scholarly journals Study the influence of nitrogen on rennin production by fungi Rhizomucor miehei using solid-state fermentation

2016 ◽  
Vol 3 (5) ◽  
pp. 193
Author(s):  
Houthail Al-Ahmad Al-Jammas ◽  
Hassan Al-Fathi ◽  
Walid Al-Khalaf ◽  
Anton Taifor
Keyword(s):  
Enzyme Activity ◽  
Solid State ◽  
Protein Content ◽  
Yeast Extract ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Rhizomucor Miehei ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Milk Clotting Activity

The effect of different nitrogen resources on the biosynthesis of milk clotting enzyme by Rhizmucor miehei was studied under solid state fermentation using wheat bran as base medium. Urea, peptone, albumin, casein, yeast extract were added with different concentrations (1%-10%). The response parameters were the ratio of milk clotting activity (MC) to proteolytic activity (PA) and protein content. The highest enzyme yield was achieved with casein at a rate of 2% w/w followed by 2% yeast extract, 1% albumin, 1% peptone, and 1% urea with values 5.6, 4.9, 4.2, 4, 3 mg/mL, respectively. Maximum enzyme activity (MCA/PA) was 50.4, 44.1, 37.8, 36, 27 SU for casein, yeast extract, albumin, peptone, and urea, respectively.

Production of highly active fungal milk-clotting enzyme by solid-state fermentation

2019 ◽  
Vol 49 (9) ◽  
pp. 858-867
Author(s):  
Cirium V. Chinmayee ◽  
Cheral Vidya ◽  
Amsaraj Rani ◽  
Sridevi Annapurna Singh
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Milk Clotting ◽  
Highly Active ◽  
Milk Clotting Enzyme

scholarly journals Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Protein Solubility ◽  
Defatted Rice Bran ◽  
Rhizopus Sp ◽  
Water Holding

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

scholarly journals Statistical Optimization of Media Components for Xylanase Production by Aspergillus spp. Using Solid State Fermentation and its Application in Fruit Juice Clarification

2021 ◽  
pp. 151-166
Author(s):  
Laxmikant R. Patil ◽  
Anil R. Shet ◽  
Sharanappa Achappa ◽  
Shivalingsarj V. Desai ◽  
Veeranna S. Hombalimath ◽  
...  
Keyword(s):  
Solid State ◽  
Yeast Extract ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Carbon Sources ◽  
Gel Filtration ◽  
Partial Purification ◽  
Elution Time ◽  
Xylanase Production ◽  
Juice Clarification

Xylanases are enzymes that convert xylan into xylose, xylobiose, and xylotriose. The present study deals with the production and optimization of xylanase through Solid-State Fermentation (SSF) using different agricultural wastes by   Aspergillus spp. The Plackett Burman (PB) design was used to screen significant media components affecting the xylanase production. The carbon sources screened were wheat bran, rice bran, sugarcane bagasse, corn cob, and orange peel. The nitrogen sources screened were yeast extract, peptone, (NH4)2SO4, Na2NO3, and urea. Also, nine different salts such as KCl, MgSO4, Na2HPO4, CaCl2, FeSO4, ZnSO4, Na2CO3, KH2PO4, and NaH2PO4 which act as trace elements were screened. The results showed that wheat bran, yeast extract, Na2NO3 and KCl are the significant factors that affect xylanase production. A 33 Full Factorial Design (FFD) was performed to optimize the significant media components (wheat bran, KCl, yeast extract) obtained from PB design using Response Surface Methodology (RSM). Statistical analysis of results showed that wheat bran, KCl, yeast extract, and interaction between wheat bran and yeast extract were found to be significant. The optimum concentration of wheat bran, KCl, yeast extract was 8 g/L, 0.1 g/L and 3 g/L. The Partial purification of xylanase was carried out using ammonium salt precipitation and dialysis. Gel filtration chromatography was performed to optimize the elution time, which was found to be 6 minutes. Application of xylanase in orange juice clarification was studied at 40 °C, 50 °C, and 60 °C. The optimum temperature obtained was 60 ºC.

scholarly journals Optimization of extraction parameters for recovery of alpha-amylase from the fermented bran of Bacillus circulans GRS313

2001 ◽  
Vol 44 (1) ◽  
pp. 107-111 ◽  
Author(s):  
Soumen Palit ◽  
Rintu Banerjee
Keyword(s):  
Enzyme Activity ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Alpha Amylase ◽  
Bacillus Circulans ◽  
Optimum Conditions ◽  
Soaking Time ◽  
Maximum Extraction ◽  
Extraction Parameters

The extraction of alpha-amylase in the solid state fermentation of wheat bran by Bacillus circulans GRS313 was optimized. Among various solvents tested, maximum extraction was achieved when 2.5% (v/v) glycerol was added. The optimum conditions for extraction were 2.5 hrs soaking time at 30° C under recirculation and agitated condition, which yielded 590 U/g bran of enzyme activity. Whereas under stationary soaking condition the activity of the enzyme was 439.58U/g bran. With repeated wash under the above optimum conditions showed that 600 U/g and 184.2 U/g of enzyme extracted in the 1st and 2nd washes respectively and only 36.84 U/g was recovered in the 3rd wash

scholarly journals Characteristics of Curds With Milk Clotting Enzyme from Indonesian Local Isolate of Lactic Acid Bacteria

