scholarly journals Production of xylanase under solid state fermentation using different agricultural and horticultural residue by Myceliopthora thermophila SH1 (Ascomycota: Chaetomiaceae)

2016 ◽  
Vol 3 (6) ◽  
pp. 279-284
Author(s):  
Nivedita Sharma ◽  
Shruti Pathania ◽  
Shweta Handa
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Hot Spring ◽  
Raw Materials ◽  
Extracellular Enzyme ◽  
Industrial Processes ◽  
Basal Salt Medium ◽  
Xylanase Production ◽  
Industrial Environment ◽  
Industrial Processing

An abundant amount of agricultural/horticultural waste were generated from agricultural and industrial processing. However, such wastes usually have a composition rich in sugars, minerals and proteins, and therefore, they should not be considered "wastes" but raw materials for other industrial processes. The purpose of the present work was to optimize the xylanase production by Myceliopthora thermophila SH1 (Ascomycota: Chaetomiaceae) an alkalothermophilic strain isolated from hot spring of Himachal Pradesh under solid state fermentation using different agricultural wastes/horticultural waste as a substrate by enrichment with basal salt medium at temperature 45 oC after incubating it for 7 days. The highest level of enzymes was produced using rice bran, orange pulp, sugarcane bagasse, wheat straw, wheat bran, apple pomace as a substrate. The secreted extracellular enzyme presented a property that matches the requirement in industrial environment.

scholarly journals Erratum to: Optimization of Xylanase Production by Filamentous Fungi in Solid-State Fermentation and Scale-up to Horizontal Tube Bioreactor

2015 ◽  
Vol 176 (1) ◽  
pp. 317-319 ◽  
Author(s):  
N. Pérez-Rodríguez ◽  
F. Oliveira ◽  
B. Pérez-Bibbins ◽  
I. Belo ◽  
A. Torrado Agrasar ◽  
...  
Keyword(s):  
Solid State ◽  
Filamentous Fungi ◽  
Solid State Fermentation ◽  
Scale Up ◽  
Horizontal Tube ◽  
Xylanase Production

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 PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

2018 ◽  
Vol 22 (2) ◽  
pp. 111
Author(s):  
Alfi Asben ◽  
Deivy Andhika Permata
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Solid State Fermentation ◽  
Raw Materials ◽  
Rice Flour ◽  
Monascus Purpureus ◽  
Color Intensity ◽  
Food Colorants

Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of raw materials (sago hampas and rice flour substrate with comparison 1:1 (12.5 : 12.5). This research used  three treatments of sago hampas particle size (40-60 mesh, 60-80 mesh, and >80 mesh) with 3 replications, (b) Preparation of Monascus purpureus culture, (c) Solid state fermentation to produce angkak pigment using M. purpureus. The results of the research showed that the substrate with hampas sago particle size 40-60 mesh produced  the best angkak pigment. The angkak pigment obtain the highest color intensity on λ 400 nm, λ 470 nm, λ 500 nm were 6004, 5110 and 3650 respectively, the highest used starch, antioxidant, toxicity, lovastatin and spore of  M.  purpureus were 11.07%, 45.95%, 1719.86 (LC50), 79 ppm, and 3.4 x 103 CPU/g respectively.

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.

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