scholarly journals ISOLATION OF AMYLASE PRODUCING FUNGI FROM CASSAVA FLOUR

2021 ◽  
Vol 4 (1) ◽  
pp. 5-9
Author(s):  
Justice Amakye Essiedu ◽  
Frank Seth Johnson ◽  
Francis Ayimbila
Keyword(s):  
Amylase Activity ◽  
Clear Zone ◽  
Good Source ◽  
Cassava Flour ◽  
Food Industries ◽  
Fermentation Method ◽  
Potential Applications ◽  
Fermentation Period ◽  
Ph Range ◽  
Optimum Growth Condition

Amylases are among the most important enzymes with potential applications in the present-day industry. Thus, isolating pure culture from cassava as the cheap source has manifold importance for food industries. In the present study, eleven amylase producing fungal strains were isolated from cassava flour and growth pattern, as well as optimum growth condition, was determined. All isolates showed amylases activity but isolate BR005, BR001 and GR003 recorded maximum clear zone diameters of 54.75 ± 0.957 mm, 53.25 ±0.645 mm 51.5 ± 1.414 mm, respectively. The submerged fermentation method was employed for crude amylase and biomass production. There were significant differences (p˂0.05) in starch concentrations and growth rates between the three isolates. GR003 and BR005 attained their optimal amylase activities of 4.23±0.25 U/mL and 3.75±3.16 U/mL at 50 °C, respectively, whiles BR001 attained its optimum amylase activity of 3.43±0.77 at 60 °C. Whereas, BR005, BR001 and GR003 attained their optimal amylase activity of 5.14±1.99 U/mL, 4.53±0.01 U/mL and 1.25±1.11 U/mL at a pH range of 6 to 7, making them neutrophilic fungi. Moreover, isolates BR005, BR001 and GR003 recorded the highest amylase activities of 4.31±0.14U/mL, 4.67±1.16±U/mL and 3.16±0.12U/mL at the starch concentrations of 3%, 2%, and 2.5% and fermentation period of 48 h, 66 h and 42 h, respectively. Lastly, BR005, BR001 and GR003 achieved their optimal amylase activities of 5.41±0.11U/mL, 6.24±0.14 U/mL and 6.22±0.12 U/mL at 48 h, 66 h and 42 h of incubation, accordingly. Indicating that cassava flour is a good source of amylolytic fungi with a potential application under wide conditions.

A hydrostable and twofold interpenetrating three-dimensional zinc–organic framework with rob topology based on 4,4′-oxydibenzoate and 3,3′-dimethyl-4,4′-bipyridine ligands

2016 ◽  
Vol 72 (5) ◽  
pp. 373-378 ◽  
Author(s):  
Feng-Lan Liang ◽  
De-Yun Ma ◽  
Liang Qin
Keyword(s):  
Title Compound ◽  
Three Dimensional ◽  
New Class ◽  
Pyramidal Geometry ◽  
Potential Applications ◽  
Metal Organic ◽  
Ph Range ◽  
Square Pyramidal Geometry ◽  
Bright Blue Fluorescence ◽  
Bright Blue

Metal–organic frameworks (MOFs) are a new class of porous materials that have received widespread attention due to their potential applications in gas storage and/or separation, catalysis, luminescence, and so on. The title compound, poly[[(μ2-3,3′-dimethyl-4,4′-bipyridine-κ2N:N′)bis(μ4-4,4′-oxydibenzoato-κ4O:O′:O′′:O′′′)dizinc] tetrahydrate], {[Zn2(C14H8O5)2(C12H12N2)]·4H2O}n, has been prepared by the solvothermal assembly of Zn(NO3)2·6H2O, 4,4′-oxydi(benzoic acid) and 3,3′-dimethyl-4,4′-bipyridine. The two ZnIIatoms adopt the same five-coordinated distorted square-pyramidal geometry (i.e.ZnO4N), bonding to four O atoms from four different 4,4′-oxydibenzoate (oba) ligands and one N atom from a 3,3′-dimethyl-4,4′-bipyridine (dmbpy) ligand. The supramolecular secondary building unit (SBU) is a paddle-wheel [Zn2(COO)4] unit and these units are linked by oba ligands within the layer to form a two-dimensional net parallel to thebaxis, with the dmbpy ligands pointing alternately up and down, which is further extended by dmbpy ligands to form a three-dimensional framework withrobtopology. The single net leaves voids that are filled by mutual interpenetration of an independent equivalent framework in a twofold interpenetrating architecture. The title compound shows thermal stability up to 673 K and is stable in aqueous solutions in the pH range 5–9. Excitation and luminescence data observed at room temperature show that it emits a bright-blue fluorescence.

