scholarly journals Utilization of Coconut Oil Cake for the Production of Lipase Using Bacillus coagulans VKL1

2015 ◽  
Vol 20 (2) ◽  
pp. 125-133 ◽  
Author(s):  
PALANISAMY GOWTHAMI ◽  
KARUPPAN MUTHUKUMAR ◽  
MANICKAM VELAN
Keyword(s):  
Coconut Oil ◽  
Bacillus Coagulans ◽  
Coconut Oil Cake

scholarly journals Amylase Production by Aspergillus niger and Penicillium Species by Solid-State and Submerged Cultivation Using Two Food Industrial Wastes

2021 ◽  
Vol 20 (3) ◽  
Author(s):  
J. Mary Sheela ◽  
K. Divya ◽  
S. Premina
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Coconut Oil ◽  
Industrial Wastes ◽  
Submerged Cultivation ◽  
Brewery Wastewater ◽  
Groundnut Oil ◽  
Penicillium Species ◽  
Amylase Production ◽  
Coconut Oil Cake

Amylase enzymes are starch degrading enzymes and have received a great deal of attention due to their perceived technology importance and economic benefit. Amylase enzymes are considered important enzymes used in starch processing industries for the hydrolysis of polysaccharides like starch into simple sugar constituents. This enzyme is also involved in the commercial production of glucose. Solid-state cultivation and submerged cultivation have tremendous potentials for enzyme amylase production by using different solid substrates like rice bran, wheat bran, coconut oil cake, and groundnut oil cake which are rich in starch. These agro-industrial wastes are considered cheap raw materials for the production of amylase. Wastewater from the industry like brewery can also be used as a liquid substrate for submerged cultivation. It may have the possibility of depurination of wastewater. In the present study, Aspergillus niger and Penicillium species were isolated and their amylase activity was determined by the starch hydrolysis method. Enzyme production was done by using coconut oil cake as a substrate for solid-state fermentation and brewery wastewater as a substrate for submerged fermentation. The enzyme produced by the organisms was extracted and enzyme assay was done by the Dinitrisalicilic method (DNS method). The protein estimation was done by Lowry Folin’s method. The qualitative assay was carried out by performing Gas Chromatography-Mass Spectroscopy (GC-MS).

scholarly journals Biochemical Methane Potential of Agro Wastes

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Vidhya Prabhudessai ◽  
Anasuya Ganguly ◽  
Srikanth Mutnuri
Keyword(s):  
Biogas Production ◽  
Coconut Oil ◽  
Methane Yield ◽  
Batch Mode ◽  
Solids Concentration ◽  
Anaerobic Biodegradability ◽  
Volatile Solids ◽  
Cashew Apple ◽  
Methane Potential ◽  
Coconut Oil Cake

The focus of our work is on anaerobic digestion of locally available agro wastes like coconut oil cake, cashew apple waste, and grass from lawn cuttings. The most productive agro waste, in terms of methane yield, was coconut oil cake and grass. The results showed that the initial volatile solids concentration significantly affected the biogas production. The methane yield from coconut oil cake was found to be 383 ml CH4/g VS and 277 ml CH4/g VS added at 4 and 4.5 g VS/l. In case of grass the biogas production increased with increasing VS concentrations with methane yield of 199, 250, 256, 284, and 332 ml CH4/g VS at 3, 3.5, 4, 4.5, and 5.0 g VS/l. For cashew apple waste single-stage fermentation inhibited biogas production. However, phase separation showed methane yield of 60.7 ml CH4/g VS and 64.6 ml CH4/g VS at 3.5 and 4.0 g VS/l, respectively. The anaerobic biodegradability of coconut oil cake was evaluated in fed batch mode in a 5 L anaerobic reactor at 4 g VS/L per batch, and the maximum methane yield was found to be 320 ml CH4/g VS.

