scholarly journals Filamentous fungi isolated from Tunisian olive mill wastes: use of solid-state fermentation for enzyme production

2021 ◽  
Vol 49 (1) ◽  
pp. 12125
Author(s):  
Hanen ZAIER ◽  
Sameh MAKTOUF ◽  
Sevastianos ROUSSOS ◽  
Ali RHOUMA
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Hydrolytic Enzymes ◽  
Agar Plate ◽  
Olive Cake ◽  
Metabolic Potential ◽  
Pollution Problem ◽  
Olive Mill Wastes ◽  
Promising Source ◽  
Olive Mill

Olive mill wastewaters and olive cake are effluents generated during olive oil production process. They represent a major disposal and potentially severe pollution problem for the industry, also promising source of substances of high value. The aim of this study is the valorization of olive mill wastes (OMWW, olive cake, olive twigs and leaves) to produce enzymes with high industrial and biotechnological potential, by the solid-state fermentation technique (SSF), from isolated fungi present in olive mill wastewater and olive cake. A total of 47 strains were isolated and purified from these two residues. The metabolic potential of isolated strains was study by testing the hydrolytic enzymes activities of lipase, protease, amylase, cellulase, invertase, phytase and tannase on agar plate media containing different substrate. The monitoring of SSF has shown that the metabolic activity of these strains is extremely rapid using this technique. Our fungi collection contains a diversity of strains capable to producing a variety of enzymes of biotechnological interest.

scholarly journals Screening of winery and olive mill wastes for lignocellulolytic enzyme production from Aspergillus species by solid-state fermentation

2013 ◽  
Vol 4 (3) ◽  
pp. 201-209 ◽  
Author(s):  
José Manuel Salgado ◽  
Luís Abrunhosa ◽  
Armando Venâncio ◽  
José Manuel Domínguez ◽  
Isabel Belo
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Enzyme Production ◽  
Aspergillus Species ◽  
Olive Mill Wastes ◽  
Olive Mill

scholarly journals Biodegradation Potential of SteccherinumOchraceum: Growth on Different Wood Types and Preliminary Evaluation of Enzymatic Activities

2022 ◽  
Author(s):  
Olga A. Glazunova ◽  
Konstantin V. Moiseenko ◽  
Natalia V. Shakhova ◽  
Nadezhda V. Psurtseva ◽  
Tatyana V. Fedorova
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Geographic Origin ◽  
Hydrolytic Enzymes ◽  
White Rot ◽  
Oxidative Enzymes ◽  
Preliminary Evaluation ◽  
28S Rrna ◽  
Pine Sawdust ◽  
Promising Source

White-rot fungi isa source of a great variety of oxidative and hydrolytic enzymes suitable for biotechnological applications, e.g. in pulp and paper, textile and food industries, bioethanol production, degradation of recalcitrant environmental pollutants,and others. Steccherinumochraceum is a xylotrophicwhite-rot basidiomycetethat can be found in variousclimatic zones on different woody substrates (mostly well decayed). For this research, seventeenstrains of S. ochraceumwere collected in different regions of Russia from various wood substrates (aspen, alder, oak, hazel, birch and willow). Phylogeneticanalyseswere performedbasedon the nucleotide sequences of ITS1, ITS2, 5.8S rRNA, 28S rRNA, β-tubulin and tef1.Oxidaseandcellulaseactivitieswereassessedbyplate-tests with ABTS and CMC. Forevaluation of biodegradation potential,solid state fermentation on alder and pine sawdust wasperformed. Weightanddensitylossaswellas the C:Nratioweremeasuredafter 90 days of cultivation.All S. ochraceum strains exhibited high oxidative activity towards ABTS, indicating secretion of oxidative enzymes (i.e. laccases and class II peroxidases). Cellulase activity was medium or low for most strains and in some strains – absent. Allstrainswereabletodegradealderandpinesawdust. There was no correlation between the enzymatic activity, biodegradation potential and geographic origin of S. ochraceum strains. However, S. ochraceum strains isolated from the same wood substrates exhibited similar characteristics in most cases. Strain LE-BIN 3398 was the most effective for degrading both alder and pine sawdust and could be regarded as a promising source of oxidative enzymes for biotechnology. Keywords: basidiomycetes, biodegradation, solid state fermentation, oxidase activity, Steccherinumochraceum

Valorization of agro-industrial wastes to produce hydrolytic enzymes by fungal solid-state fermentation

2018 ◽  
Vol 37 (2) ◽  
pp. 149-156 ◽  
Author(s):  
C. Marzo ◽  
A.B. Díaz ◽  
I. Caro ◽  
A. Blandino
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Reducing Sugars ◽  
Raw Materials ◽  
Hydrolytic Enzymes ◽  
Industrial Wastes ◽  
Added Value ◽  
Orange Peels ◽  
Enzyme Cocktail ◽  
Hydrolysis Of