2020 ◽  
Vol 1 (2) ◽  
pp. 79-86
Author(s):  
Wendry Putranto ◽  
Apon Mustopa ◽  
Jendri Mamangkey ◽  
Netty Aritonang
Keyword(s):  
Enzyme Activity ◽  
Ammonium Sulfate ◽  
Observational Research ◽  
Ammonium Sulfate Precipitation ◽  
Fermentation Time ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Qualitative Observation ◽  
Milk Clotting Activity

To get the potential of lalcat acid bacteria isolate to produce Milk Clotting Enzyme (MCE), it is necessary to screen milk clotting activity both quantitatively and qualitatively. Through qualitative observation, the characteristics of the curd resulting from enzyme activity can be obtained. MCE is a protease that has the characteristics of milking. Based on the results of this observational research, the curd characteristic produced can be used as a benchmark to determine the length of time of fermentation and optimization of the determination of ammonium sulfate precipitation concentration. Isolate BAL shows the results of a compact curd at a fermentation time of 25 hours at 37 ℃ and the optimization results of the deposition of ammonium sulfate which shows the characteristics of a compact curd by 45% ammonium sulfate.

scholarly journals Effects of Different Carbon Sources on Pectinase Production by Penicillium oxalicum

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Diana NEAGU ◽  
Jacqueline DESTAIN ◽  
Phillipe THONART ◽  
Carmen SOCACIU
Keyword(s):  
Enzyme Activity ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Carbon Sources ◽  
Penicillium Oxalicum ◽  
Crude Enzyme ◽  
Production Costs ◽  
Rapeseed Cake ◽  
Beet Pulp

Currently, obtaining enzymatic preparations with low production costs is the ultimate challenge for researchers worldwide. This study compares the productivity of pectinolytic enzymes using Penicillium oxalicum strain in submerged and solid state fermentation. Agro-industrial residues used as carbon sources were beet pulp, wheat bran and rapeseed cake. Enzyme production was higher in both fermentation types using wheat bran. Comparing the two types of fermentation, it was observed that enzyme activity is higher in solid state fermentation. The maximal activity was reached after seven days by solid state fermentation. Pectinase activity decreased progressively after 96 days, in solid state fermentation when was used beet pulp and rapeseed cake. Optimum pH and temperature for the crude enzyme activity was obtained by wheat bran in solid state fermentation at 5 and 60°C, respectively. The crude enzyme lost 50% of its activity after 40 minutes, when was heated at 60°C. 

Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition

2020 ◽  
pp. 103159
Author(s):  
Sonja Jakovetić Tanasković ◽  
Nataša Šekuljica ◽  
Jelena Jovanović ◽  
Ivana Gazikalović ◽  
Sanja Grbavčić ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Food Component ◽  
Nutritional Factors

scholarly journals Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Hamid Mukhtar ◽  
Ikramul Haq
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Alkaline Protease ◽  
Enzyme Production ◽  
Enhanced Production ◽  
Industrial Byproducts ◽  
Agroindustrial Byproducts

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74  ±  0.26 U/mL from wild and 11.28  ±  0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

A novel milk-clotting enzyme from Aspergillus oryzae and A. luchuensis is an aspartic endopeptidase PepE presumed to be a vacuolar enzyme

2022 ◽  
Author(s):  
Yoko Takyu ◽  
Taro Asamura ◽  
Ayako Okamoto ◽  
Hiroshi Maeda ◽  
Michio Takeuchi ◽  
...  
Keyword(s):  
Aspergillus Oryzae ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Proteolytic Activities ◽  
Homologous Enzyme ◽  
Traditional Fermentation ◽  
Enzyme Source ◽  
Cheese Production ◽  
Milk Clotting Activity ◽  
Aspartic Endopeptidase

Abstract Aspergillus oryzae RIB40 has 11 aspartic endopeptidase genes. We searched for milk-clotting enzymes based on the homology of the deduced amino acid sequence with chymosins. As a result, we identified a milk-clotting enzyme in A. oryzae. We expected other Aspergillus species to have a homologous enzyme with milk-clotting activity, and we found the most homologous aspartic endopeptidase from A. luchuensis had milk-clotting activity. Surprisingly, two enzymes were considered as vacuole enzymes according to a study on A. niger proteases. The two enzymes from A. oryzae and A. luchuensis cleaved a peptide between the 105Phe-106Met bond in κ-casein, similar to chymosin. Although both enzymes showed proteolytic activity using casein as a substrate, the optimum pH values for milk-clotting and proteolytic activities were different. Furthermore, the substrate specificities were highly restricted. Therefore, we expected that the Japanese traditional fermentation agent, koji, could be used as an enzyme source for cheese production.

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