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

2019 ◽  
Vol 42 (4) ◽  
Author(s):  
Puthiya P. Shameena Beegum ◽  
Musuvadi R. Manikantan ◽  
Monika Sharma ◽  
Ravi Pandiselvam ◽  
Ram K. Gupta ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Extruded Snacks ◽  
Processing Variables ◽  
Coconut Oil Cake

Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins

2016 ◽  
Vol 52 (2) ◽  
pp. 540-549
Author(s):  
Shameena Beegum ◽  
Monika Sharma ◽  
Musuvadi Ramarathinam Manikantan ◽  
Ram Kishor Gupta
Keyword(s):  
Coconut Oil ◽  
Sensory Attributes ◽  
Virgin Coconut Oil ◽  
Coconut Oil Cake

scholarly journals Solid State Fermentation of Aspergillus oryzae for Glucoamylase Production on Agro residues

2010 ◽  
Vol 4 ◽  
pp. 16-25 ◽  
Author(s):  
Vasudeo Zambare
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Coconut Oil ◽  
Groundnut Oil ◽  
Amylolytic Enzyme ◽  
Coconut Oil Cake ◽  
Agro Residues ◽  
Glucoamylase Production

Glucoamylase is a well recognized amylolytic enzyme used in food industry, which is generally produced by Aspergillus genus under solid-state fermentation (SSF). This study presents production of glucoamylase by Aspergillus oryzae on the solid surface of rice husk, wheat bran, rice bran, cotton seed powder, corn steep solids, bagasse powder, coconut oil cake, and groundnut oil cake as substrates. Optimization of the SSF media and parameters resulted in a 24% increase in the glucoamylase activity. Optimum glucoamylase production (1986 μmoles of glucose produced per minute per gram of dry fermented substrate) was observed on wheat bran supplemented with 1%, (w/w) starch, 0.25%, (w/w) urea at pH 6, 100%, (v/w) initial moisture and 30°C after incubation 120 hrs. Therefore, A. oryzae can be useful in bioprocessing application for saccharification of agro-residues. Keywords: Glucoamylase, Aspergillus oryzae, solid state fermentation, agro residues DOI: 10.3126/ijls.v4i0.2892 International Journal of Life Sciences Vol.4 2010 pp.16-25

scholarly journals Lovastatin production by Aspergillus fischeri under solid state fermentation from coconut oil cake

1970 ◽  
Vol 2 (1) ◽  
pp. 26-36 ◽  
Author(s):  
Parvatham Madhu Latha ◽  
Pallem Chanakya ◽  
Manipati Srikanth
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Maximum Yield ◽  
Initial Moisture Content ◽  
Coconut Oil ◽  
Malt Extract ◽  
Fermentation Time ◽  
Aspergillus Fischeri ◽  
Fermentation Parameters ◽  
Coconut Oil Cake

The main aim of the present investigation was to optimize the fermentation parameters that enhance the maximum production of lovastatin by Aspergillus fischeri using coconut oil cake as the solid substrate under solid state fermentation. The maximum yield of lovastatin (14.77 mg/g dry substrate) using coconut oil cake as the substrate was achieved with the following optimized process parameters: fermentation time (7 days), initial moisture content (60% v/w), inoculum volume (2ml of five day old culture), initial pH (5.0), incubation temperature (30ºC), lactose (1% w/v) and malt extract (1% w/v).Keywords: Lovastatin; Aspergillus fischeri; Coconut oil cake; Fermentation parameters; OptimizationDOI: http://dx.doi.org/10.3126/njb.v2i1.5641 Nepal Journal of Biotechnology Jan.2012, Vol.2(1): 26-36 

scholarly journals Optimization of As Bioleaching by Herbaspirillum sp. GW103 Coupled with Coconut Oil Cake

2015 ◽  
Vol 20 (2) ◽  
pp. 47-54
Author(s):  
Muthusamy Govarthanan ◽  
Loganathan Praburaman ◽  
Jin-Won Kim ◽  
Sae-Gang Oh ◽  
Seralathan Kamala-Kannan ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Coconut Oil Cake
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