scholarly journals Probiotic: An Uprising Human Health Concept

2021 ◽  
Author(s):  
Amishi Bhatt ◽  
Dhyey Kothari ◽  
Charmy Kothari ◽  
Ramesh Kothari
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Scientific Evidence ◽  
Vital Role ◽  
Health Food ◽  
Food Industries ◽  
Health Concept ◽  
Agricultural Applications ◽  
Potential Applications ◽  
Metabolic Activities

Most of our gut microbiota live with us in a mutually beneficial life-long relationship. The gut microbiota plays a vital role in the host’s overall health through its metabolic activities. Human microbiota might be supported by consuming friendly bacteria (probiotics) and consuming foods to improve the microbiota (prebiotics). During the last two decades, probiotics’ interest has increased with rising scientific shreds of evidence of benefits on human health. Hence, they have been exploited as various food products, mainly fermented foods. Probiotics as a treatment modality may restore normal microbiota and functioning of the gastrointestinal (GI) tract. Strong scientific evidence is associating these bacteria with the prevention and therapy of various GI disorders. (In light of the ongoing trend of probiotics, further research is needed to obtain the perspective of potential applications for better health. Probiotic applications have been extended from health applications to food and agricultural applications. The benefits of probiotics led to its applications in probiotic ‘health food’ industries and agricultural sectors.

scholarly journals Bioprocesses with Reduced Ecological Footprint by Marine Debaryomyces hansenii Strain for Potential Applications in Circular Economy

2021 ◽  
Vol 7 (12) ◽  
pp. 1028
Author(s):  
Silvia Donzella ◽  
Claudia Capusoni ◽  
Luisa Pellegrino ◽  
Concetta Compagno
Keyword(s):  
Ecological Footprint ◽  
Debaryomyces Hansenii ◽  
High Growth ◽  
High Growth Rate ◽  
Food Industries ◽  
Starting Point ◽  
Wide Range ◽  
Potential Applications ◽  
A Cell ◽  
Marine Strain

The possibility to perform bioprocesses with reduced ecological footprint to produce natural compounds and catalyzers of industrial interest is pushing the research for salt tolerant microorganisms able to grow on seawater-based media and able to use a wide range of nutrients coming from waste. In this study we focused our attention on a Debaryomyces hansenii marine strain (Mo40). We optimized cultivation in a bioreactor at low pH on seawater-based media containing a mixture of sugars (glucose and xylose) and urea. Under these conditions the strain exhibited high growth rate and biomass yield. In addition, we characterized potential applications of this yeast biomass in food/feed industry. We show that Mo40 can produce a biomass containing 45% proteins and 20% lipids. This strain is also able to degrade phytic acid by a cell-bound phytase activity. These features represent an appealing starting point for obtaining D. hansenii biomass in a cheap and environmentally friendly way, and for potential use as an additive or to replace unsustainable ingredients in the feed or food industries, as this species is included in the QPS EFSA list (Quality Presumption as Safe—European Food Safety Authority).

Functional Properties of Kefiran in Medical field and food industry

2021 ◽  
Vol 22 ◽  
Author(s):  
Afsaneh Salari ◽  
Mohammad Hashemi ◽  
Asma Afshari
Keyword(s):  
Food Industry ◽  
Biological Activities ◽  
Starter Culture ◽  
Medical Field ◽  
Food Industries ◽  
Therapeutic Benefits ◽  
Potential Applications ◽  
Kefir Grains ◽  
Lactic Bacteria ◽  
Polysaccharide Matrix

: Kefir is produced through the fermentation of milk using kefir grain as a starter culture. Kefir grains include heterogeneous microorganisms embedded in a polysaccharide matrix called kefiran which is considered a biofilm, it also has many uses due to its therapeutic values. Kefiran is a microbial exopolysaccharide (EPS) obtained from the flora (acid- lactic bacteria and yeasts) of kefir grains and glucose units, in almost the same proportion. Kefiran has prebiotic nature agitating the growth of probiotics in the gastrointestinal tract of the human entity. It extends certain therapeutic benefits through balancing the microbiota in the intestine. This review presents the most recent advances regarding kefir and kefiran, their cultural condition, biological activities, and potential applications in the health and food industries.

