Influence of water activity on growth and activity of Aspergillus niger for glycoamylase production in solid-state fermentation

Pandey, Ashok; Lakshmikuttyamma, Ashakumary; Selvakumar, Ponniah; Vijayalakshmi, K

doi:10.1007/bf00144481

Cited by 62 publications

(28 citation statements)

References 4 publications

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“…Statistical optimization not only allows quick screening of a large experimental domain, but also refl ects the role of each of fl the components. Response Surface Methodology (RSM), a collection of mathematical and statistical techniques for building empirical models 11 , is gaining importance for optimizing conditions for the production of industrially important products such as chemicals and enzymes [12][13][14][15] and for studying enzyme kinetics 16 . Here the term ''optimum conditions'' means the operating conditions for maximizing the production of enzymes.…”

Section: Introductionmentioning

confidence: 99%

Statistical optimization of alkaline xylanase production from Streptomyces violaceoruber under submerged fermentation using response surface methodology

et al. 2007

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Response surface methodology employing central composite design (CCD) was used to optimize fermentation medium for the production of cellulase-free, alkaline xylanase from Streptomyces violaceoruber under r submerged fermentation. The design was employed by selecting wheat bran, peptone, beef extract, incubation time and agitation as model factors. A second-order quadratic model and response surface method showed that the optimum conditions for xylanase production (wheat bran 3.5 % (w/v), peptone 0.8 % (w/v), beef extract 0.8 % (w/v), incubation time 36 h and agitation 250 rpm) results in 3.0-fold improvement in alkaline xylanase production (1500.0 IUml -1 ) as compared to initial level (500.0 IUml -1 ) after 36 h of fermentation, whereas its value predicted by the quadratic model was 1347 IUml -1 . Analysis of variance (ANOVA) showed a high coefficient of determination (R fi 2 ) value of 0.9718, ensuring a satisfactory adjustment of the quadratic model with the experimental data.The economical and cellulase-free nature of xylanase would enhance its applicability in pulp and paper industry.

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Section: Introductionmentioning

confidence: 99%

Statistical optimization of alkaline xylanase production from Streptomyces violaceoruber under submerged fermentation using response surface methodology

et al. 2007

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“…As a consequence, the movement of cells and diffusion of cellular metabolites and nutrients are limited, which may result in local gradients of temperature, moisture, pH, nutrients, and waste products (11). Moreover, the growth, gene expression profile, and metabolism of fungi during solid-state fermentation are different from those during liquidstate fermentation (7,(12)(13)(14). This might be due to a different cellular physiology of the fungi in the solid state compared to the liquid state.…”

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confidence: 99%

Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

Aslankoohi

Zhu

Rezaei

et al. 2013

Appl Environ Microbiol

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The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism. Finally, at the latest time point, cells suffer from nutrient depletion and activate pathways associated with starvation and stress responses. Further analysis shows that genes regulated by the high-osmolarity glycerol (HOG) pathway, the major pathway involved in the response to osmotic stress and glycerol homeostasis, are among the most differentially expressed genes at the onset of fermentation. More importantly, deletion of HOG1 and other genes of this pathway significantly reduces the fermentation capacity. Together, our results demonstrate that cells embedded in a solid matrix such as bread dough suffer severe osmotic stress and that a proper induction of the HOG pathway is critical for optimal fermentation.

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“…O fósforo é utilizado nas reações biossintéticas e também pode ser polimerizado para manter um nível de fosfato celular e promover o crescimento da célula. 13 Um aspecto importante na fermentação em estado sólido é a recuperação adequada dos metabólitos produzidos. A eficiência de extração é um fator crítico que determina a viabilidade econômica da FES para produção de enzima.…”

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Aplicação da metodologia de superfície de resposta no estudo da produção e extração da poligalacturonase

Santos¹,

Macêdo²,

Silva³

et al. 2008

Quím. Nova

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AplicAção dA metodologiA de superfície de respostA no estudo dA produção e extrAção dA poligAlActuronAse sharline florentino de melo santos e gorete ribeiro de macedo Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Campus Universitário, Centro de Tecnologia, 59072-970 Natal -RN, Brasil flávio luiz Honorato da silva * e rosane liege Alves de souza Unidade Acadêmica de Engenharia Química, Universidade Federal de Campina Grande, Centro de Tecnologia, 58109-900 Campina Grande -PB, Brasil gustavo Adolfo saavedra pinto Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, 2270, 60511-110 Fortaleza -CE, BrasilRecebido em 22/8/07; aceito em 20/6/08; publicado na web 10/11/08 APPLICATION OF RESPONSE SURFACE METHODOLOGY TO STUDY THE PRODUCTION AND THE EXTRACTION OF POLYGALACTURONASE. The aim of this work was to verify the effects of initial medium moisture content (U), addition of ammonium sulphate (N) and of potassium phosphate (P) in the production of the polygalacturonase through the solid-state fermentation, using cashew apple husk as substrate and Aspergillus niger CCT0916 as transformation agent. We also studied the best extraction conditions of the produced enzyme. The best condition of production was with U of 40%, 1% of N and 0% of P being reached an activity of the poligalacturonase of 10.1 U/g. The best extraction condition is an agitation system with a time of 100 min and a solvent-fermented medium volume ratio of 5 mL/g. Keywords: solid-state fermentation; cashew apple; Aspergillus niger. introduçãoO termo fermentação em estado sólido (FES), ou fermentação semi-sólida, ou fermentação em meio semi-sólido aplica-se aos processos onde existe crescimento de microrganismos sobre ou dentro de partículas em matriz sólida, onde a quantidade de líquido apresenta um nível de atividade de água que possa garantir o crescimento e metabolismo dos microrganismos, mas não exceda à máxima capacidade de ligação da água com a matriz sólida. 1 A fermentação em estado sólido apresenta diversas vantagens em relação à fermentação submersa, principalmente quando os agentes de transformação são fungos filamentosos. Uma delas é que as condições de cultivo são mais parecidas com o habitat natural dos fungos filamentosos, com isto os fungos estão mais adaptados para crescer e excretar maior quantidade de enzimas.2 A concentração dos produtos após extração é bem maior que os obtidos no processo de fermentação submersa e gera menos resíduo líquido. Este processo desperta maior interesse econômico em regiões com abundância em biomassa e resíduos agroindustriais, que representam material barato e abundante. 3A produção de pedúnculos de caju no Brasil é estimada em torno de 1,8 milhão de t/ano, concentrando-se basicamente na região Nordeste, e com aproveitamento industrial de apenas 15% do total.4 A quantidade desperdiçada apresenta elevada concentração de nutrientes que têm potencial de uso para conversão por microrganismos, na obtenção de produtos de alto valor agregado como enzimas.As enzimas pectinolíti...

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Influence of water activity on growth and activity of Aspergillus niger for glycoamylase production in solid-state fermentation

Abstract: Growth of Aspergillus niger and glucoamylase production correlated well with the water activity of the substrate (wheat bran plus corn flour) in a solid-state fermentation. Both were maximal at an initial water activity of 0.936. Glycoamylase reached 550 units/g dry substrate after 96 h.

Cited by 62 publications

References 4 publications

Statistical optimization of alkaline xylanase production from Streptomyces violaceoruber under submerged fermentation using response surface methodology

Statistical optimization of alkaline xylanase production from Streptomyces violaceoruber under submerged fermentation using response surface methodology

Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

Aplicação da metodologia de superfície de resposta no estudo da produção e extração da poligalacturonase

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