scholarly journals Sustainable Production of Lignocellulolytic Enzymes in Solid-State Fermentation of Agro-Industrial Waste: Application in Pumpkin (Cucurbita maxima) Juice Clarification

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2379
Author(s):  
Priya Rana ◽  
Baskaran Stephen Inbaraj ◽  
Sushma Gurumayum ◽  
Kandi Sridhar
Keyword(s):  
Solid State ◽  
Wheat Straw ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Industrial Waste ◽  
Low Cost ◽  
Principal Component ◽  
Enzyme Concentration ◽  
Lignocellulolytic Enzymes

Valorization of agro-industrial waste through greener and biotechnological processes are promising approaches to minimize the generation of agro-industrial waste. Therefore, the study aimed to produce lignocellulolytic enzymes from agro-industrial waste under solid-state fermentation (SSF) conditions and study their application in the clarification of pumpkin juice. The SSF was performed with three different combinations of wheat bran + rice bran (WBRB), wheat bran + wheat straw (WBWS), and rice bran + wheat straw (RBWS) as dry solid substrates (1:1) using Fusarium oxysporum (MTCC 7229). The protein, carboxymethyl cellulase (CMCase), and xylanase contents ranged from 0.98–3.90 mg/g, 5.89–6.84 U/g substrate, and 10.08–13.77 U/g substrate, respectively in different agro-industrial waste as substrates (WBRB, WBWS, RBWS, and control). The increase in enzyme concentration (0.50–2.40%) added to pumpkin juice exhibited an increased juice yield (16.30–55.60%), reduced browning index (1.03–0.70), and an increase in clarity (5.31–13.77 %T), which was further confirmed by a total variance of 84.83% by principal component analysis. Thus, the low-cost lignocellulolytic enzymes can be produced from agro-industrial waste that might have applications in food and beverage industries. Hence, this approach could be used as a long-term sustainable and circular source to valorize agro-industrial waste towards the greener future and the preservation of ecosystems.

Nutritional upgrading of various feed ingredients through co-culture solid state fermentation / Çeşitli yem içerikleri besin değerlerinin birlikte kültür katı hal fermentasyonu kullanılarak artırılması

2016 ◽  
Vol 41 (5) ◽  
Author(s):  
Muhammad Nadeem ◽  
Muhammad Ahmar Ali ◽  
Quratulain Syed ◽  
Rubina Nelofer ◽  
Uzma Sahar
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Candida Utilis ◽  
Rhizopus Oligosporus ◽  
Mineral Contents ◽  
Feed Ingredients ◽  
Agricultural Byproducts ◽  
Fermented Products

AbstractObjective: The purpose of the present study was to enhance nutritional qualities of various agricultural byproducts such as wheat bran, rice bran and rice polish through co-culture solid state fermentation (SSF) using Candida utilis and Rhizopus oligosporus for their better exploitation as feed ingredients.Methods: Co-culture solid state fermentation (SSF) was carried at 30oC for 48 h by employing Candida utilis and Rhizopus oligosporus on various agricultural byproducts like wheat bran, rice bran and rice polish. After that the fermented agricultural byproducts were dried in hot air oven at 80oC and analyzed to compare with unfermented byproducts.Results: The results of the proximate analysis showed that crude protein contents increased significantly (p≤0.05) in all the fermented substrates with concurrent decrease in nitrogen free extract (NFE) contents. A significant reduction in anti nutritional content (phytic acid) was also observed in fermented products whereas values of mineral contents [calcium (Ca) and phosphorus (P)] were found high. Resultantly, high mineral contents improved Ca: P ratio in the fermented products. Shelf life study showed that the fermented substrates were nutritionally stable and no significant changes in nutritional values were observed up to 90 days.Conclusion: All these results showed that the fermented substrates are nutritionally better and can be successfully exploited as animal feed for better growth of livestock.

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.

Construction of the Starter to Produce Lignocellulases via Solid State Fermentation of Metropolis Lignocellulosic Waste Defoliation

2011 ◽  
Vol 356-360 ◽  
pp. 1823-1826
Author(s):  
Lu Yang ◽  
Shan Shan Du ◽  
Jian Zhang Lu ◽  
Qing Qing Li ◽  
Juan Xu ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Moisture Content ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Low Cost ◽  
Lignocellulosic Waste ◽  
Natural Microflora ◽  
Special Strain

The study demonstrates the starter construction and its solid state fermentation (SSF) using metropolis lignocellulosic waste defoliation supplemented with wheat bran as substrates for lignocellulases production. The starter is constructed by natural microflora growing on defoliation additionally reinforced with Aspergillus niger ZJU-RYD1, using the SSF substrate defoliation with 90% moisture content, successfully produced the integrate and high active lignocellulases at about 120 h, i.e. CMCase 8.58 U/g, cellobiase 10.97 U/g, FPAase 2.21 U/g, xylanase 446.25 U/g, lassase 9.21U/g. In this study, the strategy is satisfactorily developed to construct the starter for high effective and low-cost production of lignocellulases using metropolis lignocellulosic waste defoliation as substrate, based on natural microflora and additional reinforcing with special strain

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.

Screening of low cost agricultural wastes to maximize the fructosyltransferase production and its applicability in generation of fructooligosaccharides by solid state fermentation

2017 ◽  
Vol 118 ◽  
pp. 19-26 ◽  
Author(s):  
Mohd Anis Ganaie ◽  
Hemant Soni ◽  
Gowhar Ahmad Naikoo ◽  
Layana Taynara Santos Oliveira ◽  
Hemant Kumar Rawat ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Low Cost ◽  
Agricultural Wastes
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