scholarly journals Characterization of a New Intracellular Alginate Lyase with Metal Ions-Tolerant and pH-Stable Properties

Marine Drugs ◽  
2020 ◽  
Vol 18 (8) ◽  
pp. 416
Author(s):  
Yan Ma ◽  
Jie Li ◽  
Xin-Yue Zhang ◽  
Hao-Dong Ni ◽  
Feng-Biao Wang ◽  
...  
Keyword(s):  
Metal Ion ◽  
Brown Seaweed ◽  
Alginate Lyase ◽  
Industrial Applications ◽  
Alginate Oligosaccharides ◽  
Potential Applications ◽  
Pharmaceutical Industries ◽  
Ph Range ◽  
Alginate Lyases

Alginate lyases play an important role in alginate oligosaccharides (AOS) preparation and brown seaweed processing. Many extracellular alginate lyases have been characterized to develop efficient degradation tools needed for industrial applications. However, few studies focusing on intracellular alginate lyases have been conducted. In this work, a novel intracellular alkaline alginate lyase Alyw202 from Vibrio sp. W2 was cloned, expressed and characterized. Secretory expression was performed in a food-grade host, Yarrowia lipolytica. Recombinant Alyw202 with a molecular weight of approximately 38.3 kDa exhibited the highest activity at 45 °C and more than 60% of the activity in a broad pH range of 3.0 to 10.0. Furthermore, Alyw202 showed remarkable metal ion-tolerance, NaCl independence and the capacity of degrading alginate into oligosaccharides of DP2-DP4. Due to the unique pH-stable and high salt-tolerant properties, Alyw202 has potential applications in the food and pharmaceutical industries.

scholarly journals Characterization of a New L-Glutaminase Produced by Achromobacter xylosoxidans RSHG1, Isolated from an Expired Hydrolyzed L-Glutamine Sample

Catalysts ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1262
Author(s):  
Rabia Saleem ◽  
Safia Ahmed
Keyword(s):  
Bacterial Isolate ◽  
Kinetic Studies ◽  
Morphological Characters ◽  
Achromobacter Xylosoxidans ◽  
16S Rdna Sequence ◽  
Potential Applications ◽  
Biochemical Testing ◽  
Ph Range ◽  
Glutaminase Activity

As significant biocatalyst, L-glutaminases find potential applications in various fields, from nourishment to the pharmaceutical industry. Anticancer activity and flavor enhancement are the most promising applications of L-glutaminases. In this study, L-glutaminase was isolated and purified from an old glutamine sample. A selected bacterial isolate was characterized taxonomically by morphological characters, biochemical testing and 16S rDNA sequence homology testing. The taxonomical characterization of the isolate identified it as Achromobacter xylosoxidans strain RSHG1. The isolate showed maximum enzyme production at 30 °C, pH 9, with Sorbitol as a carbon source and L-Glutamine as a nitrogen and inducer source. L-Glutaminsae was purified by using column chromatography on a Sephadex G-75. The enzyme has a molecular weight of 40 KDa, pH optimal 7 and is stable in the pH range of 6–8. The optimum temperature for the catalyst was 40 °C and stable at 35–50 °C. The kinetic studies of the purified L-glutaminase exhibited Km and Vmax of 0.236 mM and 443.8 U/mg, respectively. L-Glutaminase activity was increased when incubated with 20 mM CaCl2, BaCl2, ZnSO4, KCl, MgSO4 and NaCl, whereas EDTA, CoCl2, HgCl, ZnSO4 and FeSO4 decreased the activity of the enzyme. The addition of 8% NaCl enhanced the glutaminase activity. L-Glutaminase immobilized on 3.6% agar was stable for up to 3 weeks.

scholarly journals Kajian Agronomis dan Kualitas Tepung Berbahan Ubi Kayu Lokal

Pro Food ◽  
2018 ◽  
Vol 3 (2) ◽  
pp. 247
Author(s):  
Lucky Hartanti ◽  
Anang Syamsunihar ◽  
Ketut Anom Wijaya
Keyword(s):  
Health Knowledge ◽  
Raw Material ◽  
Study Quality ◽  
Good Opportunity ◽  
Cassava Flour ◽  
Local Type ◽  
Fermentation Method ◽  
Different Types ◽  
Good Potential ◽  
Agronomic Potential

