scholarly journals Culture Condition Improvement for Phytase Production in Solid State Fermentation by Aspergillus ficuum Using Statistical Method

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
H. Jafari-Tapeh ◽  
Z. Hamidi-Esfahani ◽  
M. H. Azizi
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Shake Flask ◽  
Methodological Approach ◽  
Aspergillus Ficuum ◽  
Phytase Production ◽  
Fermentation Time ◽  
Fermentation Method ◽  
Burman Design ◽  
Plackett Burman Design

The effective factors on phytase production by Aspergillus ficuum PTCC 5288 were studied using solid-state fermentation method in 250 ml shake flask. The effective process parameters on phytase production were identified using Plackett-Burman design. Four factors were identified of different variables, including glucose, moisture, MgSO4, and fermentation time, which were the most significant. The optimum levels of these significant parameters were determined through response surface methodological approach as follows: 10.14% glucose, 62.69% moisture, 0.46% MgSO4 and 119.23 h. The maximum predicted amount of phytase was 24.33 U/gds and the produced amount of phytase under these conditions was 25.6 U/gds, which indicates the efficacy of the model for prediction of phytase production content under different medium conditions.

scholarly journals Medium Optimization for Spore Production of a Straw-Cellulose Degrading Actinomyces Strain under Solid-State Fermentation Using Response Surface Method

2020 ◽  
Vol 12 (21) ◽  
pp. 8893
Author(s):  
Huanran Liu ◽  
Dan Zhang ◽  
Xia Zhang ◽  
Chuanzhi Zhou ◽  
Pei Zhou ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Inorganic Nitrogen ◽  
Nitrogen Sources ◽  
Spore Production ◽  
Steepest Ascent ◽  
Medium Components ◽  
Burman Design ◽  
Plackett Burman Design ◽  
Central Composite

The strains capable of degrading cellulose have attracted much interest because of their applications in straw resource utilization in solid-state fermentation (SSF). However, achieving high spore production in SSF is rarely reported. The production of spores from Streptomyces griseorubens JSD-1 was investigated in shaker-flask cultivation in this study. The optimal carbon, organic nitrogen and inorganic nitrogen sources were sucrose, yeast extract and urea, respectively. Plackett–Burman design (PBD) was adopted to determine the key medium components, and the concentration levels of three components (urea, NaCl, MgSO4·7H2O) were optimized with the steepest ascent path and central composite design (CCD), achieving 1.72 × 109 CFU/g of spore production. Under the optimal conditions (urea 2.718% w/v, NaCl 0.0697% w/v, MgSO4·7H2O 0.06956% w/v), the practical value of spore production was 1.69 × 109 CFU/g. The determination coefficient (R2) was 0.9498, which ensures an adequate credibility of the model.

scholarly journals Optimization of Inulinase Production from Garlic by Streptomyces sp. in Solid State Fermentation Using Statistical Designs

2011 ◽  
Vol 2011 ◽  
pp. 1-7 ◽  
Author(s):  
M. Dilipkumar ◽  
M. Rajasimman ◽  
N. Rajamohan
Keyword(s):  
Response Surface Methodology ◽  
Solid State ◽  
Response Surface ◽  
Solid State Fermentation ◽  
Soya Bean ◽  
Optimum Conditions ◽  
Streptomyces Sp ◽  
Burman Design ◽  
Statistical Designs ◽  
Plackett Burman Design

Plackett-Burman design was employed for screening 18 nutrient components for the production of inulinase using Garlic as substrate by Streptomyces sp. in solid-state fermentation (SSF). From the experiments, 4 nutrients, namely, NH4NO3, MnSO4⋅7H2O, Soya bean cake, and K2HPO4 were found to be most significant nutrient components. Hence, these 4 components are selected. The selected components were optimized using response surface methodology (RSM). The optimum conditions are NH4NO3—6.63 mg/gds, MnSO4⋅7H2O—26.16 mg/gds, Soya bean cake—60.6 mg/gds, and K2HPO4—5.24 mg/gds. Under these conditions, the production of inulinase was found to be 76 U/gds.

