MICROBIAL PENTOSANASES: II. SOME FACTORS AFFECTING THE PRODUCTION OF PENTOSANASES BY BACILLUS PUMILUS AND BACILLUS SUBTILIS

1956 ◽  
Vol 2 (1) ◽  
pp. 28-38 ◽  
Author(s):  
F. J. Simpson
Keyword(s):  
Yeast Extract ◽  
Wheat Bran ◽  
Soybean Meal ◽  
Corn Steep Liquor ◽  
Ammonium Phosphate ◽  
Water Soluble ◽  
High Rate ◽  
Mineral Salts ◽  
Ammonium Lactate ◽  
Steep Liquor

A number of carbohydrates and nitrogenous adjuncts were tested for their effect on the constitutive and adaptive pentosanases produced by Bacillus stibtilis and B. pumilus respectively in a medium containing biotin, ammonium phosphate, and other mineral salts. B. subtilis produced more enzyme with sulphite liquor than with any of the other carbohydrate sources tested. Next, in decreasing order of merit, were wheat bran, maltose, ribose, beet molasses, oat hulls, and pectin. Of the nitrogenous adjuncts tested, corn steep liquor, soybean meal, gelatin, gelysate, and ammonium lactate doubled the yield of enzyme whereas yeast extract, peptone, urea, and others were less effective. For B. pumilus the better carbohydrate sources, in decreasing order of merit, were wheat bran, water soluble pentosan of wheat flour, xylan, straw holo-cellulose, wheat straw, and sulphite liquor. Of the nitrogen sources, corn steep liquor was outstanding while casein, casitone, phytone, yeast extract, distillers' dried solubles, and soybean meal followed in decreasing order. A medium containing 6% wheat bran (20 mesh), 1% corn steep liquor neutralized with ammonia, 0.05% sodium chloride, and 0.05% calcium carbonate was devised for the production of pentosanase by B. pumilus. With this medium in shaken Erlenmeyer flasks, the enzyme was produced at a high rate between 12 and 40 hr.; thereafter the rate of production decreased. Maximum yields were obtained in 96 hr. A temperature of 26 °C. was more favorable for pentosanase production than higher temperatures.

scholarly journals Effects of corn steep liquor on β-poly(l-malic acid) production in Aureobasidium melanogenum

AMB Express ◽  
2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Genan Wang ◽  
Bingyi Shi ◽  
Pan Zhang ◽  
Tingbin Zhao ◽  
Haisong Yin ◽  
...  
Keyword(s):  
Malic Acid ◽  
Low Cost ◽  
Corn Steep Liquor ◽  
Enrichment Analysis ◽  
Tca Cycle ◽  
Water Soluble ◽  
Growth And Yield ◽  
The Tca Cycle ◽  
Steep Liquor ◽  
Aureobasidium Melanogenum

Abstractβ-poly(l-malic acid) (PMLA) is a water-soluble biopolymer used in medicine, food, and other industries. However, the low level of PMLA biosynthesis in microorganisms limits its further application in the biotechnological industry. In this study, corn steep liquor (CSL), which processes high nutritional value and low-cost characteristics, was selected as a growth factor to increase the PMLA production in strain, Aureobasidium melanogenum, and its metabolomics change under the CSL addition was investigated. The results indicated that, with 3 g/L CSL, PMLA production, cell growth, and yield (Yp/x) were increased by 32.76%, 41.82%, and 47.43%, respectively. The intracellular metabolites of A. melanogenum, such as amino acids, organic acids, and key intermediates in the TCA cycle, increased after the addition of CSL, and the enrichment analysis showed that tyrosine may play a major role in the PMLA biosynthesis. The results presented in this study demonstrated that the addition of CSL would be an efficient approach to improve PMLA production.

scholarly journals Synthesis of the Microbial Polysaccharide Gellan from Dairy and Plant-Based Processing Coproducts

2021 ◽  
Vol 2 (2) ◽  
pp. 234-244
Author(s):  
Thomas P. West
Keyword(s):  
Corn Steep Liquor ◽  
Nitrogen Sources ◽  
Soluble Starch ◽  
Culture Conditions ◽  
Water Soluble ◽  
Production Costs ◽  
Microbial Polysaccharide ◽  
Steep Liquor ◽  
The Cost ◽  
Condensed Distillers Solubles

This review examines the production of the microbial polysaccharide gellan, synthesized by Sphingomonas elodea, on dairy and plant-based processing coproducts. Gellan is a water-soluble gum that structurally exists as a tetrasaccharide comprised of 20% glucuronic acid, 60% glucose and 20% rhamnose, for which various food, non-food and biomedical applications have been reported. A number of carbon and nitrogen sources have been tested to determine whether they can support bacterial gellan production, with several studies attempting to optimize gellan production by varying the culture conditions. The genetics of the biosynthesis of gellan has been explored in a number of investigations and specific genes have been identified that encode the enzymes responsible for the synthesis of this polysaccharide. Genetic mutants exhibiting overproduction of gellan have also been identified and characterized. Several dairy and plant-based processing coproducts have been screened to learn whether they can support the production of gellan in an attempt to lower the cost of synthesizing the microbial polysaccharide. Of the processing coproducts explored, soluble starch as a carbon source supported the highest gellan production by S. elodea grown at 30 °C. The corn processing coproducts corn steep liquor or condensed distillers solubles appear to be effective nitrogen sources for gellan production. It was concluded that further research on producing gellan using a combination of processing coproducts could be an effective solution in lowering its overall production costs.

