scholarly journals Role of Aspergillus flavus on Biodegradation of Lignocellulosic Waste Millet Straw and Optimization Parameters for Enzyme Hydrolysis and Ethanol Production under Solid State Fermentation

2018 ◽  
Vol 7 (2) ◽  
pp. 429-445 ◽  
Author(s):  
Prathvi V. Narsale ◽  
Sejal R. Patel ◽  
Pradeep Acharya
Keyword(s):  
Solid State ◽  
Ethanol Production ◽  
Aspergillus Flavus ◽  
Solid State Fermentation ◽  
Enzyme Hydrolysis ◽  
Lignocellulosic Waste ◽  
Optimization Parameters

The Research on Solid-State Fermentation Technology of Fuel Ethanol Using in Straw

2011 ◽  
Vol 347-353 ◽  
pp. 1228-1232
Author(s):  
Yi Qiu ◽  
Yong Hong Huang ◽  
Yu Kun Sun ◽  
Li Huang ◽  
Hao Cheng
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
High Efficiency ◽  
Fuel Ethanol ◽  
Ethanol Solution ◽  
Enzyme Hydrolysis ◽  
Steam Explosion Pretreatment ◽  
Development Direction ◽  
Low Energy Consumption ◽  
Fermentation Technology

Based on the introduction of the major problems in solid-state fermentation of straw to produce fuel ethanol and its development direction, this paper systematically discuss the process that currently used.Through analyzing the characteristics of all phases such as pretreatment, hydrolysis and fermentation and so on,we put forward a new kind of process scheme. In this process, we use a mixed method which combined dilute sulfuric acids with steam explosion pretreatment method, after water washing, adopt the method of synchronized saccharification solid-state fermentation,by adding pichia and cellulase enzyme hydrolysis,and we can get ethanol solution at the same time of enzyme hydrolysis. Then through filtered, purified, denatured and so on, at last, we get the fuel ethanol. The equipment that this process requires is simple, and its fermentation have high efficiency high and low energy consumption.

scholarly journals Contribution of proteases and cellulases produced by solid-state fermentation to the improvement of corn ethanol production

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Anaïs Guillaume ◽  
Aurore Thorigné ◽  
Yoann Carré ◽  
Joëlle Vinh ◽  
Loïc Levavasseur
Keyword(s):  
Solid State ◽  
Ethanol Production ◽  
Solid State Fermentation ◽  
Corn Ethanol

scholarly journals Studies on pyrolysis of wheat straw residues from ethanol production by solid-state fermentation

2008 ◽  
Vol 81 (2) ◽  
pp. 243-246 ◽  
Author(s):  
Zhiguang Yang ◽  
Baoguo Zhang ◽  
Xi Chen ◽  
Zhihui Bai ◽  
Hongxun Zhang
Keyword(s):  
Solid State ◽  
Ethanol Production ◽  
Wheat Straw ◽  
Solid State Fermentation

A Mild Thermal Pre-treatment of the Organic Fraction of Municipal Wastes Allows High Ethanol Production by Direct Solid-state Fermentation

2019 ◽  
Vol 24 (2) ◽  
pp. 401-412
Author(s):  
R. Estrada-Martínez ◽  
E. Favela-Torres ◽  
N. O. Soto-Cruz ◽  
H. B. Escalona-Buendía ◽  
G. Saucedo-Castañeda
Keyword(s):  
Solid State ◽  
Ethanol Production ◽  
Solid State Fermentation ◽  
Organic Fraction ◽  
Pre Treatment ◽  
High Ethanol ◽  
Direct Solid

scholarly journals Characterization of best naringinase producing fungus isolated from the citrus fruits

2016 ◽  
Vol 4 (2) ◽  
pp. 83 ◽  
Author(s):  
Keerthini Srikantha ◽  
Kapilan Ranganathan ◽  
Vasantharuba Seevaratnam
Keyword(s):  
Solid State ◽  
Aspergillus Flavus ◽  
Solid State Fermentation ◽  
Large Scale ◽  
Citrus Fruit ◽  
Fermentation Medium ◽  
Culture Conditions ◽  
Citrus Fruits ◽  
Biochemical Tests

Naringinase enzyme has potential application in food and pharmaceutical industry. Naringin and limonin are principle bitter components in the citrus fruit. The microorganisms that associate with citrus fruit may have the ability to degrade the naringin by extracellular naringinase enzymes that are produced by microorganisms. The objective of the study is to isolate naringinase producing fungus from the citrus fruit to debitter the citrus juice and to characeterize the fungus. Citrus fruits were allowed to spoil under the air and soil and the lesion was used to streak on fresh PDA plates. Out of the eight strains isolated from citrus fruits, five were positive for naringinase enzyme. When all the naringinase producing fungi were subjected to liquid fermentation medium for eight days at room temperature at 200 rpm and the crude enzyme was tested for naringinase enzyme at pH 5 and 50 ºC for 10 minutes, one strain showed the best naringenase activity (1.92 µmol/ml/min). This strain was identified as Aspergillus flavus based on the macroscopic, microscopic and biochemical tests. The culture conditions were optimized to increase the naringinase production via solid state fermentation system using paddy husk as the support. Though naringinase activity of Aspergillus flavus has started on the 2nd day, the highest activity (449.58Ug-1Dry Matter) was obtained on the 8th day. Thereafter the naringinase activity has started to decline. Solid state fermentation using paddy husk as support could be used for large scale naringinase enzyme production.

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