Production of extracellular enzymes by a termite‐nest‐related Bacillus siamensis YC ‐9 in solid‐state fermentation on agricultural by‐products

2021 ◽  
Author(s):  
Junyong Wang ◽  
Lingfeng Zhou ◽  
Caiping Yin ◽  
Lin Gui ◽  
Liyun Bao ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Extracellular Enzymes ◽  
By Products ◽  
Termite Nest

scholarly journals Activity of α-amylase Produced by Aspergillus niger at Different pH, Temperature and Incubation Time Using Solid-state Fermentation Process of Corn and Wheat Wastes

2021 ◽  
pp. 1-11
Author(s):  
Musa Sale Makeri ◽  
Muntari Bala ◽  
Solomon Peter Wante ◽  
Kwaya Vawanje Bitrus ◽  
Habiba Usman Aliyu
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Incubation Time ◽  
Environmental Sustainability ◽  
Extracellular Enzymes ◽  
Effect Of Temperature ◽  
Anthropogenic Activity ◽  
Use Of Resources ◽  
By Products

In Nigeria, agro by-products have not been fully utilized by many and often discarded at the dumping site. This anthropogenic activity is contributing to an increase in pollution and is a threat to public health. Environmental sustainability requires the wise use of resources that include agro by-products. Therefore, there is a need to utilize the agro by-product for the production of enzymes such as α-amylase. α -amylase is one of the important extracellular enzymes with several uses. The development of suitable technology to produce enzymes at a very lower cost is significant. The solid-state fermentation (SSF) process using corn and wheat wastes as a substrate have been utilized. In this study, Aspergillus niger from abattoir effluent was identified, isolated and used for the production of an enzyme (α-amylase). The study evaluated the effect of temperature, pH and incubation period on the activities of α-amylase produced by Aspergillus niger. The activity of α-amylase was found to be higher at pH 6.5 and temperature above 50oC. At 4 days incubation of the solid-state fermentation of corn and wheat wastes, α-amylase activities produced were 90.61 Unit/mL and 87.34 Unit/mL respectively. Also in this study, 3-dimensional presentation of the pH, temperature and incubation time were evaluated. The result presented an optimal condition for amylase activity produced by Aspergillus niger.

Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility

2021 ◽  
pp. 100926
Author(s):  
Luis O. Cano y Postigo ◽  
Daniel A. Jacobo-Velázquez ◽  
Daniel Guajardo-Flores ◽  
Luis Eduardo Garcia Amezquita ◽  
Tomás García-Cayuela
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Recent Advances ◽  
By Products

scholarly journals Production of Pigments by Filamentous Fungi Cultured on Agro-Industrial by-Products Using Submerged and Solid-State Fermentation Methods

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 295
Author(s):  
Tumisi Beiri Jeremiah Molelekoa ◽  
Thierry Regnier ◽  
Laura Suzanne da Silva ◽  
Wilma Augustyn
Keyword(s):  
Solid State ◽  
Filamentous Fungi ◽  
Solid State Fermentation ◽  
Culture Media ◽  
Pigment Production ◽  
Manufacturing Industries ◽  
Optimal Conditions ◽  
Pharmaceutical Industries ◽  
Lower Biomass ◽  
By Products

The food and pharmaceutical industries are searching for natural colour alternatives as required by consumers. Over the last decades, fungi have emerged as producers of natural pigments. In this paper, five filamentous fungi; Penicillium multicolour, P. canescens, P. herquie, Talaromyces verruculosus and Fusarium solani isolated from soil and producing orange, green, yellow, red and brown pigments, respectively, when cultured on a mixture of green waste and whey were tested. The culture media with varying pH (4.0, 7.0 and 9.0) were incubated at 25 °C for 14 days under submerged and solid-state fermentation conditions. Optimal conditions for pigment production were recorded at pH 7.0 and 9.0 while lower biomass and pigment intensities were observed at pH 4.0. The mycelial biomass and pigment intensities were significantly higher for solid-state fermentation (0.06–2.50 g/L and 3.78–4.00 AU) compared to submerged fermentation (0.220–0.470 g/L and 0.295–3.466 AU). The pigment intensities were corroborated by lower L* values with increasing pH. The λmax values for the pigments were all in the UV region. Finally, this study demonstrated the feasibility of pigment production using green waste:whey cocktails (3:2). For higher biomass and intense pigment production, solid-state fermentation may be a possible strategy for scaling up in manufacturing industries.

By-products from the biodiesel chain as a substrate to citric acid production by solid-state fermentation

2014 ◽  
Vol 32 (7) ◽  
pp. 653-660 ◽  
Author(s):  
Manuella Schneider ◽  
Gabriela F Zimmer ◽  
Ezequiel B Cremonese ◽  
Rosana de C de S Schneider ◽  
Valeriano A Corbellini
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Solid State Fermentation ◽  
Acid Production ◽  
Citric Acid Production ◽  
By Products

Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 280-287 ◽  
Author(s):  
Samia Azabou ◽  
Yousra Abid ◽  
Haifa Sebii ◽  
Imene Felfoul ◽  
Ali Gargouri ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fusarium Solani ◽  
Enzymatic Extraction ◽  
By Products
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