Enhanced Biosynthesis of D-arabitol by Metschnikowia Reukaufii Through Optimizing Medium Composition and Fermentation Conditions

2021 ◽  
Author(s):  
Jiaqi Huang ◽  
Yingfeng An ◽  
Hossain M. Zabed ◽  
Yuvaraj Ravikumar ◽  
Mei Zhao ◽  
...  
Keyword(s):  
Fumaric Acid ◽  
Large Scale ◽  
Low Cost ◽  
Fermentation Medium ◽  
Medium Composition ◽  
Optimal Conditions ◽  
Optimum Conditions ◽  
Fermentation Time ◽  
Box Behnken Design ◽  
Fermentation Conditions

Abstract D-arabitol is an important functional sugar alcohol, which can be used in the preparation of foods, chemicals, and medicines. Despite biological production of D-arabitol from low-cost substrates has recently been the focus of research, low yield of this technology has limited its large-scale exploitation. Optimization of this bioprocess could be a promising option to improve the yield of D-arabitol. In this study, one-factor-at-a-time (OFAT) strategy and Box-Behnken design (BBD) were used to increase D-arabitol production by Metschnikowia reukaufii CICC 31858 through optimizing the fermentation conditions and medium composition. The OFAT optimization provided the optimal conditions for temperature, agitation speed, and fermentation time of 30℃, 220 rpm, and 144 h, respectively. Likewise, the optimum concentrations of peptone, ammonium sulfate, KH2PO4, MgSO4·7H2O, and fumaric acid in the fermentation medium were (g/L) 7.5, 1, 2 , 0.5 and 7.5, respectively. Under these optimum conditions, 80.43 g/L of D-arabitol was produced from 200 g/L of glucose, with a productivity of 0.56 g/L/h. The BBD optimization with three important components of fermentation medium (KH2PO4, MgSO4·7H2O and fumaric acid) showed that the predicted titer of D-arabitol varied from 47.21 g/L to 89.27 g/L, and the actual titer of D-arabitol ranged from 47.36 to 89.83 g/L. The optimum concentrations (g/L) of KH2PO4, MgSO4·7H2O, and fumaric acid in the fermentation medium were found to be 1.0, 0.5, and 4.7g/L, respectively. Under the optimum conditions, 92.45 g/L of D-arabitol was finally produced with the yield and productivity of 0.46 g/g and 0.64 g/L/h, respectively.

Study on Screening of Glutathione over-Production Strain and its Fermentation Conditions

2011 ◽  
Vol 396-398 ◽  
pp. 1657-1661
Author(s):  
Jie Gang ◽  
Li Feng Shan ◽  
Hong Yu Bu
Keyword(s):  
Shake Flask ◽  
Fermentation Medium ◽  
Culture Conditions ◽  
Shake Flask Culture ◽  
Optimal Conditions ◽  
Flask Culture ◽  
Fermentation Conditions ◽  
Physiological And Biochemical Characteristics ◽  
Physiological And Biochemical ◽  
Production Strain

This study was to screen strains for glutathione over-production. A high GSH-producing strain HSJB1 was isolated from soil.According to the morphological, physiological and biochemical characteristics of cells, this strain was primarily identified as Saccharomyces cerevisiae. The glutathion fermentation conditions of this strain by shake flask culture were studied.The optimal fermentation medium was as follows: glucose 20g/L, (NH4)2SO4 5g/L, peptone 12.5 g/L, KH2PO4 9.0 g/L, MgSO4•7H2O 1.0 g/L, NaCl 0.2 g/L, ZnSO4•H2O 0.01 g/L. The optimal culture conditions were as follows :pH 5，broth quantity 30ml/250ml, temperature 28°C，inoculum 10%. Under the optimal conditions, the glutathione productivity and biomass were 53.60 mg/L and 3.8 g/L, respectively, which were 11.2% and 11.8% higher than those in the original conditions, respectively.

Study on the Optimization of Fermentation Conditions for Actinomycete F10

2011 ◽  
Vol 480-481 ◽  
pp. 148-152
Author(s):  
Lei Yang ◽  
Guo Ying Zhou ◽  
Guang Tao Song
Keyword(s):  
Antimicrobial Activity ◽  
Dry Weight ◽  
Fermentation Medium ◽  
Fermentation Time ◽  
Nutritional Factors ◽  
Fermentation Conditions ◽  
Antimicrobial Substances ◽  
Initial Ph ◽  
Optimization Of Fermentation ◽  
Fermentation Media

In order to improve the yield of antimicrobial substances extracted from actinomycetes F10 strains fermentation, antimicrobial activity and cell dry weight were taken as the main indicators, we studied the effects on F10 strain’s biological activity of the different fermentation media, different carbon, nitrogen and other nutrients factor, and the initial pH and other non-nutritional factors. The results showed that the optimum fermentation medium is: yeast extract 0.5%, glucose 1%, KH2PO4 0.1%, NaCl 0.1%, CaCO30.3%, pH natural. Strain F10 optimal fermentation conditions were: initial pH 7.0, fermentation time 168h.