Technology Optimization on Preparation of Peanut Antioxidant Peptides by Bacillus Subtilis Solid State Fermentation Method

2016 ◽  
Vol 835 ◽  
pp. 103-108 ◽  
Author(s):  
Li Na Yu ◽  
Ting Ting Xu ◽  
Chu Shu Zhang ◽  
Jie Sun ◽  
Jie Bi
Keyword(s):  
Bacillus Subtilis ◽  
Free Radicals ◽  
Solid State ◽  
Solid State Fermentation ◽  
Water Bath ◽  
Soluble Nitrogen ◽  
Antioxidant Peptides ◽  
Fermentation Time ◽  
Fermentation Method ◽  
Nutrient Salt

The purpose of this paper is to investigate the preparation of peanut antioxidant peptides by Bacillus subtilis solid state fermentation method and to provide a theoretical basis for further investigating deep processing products of fermentation peanut meal. The preparation technics for peanut antioxidant peptides optimized with the soluble nitrogen concentration of peptides, 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals scavenging rates of fermentation broth as the indexes of investigation including the cell age was 20h, bacterial suspension volume was 3.0mL, fermentation temperature was 40°C, nutrient salt solution was 15mL, the fermentation time was 42h, water bath temperature was 45°C, and water bath time was 3h. The research shows that IC50 values for peptides scavenging of DPPH, hydroxyl and superoxide anion free radicals, iron and copper ion chelating rates, lipid peroxidation inhibiting rate, iron and molybdenum reducing activity were 3.48mg/mL, 6.24mg/mL, 2.06mg/mL, 0.54mg/mL, 1.19mg/mL, 4.56mg/mL, 9.58mg/mL and 2.17mg/mL, respectively.

scholarly journals Factors affecting endoglucanase production by Trichoderma reesei RUT C-30 from solid state fermentation of oil palm empty fruit bunches using Plackett-Burman design

2011 ◽  
Vol 10 (46) ◽  
pp. 9402-9409 ◽  
Author(s):  
Zauri Abdul Wahid Manisya ◽  
Salleh Madihah ◽  
Yusof Faridah ◽  
Ismail Abdul Karim Mohammed ◽  
Zahangir Alam Md
Keyword(s):  
Solid State ◽  
Trichoderma Reesei ◽  
Solid State Fermentation ◽  
Oil Palm ◽  
Factors Affecting ◽  
Empty Fruit Bunches ◽  
Burman Design ◽  
C 30 ◽  
Plackett Burman Design

scholarly journals Phytase Production byAspergillus nigerCFR 335 andAspergillus ficuumSGA 01 through Submerged and Solid-State Fermentation

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Gunashree B. Shivanna ◽  
Govindarajulu Venkateswaran
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Enzyme Level ◽  
Solid Substrate ◽  
Aspergillus Ficuum ◽  
Phytase Production ◽  
Potato Dextrose Broth ◽  
Substrate Medium

Fermentation is one of the industrially important processes for the development of microbial metabolites that has immense applications in various fields. This has prompted to employ fermentation as a major technique in the production of phytase from microbial source. In this study, a comparison was made between submerged (SmF) and solid-state fermentations (SSF) for the production of phytase fromAspergillus nigerCFR 335 andAspergillus ficuumSGA 01. It was found that both the fungi were capable of producing maximum phytase on 5th day of incubation in both submerged and solid-state fermentation media.Aspergillus nigerCFR 335 andA. ficuumproduced a maximum of 60.6 U/gds and 38 U/gds of the enzyme, respectively, in wheat bran solid substrate medium. Enhancement in the enzyme level (76 and 50.7 U/gds) was found when grown in a combined solid substrate medium comprising wheat bran, rice bran, and groundnut cake in the ratio of 2 : 1 : 1. A maximum of 9.6 and 8.2 U/mL of enzyme activity was observed in SmF byA. nigerCFR 335 andA.ficuum, respectively, when grown in potato dextrose broth.

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