scholarly journals Solid Fermentation of Bacillus thuringiensis: Method Development

2021 ◽  
Vol 37 (4) ◽  
Author(s):  
Nguyen Kim Nu Thao ◽  
Do Thuy Linh ◽  
Dinh Thi Ngoc Mai ◽  
Pham The Hai ◽  
Nguyen Hong Minh
Keyword(s):  
Bacillus Thuringiensis ◽  
Soybean Meal ◽  
Organic Agriculture ◽  
Large Scale ◽  
Method Development ◽  
Scale Production ◽  
Seeding Rate ◽  
Fermentation Time ◽  
Crystal Proteins ◽  
Solid Fermentation

Bacillus thuringiensis (Bt) is a significant bioinsecticidal agent that has been solely produced by liquid fermentation. With the increasing demand of bioinsecticides for organic agriculture, solid fermentation is preferred to enable low-cost and large-scale production of Bt. Therefore, in this study, we attempted to develop a solid state fermentation method to produce Bt by testing different solid substrates and also the effects of water percentage, fermentation time, temperature and seeding rate on the productions of biomass and parasporal crystal bodies (crystal proteins) of the Bt strain PAM33. Corn bran, rice bran and soybean meal are suitable to be utilized as substrates for biomass production. However, crystal proteins are only observed in solid fermentation using soybean meal as the substrate after 6 days of culture. The temperature range of 25-30°C and 10% seeding rate are the most suitable conditions for solid fermentation of strain PAM33 to obtain the bacterial density of approximate 109 CFU/g and the highest quantity of crystal proteins. This study shows that solid fermentation of Bt is feasible and effective to obtain bacterial biomass and crytal proteins by using cheap and available agricultural wastes. Thus, it can be a potential approach to produce the important Bt-based insecticide products for use in organic agriculture.

scholarly journals Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality

2021 ◽  
Vol 8 ◽  
Author(s):  
Yanhui Yao ◽  
Hongya Li ◽  
Jia Li ◽  
Baocheng Zhu ◽  
Tongguo Gao
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Nutritional Quality ◽  
Large Scale ◽  
High Yield ◽  
Scale Production ◽  
Large Scale Production ◽  
The Impact

The study evaluated the impact of fermentation with Bacillus sp. on the nutritional quality of soybean meal (SBM) and the changes of bacterial community structure during fermentation. High protease-producing strains were screened to degrade SBM macromolecular protein and anti-nutritional factors (ANFs). Unsterilized SBM then underwent an anaerobic solid-state fermentation method to evaluate the effects of fermentation. Results showed that for the nine high-producing protease strains that were screened, acid-soluble protein (ASP) contents in fermented SBM increased, with the highest value found to be 13.48%, which was fermented using strain N-11. N-11 was identified as Bacillus subtilis. N-11 fermentation reduced ANFs such as glycinin and β-conglycinin by 82.38 and 88.32%, respectively. During N-11 fermentation, the bacterial richness and diversity in SBM increased but not significantly. The high-yield protease strain B. subtilis N-11 selected in this experiment improved the nutritional quality of SBM through fermentation, and it can be used for industrial large-scale production.

scholarly journals The Production and Optimization of Bioethanol from Oil Palm Fronds: A Source of Renewable Energy

2021 ◽  
pp. 32-43
Author(s):  
I. Eiroboyi ◽  
Y. Yerima
Keyword(s):  
Aspergillus Niger ◽  
Oil Palm ◽  
Large Scale ◽  
Ethanol Yield ◽  
Limiting Factor ◽  
Scale Production ◽  
Alternative Source ◽  
Fermentation Time ◽  
Oil Palm Fronds ◽  
Palm Fronds

Environmental issues and the desire to be less dependent on fossil fuel have intensified research efforts towards the production of biofuels since they are a safe and clean alternatives to fossil fuels. However, the cost of carbohydrate raw materials has become a limiting factor for large-scale production, hence the need to source for low cost feedstock. This study analyzed the processes and optimization involved in the production of bioethanol from oil palm fronds from Okada, Edo State, Nigeria, as an alternative source of energy. In this study, solid-state fermentation was carried out for the production of fermentable sugars from oil palm fronds inoculated with local isolate Aspergillus niger, the results from this analysis show that the pretreatment of oil palm frond substrate using Aspergillus niger was effective, The process was effectively optimized within the confines of the following parameters; temperature X3 (36-42oC), pH, X2 (5.1-5.7), inoculum, X4(4-22) and fermentation time X1 (0-36hr), an optimum Ethanol yield Y, of 110% was obtained.

scholarly journals Participatory guarantee system, equivalence and quality control in a comparative study on organic certifications systems in Europe and Brazil

2018 ◽  
Vol 13 (4) ◽  
pp. 1
Author(s):  
Luiz Ermindo Cavallet ◽  
Maurizio Canavari ◽  
Paulo Fortes Neto
Keyword(s):  
Organic Agriculture ◽  
Large Scale ◽  
Social Aspect ◽  
Scale Production ◽  
Organic Certification ◽  
Guarantee System ◽  
Large Scale Production ◽  
Control Procedures ◽  
System Equivalence ◽  
And Control

