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solid state fermentation

Jin Hwan Lee, Chung Eun Hwang, Kwang Sik Son, Kye Man Cho
This research was the first to demonstrate the variations of nutritional constituents, glucosidase properties and antioxidant activities in soybeans during different solid state fermentation times (germination → 5 periods for 12 days) with Tricholoma matsutake. Total isoflavones were significantly reduced (2661.54 → 1559.04 μg/g) with the increase of aglycone contents (107.61 → 1285.66 μg/g, 12 times) for fermentation, whereas amino acid and fatty acid slightly increased. Among them, daidzein (43...
January 30, 2019: Food Chemistry
Hye-Young Shin, Sung-Min Kim, Ju Hun Lee, Seung-Taik Lim
Black rice bran (BRB) was fermented in solid state using Aspergillus awamori and Aspergillus oryzae for 5 days at 30°C, and then the alcoholic extracts of the fermented BRB were examined in terms of phenolic acid composition and antioxidant activity (DPPH radical scavenging and tyrosinase inhibitory activity). A pre-treatment, moisturizing and autoclaving prior to the fermentation, decreased total phenolic content (TPC) by decomposing the anthocyanin in BRB, but the fermentation increased TPC. Protocatechuic acid and ferulic acid showed the most significant increases, reaching their maximum values by the fermentation for 3 days: 1660...
January 30, 2019: Food Chemistry
Kola Saheed Olorunnisola, Parveen Jamal, Md Zahangir Alam
Kinetic analysis of solid-state fermentation (SSF) of fruit peels with Phanerochaete chrysosporium and Schizophyllum commune mixed culture was studied in flask and 7 kg capacity reactor. Modified Monod kinetic model suggested by Haldane sufficiently described microbial growth with co-efficient of determination ( R 2 ) reaching 0.908 at increased substrate concentration than the classical Monod model ( R 2  = 0.932). Leudeking-Piret model adequately described product synthesis in non-growth-dependent manner ( R 2  = 0...
October 2018: 3 Biotech
Subbalaxmi Selvaraj, Ramachandra Murty Vytla
Production of tannase was performed in packed bed reactor filled with an inert support polyurethane foam (PUF) using Bacillus gottheilii M2S2. The influence of process parameters such as fermentation time (24-72 h), tannic acid concentration (0.5-2.5% w/v), inoculum size (7-12% v/v), and aeration rate (0-0.2 L/min) on tannase production with PUF were analyzed using one variable at a time (OVAT) approach. The outcome of OVAT was optimized by central composite design. Based on the statistical investigation, the proposed mathematical model recommends 1% (w/v) of tannic acid, 10% (v/v) of inoculum size and 0...
October 10, 2018: Preparative Biochemistry & Biotechnology
Ayodeji O Falade, Leonard V Mabinya, Anthony I Okoh, Uchechukwu U Nwodo
The industrial applications and prospects of microbial peroxidase is on the upwards trend thus, necessitating the search for sources with high turnaround time. Actinobacterial species have been a major source of peroxidase for the obvious reasons of having robust metabolite expression capabilities. However, other bacteria species have been underexplored for peroxidase production, hence, the motivation for the investigation into the peroxidase production potential of Raoultella ornithinolytica OKOH-1 (KX640917)...
October 10, 2018: Biotechnology and Applied Biochemistry
Xianghua Tang, Tianbao Luo, Xue Li, Huanhuan Yang, Yunjuan Yang, Junjun Li, Bo Xu, Zunxi Huang
Enhanced application of solid-state fermentation (SSF) in industrial production and the influence of SSF of Rhizopus K1 on glucoamylase productivity were analyzed using flat band method. A growth model was implemented through SSF of Rhizopus K1 in this experiment, and spectrophotometric method was used to determine glucoamylase activity. Results showed that in bran and potato culture medium with 70% moisture in a loose state, μ of mycelium reached to 0.15 h-1 after 45 h of culture in a thermostatic water bath incubator at 30 °C...
October 3, 2018: Journal of Microbiology and Biotechnology
Pardeep Kumar Sadh, Suresh Kumar, Prince Chawla, Joginder Singh Duhan
A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day's different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste...
October 8, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Alejandra Cerda, Laura Mejias, Paula Rodríguez, Alejandra Rodríguez, Adriana Artola, Xavier Font, Teresa Gea, Antoni Sánchez
Digestate from biowaste was assessed as a potential source of bioproducts of commercial and industrial interest through solid-state fermentation. The targeted bioproducts were hydrolytic enzymes (cellulases and proteases from autochthonous microbiome), biosurfactants (sophorolipids produced from Starmella bombicola) and biopesticides (produced from Bacillus thuringiensis). Low cellulase production was observed within the range of 0.5-1.5 FPU g-1 DM while protease production showed two discrete peaks of 66 ± 8 and 65 ± 3 U g-1 DM at 3...
September 27, 2018: Bioresource Technology
K Y Yao, T Z Zhang, H F Wang, J X Liu
Yellow wine lees (YWL) are the main co-products in yellow wine industry with unbalanced amino acid (AA) profiles. Solid-state fermentation was employed in the current study to upgrade the YWL for ruminant animals. A 3 × 3 orthogonal design was conducted to optimize the fermentation condition for optimal crude protein yield as follows: ratio of water to total solid medium at 50:100 (v/w), temperature of 30°C, and ratio of Candida utilis to Bacillus subtilis at 2:1. The contents of crude protein, peptides and AA of fermented products were 14·5%, 40·9% and 26·1% higher than those of the unfermented, respectively...
October 5, 2018: Letters in Applied Microbiology
Keiichi Aino, Kikue Hirota, Takahiro Okamoto, Zhihao Tu, Hidetoshi Matsuyama, Isao Yumoto
Indigo fermentation, which depends on the indigo-reducing action of microorganisms, has traditionally been performed to dye textiles blue in Asia as well as in Europe. This fermentation process is carried out by naturally occurring microbial communities and occurs under alkaline, anaerobic conditions. Therefore, there is uncertainty regarding the fermentation process, and many unknown microorganisms thrive in this unique fermentation environment. Until recently, there was limited information available on bacteria associated with this fermentation process...
2018: Frontiers in Microbiology
Slavomír Marcinčák, Tatiana Klempová, Martin Bartkovský, Dana Marcinčáková, Nevijo Zdolec, Peter Popelka, Ján Mačanga, Milan Čertík
The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat. The fermented bioproduct was prepared by fermentation of cornmeal by filamentous fungi Umbelopsis isabellina CCF 2412 in solid-state fermentation (SSF) process and the final bioproduct was enriched with gamma-linolenic acid and beta-carotene. In the experiment, 80 pieces of 1-day-old chickens COBB 500 were used...
2018: BioMed Research International
Sheng-Rong Liu, Wei-Rui Zhang
To facilitate Ganoderma lucidum submerged culture and obtain high productivity, a fine powder of wheat bran was used to grow the fungus for solid-state fermentation and as solid seed for its submerged cultures. The results indicated that the optimal inoculum size was low, being 0.75 g in 250 mL-sized flasks containing 80 mL medium. The maximal exopolysaccharide concentration and biomass produced was 0.74 and 14.71 g/L, respectively, which is considerably higher than that obtained with the commonly used mycelial pellet liquid seed (0...
August 2018: Food Science and Biotechnology
Ozana Almeida Lessa, Nadabe Dos Santos Reis, Selma Gomes Ferreira Leite, Melissa Limoeiro Estrada Gutarra, Alexilda Oliveira Souza, Simone Andrade Gualberto, Julieta Rangel de Oliveira, Elizama Aguiar-Oliveira, Marcelo Franco
During cocoa ( Theobroma cacao L.) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state fermentation of cacao flour with Penicillium roqueforti on secondary metabolite composition, phenol, carotenoid, anthocyanin, flavonol, and fatty acids contents, and antioxidant activity. We found that the total concentrations of anthocyanins and flavonols did not change significantly after fermentation and the phenolic compound and total carotenoid concentrations were higher...
February 2018: Food Science and Biotechnology
Ya-Ting Su, Chun Liu, Zhu Long, Hang Ren, Xiao-Hua Guo
A dipicolonic acid fluorimetry assay was used instead of plate counting for the assessment of spore yields for enhanced optimization efficiency. The associated parameters, including the ratio of solid substrates, composition of liquid substrates, and cultivation conditions, were systematically optimized in a shake-flask culture. The maximum spore yield of 7.24 × 1010  CFU/g of wet substrate was achieved. The optimization process produced a 25.7-fold increase in spore yields compared with those before optimization...
September 24, 2018: Probiotics and Antimicrobial Proteins
Neha Srivastava, Manish Srivastava, Vijai K Gupta, P W Ramteke, P K Mishra
Graphene oxide (GO) treated thermostable crude cellulase has been obtained via fungal co-cultivation of strain Cladosporium cladosporioides NS2 and Emericella variecolor NS3 using mix substrate of orange peel and rice straw under solid state fermentation (SSF). Enzyme activity of 60 IU/gds FP, 300 IU/gds EG and 400 IU/gds BGL are recorded in the presence of 1.0% GO in 96 h. This crude enzyme showed 50 °C as optimum incubation temperature, thermally stable at 55 °C for 600 min and stability in the pH range 4...