Nowadays, significant amounts of agro-industrial wastes are discarded by industries; however, they represent interesting raw materials for the production of high-added value products. In this regard, orange peels (ORA) and exhausted sugar beet cossettes (ESBC) have turned out to be promising raw materials for hydrolytic enzymes production by solid state fermentation (SSF) and also a source of sugars which could be fermented to different high-added value products. The maximum activities of xylanase and exo-polygalacturonase (exo-PG) measured in the enzymatic extracts obtained after the SSF of ORA were 31,000 U·kg-1 and 17,600 U·kg-1, respectively; while for ESBC the maximum values reached were 35,000 U·kg-1 and 28,000 U·kg-1, respectively. The enzymatic extracts obtained in the SSF experiments were also employed for the hydrolysis of ORA and ESBC. Furthermore, it was found that extracts obtained from SSF of ORA, supplemented with commercial cellulase, were more efficient for the hydrolysis of ORA and ESBC than a commercial enzyme cocktail typically used for this purpose. In this case, maximum reducing sugars concentrations of 57 and 47 g·L-1 were measured after the enzymatic hydrolysis of ESBC and ORA, respectively.

Valorization of Moroccan Olive Cake Using Solid State Fermentation

2003 ◽  
pp. 35-41
Author(s):  
M. Ismaili-Alaoui ◽  
M. Kamal ◽  
A. Kademi ◽  
A. Morin ◽  
S. Roussos ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Olive Cake

Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds

2019 ◽  
Vol 120 ◽  
pp. 441-448 ◽  
Author(s):  
Aline S.C. Teles ◽  
Davy W.H. Chávez ◽  
Raul A. Oliveira ◽  
Elba P.S. Bon ◽  
Selma C. Terzi ◽  
...  
Keyword(s):  
Solid State ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Hydrolytic Enzymes ◽  
Grape Pomace

scholarly journals Use of water hyacinth as a substrate for the production of filamentous fungal hydrolytic enzymes in solid-state fermentation

3 Biotech ◽  
2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Ainhoa Arana-Cuenca ◽  
Xochitl Tovar-Jiménez ◽  
Ernesto Favela-Torres ◽  
Isabel Perraud-Gaime ◽  
Aldo E. González-Becerra ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Water Hyacinth ◽  
Hydrolytic Enzymes

Lipase production by solid state fermentation of olive cake and sugar cane bagasse

1998 ◽  
Vol 5 (1-4) ◽  
pp. 75-78 ◽  
Author(s):  
J Cordova ◽  
M Nemmaoui ◽  
M Ismaı̈li-Alaoui ◽  
A Morin ◽  
S Roussos ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Sugar Cane ◽  
Lipase Production ◽  
Sugar Cane Bagasse ◽  
Olive Cake

scholarly journals Production of Extracellular Protease from Bacterial Co-cultures using Solid State Fermentation

2020 ◽  
Vol 2 (4) ◽  
pp. 13-23
Author(s):  
Nabiha Naeem Sheikhs ◽  
Qurat-ul-ain ◽  
Saba Altaf
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Bacterial Strain ◽  
Hydrolytic Enzymes ◽  
Skim Milk ◽  
Cost Effective ◽  
Protease Production ◽  
Bacterial Strains ◽  
Biochemical Tests ◽  
Waste Products

Proteases (also known as peptidases or proteinases) are hydrolytic enzymes that cleave proteins into amino acids. They comprise 60% of the total industrial usage of enzymes worldwide and can be obtained from many sources. The current study aims to isolate and screen protease-producing bacterial strains from the soil and to produce protease from the bacterial co-cultures using solid-state fermentation (SSF). Primary screening of the protease-producing bacterial strains was carried out on skim milk agar and they were sub-cultured and preserved on the nutrient agar for further testing. Thirty-two compatibility tests of twenty-seven bacterial isolates were performed and SSF was carried out. Afterward, absorbance was taken at 660 nm against tyrosine as standard. According to the results, the bacterial co-culture 19 showed the highest absorbance with an enzyme activity of 10.2 U/ml. The bacterial strains of the co-culture 19 were identified through morphological and biochemical tests. Bacterial strain 1 was observed as cocci and irregular, while bacterial strain 2 was bacillus and rod-shaped. Both strains were positive for gram staining, catalase test, casein hydrolysis test and methyl red test. As for endospore staining, bacterial strain 1 was spore forming while bacterial strain 2 was a non-spore former. It was concluded that the bacterial co-culture 19 can act as a potent co-culture for protease production. Compatibility test was carried out to enhance the production of protease by utilizing cheap and readily available agro-waste products, which benefit the industry by being cost effective and the environment by being eco-friendly.

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