Optimization of α-amylase and glucoamylase production in solid state fermentation of deoiled rice bran (DRB) by Rhizopus oryzae

2015 ◽  
Vol 3 (6) ◽  
pp. 249-256 ◽  
Author(s):  
Harjeet Kaur ◽  
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Rhizopus Oryzae ◽  
Glucoamylase Production

Optimization of glucoamylase production by Mucor indicus, Mucor hiemalis, and Rhizopus oryzae through solid state fermentation / Mucor indicus, Mucor hiemalis, ve Rhizopus oryzae tarafından üretien glukoamilazın katı hal fermantasyonu ile optimizasyonu

2016 ◽  
Vol 41 (4) ◽  
Author(s):  
Sanaz Behnam ◽  
Keikhosro Karimi ◽  
Morteza Khanahmadi ◽  
Zahra Salimian
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Rhizopus Oryzae ◽  
Industrial Applications ◽  
Mucor Hiemalis ◽  
Suitable Candidate ◽  
Cultivation Time ◽  
Mucor Indicus ◽  
Glucoamylase Production

AbstractObjective: Glucoamylase is a hydrolyzing enzyme with several industrial applications. Glucoamylase was produced via a solid state fermentation by three naturally occurring zygomycetes fungi of Mucor indicus, Mucor hiemalis, and Rhizopus oryzae on wheat bran.Methods: The effects of cultivation temperature, medium moisture content, and cultivation time on the enzyme production were investigated. Experiments were designed with an orthogonal central composite design on the three variables using response surface methodology (RSM).Results: For glucoamylase production, the optimum temperature and medium moisture content for the three fungi were 26.6°C and 71.8%, respectively. The optimum cultivation time for M. hiemalis and R. oryzae was 33.1 h, while it was 66.8 h for M. indicus. At optimum conditions, glucoamylase production by M. indicus, M. hiemalis, and R. oryzae was respectively 255.3, 272.3, and 1545.3 U per g dry substrate.Conclusion: R. oryzae is a suitable candidate for industrial production of glucoamylase.

scholarly journals Solid-state fermentation for the enrichment and extraction of proteins and antioxidant compounds in rice bran by Rhizopus oryzae

2012 ◽  
Vol 55 (6) ◽  
pp. 937-942 ◽  
Author(s):  
Larine Kupski ◽  
Eliane Cipolatti ◽  
Meritaine da Rocha ◽  
Melissa dos Santos Oliveira ◽  
Leonor de Almeida Souza-Soares ◽  
...  
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Rhizopus Oryzae ◽  
Antioxidant Compounds

Study on the Conditions of Glucoamylase Production of the Rhizopus oryzae by Solid State Fermentation

2013 ◽  
Vol 709 ◽  
pp. 814-818
Author(s):  
Dan Huang ◽  
Yu Long Li ◽  
Yuan Liang ◽  
Yue Huan Yang
Keyword(s):  
Solid State ◽  
Water Content ◽  
Solid State Fermentation ◽  
Culture Medium ◽  
Rhizopus Oryzae ◽  
Optimum Conditions ◽  
Culture Temperature ◽  
Culture Time ◽  
Glucoamylase Activity ◽  
Glucoamylase Production

The conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were studied. According to the Box-Benhnken design, the conditiones of glucoamylase production of theRhizopus oryzaewere optimized by solid state fermentation. The results showed the optimum conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were culture temperature 29°C, the water content in culture medium 53%, culture time 164h, glucoamylase activity was 2194.44U/g.

scholarly journals Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

2018 ◽  
Vol 156 ◽  
pp. 01023 ◽  
Author(s):  
Andhika Sukma ◽  
Bakti Jos ◽  
Siswo Sumardiono
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Nutritional Value ◽  
Rhizopus Oryzae ◽  
Ash Content ◽  
Rice Grain ◽  
Biomass Growth ◽  
Rice Husks ◽  
Tray Bioreactor

Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation using Rhizopus oryzae FNCC 6011 in tray bioreactor at 30°C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPX were 0.0536/h, 5.2537, and 0.1821 g/g, respectively.

scholarly journals Optimization of Cultural Conditions for Solid State Fermentation of Amylase Production by Aspergillus species

2013 ◽  
Vol 14 (1) ◽  
pp. 67-74
Author(s):  
Bina Gautam ◽  
Tika B Karki ◽  
Om Prakash Panta
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Raw Materials ◽  
Morphological Characteristics ◽  
Amylolytic Enzyme ◽  
Cultural Conditions ◽  
Amylase Production ◽  
Selection Of

Amylase is an amylolytic enzyme used in food industry which is generally produced by Aspergillus spp. under solid state fermentation. The present study is concerned with the isolation, screening and selection of suitable strains of Aspergillus spp. and optimization of cultural conditions for the biosynthesis of amylase. Rice and wheat brans were used as substrates which are readily available inexpensive raw materials for amylase production. From 85 samples of rice and wheat grains, 55 colonies obtained on potato dextrose agar (PDA) were suspected to be Aspergillus oryzae and only 35 colonies possessed the morphological characteristics similar to that of A. oryzae indicating the isolates were most likely the strains of A. oryzae. Of all the fungal isolates of Aspergillus spps., Asp.31 gave maximum production of amylase (720.782 IUgds-1) in solid state fermentation media. This strain was selected as a parental strain for optimization for cultural conditions. The obtained data were analyzed using SPSS- 11.5 program. Of all the substrates (rice bran, wheat bran and their mixture), rice bran was the best for producing amylase of highest activity 611.614 IUgds-1.The highest enzyme activity of 698.749 IUgds-1 was observed at 50% initial moisture level of the substrate. The optimum temperature was 25°C for producing the crude amylase enzyme with amylase activity of 577.757 IUgds-1. Nepal Journal of Science and Technology Vol. 14, No. 1 (2013) 67-74 DOI: http://dx.doi.org/10.3126/njst.v14i1.8924

scholarly journals Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 44 ◽  
Author(s):  
Omarini ◽  
Labuckas ◽  
Zunino ◽  
Pizzolitto ◽  
Fernández-Lahore ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Acid Content ◽  
Nutritional Quality ◽  
Oleic Acid Content ◽  
Pleurotus Sapidus ◽  
Process Strategy

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

scholarly journals Simultaneous amyloglucosidase and exo-polygalacturonase production by Aspergillus niger using solid-state fermentation

2007 ◽  
Vol 50 (5) ◽  
pp. 759-766 ◽  
Author(s):  
Jorge Alberto Vieira Costa ◽  
Eliane Colla ◽  
Glênio Magagnin ◽  
Lucielen Oliveria dos Santos ◽  
Mauricio Vendruscolo ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Culture Media ◽  
Spore Suspension ◽  
Defatted Rice Bran ◽  
Polygalacturonase Production ◽  
Different Strains ◽  
Inoculum Type

Amyloglucosidase (AMG) and exo-polygalacturonase (exo-PG) were simultaneously produced by two different strains of Aspergillus niger in solid-state fermentation (SSF) using defatted rice-bran as substrate. The effect of Aspergillus niger strain (t0005/007-2 and/or CCT 3312), inoculum type (spore suspension or fermented bran) and addition of inducers (pectin and/or starch) to the culture media was studied using a 3² x 2¹ factorial experimental design. The production of AMG and exo-PG was significantly affected by fungal strain and inoculum type but inducers had no effect. The maximum yields obtained were 1310 U/g dm for AMG using a spore suspension of A. niger CCT 3312 and 50.2 U/g dm for exo-PG production, using A. niger t0005/007-2 and fermented bran as inoculum. The yields obtained represented acceptable values in comparison with data available in the literature and indicated that defatted rice-bran was a good nutrient source.

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