Although organic agriculture in Brazil targets mainly local consumers, there is growing demand for research related to commercializing this sector abroad. A study was done in Europe on the perception of entities related to this theme, specifically on Participatory Guarantee Systems (PGS), the feasibility of equivalence between the countries, and control procedures. An exploratory study was conducted through interviews with five organic certification bodies, two in Switzerland, three in Italy, and with a producer association in Italy. PGS is little known in Europe in general and it is suggested that it be better disseminated in the member countries. PGS has been evaluated positively for reducing certification costs and promoting benefits from a social aspect, but it can fail in organic compliance and in large scale production. There are significant differences that must be overcome in order to establish equivalence, such as the lack of homogeneity among European countries on control procedures, the existence of PGS in Brazilian legislation, lack of wild crop products in Europe, different conversion periods, and the requirement of a higher number of inspections in Brazil. Equivalence is seen as beneficial to both Europe and Brazil, and it would therefore be appropriate to promote its viability. The Brazilian law on organic agriculture is taken as very restrictive and complex. 

scholarly journals Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge

2021 ◽  
Vol 12 ◽  
Author(s):  
Amy Atter ◽  
Maria Diaz ◽  
Kwaku Tano-Debrah ◽  
Angela Parry-Hanson Kunadu ◽  
Melinda J. Mayer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Microbial Community ◽  
Large Scale ◽  
Hypervariable Region ◽  
Community Diversity ◽  
Small Scale ◽  
Initial Increase ◽  
Scale Production ◽  
Fermentation Time ◽  
Time Points

Hausa koko is an indigenous porridge processed from millet in Ghana. The process involves fermentation stages, giving the characteristic organoleptic properties of the product that is produced largely at a small-scale household level and sold as a street food. Like many other indigenous foods, quality control is problematic and depends on the skills of the processor. In order to improve the quality of the product and standardize the process for large-scale production, we need a deeper understanding of the microbial processes. The aim of this study is to investigate the microbial community involved in the production of this traditional millet porridge and the metabolites produced during processing. High-throughput amplicon sequencing was used to identify the bacterial (16S rRNA V4 hypervariable region) and fungal [Intergenic Transcribed Spacer (ITS)] communities associated with the fermentation, while nuclear magnetic resonance (NMR) was used for metabolite profiling. The bacterial community diversity was reduced during the fermentation processes with an increase and predominance of lactobacilli. Other dominant bacteria in the fermentation included Pediococcus, Weissella, Lactococcus, Streptococcus, Leuconostoc, and Acetobacter. The species Limosilactobacillus fermentum and Ligilactobacillus salivarius accounted for some of the diversities within and between fermentation time points and processors. The fungal community was dominated by the genus Saccharomyces. Other genera such as Pichia, Candida, Kluyveromyces, Nakaseomyces, Torulaspora, and Cyberlindnera were also classified. The species Saccharomyces cerevisiae, Stachybotrys sansevieriae, Malassezia restricta, Cyberlindnera fabianii, and Kluyveromyces marxianus accounted for some of the diversities within some fermentation time points. The species S. sansevieria and M. restricta may have been reported for the first time in cereal fermentation. This is the most diverse microbial community reported in Hausa koko. In this study, we could identify and quantify 33 key different metabolites produced by the interactions of the microbial communities with the millet, composed of organic compounds, sugars, amino acids and intermediary compounds, and other key fermentation compounds. An increase in the concentration of organic acids in parallel with the reduction of sugars occurred during the fermentation process while an initial increase of amino acids followed by a decrease in later fermentation steps was observed.

scholarly journals Growth, sporulation and toxin production by Bacillus thuringiensis isolates in media based on mustard-seed meal

1970 ◽  
Vol 27 (2) ◽  
pp. 51-55 ◽  
Author(s):  
Mohammad Hasibul Hasan ◽  
Asma Akter ◽  
Mohammad Ilias ◽  
Shakila N Khan ◽  
M Mozammel Hoq
Keyword(s):  
Bacillus Thuringiensis ◽  
Large Scale ◽  
Time Course ◽  
Reference Strain ◽  
Raw Materials ◽  
Molecular Size ◽  
Seed Meal ◽  
Mustard Seed ◽  
Scale Production ◽  
Crystal Complex

This study was aimed at the large scale production and application of Bacillus thuringiensis (Bt) biopesticide in Bangladesh agriculture from locally available cheap raw materials. B. thuringiensis subsp. kurstaki HD-73 (reference strain) and two other indigenous isolates of B. thuringiensis namely Bt-Soil-47 and Bt-Insect-1i demonstrated satisfactory growth of sporulation and endotoxin production in a medium prepared from de-fatted mustard-seed meal (oil cake) as carbon and nitrogen sources at 30°C. A correlation of growth, sporulation and endotoxin production pattern was obtained through the systematic study over the period of 72 h. Time course study of the growth of all three Bt isolates demonstrated similar pattern; however, spore-crystal complex formation of the indigenous Bt isolates was different with respect to the reference strain. The two indigenous isolates formed the maximum sporecrystal complex at 36 h, whereas the reference strain did the same at 66 h. Hence, the productivity of endotoxin formation of the indigenous isolates, 34.30×10-3 and 37.50times;10-3 g/L/h respectively, were higher than that of the reference strain (21.37×10-3 g/L/h). Spore-crystal complex of the bacilli was recovered as dry powder which can be applied suitably in field to test their insecticidal activity. Molecular size of endotoxin of the isolates analyzed by SDS-PAGE resembled the typical sizes of the δ-endotoxin of Bacillus thuringiensis. Keywords: Bacillus thuringiensis; spore-crystal complex; δ-endotoxin. DOI: http://dx.doi.org/10.3329/bjm.v27i2.9172 BJM 2010; 27(2): 51-55

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