Influence of carbon-to-nitrogen ratio on the mixed-acid fermentation of wastewater sludge and pretreated bagasse

Rughoonundun, Hema; Mohee, Romeela; Holtzapple, Mark T.

doi:10.1016/j.biortech.2012.02.081

Cited by 101 publications

(42 citation statements)

References 31 publications

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“…The composition of the substrate is an important fact for growth and expression of fungi, especially nutrients containing nitrogen and carbon (Rughoonundun et al, 2012). Commercial culture media for fungi containing yeast extract or peptone are expressive considering protein production in large scale (Ye et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Influence of nitrogen sources on the enzymatic activity and grown by Lentinula edodes in biomass Eucalyptus benthamii

et al. 2015

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Lignocellulose is the most abundant environmental component and a renewable organic resource in soil. There are some filamentous fungi which developed the ability to break down and use cellulose, hemicellulose and lignin as an energy source. The objective of this research was to analyze the effect of three nitrogen resources (ammonium sulfate, saltpetre, soybean) in the holocellulolitic activity of Lentinula edodes EF 50 using as substrate sawdust E. benthamii. An experimental design mixture was applied with repetition in the central point consisting of seven treatments (T) of equal concentrations of nitrogen in ammonium sulfate, potassium nitrate and soybean. The enzymatic activity of avicelase, carboxymetilcellulase, β-glucosidase, xylanases and manganese peroxidase was determined. The humidity, pH, water activity (a w ) and qualitative analysis of mycelial growth in 8 times of cultivation were evaluated. The results showed negative effect on enzyme production in treatments with maximum concentration of ammonium sulfate and potassium nitrate. The treatments with cooked soybean flour expressed higher enzymatic activities in times of 3, 6 and 9 days of culture, except in the activity of manganese peroxidase. The highest production was observed in the treatment with ammonium sulfate, and soybean (83.86 UI.L -1 ) at 20 days of cultivation.

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Section: Resultsmentioning

confidence: 99%

Influence of nitrogen sources on the enzymatic activity and grown by Lentinula edodes in biomass Eucalyptus benthamii

et al. 2015

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“…These contents are 5 -8 times higher than the total free amino acids (Table 1) and 11 -15 times higher than the total organic acids ( Table 3) in doenjang. The higher and appreciably higher ratios of free amino acids and organic acids to soybean content, respectively, in SB-R-doenjang as compared with SB-doenjang is a clue that that rice addition to meju dough may not be a cause to limit protein content for free amino acid production but may be a factor to activate microbial metabolism for fermentation of organic acids [32]. The present observation of higher bacterial diversity in SB-R-doenjang than in SB-doenjang (Figure 1 and Table 6) is another clue that the rice addition to meju dough be a factor to nutritionally activate bacterial growth and ecologically increase bacterial diversity [33].…”

Section: Discussionmentioning

confidence: 99%

Effect of Rice (<i>Oryza sativa</i> L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste)

Jeon¹,

Park²

2012

FNS

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In this study, effect of rice added to meju dough was evaluated based on the variation of nutritional ingredients and bacterial community diversity in finished doenjang. The ratio of rice added to meju dough (cooked and crushed soybean before fermentation) was 0, 0.2, and 0.4 based on dry weight. Free amino acids, minerals, polyphenol, and total phenolic compounds relatively decreased by addition of rice. However, 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging and ferric ion reduction activity was not influenced. Organic acids, which are fermentation metabolites, significantly increased in proportion to percentage balance of rice. Seven and four volatile compounds (VCs) were detected in doenjang prepared without and with rice, respectively, and contents of VCs were significantly lower in the rice-supplemented doenjang. Bacterial community diversity was significantly increased by addition of rice to meju dough. Rice alters chemical composition, fermentation products, and bacterial diversity, but does not downgrade the nature of doenjang.

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“…This can be explained by the C/N ratios (total) of the brans under study, which were 4.5, 2.92 and 0.63 respectively for rice, wheat and soybean (calculated from the results in Table 1) since the C/N ratio of the substrate has a significant influence on the production of enzymes (Rughoonundun et al, 2012). A high C/N ratio is deficient in nitrogen and slows the digestion rate because there are insufficient cells to maintain active microbial biomass.…”

Section: Lipase Productionmentioning

confidence: 98%

“…A high C/N ratio is deficient in nitrogen and slows the digestion rate because there are insufficient cells to maintain active microbial biomass. A low C/N ratio has a high nitrogen content, so ammonia can be produced, which can completely halt the fermentation (Rughoonundun et al, 2012) due to its toxicity.…”

Section: Lipase Productionmentioning

confidence: 99%

LIPASE PRODUCTION BY Aspergillus niger GROWN IN DIFFERENT AGRO-INDUSTRIAL WASTES BY SOLID-STATE FERMENTATION

Costa

Hermann

García-Román

et al. 2017

Braz. J. Chem. Eng.

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-Filamentous fungi can easily degrade agro-industrial wastes in solid-state fermentation processes, synthesizing many important commercial biocompounds, such as lipolytic enzymes. The aim of this study was to evaluate the effect of the composition of the solid culture medium on the production of lipolytic enzymes by the fungus Aspergillus niger. Rice, wheat and soybean bran were mixed to prepare the culture medium, which was supplemented with glucose, glycerol or soybean oil. Four mixture experimental designs were used to find the best medium for enzyme production. According to our results, the highest lipolytic activity values were achieved with a mixture of rice bran and glycerol (19.844 U·g -1 ) or with rice bran only (13.267 U·g -1 ). Thus, the lipolytic enzyme could be produced without any additional carbon source apart from rice bran, although glycerol addition induced a higher production.

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Influence of carbon-to-nitrogen ratio on the mixed-acid fermentation of wastewater sludge and pretreated bagasse

Cited by 101 publications

References 31 publications

Influence of nitrogen sources on the enzymatic activity and grown by Lentinula edodes in biomass Eucalyptus benthamii

Influence of nitrogen sources on the enzymatic activity and grown by Lentinula edodes in biomass Eucalyptus benthamii

Effect of Rice (<i>Oryza sativa</i> L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste)

LIPASE PRODUCTION BY Aspergillus niger GROWN IN DIFFERENT AGRO-INDUSTRIAL WASTES BY SOLID-STATE FERMENTATION

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Influence of carbon-to-nitrogen ratio on the mixed-acid fermentation of wastewater sludge and pretreated bagasse

Cited by 101 publications

References 31 publications

Influence of nitrogen sources on the enzymatic activity and grown by Lentinula edodes in biomass Eucalyptus benthamii

Influence of nitrogen sources on the enzymatic activity and grown by Lentinula edodes in biomass Eucalyptus benthamii

Effect of Rice (&lt;i&gt;Oryza sativa&lt;/i&gt; L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste)

LIPASE PRODUCTION BY Aspergillus niger GROWN IN DIFFERENT AGRO-INDUSTRIAL WASTES BY SOLID-STATE FERMENTATION

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Product

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Effect of Rice (<i>Oryza sativa</i> L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste)