Aflatoxin B 1 removal by three bacterial strains and optimization of fermentation process parameters

2019 ◽  
Vol 66 (6) ◽  
pp. 930-938 ◽  
Author(s):  
Mengge Ning ◽  
Shujie Zhang ◽  
Yanli Xie ◽  
Wei Wang ◽  
Yajun Gao
Keyword(s):  
Process Parameters ◽  
Fermentation Process ◽  
Bacterial Strains ◽  
Aflatoxin B ◽  
Optimization Of Fermentation

scholarly journals Optimization of Fermentation Process Parameters for Bioethanol Production from Sri Lankan Overripe Fruits

2021 ◽  
Vol 54 (1) ◽  
pp. 77
Author(s):  
I. W. Kularathne ◽  
C. A. Gunathilaka ◽  
A. C. Ratnaweera ◽  
C. S. Kalpage ◽  
S. Rajapakse ◽  
...  
Keyword(s):  
Process Parameters ◽  
Fermentation Process ◽  
Sri Lankan ◽  
Bioethanol Production ◽  
Optimization Of Fermentation

scholarly journals Optimization of Pre-Inoculum, Fermentation Process Parameters and Precursor Supplementation Conditions to Enhance Apigenin Production by a Recombinant Streptomyces albus Strain

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 161
Author(s):  
Simona Barbuto Ferraiuolo ◽  
Odile Francesca Restaino ◽  
Ignacio Gutiérrez-del-Río ◽  
Riccardo Ventriglia ◽  
Marcella Cammarota ◽  
...  
Keyword(s):  
Process Parameters ◽  
Batch Fermentation ◽  
Recombinant Strain ◽  
Fermentation Process ◽  
Shake Flask ◽  
Process Conditions ◽  
Streptomyces Albus ◽  
Shake Flasks ◽  
Optimization Of Fermentation ◽  
Streptomyces Albus J1074

Streptomyces albus J1074-pAPI (Streptomyces albus-pAPI) is a recombinant strain constructed to biotechnologically produce apigenin, a flavonoid with interesting bioactive features that up to now has been manufactured by extraction from plants with long and not environmentally friendly procedures. So far, in literature, only a maximum apigenin concentration of 80.0 µg·L−1 has been obtained in shake flasks. In this paper, three integrated fermentation strategies were exploited to enhance the apigenin production by Streptomyces albus J1074-pAPI, combining specific approaches for pre-inoculum conditions, optimization of fermentation process parameters and supplementation of precursors. Using a pre-inoculum of mycelium, the apigenin concentration increased of 1.8-fold in shake flask physiological studies. In 2L batch fermentation, the aeration and stirring conditions were optimized and integrated with the new inoculum approach and the apigenin production reached 184.8 ± 4.0 µg·L−1, with a productivity of 2.6 ± 0.1 μg·L−1·h−1. The supplementation of 1.5 mM L-tyrosine in batch fermentations allowed to obtain an apigenin production of 343.3 ± 3.0 µg·L−1 in only 48 h, with an increased productivity of 7.1 ± 0.1 μg·L−1·h−1. This work demonstrates that the optimization of fermentation process conditions is a crucial requirement to increase the apigenin concentration and productivity by up to 4.3- and 10.7-fold.

Optimization of Fermentation Process and Quality Properties of Wild Grape Wine

2007 ◽  
Vol 36 (3) ◽  
pp. 366-370 ◽  
Author(s):  
Eun-Jung Kim ◽  
Yeong-Hoon Kim ◽  
Jong-Won Kim ◽  
Hyo-Hyung Lee ◽  
Yu-Jin Ko ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Quality Properties ◽  
Wild Grape ◽  
Grape Wine ◽  
Optimization Of Fermentation

scholarly journals Production, characterization, and antitumor efficiency of l-glutaminase from halophilic bacteria

2022 ◽  
Vol 46 (1) ◽  
Author(s):  
Eman Zakaria Gomaa
Keyword(s):  
Cell Lines ◽  
Halophilic Bacteria ◽  
Temperature Stability ◽  
Inoculum Size ◽  
Dependent Manner ◽  
Bacterial Strains ◽  
Carcinoma Cell Lines ◽  
Initial Ph ◽  
Hct 116 ◽  
Optimization Of Fermentation

Abstract Background Halophiles are an excellent source of enzymes that are not only salt stable, but also can withstand and carry out reaction efficiently under extreme conditions. l-glutaminase has attracted much attention with respect to proposed applications in several fields such as pharmaceuticals and food industries. The aim of the present study was to investigate the anticancer activity of l-glutaminase produced by halophilic bacteria. Various halophilic bacterial strains were screened for extracellular l-glutaminase production. An attempt was made to study the optimization, purification, and characterization of l-glutaminase from Bacillus sp. DV2-37. The antitumor activity of the produced enzyme was also investigated. Results The potentiality of 15 halophilic bacterial strains isolated from the marine environment that produced extracellular l-glutaminase was investigated. Bacillus sp. DV2-37 was selected as the most potent strain and optimized for enzyme production. The optimization of fermentation process revealed that the highest enzyme activity (47.12 U/ml) was observed in a medium supplemented with 1% (w/v) glucose as a carbon source, 1% (w/v) peptone as a nitrogen source, 5% (w/v) NaCl, the initial pH was 7.0, at 37 °C, using 20% (v/v) inoculum size after 96 h of incubation. The produced crude enzyme was partially purified by ammonium sulfate precipitation and dialysis. Of the various parameters tested, pH 7, 40 °C, and 5% NaCl were found to be the best for l-glutaminase activity. The enzyme also exhibited high salt and temperature stability. The antitumor effect against human breast (MCF-7), hepatocellular (HepG-2), and colon (HCT-116) carcinoma cell lines revealed that l-glutaminase produced by Bacillus sp. DV2-37 showed potent cytotoxic activity of all the tested cell lines in a dose-dependent manner with an IC50 value of 3.5, 3.4, and 3.8 µg/ml, respectively. Conclusions The present study proved that l-glutaminase produced by marine bacteria holds proper features and it has a high potential to be useful for many therapeutic applications.

scholarly journals Monitoring of the Apple Ferment Parameters

2020 ◽  
Vol 70 (2) ◽  
pp. 49-54
Author(s):  
Čierny Matúš ◽  
Macho Oliver ◽  
Gabrišová Ľudmila ◽  
Fekete Roman
Keyword(s):  
Process Parameters ◽  
Main Part ◽  
Fermentation Process ◽  
Distillation Process ◽  
Temperature Conditions ◽  
Fermentation Temperature ◽  
Yeast Cultures ◽  
Experimental Process

AbstractThe aim of this study was to describe an experimental process, of which the main part is the preparation of apple batches and monitoring of the fermentation process. The batch was created from pulped apples to which special yeast cultures were added. Different process parameters of the fermentation were monitored during the experiments, depending on the yeast type and the fermentation temperature conditions. The fermented batch was later used in the distillation process of apple yeast.

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