Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation

2007 ◽  
Vol 42 (1) ◽  
pp. 98-101 ◽  
Author(s):  
Carolina Botella ◽  
Ana Diaz ◽  
Ignacio de Ory ◽  
Colin Webb ◽  
Ana Blandino
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Grape Pomace ◽  
Aspergillus Awamori ◽  
Pectinase Production

scholarly journals Performance of Fungal Growth Through Integrated Gompertz Model and Respiratory Quotient by Solid State Fermentation in Multi-Layer Squared Tray Solid State Bioreactor with Aeration Strategies

2021 ◽  
Author(s):  
Musaalbakri Abdul Manan ◽  
Colin Webb
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Respiratory Quotient ◽  
Fungal Growth ◽  
Gompertz Model ◽  
Solid Substrate ◽  
Aspergillus Awamori ◽  
Promising Alternative ◽  
Fungal Activity ◽  
On Line

Abstract A newly designed, laboratory-scaled and multi-layer squared tray solid state bioreactor (SSB), was developed and successfully operated in solid state fermentation (SSF) conditions. The bioreactor was divided into eight layers of squared perforated trays. Wheat bran was used as a solid substrate for the growth of Aspergillus awamori and Aspergillus oryzae. The SSB was equipped with an oxygen (O2)/carbon dioxide (CO2) gas analyser and a thermocouple. Continuous on-line monitoring of fungal growth could be performed by indirect methods that measure O2 consumed, production of CO2 and metabolic heat. The advantage of using this method is that there are no tedious and time-consuming sampling processes. The evolution of CO2, which represents an accumulation term, was integrated with time and fitted to the Gompertz model in a log-like equation. The Gompertz model generated values that may be used to stimulate and verify the experimental data. Results strongly suggest that the evolved and accumulated CO2, excellently described fungal growth. Simulated results agreed with experimental results. The respiratory quotient (RQ), which is the ratio of CO2 evolution rate (CER) to O2 uptake rate (OUR), was determined by the gas balance method. CER and OUR confirmed that measurements correlated to fungal activity. Each RQ values can explain the differences of each SFF process carried out. Yet, heat evolved by fungal activity also described fungal growth. The current findings is an excellent pre-liminary experimental work, evidencing that multi-layer squared tray SSB with forced moistened aeration present a promising alternative of instrumented bioreactors for SSF processes.

scholarly journals Multiresponse Optimization of Inoculum Conditions for the Production of Amylases and Proteases by Aspergillus awamori in Solid-State Fermentation of Babassu Cake

2011 ◽  
Vol 2011 ◽  
pp. 1-9 ◽  
Author(s):  
Aline Machado de Castro ◽  
Mariana Martins Pereira Teixeira ◽  
Daniele Fernandes Carvalho ◽  
Denise Maria Guimarães Freire ◽  
Leda dos Reis Castilho
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Desirability Function ◽  
Aspergillus Awamori ◽  
Inoculum Concentration ◽  
Simultaneous Production ◽  
Inoculum Age ◽  
Multiresponse Optimization ◽  
Propagation Medium ◽  
Babassu Cake

This work aimed at investigating the simultaneous production of amylases and proteases by solid-state fermentation (SSF) of babassu cake using Aspergillus awamori IOC-3914. By means of experimental design techniques and the desirability function, optimum inoculum conditions (C/N ratio of propagation medium, inoculum age, and concentration of inoculum added to SSF medium) for the production of both groups of enzymes were found to be 25.8, 28.4 h, and 9.1 mg g−1, respectively. Significant influence of both initial C/N ratio and inoculum concentration was observed. Optimum amylolytic activities predicted by this multiresponse analysis were validated by independent experiments, thus indicating the efficacy of this approach.

Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds

2019 ◽  
Vol 120 ◽  
pp. 441-448 ◽  
Author(s):  
Aline S.C. Teles ◽  
Davy W.H. Chávez ◽  
Raul A. Oliveira ◽  
Elba P.S. Bon ◽  
Selma C. Terzi ◽  
...  
Keyword(s):  
Solid State ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Hydrolytic Enzymes ◽  
Grape Pomace

scholarly journals Pectinase production by fungal strains in solid-state fermentation using agro-industrial bioproduct

2004 ◽  
Vol 47 (5) ◽  
pp. 813-819 ◽  
Author(s):  
Natalia Martin ◽  
Simone Regina de Souza ◽  
Roberto da Silva ◽  
Eleni Gomes
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Sugar Cane Bagasse ◽  
Pectin Lyase ◽  
Optimum Activity ◽  
Fungal Strains ◽  
Penicillium Sp ◽  
Polygalacturonase Production ◽  
Pectinase Production

Pectin lyase and polygalacturonase production by newly isolated fungal strains was carried out in solid-state fermentation. Moniliella SB9 and Penicillium sp EGC5 produced polygalcturonase (PG) and pectin lyase (PL) on mixture of orange bagasse, sugar cane bagasse and wheat bran as substrate. PG and PL produced by Moniliella presented optimum activity at pH 4.5 and 10.0 and at 55 and 45°C, respectively, while these enzymes from Penicillium sp presented optimum activity at pH 4.5-5.0 and 9.0 and 40°C, respectively.

scholarly journals Xylanase production by Aspergillus awamori under solid state fermentation conditions on tomato pomace

2011 ◽  
Vol 42 (4) ◽  
pp. 1585-1597 ◽  
Author(s):  
Marcelo A. Umsza-Guez ◽  
Ana B. Díaz ◽  
Ignacio de Ory ◽  
Ana Blandino ◽  
Eleni Gomes ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Aspergillus Awamori ◽  
Xylanase Production ◽  
Fermentation Conditions ◽  
Tomato Pomace

scholarly journals PECTINASE PRODUCTION BY ASPERGILLUS NIGER IOC 4003 BY SOLID-STATE FERMENTATION USING CAJA DEPULPING RESIDUE

2018 ◽  
Author(s):  
J. C. ROCHA ◽  
J. S. ARAÚJO ◽  
W. K. V. PAIVA ◽  
C. R. R. FERREIRA ◽  
M. G. F. SILVA ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Pectinase Production
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