scholarly journals Study on Influence Factors in Bacillus Thuringiensis Production by Semi-solid State Fermentation Using Food Waste

2016 ◽  
Vol 31 ◽  
pp. 127-135 ◽  
Author(s):  
Hui Zou ◽  
Shicun Ding ◽  
Wenyu Zhang ◽  
Juejun Yao ◽  
Lin Jiang ◽  
...  
Keyword(s):  
Solid State ◽  
Bacillus Thuringiensis ◽  
Food Waste ◽  
Solid State Fermentation ◽  
Influence Factors ◽  
Semi Solid

Semi-solid state fermentation of food waste for production of Bacillus thuringiensis biopesticide

2015 ◽  
Vol 20 (6) ◽  
pp. 1123-1132 ◽  
Author(s):  
Wenyu Zhang ◽  
Hui Zou ◽  
Lin Jiang ◽  
Juejun Yao ◽  
Jing Liang ◽  
...  
Keyword(s):  
Solid State ◽  
Bacillus Thuringiensis ◽  
Food Waste ◽  
Solid State Fermentation ◽  
Semi Solid

scholarly journals Food Waste-Assisted Metal Extraction from Printed Circuit Boards: The Aspergillus niger Route

2021 ◽  
Vol 9 (5) ◽  
pp. 895
Author(s):  
Carlotta Alias ◽  
Daniela Bulgari ◽  
Fabjola Bilo ◽  
Laura Borgese ◽  
Alessandra Gianoncelli ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Food Waste ◽  
Solid State Fermentation ◽  
Printed Circuit Boards ◽  
Electronic Waste ◽  
Metal Extraction ◽  
Circuit Boards ◽  
Printed Circuit ◽  
Waste Printed Circuit Boards

A low-energy paradigm was adopted for sustainable, affordable, and effective urban waste valorization. Here a new, eco-designed, solid-state fermentation process is presented to obtain some useful bio-products by recycling of different wastes. Urban food waste and scraps from trimmings were used as a substrate for the production of citric acid (CA) by solid state fermentation of Aspergillus niger NRRL 334, with a yield of 20.50 mg of CA per gram of substrate. The acid solution was used to extract metals from waste printed circuit boards (WPCBs), one of the most common electronic waste. The leaching activity of the biological solution is comparable to a commercial CA one. Sn and Fe were the most leached metals (404.09 and 67.99 mg/L, respectively), followed by Ni and Zn (4.55 and 1.92 mg/L) without any pre-treatments as usually performed. Commercial CA extracted Fe more efficiently than the organic one (123.46 vs. 67.99 mg/L); vice versa, biological organic CA recovered Ni better than commercial CA (4.55 vs. 1.54 mg/L). This is the first approach that allows the extraction of metals from WPCBs through CA produced by A. niger directly grown on waste material without any sugar supplement. This “green” process could be an alternative for the recovery of valuable metals such as Fe, Pb, and Ni from electronic waste.

Valorisation of biowaste digestate through solid state fermentation to produce biopesticides from Bacillus thuringiensis

2019 ◽  
Vol 93 ◽  
pp. 63-71 ◽  
Author(s):  
P. Rodríguez ◽  
A. Cerda ◽  
X. Font ◽  
A. Sánchez ◽  
A. Artola
Keyword(s):  
Solid State ◽  
Bacillus Thuringiensis ◽  
Solid State Fermentation

scholarly journals Evaluation of Semi-Solid-State Fermentation of Elaeocarpus serratus L. Leaves and Black Soymilk by Lactobacillus plantarum on Bioactive Compounds and Antioxidant Capacity

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 704
Author(s):  
Chia-Yu Tsui ◽  
Chun-Yao Yang
Keyword(s):  
Solid State ◽  
Lactobacillus Plantarum ◽  
Solid State Fermentation ◽  
Nutritional Supplement ◽  
Antioxidant Power ◽  
Glucosidase Activity ◽  
Fermented Product ◽  
Ferric Reducing Antioxidant Power ◽  
Semi Solid ◽  
The Stability

Elaeocarpus serratus L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by Lactobacillus plantarum BCRC 10357 was investigated. Without adding EL in MRS medium, the β-glucosidase activity of L. plantarum quickly reduced to 2.33 ± 0.15 U/mL in 36 h of fermentation; by using 3% EL, the stability period of β-glucosidase activity was prolonged as 12.94 ± 0.69 U/mL in 12 h to 13.71 ± 0.94 in 36 h, showing positive response of the bacteria encountering EL. Using L. plantarum to ferment BS with 3% EL, the β-glucosidase activity increased to 23.78 ± 1.34 U/mL in 24 h, and in the fermented product extract (FPE), the content of myricitrin (2297.06 μg/g-FPE) and isoflavone aglycones (daidzein and genistein, 474.47 μg/g-FPE) at 48 h of fermentation were 1.61-fold and 1.95-fold of that before fermentation (at 0 h), respectively. Total flavonoid content, myricitrin, and ferric reducing antioxidant power in FPE using BS and EL were higher than that using EL alone. This study developed the potential fermented product of black soymilk using EL as a nutritional supplement with probiotics.

scholarly journals Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 52 ◽  
Author(s):  
Yong Xing Tan ◽  
Wai Kit Mok ◽  
Jaslyn Lee ◽  
Jaejung Kim ◽  
Wei Ning Chen
Keyword(s):  
Bacillus Subtilis ◽  
Amino Acid ◽  
Solid State ◽  
Food Waste ◽  
Solid State Fermentation ◽  
Metabolic Flux ◽  
Tricarboxylic Acid Cycle ◽  
Fold Increase ◽  
Spent Grains ◽  
Significant Difference

Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was carried out to improve the nutritional value of BSG. Fermenting BSG with the strain WX-17, isolated from commercial natto, significantly enhanced the nutritional content in BSG compared to unfermented BSG, as determined by the marked difference in the level of metabolites. In total, 35 metabolites showed significant difference, which could be categorized into amino acids, fatty acids, carbohydrates, and tricarboxylic acid cycle intermediates. Pathway analysis revealed that glycolysis was upregulated, as indicated by the drop in the level of carbohydrate compounds. This shifted the metabolic flux particularly towards the amino acid pathway, leading to a 2-fold increase in the total amount of amino acid from 0.859 ± 0.05 to 1.894 ± 0.1 mg per g of BSG after fermentation. Also, the total amount of unsaturated fatty acid increased by 1.7 times and the total antioxidant quantity remarkably increased by 5.8 times after fermentation. This study demonstrates that novel fermentation processes can value-add food by-products, and valorized food waste could potentially be used for food-related applications. In addition, the study revealed the metabolic changes and mechanisms behind the microbial solid state fermentation of BSG.

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