Solid state fermentation of oat straw by Polyporus sp A-336 and the effect of added sugars

1984 ◽  
Vol 6 (10) ◽  
pp. 657-662 ◽  
Author(s):  
Derek H. Bone ◽  
Eeva Levonen-Munoz
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Added Sugars ◽  
Oat Straw

Solid state fermentation and fractionation of oat straw by Basidiomycetes

1983 ◽  
Vol 18 (2) ◽  
pp. 120-123 ◽  
Author(s):  
Eeva Levonen-Munoz ◽  
Derek H. Bone ◽  
Andrew J. Daugulis
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Oat Straw

scholarly journals Biological Pretreatment by Solid-State Fermentation of Oat Straw to Enhance Physical Quality of Pellets

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Wei Gao ◽  
Zhiqiang Lei ◽  
Lope G Tabil ◽  
Rongfei Zhao
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Biological Pretreatment ◽  
Fermentation Time ◽  
Physical Quality ◽  
Fermentation Temperature ◽  
Oat Straw

Pelleting can increase the efficiency of handling and transportation of biomass. Pretreatment obtains lignin fragments by disrupting the lignocellulosic structure of biomass and ensures the high-quality compressed pellets. In this study, solid-state fermentation (SSF) is used as a biological method to improve the quality of pellets of oat straw. SSF of oat straw using Trametes versicolor 52J (TV52J) and Phanerochaete chrysosporium (PC) was conducted. Response surface methodology (RSM) was employed by using a four-factor, three-level Box–Behnken design with fermentation time (days), moisture content (%), particle size (mm), and fermentation temperature (°C) as independent parameters. Pellet density, dimensional stability, and tensile strength were the response variables. The optimization options of fermentation time (33.96 and 35 days), moisture content (70%), particle size (150 and 50 mm), and fermentation temperature (22°C) of oat straw pretreated with these two fungal strains were obtained. The microscopic structural changes of oat straw caused by biological pretreatment were investigated by scanning electron microscopy (SEM). Observation results of SEM showed that the connection between single fibers became relatively loose, and this was beneficial to improve the physical quality of the pellets.

Solid state fermentation of the winter savory (Satureja montana L) plant: changes of chemical composition and antimicrobial activity

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
G Juodeikiene ◽  
D Cizeikiene ◽  
A Maruška ◽  
E Bartkiene ◽  
L Basinskiene ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Solid State ◽  
Solid State Fermentation ◽  
Satureja Montana

Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Chandrasai Potla Durthi ◽  
Madhuri Pola ◽  
Satish Babu Rajulapati ◽  
Anand Kishore Kola
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Energy Requirement ◽  
Production Studies ◽  
Wide Range ◽  
Hybridoma Technology ◽  
Bacteria And Fungi ◽  
The Stability ◽  
Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

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 ◽  
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