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 Optimization of baker`s yeast production on grape juice using response surface methodology

2021 ◽  
pp. 89-110
Author(s):  
Mahmood Sawsan ◽  
Ali Ali ◽  
Darwesh Ayhem ◽  
Zam Wissam
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Ammonium Sulfate ◽  
Grape Juice ◽  
Optimal Conditions ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Central Composite Experimental Design ◽  
Kinematic Models

There is an increasing interest in improving biological processes, including fermentation processes, improving fermentation conditions is difficult, as it requires the use of an appropriate improvement method that allows operating the biological fermenter under optimal conditions in order to obtain the largest possible amount of the final product. The aim of this work was to succeed in examples of fermentation conditions to produce the largest possible quantity of dry yeast biomass Saccharomyces cerevisiae using grape juice as the sole carbon source. The optimum values of five factors that have an effect on the production of dry biomass from baker`s yeast were determined. The design of the experiments was carried out using the central composite experimental design (CCD) and the number of experiments according to the design was (54) experiments, the response surface methodology method was used to determine the best possible amount of production of yeast, and has reached (41.44 g/L) after 12 hours of fermentation, under the following optimal conditions (temperature (30.11??), pH (4.75), sugar concentration (158.36 g/L), the ratio of carbon to nitrogen (an essential nutrient for yeast growth ) is (11.9), initial concentration of yeasts (2.5 g/L), the amount of urea was 6.65 g/L and the amount of ammonium sulfate used was 6.65 g/L, so that the concentration of added urea and ammonium sulfate was (50-50)% and the required C/N ratio was achieved, and the used agitation speed was equal to 200 r.p.m during the fermentation process. The fermenter power of the obtained yeast was 470 ml. Three kinematic models (Monod, Verhulst, and Tessier) were also selected for the purpose of studying the kinetic performance of Saccharomyces cerevisiae yeast. Monod and Tessier`s models did not give satisfactory results, while the best results were according to the Verhulst model. Also, the Leudeking Piret model has also been successfully used to predict substrate consumption during fermentation time.

Efficient Production of Lactic Acid from Distillers Grains Hydrolysates by Rhizopus oryzae CICC41411

2013 ◽  
Vol 873 ◽  
pp. 689-696
Author(s):  
Hai Wei Ren ◽  
Jin Ping Li ◽  
Yi Zhang ◽  
Zhi Zhong Li
Keyword(s):  
Lactic Acid ◽  
Nitrogen Source ◽  
Large Scale ◽  
Rhizopus Oryzae ◽  
Ph Value ◽  
Low Cost ◽  
Distillers Grains ◽  
Utilization Rate ◽  
Efficient Production ◽  
Fermentation Time

Lignocellulosic biomass-derived sugars is considered to be an economically attractive carbohydrate feedstock for large-scale fermentation of bulk chemicals such as lactic acid (LA). The aim of this study was to investigate the possibility of LA production from distillers grains hydrolysates (DGHs) by the Rhizopus oryzae CICC41411 and to optimize the biological conversion of reducing sugar into LA to evaluate the culture conditions. The effects of factors such as nitrogen source, inoculations size, CaCO3 addition, pH value and fermentation time on the lactic acid concentration (LAC) and the reducing sugars utilization rate (RSUR) were researched. The results show that ammonium chloride is the most favorable nitrogen source for LA production by Rhizopus. Oryzae CICC41411, the optimal fermentation conditions are inoculation size of 2.5% seed culture, CaCO3 addition of 80 g·L-1, fermentation time of 96 h and culture pH of 6.0. This study provides an encouraging means of producing LA from lignocellulosic resource such as the low-cost distillers grains.

Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

2021 ◽  
pp. 108201322110639
Author(s):  
Sara Naji-Tabasi ◽  
Mostafa Shahidi-Noghabi ◽  
Maryam Davtalab
Keyword(s):  
Phytic Acid ◽  
Optimal Conditions ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Overall Acceptability ◽  
Whole Wheat ◽  
Volume Porosity ◽  
Barbari Bread ◽  
Optimization Of Fermentation

The purpose of this study was to use a mixture of whole wheat–barley flour mixture in the preparation of traditional Iranian bread (Barbari) in the optimum condition of fermentation to benefit from all available nutrients. In this study, bread parameters such as specific volume, porosity, textural characteristics, zinc, iron, phytic acid and organoleptic properties were investigated. In this research, different percentages of sourdough (15–30%) and fermentation time (30 – 120 min) were applied. Results showed that the phytic acid content significantly decreased ( p < 0.05) (0.23 – 0.14) by increasing sourdough and fermentation time, which result in increasing in zinc (17.49 – 22.89%) and iron (36.44 – 45.32%) content. Both the sourdough content and fermentation time parameters had a significant effect ( p < 0.05) on the better porosity (9.05 – 13.50%) and overall acceptability of bread (2.15 – 3.85). The hardness, gumminess, chewiness, porosity, phytic acid and overall acceptance parameters were used to optimize the fermentation conditions of Barbari bread by response surface methodology using a central composite design. Optimal conditions for the production of Barbari bread were 29.53% sourdough and 120 min fermentation time. Under optimal conditions, the overall acceptance, hardness, porosity, chewability, gumminess and phytic acid were 3.84, 60.81 N, 14.09%, 302.01 N/mm, 41.37 N and 0.15%, respectively.

