellulose using Gluconacetobacter kombuchae immobilized on Luffa aegyptiaca support

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Sameeha Syed Abdul Rahman ◽  
T. Vaishnavi ◽  
G. Sai Vidyasri ◽  
K. Sathya ◽  
P. Priyanka ◽  
...  
Keyword(s):  
Nitrogen Source ◽  
Bacterial Cellulose ◽  
Large Scale ◽  
Positive Impact ◽  
Thermo Gravimetric Analysis ◽  
Maximum Yield ◽  
Inoculum Size ◽  
Gravimetric Analysis ◽  
Initial Ph ◽  
Luffa Aegyptiaca

AbstractThe present work report for the first time on the production of bacterial cellulose (BC) using natural loofa sponge (Luffa aegyptiaca) as a scaffold for the immobilization of Gluconacetobacter kombuchae. Bacterial cellulose (BC) are recently gained more attention in several fields including biological and biomedical applications due to their outstanding physico-chemical characteristics including high thermal stability, easy biodegradability, good water holding capacity, high tensile strength, and high degree of polymerization. The increase in requirement of alternative method for the enhancement of BC production under economical aspect develops a positive impact in large scale industries. In this study, Luffa aegyptiaca (LA) was introduced in a separate fermentation medium so as to enhance the concentration of BC production by Gluconacetobacter kombuchae. Different process/medium parameters such as initial pH, static/shaking condition, inoculum size, nitrogen source, C/N ratio, supplements (ethanol and acetic acid) were analysed for the production of bacterial cellulose using LA support. The maximum yield of BC was obtained using following condition: culturing condition -shaking; initial pH − 5.5; nitrogen source- yeast extract, C/N ratio – 40 and supplement—ethanol. The characterization of the BC was examined using Fourier Transform Infra-Red spectroscopy and thermo gravimetric analysis. The biofilm formation on the surface of LA was examined by SEM photographs. Thus, implementation of LA as a support in shaking fermentation under suitable medium/process variables enhanced the BC production.

scholarly journals Optimization to the Culture Conditions forPhellinusProduction with Regression Analysis and Gene-Set Based Genetic Algorithm

2016 ◽  
Vol 2016 ◽  
pp. 1-7
Author(s):  
Zhongwei Li ◽  
Yuezhen Xin ◽  
Xun Wang ◽  
Beibei Sun ◽  
Shengyu Xia ◽  
...  
Keyword(s):  
Genetic Algorithm ◽  
Regression Analysis ◽  
Large Scale ◽  
Ph Value ◽  
Culture Conditions ◽  
Inoculum Size ◽  
Liquid Volume ◽  
Fermentation Time ◽  
Gene Set ◽  
Seed Age

Phellinusis a kind of fungus and is known as one of the elemental components in drugs to avoid cancers. With the purpose of finding optimized culture conditions forPhellinusproduction in the laboratory, plenty of experiments focusing on single factor were operated and large scale of experimental data were generated. In this work, we use the data collected from experiments for regression analysis, and then a mathematical model of predictingPhellinusproduction is achieved. Subsequently, a gene-set based genetic algorithm is developed to optimize the values of parameters involved in culture conditions, including inoculum size, PH value, initial liquid volume, temperature, seed age, fermentation time, and rotation speed. These optimized values of the parameters have accordance with biological experimental results, which indicate that our method has a good predictability for culture conditions optimization.

scholarly journals Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22

2021 ◽  
Vol 25 (1) ◽  
pp. 115-122
Author(s):  
Guowei Shu ◽  
Zifei Wang ◽  
Chunji Dai ◽  
Chunxu Yao ◽  
Xu Dong ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Radical Scavenging ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Ace Inhibition ◽  
Free Radical Scavenging ◽  
Inoculum Size ◽  
Inhibition Rate ◽  
Single Factor ◽  
Fermentation Time

Abstract Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by Lactobacillus plantarum L60 and Lactobacillus rhamnosus LR22 was studied by using DPPH free radical scavenging rate, ACE inhibition rate, pH, and titer acidity as responses through single factor experiments. The results showed that the optimal alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature was 0.15%, 5%, 1:1, 12h and 37°C, respectively, the probiotic goat milk prepared under these conditions had high antioxidant and antihypertensive activities.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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