Cassava flour has a good potential to substitute wheat flour for various food products and have a good opportunity to developed. The farmers prefer to cultivate local types of cassava compared to superior varieties national. Fresh cassavas contain cyanide acid (HCN), which is harmful to health. Knowledge and skills in processing of cassava is needed to produce fresh cassava become safety product. The aimed of this research was to conducted to: 1) Examine the agronomic potential of local cassava as raw material for cassava flour industry , 2) Study quality cassava flour produced from three different types of local cassava.  Cassava used in this study was a local type i.e.: “ketan”, “Pb”, “Sambung”. The method of processing cassava flour was dried cassava method “gaplek”, wet method “tapioka fermentation method “mocaf”. In general all types of local cassava had a good agronomic potential and safe to be processed into cassava flour. Mocaf from “Pb” type  gave the best result. The best tapioca was produced from “ketan” type of cassava.   Key Words: Cassava Flour, HCN, Local Types of Cassava   ABSTRAK   Tepung ubi kayu mampu menggantikan tepung terigu untuk berbagai produk pangan  dan berpeluang bagus untuk dikembangkan. Petani lebih suka membudidayakan ubi kayu jenis lokal dibandingkan dengan varietas unggul nasional. Ubi kayu segar mengandung HCN yang berbahaya bagi kesehatan. Diperlukan teknik yang baik untuk mengolah ubi kayu menjadi produk yang aman dikonsumsi oleh masyarakat. Tujuan penelitian ini adalah: 1) Mengkaji potensi agronomis ubi kayu jenis lokal sebagai bahan baku industri tepung ubi kayu.2)  Mengkaji kualitas tepung ubi kayu yang dihasilkandari tiga jenis ubi kayu lokal yang berbeda Ubi kayu yang dipakai dalam penelitian adalah ubi kayu lokal jenis ketan, Pb dan ubi sambung. Metode pengolahan tepung ubi kayu yang dilakukan adalah metode kering gaplek, metode basah tapioca dan metode fermentasi mocaf. Secara umum semua ubi kayu jenis lokal berpotensi agronomis dan aman untuk diolah menjadi tepung ubi kayu. Mocaf dari ubi jenis Pb memberikan hasil terbaik. Tapioka terbaik dihasilkan dari ubi kayu  jenis ketan.   Kata Kunci :HCN, Tepung ubi kayu, Ubi kayu lokal

scholarly journals Aktivitas Enzim Amilase Isolat Bakteri Amilolitik dari Tepung Sagu Basah dan Lingkungan Tempat Penyediaannya Secara Tradisional di Jayapura

2018 ◽  
Vol 6 (2) ◽  
pp. 47-52
Author(s):  
Suprapto Surapto ◽  
Tri Gunaedi ◽  
Basa T. Rumahorbo
Keyword(s):  
Enzyme Activity ◽  
Agar Medium ◽  
Amylase Activity ◽  
Soluble Starch ◽  
Bacterial Isolates ◽  
Clear Zone ◽  
Plate Method ◽  
Crude Enzyme Extract ◽  
Nutrient Agar Medium ◽  
Bacillus Subtilis Atcc

The study about the activity of the enzyme amylase from amylolytic bacterial isolates from wet sagoo starch and  its traditional provision environment had been done in Jayapura. The purposes of this study were to determine the activity of amylase enzyme and to identify the bacteria isolated from wet sagoo starch and its processing environment in Jayapura district. The method used was an experimental laboratorium in which isolation of amylolytic bacteria was performed by using nutrient agar medium with 1% soluble starch on spreed pour plate method. The enzyme activity was detected with 0.2% iodine in 2% potassium iodide which were able to form a clear zone. The protein content of the crude enzyme extract was determined by the Bradford method using bovine serum albumin (BSA). Amylase enzyme activity was determined by the formula: DUN/ml = [(R0-R1)/R0] [dilution factor] DUN/ml (dextrinizing units per ml). The results showed that there were 15 isolates amylolytic bacteria. Four (4) bacterial isolates have amylolytic power of more than 30 mm. The amilase activity of amylolytic bacterial of all  isolates were quite high: which were 35 577, 18 903,  32 106 and 46 600 U/mg for SU4, SU13, SU23 and SU40 respectively. The identification of isolates indicated that the three isolates are members of the Bacillus cereus ATCC 14 579 types with a similarity value of 71.70% to 81.10%, and one isolate is Bacillus subtilis ATCC 6501 members with a similarity value of 94.30%. Keywords: Amylolytic bacteria, amylase activity, characterization, sago flour.

