scholarly journals Production, characterization and inhibition of fungal cellulases utilizing rice bran as substrate in solid state fermentation.

2018 ◽  
Vol 02 (04) ◽  
Author(s):  
Basak S ◽  
Rangan L
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation

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 Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 44 ◽  
Author(s):  
Omarini ◽  
Labuckas ◽  
Zunino ◽  
Pizzolitto ◽  
Fernández-Lahore ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Acid Content ◽  
Nutritional Quality ◽  
Oleic Acid Content ◽  
Pleurotus Sapidus ◽  
Process Strategy

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

scholarly journals Simultaneous amyloglucosidase and exo-polygalacturonase production by Aspergillus niger using solid-state fermentation

2007 ◽  
Vol 50 (5) ◽  
pp. 759-766 ◽  
Author(s):  
Jorge Alberto Vieira Costa ◽  
Eliane Colla ◽  
Glênio Magagnin ◽  
Lucielen Oliveria dos Santos ◽  
Mauricio Vendruscolo ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Culture Media ◽  
Spore Suspension ◽  
Defatted Rice Bran ◽  
Polygalacturonase Production ◽  
Different Strains ◽  
Inoculum Type

Amyloglucosidase (AMG) and exo-polygalacturonase (exo-PG) were simultaneously produced by two different strains of Aspergillus niger in solid-state fermentation (SSF) using defatted rice-bran as substrate. The effect of Aspergillus niger strain (t0005/007-2 and/or CCT 3312), inoculum type (spore suspension or fermented bran) and addition of inducers (pectin and/or starch) to the culture media was studied using a 3² x 2¹ factorial experimental design. The production of AMG and exo-PG was significantly affected by fungal strain and inoculum type but inducers had no effect. The maximum yields obtained were 1310 U/g dm for AMG using a spore suspension of A. niger CCT 3312 and 50.2 U/g dm for exo-PG production, using A. niger t0005/007-2 and fermented bran as inoculum. The yields obtained represented acceptable values in comparison with data available in the literature and indicated that defatted rice-bran was a good nutrient source.

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.

scholarly journals Studies on production of single cell protein by Aspergillus niger in solid state fermentation of rice bran

2001 ◽  
Vol 44 (1) ◽  
pp. 79-88 ◽  
Author(s):  
Anupama ◽  
Pogaku Ravindra
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Single Cell ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Biomass Yield ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Total Proteins ◽  
Extraction Buffer

An attempt was made to apply the solid state fermentation (SSF) for the production of single cell protein (SCP) using oil free rice bran waste as substrate. A local isolate of Aspergillus niger, was used as protein source for the studies. Total proteins were extracted to estimate the mycelial biomass from the moldy bran. Carbonate-bicarbonate extraction buffer and a pH 10 was found to be most efficient among the buffers used for the extraction of the proteins from the organism. The effect of supplementation by various sources of nitrogen and mineral solution on the final biomass yield was compared. The influence of C/N ratio on the protein yield was also studied. Sodium nitrate at C/N ratio of 1.387 was found to be an effective nitrogen-supplementing source, as it gave the higher biomass yield.

Sign in / Sign up

Export Citation Format

Share Document