Lipase Production by Solid-State Cultivation of Thermomyces Lanuginosus on By-Products from Cold-Pressing Oil Production

Tišma, Marina; Tadić, Toma; Budžaki, Sandra; Ostojčić, Marta; Šalić, Anita; Zelić, Bruno; Tran, Nam Nghiep; Ngothai, Yung; Hessel, Volker

doi:10.3390/pr7070465

Cited by 18 publications

(15 citation statements)

References 38 publications

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“…Results were compared with the results obtained for biodiesel production by transesterification catalyzed by commercial lipase. As it can be seen form Figure 4, there is a significant difference in biodiesel yield when commercial lipase and produced and purified lipase [22] were used. The main reason behind this is the much larger initial activity of the commercial enzyme (around 200 times higher) in comparison to the purified enzyme.…”

Section: Influence Of Enzyme Origin On Biodiesel Yield and Volumetric Productivitymentioning

confidence: 99%

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Transesterification in Microreactors—Overstepping Obstacles and Shifting Towards Biodiesel Production on a Microscale

et al. 2020

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Biodiesel, which was earlier used only as an alternative fuel, is now an indispensable component of commercial diesel. Conventional production processes are unable to cope with the increasing demand for biodiesel, and therefore more and more work is being done to intensify the existing processes. The intensification of the biodiesel production process, taking into account the environmental and economic factors, is based on increasing productivity. One way to achieve that is by reducing the volume of production units. The application of the enzymatic reaction path, while reducing the volume of process equipment to the micro-level, has significantly magnified the productivity of the biodiesel production process, which is primarily due to better mass transfer in microsystems. Additional breakthrough is the use of deep eutectic solvents (DES) instead of buffers for enzyme stabilization. In this study, a lipase from Thermomyces lanuginosus (TlL) (both commercial and produced by solid-state fermentation) was used as a catalyst for biodiesel production. Edible and waste sunflower oil, as well as methanol, were used as substrates. The reaction mediums were buffer and DES. The transesterification reaction was carried out in a batch reactor and the emphasis was made on different microreactor configurations. The highest yield of 32% for residence time of only τ = 30 min was obtained in the microreactor system with an emulsion of waste oil and a commercial enzyme suspended in a buffer. This indicates that enzymatic transesterification could be a valuable reaction path for dealing with waste oils. Furthermore, biodiesel synthesis in DES showed somewhat lower yields, but by increasing the water content in the system, the reaction could prove much better results. In the end, the effects of reaction conditions on the volumetric productivity of the process were analyzed.

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Section: Influence Of Enzyme Origin On Biodiesel Yield and Volumetric Productivitymentioning

confidence: 99%

“…Solid-state fermentation of by-products from cold-pressing oil production was used for the production of lipase from fungi Thermomyces lanuginosus. Lipase production and purification is described elsewhere [22].…”

Section: Lipase Production and Purificationmentioning

confidence: 99%

Transesterification in Microreactors—Overstepping Obstacles and Shifting Towards Biodiesel Production on a Microscale

et al. 2020

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“…In recent years, solid-state fermentation (SSF) has gained much attention from researchers since SSF offers numerous opportunities in processing of agro-industrial residues [6]. Because of the environmental-friendly advantages of solid wastes recycle, low energy requirement, high products concentration, and little wastewater discharge, SSF is considered as one of the promising clean processes [7].…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Bacillus subtilis Growth and Sporulation by Two-Stage Solid-State Fermentation Strategy

Zhao

et al. 2019

Processes

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Two-stage solid-state fermentation strategy was exploited and systematically optimized to enhance Bacillus subtilis growth and sporulation for increasing effective cell number in B. subtilis microbial ecological agents. The first stage focused on improving cell growth followed by the second stage aiming to enhance both cell growth and sporulation. The optimal fermentation condition was that temperature changed from 37 °C to 47 °C at a fermentation time of 48 h and Mn2+ content in medium was 4.9 mg MnSO4/g dry medium. Solid medium properties were improved by the optimal two-stage fermentation. HPLC results demonstrated that glucose utilization was facilitated and low-field nuclear magnetic resonance (LF-NMR) results showed that more active sites in medium for microbial cells were generated during the optimal two-stage fermentation. Moreover, microbial growth and sporulation were enhanced simultaneously during the second stage of fermentation through delaying microbial decline phase and increasing sporulation rate. As a result, effective cell number of B. subtilis reached 1.79 × 1010/g dry medium after fermentation for 72 h, which was 29.7% and 8.48% higher than that of conventional fermentation for 72 h and 48 h, respectively. Therefore, the optimal two-stage fermentation could increase the effective cell number of B. subtilis microbial ecological agents efficiently.

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“…Moreover, fermentative applications to increase protein content of matrices (Aruna, 2019;Chebaibi et al, 2019;Marson et al, 2019) were characterized by the use of molds from Aspergillus and Trichoderma genus. Interestingly, similar reaction conditions were reported to obtain lipases, nanocellulose, and pigments (Jirasatid et al, 2019;Postemsky et al, 2019;Tišma et al, 2019). These processes were solid-state fermentations using fungi at high concentrations of rice and milling by-products (>39%) and an initial pH of 6.0-7.0.…”

Section: Reaction Conditions According To the Valorization Objectivementioning

confidence: 78%

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

et al. 2020

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There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.

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Lipase Production by Solid-State Cultivation of Thermomyces Lanuginosus on By-Products from Cold-Pressing Oil Production

Cited by 18 publications

References 38 publications

Transesterification in Microreactors—Overstepping Obstacles and Shifting Towards Biodiesel Production on a Microscale

Transesterification in Microreactors—Overstepping Obstacles and Shifting Towards Biodiesel Production on a Microscale

Enhancement of Bacillus subtilis Growth and Sporulation by Two-Stage Solid-State Fermentation Strategy

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

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