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

Organic Acid Production by Propionibacterium shermanii: Effect of pH, Temperature and Vitamin-Nitrogen Source

1997 ◽  
Vol 52 (3-4) ◽  
pp. 193-196 ◽  
Author(s):  
A. Quesada-Chanto ◽  
A . G. Schroeder ◽  
A. C. Schmid-Meyer ◽  
J. A. López ◽  
M. M. Silveira ◽  
...  
Keyword(s):  
Nitrogen Source ◽  
Propionic Acid ◽  
Yeast Extract ◽  
Acid Production ◽  
Ph Value ◽  
Corn Steep Liquor ◽  
Organic Acid Production ◽  
Propionibacterium Shermanii ◽  
Difco Yeast Extract ◽  
Steep Liquor

Abstract Production of propionic acid by Propionibacterium shermanii CDB 10014 was enhanced by a pH value of 6.5 and by temperatures in the range 35-37 °C. Depending on the type of yeast extract, succinic acid can be produced in higher proportions, with decreasing propionic acid yields. With respect to propionic acid production, Difco yeast extract has shown the best results when yeast extract preparations from other different suppliers were compared. To replace yeast extract by a cheaper vitamin-nitrogen source, corn-steep liquor was tested. A complete depletion of glucose was achieved, yielding a final propionic acid concentration of over 35 g/l. These results are even better than those obtained with Difco yeast extract and suggest the possibility of an economical process based on corn-steep liquor.

Ethanol production from syngas by Clostridium strain P11 using corn steep liquor as a nutrient replacement to yeast extract

2011 ◽  
Vol 102 (11) ◽  
pp. 6494-6501 ◽  
Author(s):  
Prasanth Maddipati ◽  
Hasan K. Atiyeh ◽  
Danielle D. Bellmer ◽  
Raymond L. Huhnke
Keyword(s):  
Ethanol Production ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Nutrient Replacement ◽  
Steep Liquor ◽  
Clostridium Strain P11

NITROGEN AND VITAMIN REQUIREMENTS OF PSEUDOMONAS HYDROPHILA

1953 ◽  
Vol 31 (2) ◽  
pp. 206-211 ◽  
Author(s):  
Florence R. Tamboline
Keyword(s):  
Yeast Extract ◽  
Synthetic Medium ◽  
Pantothenic Acid ◽  
Ammonium Phosphate ◽  
Ammonium Salts ◽  
Ammonium Citrate ◽  
Mineral Salts ◽  
Vitamin Requirements ◽  
Casamino Acids ◽  
Simple Synthetic Medium

Yeast extract and vitamin-free casamino acids were found to be equivalent as sources of nitrogen for the growth of Pseudomonas hydrophila in a glucose – mineral salts medium. The addition of a mixture of thiamine, riboflavin, pantothenic acid, pyridoxine, nicotinic acid, para-aminobenzoic acid, biotin, and folic acid to the medium containing vitamin-free casamino acids did not stimulate growth. About 67% as much growth was obtained with a mixture of 20 amino acids and asparagine as with the vitamin-free casamino acids and the mixture could be replaced by any one of asparagine, aspartic acid, serine, and alanine. Of the 11 simple nitrogen compounds tested, including urea, nitrates, and ammonium salts, only ammonium citrate and dibasic ammonium phosphate were utilized appreciably. A simple synthetic medium consisting of ammonium citrate, glucose, and mineral salts was found to give approximately the same amount of growth as the more complex yeast extract – glucose – mineral salts medium.

MICROBIAL PENTOSANASES: III. SOME FACTORS AFFECTING THE PRODUCTION OF PENTOSANASES BY ASPERGILLUS NIGER AND TRICHODERMA VIRIDE

1959 ◽  
Vol 5 (1) ◽  
pp. 99-107 ◽  
Author(s):  
F. J. Simpson
Keyword(s):  
Aspergillus Niger ◽  
Corn Steep Liquor ◽  
Synthetic Medium ◽  
Trichoderma Viride ◽  
Maximum Yield ◽  
Ammonium Hydroxide ◽  
Water Soluble ◽  
Factors Affecting ◽  
Steep Liquor ◽  
Mesh Sieve

Of a number of carbohydrates tested, holocellulose from wheat straw and L-arabinose were the better substrates for production of pentosanase by Trichoderma viride. D-Xylose did not induce synthesis of the enzyme by the fungus. Production in a synthetic medium was increased by the addition of malt sprouts, distillers' dried solubles, or glutamic acid.Under the same conditions the production of pentosanase by Aspergillus niger was favored by the water-soluble pentosan of wheat flour, holocellulose, and wheat bran. Both D-xylose and L-arabinose induced synthesis of enzyme. In the synthetic medium the addition of yeast extract, corn steep liquor, malt sprouts, or a number of other nitrogenous adjuncts increased the yield of pentosanase. A medium containing 3% bran ground to pass a 20-mesh sieve, 3% corn steep liquor neutralized with ammonium hydroxide, and 1% calcium carbonate was developed for the production of pentosanase by A. niger. Maximum yield was obtained in 60 hours. The pentosanase had an optimum pH of 5.0 and was stable for 30 minutes at 30 °C between pH 4.0 and 5.8. The pentosanase could be precipitated from the culture filtrates with 76% ethanol and when stored as a dry powder at 2 °C was stable for at least 1 year.

Sign in / Sign up

Export Citation Format

Share Document