scholarly journals Aktivitas amilase bakteri amilolitik asal larva black soldier fly (Hermetia illucens)

2019 ◽  
Vol 87 (2) ◽  
Author(s):  
Irma Kresnawaty ◽  
Rizki Wahyu ◽  
Ashadi Sasongko
Keyword(s):  
Amylase Activity ◽  
Low Cost ◽  
Production Costs ◽  
Black Soldier Fly ◽  
Gram Staining ◽  
Potential Source ◽  
Optimum Ph ◽  
Ph Range ◽  
Thermostable Amylase ◽  
Lower Production

AbstractAmylase is an enzyme that has been widely used as a biocatalyst in foodand bioethanol industries. The availability of thermostable amylase will further expand the market and extend the shelf life of this enzyme. Amylase is produced by amylolytic bacteria using media with high-costnitrogen sources, such as pepton. Black soldier fly (BSF) is a potential source of amylolitic bacteria since its ability to degrade organic matters rapidly. This research aimedtoexploreamylolitic bacteria from the larvae of BSF with highest amylase activity that can be produced using low-cost media. The screening ofamylase activity was conducted by culturing the bacteria on starch containing media.Bacteria with the highest amylase activity were cultured in liquid media with twodifferentnitrogensources (urea and nitrate). Determinations of the optimum pH and temperature for this enzyme activity were carried out in the pH range 4to 7 and temperature 35to 65 ºC. Three amylase-producing isolates were obtained in this study. M1 isolate which has the highest activity was characterized based oncatalase activity and Gram staining. The results showed that the M1 isolate mightbelong togenus Proteussp. At the optimum condition (45ºC and pH 7), amylase activityin nitrate mediawas0.791U/mL, which was about 18-folds higher than that in ureamedia (0,041U/mL). Thus, amylase isolated from BSF larvae can be classified as a mesophilic enzyme and has the potential to be developed commercially at lower production costs.[Keywords:crude extract enzyme,Proteus sp.,thermostable] AbstrakAmilase merupakan salah satu enzim yangtelah digunakan secara luas sebagai biokatalis dalam industri pangan dan bioetanol.Ketersediaan amilase termostabil akan semakin memperluas pasar dan memperpanjang daya simpan enzim ini. Selama ini, produksi amilase dilakukan dengan memanfaatkan bakteri amilolitik menggunakan media dengan sumber nitrogen yang mahal, misalnya pepton. Black soldier fly (BSF) merupakan sumber bakteri amilolitik yang potential karena BSF memiliki kemampuan mendegradasi bahan organik dengan cepat.  Penelitian ini bertujuan untuk mengeksplorasi bakteri amilolitik dengan kemampuan amilase tinggi yang dapat diproduksi menggunakan media yanglebihmurah.Skrining bakteri penghasil amilase dilakukan dengan menumbuhkan bakteri pada media yang mengandung pati. Bakteri dengan aktivitas amilase tertinggi dikulturkan dalam media cair dengan dua sumber nitrogenyang berbeda, yaitu urea dan nitrat. PenentuanpH dan suhu optimum aktivitas enzim ini dilakukan pada rentang pH 4sampai 7 dan suhu 35sampai 65 ºC.Tiga isolat penghasil amilase diperoleh dalam penelitian ini. Isolat M1 yang memiliki aktivitas tertinggi dikarakterisasi berdasarkan uji katalasedan uji pewarnaan Gram. Hasilnya menunjukkan bahwa isolat M1 termasukgenus Proteus sp. Pada kondisi optimum (suhu 45oC dan pH 7), aktivitas amilase pada media nitrat adalah 0,791 U/mL, lebih kurang 18 kali lebih tinggi dibanding aktivitas pada media urea (0,041 U/mL). Dengan demikian, amilase yang dihasilkan oleh bakteri asallarva BSF merupakan enzim mesofilik dan berpotensi untuk dikembangkan secara komersial dengan biaya produksi yang lebih murah.[Kata kunci: enzim ekstrak kasar, Proteussp.,termostabil]

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