September 8, 2018: Bioresource Technology
Kola Saheed Olorunnisola, Parveen Jamal, Md Zahangir Alam
Banana peel (BP) is a major waste produced by fruit processing industries. Pre-treatment of BP at different temperatures led to 40% reduction in saponin at 100 °C (from 9.5 to 5.7 mg/g). Sequential mixed culture of Phanerochaete chrysosporium ( P. chrysosporium ) and Candida utilis ( C. utilis ) gave highest protein enrichment (88.93 mg/g). There is 26% increase in protein synthesis (from 88.93 to 111.78 mg/g) after media screening. Inclusion of KH2 PO4 , FeSO4 ·7H2 O, wheat flour and sucrose in the media contributed positively to protein synthesis, while elevated concentration of urea, peptone, K2 HPO4 , KCl, NH4 H2 PO4, and MgSO4 ...
October 2018: 3 Biotech
Guozhong Zhao, Li-Li Ding, Zhi-Hui Pan, De-Hua Kong, Hadiatullah Hadiatullah, Zhen-Chuan Fan
Soy sauce materials of soybean meal and wheat bran were evaluated in solid-state (koji) fermentation (SSF) and submerged fermentation (SmF) by Aspergillus oryzae. Proteinase production in SSF (2331 ± 39 U g-1 ) was about 4.9 times higher than that in SmF (477 ± 13 U g-1 ), and glycoside hydrolase was approximately 2 times higher in SSF than that in SmF. In addition, protein expression of iTRAQ analysis deepens our understanding of the secreting mechanism. Abundant proteinases (dipeptidase, dipeptidyl aminopeptidase, puromycin-sensitive aminopeptidase, Xaa-pro aminopeptidase, neutral protease 2 and leucine aminopeptidase 2), along with the glycoside hydrolase (glycoamylase, glucosidase and β-xylanase) were secreted at the late stage of SSF, but tripeptidyl peptidase sed 2 was proposed as an indispensable protease in SmF or the early stage of SSF...
January 15, 2019: Food Chemistry
Cíntia Ladeira Handa, Fernando Sanches de Lima, Marcela Fernanda Geton Guelfi, Meg da Silva Fernandes, Sandra Regina Georgetti, Elza Iouko Ida
The objective of this work was to evaluate the effects the solid-state fermentation parameters of defatted soybean flour (DSF) by Monascus purpureus or Aspergillus oryzae on the bioactive compounds. Central composite rotatable design, multi-response optimization, and Pearson's correlation were used. The fermentation parameters as initial pH (X1 ), DSF-to-water ratio (X2 ), and incubation temperature (X3 ) were taken as independent variables. The function responses were isoflavone content, total phenolic content (TPC), and antioxidant activity...
January 15, 2019: Food Chemistry
Seyedeh Zeinab Asadi, Kianoush Khosravi-Darani, Houshang Nikoopour, Hossein Bakhoda
Arachidonic acid (ARA) and eicosapentaenoic acid (EPA) are important for human health and are produced by the fungus Mortierella alpina . Fermentation conditions may affect fatty acid profile of produced oil. Substrates in solid-state fermentation are usually renewable and low-cost agro-industrial waste. The aim of this research is to study simultaneous production of ARA and EPA by M. alpina CBS 528.72 in solid-state fermentation. Date waste and soybean meal served as carbon and nitrogen sources, respectively...
June 2018: Food Technology and Biotechnology
C Marzo, A B Díaz, I Caro, A Blandino
Nowadays, significant amounts of agro-industrial wastes are discarded by industries; however, they represent interesting raw materials for the production of high-added value products. In this regard, orange peels (ORA) and exhausted sugar beet cossettes (ESBC) have turned out to be promising raw materials for hydrolytic enzymes production by solid state fermentation (SSF) and also a source of sugars which could be fermented to different high-added value products. The maximum activities of xylanase and exo-polygalacturonase (exo-PG) measured in the enzymatic extracts obtained after the SSF of ORA were 31,000 U·kg-1 and 17,600 U·kg-1 , respectively; while for ESBC the maximum values reached were 35,000 U·kg-1 and 28,000 U·kg-1 , respectively...
September 17, 2018: Waste Management & Research
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