scholarly journals Comparative Evaluation on Tannase Production by Lasiodiplodia plurivora ACN-10 under Submerged Fermentation (SmF) and Solid State Fermentation (SSF)

2020 ◽  
pp. 39-49
Author(s):  
Francis Sopuruchukwu Ire ◽  
Adaugo Chinwendu Nwanguma
Keyword(s):  
Solid State ◽  
Tannic Acid ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Molecular Characteristics ◽  
Rrna Gene ◽  
Fungal Isolates ◽  
Federal Institute ◽  
Clear Halo ◽  
Mango Leaves

Aim: Tannase (tannin acyl hydrolase, E.C. 3.1.1.20) catalyzes the hydrolysis of ester bonds from complex hydrolysable tannins with the production of gallic acid and glucose and possess broad applications in biotechnology. This study is aimed at the production of tannase by Lasiodiplodia plurivora ACN-10 in SmF and SSF using Terminalia cattapa (almond leaves) and Magnifera indica (mango leaves) as substrates. Study Design: The design adopted to evaluate the production of tannase is submerged (SmF) and solid state (SSF) fermentation. Study Area: Federal Institute of Industrial Research Oshodi, Lagos State Nigeria. Methodology: Fifteen different soil samples were indiscriminately collected within Oshodi, Lagos, Nigeria and were inoculated on PDA plates at 30°C for 3-5 days. A total of 30 isolates was screened on Czapek dox minimal agar incorporated with 1% tannic acid and plates were incubated for 96 h at 30°C. Fungal isolates which were able to disintegrate tannic acid produced a clear halo zone around the colony diameter and were selected to be positive for tannase activity. The best isolate was identified based on its morphological, microscopic and molecular characteristics. Thereafter production and extraction of tannase was carried out in SmF for 0-120 h and in SSF for 0-144 h using Terminalia cattapa (Almond leaves) and Magnifera indica (Mango leaves) as substrates. Results: The total fungal count ranged from 1.0×104 to 3.5×105 CFU/g. A total of 30 fungal isolates produced clear halo zones (ranging from 20 to 70 mm) around the colonies during the screening with tannic acid. Isolate ACN-10, which showed the highest tannic degradation was identified based on its morphological and microscopic characteristics. On the basis of 18S rRNA gene sequence studies, the isolate was identified as Lasiodiplodia plurivora strain ACN-10 and the sequence was submitted to the Genbank with the accession number: MG250374. Results obtained in this study indicated that both substrates can be used by the isolate for tannase production in both SmF and SSF. The result of our investigation on the use of Terminalia cattapa (almond leaves) and Magnifera indica (mango leaves) as substrates for tannase production showed that optimum yield (6.064 U/ml) was obtained at 120 h in SSF while optimum production (4.623 U/ml) was observed in SmF at 96 h using Terminalia cattapa as substrate. Conclusion: Results obtained from this study indicated higher tannase production in solid-state fermentation compared to submerged fermentation. This is the first report to the best of our knowledge that Lasiodiplodia plurivora strain is implicated in tannase secretion. The result also demonstrated high production of extracellular tannases from low cost substrates which can be optimized and scaled up for industrial processes.

scholarly journals Characterization of -amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

2016 ◽  
Vol 15 (28) ◽  
pp. 1511-1519 ◽  
Author(s):  
Becker Onofre Sideney ◽  
Abatti Dirceu ◽  
Refosco Douglas ◽  
Antonio Tessaro Amarildo ◽  
Alisson Becker Onofre Jean ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Penicillium Digitatum

Biocatalytic benefits of immobilized Fusarium sp. (GFC) lipase from solid state fermentation on free lipase from submerged fermentation

2020 ◽  
Vol 147 ◽  
pp. 112235 ◽  
Author(s):  
Bruno Henrique de Oliveira ◽  
Gilberto Victor Coradi ◽  
Pedro de Oliva-Neto ◽  
Valeria Marta Gomes do Nascimento
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Fusarium Sp ◽  
Free Lipase

scholarly journals Comparative Studies of Pectinase Production byBacillus subtilis strain Btk 27in Submerged and Solid-State Fermentations

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Oliyad Jeilu Oumer ◽  
Dawit Abate
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Industrial Applications ◽  
Global Market ◽  
Subtilis Strain ◽  
Fast Pace ◽  
Initial Ph ◽  
Pectinase Production

The request for enzymes in the global market is expected to rise at a fast pace in recent years. With this regard, there has been a great increase in industrial applications of pectinase owing to their significant biotechnological uses. This study was undertaken with main objectives of meeting the growing industrial demands of pectinase, by improving the yield without increasing the cost of production. In addition, this research highlights the underestimated potential of agroresidues for the production of biotechnologically important products. In this study, the maximum pectinase production attained was using wheat bran, among the tested agroresidues. The production of pectinase was improved from 10.1 ± 1.4 U/ml to 66.3 ± 1.2 U/ml in submerged fermentation whereas it was in solid state fermentation from 800.0 ± 16.2 U/g to 1272.4 ± 25.5 U/g. The maximum pectinase production was observed using YEP (submerged fermentation) and wheat bran (solid state fermentation) at initial pH of 6.5, at 37°C and by supplementing the medium with 3 mM MgSO4.7H2O.

Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour

2019 ◽  
Vol 15 (7) ◽  
pp. 725-734
Author(s):  
Erning Indrastuti ◽  
Teti Estiasih ◽  
Elok Zubaidah ◽  
Harijono
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Amylose Content ◽  
Starch Content ◽  
Starch Digestibility ◽  
Fermentation Time ◽  
Cassava Flour ◽  
In Vitro Starch Digestibility

Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of Malang 4, Malang 6, and Sembung. Methods: Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled, and analyzed. Results: Solid state fermentation similarly affected cyanide reduction and characteristics of cassava flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume. Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility; meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation, from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN. The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected chemical composition of cassava flour. The changes of structure and morphology of starch granules affected pasting properties, and Increased in vitro starch digestibility due to damaged granules. Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour.

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