scholarly journals OPTIMIZATION OF MEDIUM COMPOSITION FOR ANTIBACTERIAL METABOLITE PRODUCTION FROM STREPTOMYCES SP.

2017 ◽  
Vol 10 (9) ◽  
pp. 381 ◽  
Author(s):  
Linda H Al-ghazali ◽  
Rabab Omran
Keyword(s):  
Sole Carbon Source ◽  
Pathogenic Bacteria ◽  
Nutritional Supplements ◽  
Fermentation Medium ◽  
Medium Composition ◽  
Gram Negative Bacteria ◽  
Optimal Conditions ◽  
Streptomyces Sp ◽  
Metabolite Production ◽  
Nutritional Components

  Objectives: This paper aimed to optimize some essential nutritional components (carbon, nitrogen, and phosphate) of fermentation medium necessary for the production of antibacterial metabolites from Streptomyces sp.Materials and Methods: Streptomyces sp. LH9 previously isolated from desert soil in Karbala Province, Iraq. This strain produced antibiotic against 4 pathogenic bacteria, including Escherichia coli, Staphylococcus aureus, Streptococcus agalagtiae, and Pseudomonas aeruginosa. For optimizing, the essential nutritional requirements such as carbon, nitrogen, and phosphate in fermentation media different concentrations of these sources were used to improve the antibacterial metabolite production.Results: All the studied nutritional parameters were had impacts on the antibacterial metabolite production from Streptomyces sp. LH9. The actinobacterial strain produced a highest antibiotic metabolites when was grown in the fermentation medium supplemented with 2% dextrose (as a sole carbon source), 0.05% peptone (as a sole nitrogen source), and 0.05% K2HPO4 at pH 7 and incubated under optimal conditions; at 30°C with 250 rpm (revolutions/min) agitation for 7 days.Conclusion: Streptomyces sp. LH9 was a good producer for antibacterial against Gram-positive and Gram-negative bacteria, which required simple nutritional supplements in the fermentation medium. Furthermore, could be utilized the industrial waste for improving the production in the most economic manner.

scholarly journals Production of pectinases by A. niger: influence of fermentation conditions

2009 ◽  
Vol 52 (3) ◽  
pp. 567-572 ◽  
Author(s):  
María A. Martos ◽  
Francisco Martinez Vazquez ◽  
Fernando O. Benassi ◽  
Roque A. Hours
Keyword(s):  
Response Surface Methodology ◽  
Food Processing ◽  
Optimal Conditions ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Initial Concentration ◽  
Liquid Extract ◽  
Maximum Value ◽  
Central Composite Experimental Design ◽  
Central Composite

Response surface methodology was used for optimization of polygalacturonase (PG) and pectinesterase (PE) production in submerged fermentation by A.niger. A Central Composite Experimental Design was applied, consisting of 22 experiments, including eight central points. Variables studied were: fermentation time (24 to 120 h), pH (3.5 to 6.5) and initial concentration of pectin (5 to 20 g/l). Maximum PE production was 220 U/l, after 74 h of culture, in a medium containing 20 g/l of pectin (pH 6.5). The optimal conditions for PG production were pH: 4.1, 20 g/l of pectin and 94 h of fermentation with a maximum value of 1032 U/l. Under these conditions, the PE production was low (15 U/l). A liquid extract with high PG activity and low PE activity could be suitable to be used in food processing in order to reduce the production of methanol.

scholarly journals Spent Coffee Waste as a Potential Media Component for Xylanase Production and Potential Application in Juice Enrichment

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 585 ◽  
Author(s):  
Rajeev Ravindran ◽  
Gwilym A. Williams ◽  
Amit K. Jaiswal
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Initial Moisture Content ◽  
Medium Composition ◽  
Xylanase Production ◽  
Box Behnken Design ◽  
Fermentation Conditions ◽  
Coffee Waste ◽  
Media Component

In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of spores to determine the optimal fermentation condition. The best fermentation conditions for xylanase production were found to be incubation at 30 °C with an initial moisture content of 70% and using an inoculum of 6.5 × 106 spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K2HPO4, and 0.03 g of MgSO4 increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g of dry SCW was recorded, which was approximately 1.39-fold higher than that of control (4649 IU/g of dry SCW). The efficacy of the purified xylanase as a juice enrichment agent for strawberry, blueberry, and raspberry pulp was tested.

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