Optimization and production of ascorbic acid by fusant cell of Aspergillus flavus and Aspergillus tamarii

Banjo, Temitope; Kareem, Sarafadeen Olateju; Akinduti, P. A.; Popoola, T. O. S.; Akinloye, Oluyemi

doi:10.1016/j.jksus.2018.04.032

Cited by 10 publications

(9 citation statements)

References 11 publications

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“…In addition, hemicellulosic hydrolysates of BSG have been used to produce microbial biomass and xylitol using Debaryomyces hansenii CCMI 941 (Carvalheiro et al 2007) and Candida guilliermondii FTI 20037 (Mussatto and Roberto 2005). Banjo et al (2018) used BSG to produce ascorbic acid by submerged fermentation culture of Aspergillus flavus and Aspergillus tamari, whereby they obtained 6.25 and 7.25 g L −1 ascorbic acid, respectively.…”

Section: Brewers' Spent Grain In Industrial Biotechnologymentioning

confidence: 99%

The role of microorganisms on biotransformation of brewers’ spent grain

Bianco

Budroni

Zara

et al. 2020

Appl Microbiol Biotechnol

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Brewers’ spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination of fresh BSG to its biotechnological exploitation. Indeed, the evaluation of BSG-associated microorganisms, which include yeast, fungi, and bacteria, can allow their safe use and the best methods for their exploitation. This bibliographical examination is particularly focused on the role of microorganisms in BSG exploitation to (1) produce enzymes and metabolites of industrial interest, (2) supplement human and animal diets, and (3) improve soil fertility. Emerging safety issues in the use of BSG as a food and feed additive is also considered, particularly considering the presence of mycotoxins. Key points • Microorganisms are used to enhance brewers’ spent grain nutritional value. • Knowledge of brewers’ spent grain microbiota allows the reduction of health risks.

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Section: Brewers' Spent Grain In Industrial Biotechnologymentioning

confidence: 99%

The role of microorganisms on biotransformation of brewers’ spent grain

Bianco

Budroni

Zara

et al. 2020

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…They can synthesise multiple metabolites, which allow them to adapt to the variety of environments they inhabit. Some of these primary and secondary metabolites have been commercially exploited; generating several Aspergillus -related products and patents including antibiotics, anti-tumoral and anti-fungal agents as well as other compounds with a medical application, such as the cholesterol-lowering drug lovastatin [5,6,7,8,9]. Additionally, Aspergilli strains are involved in many modern industrial processes including the production of hydrolytic enzymes (e.g., pectinases) [10] and bulk chemicals (e.g., citric acid) but have also been used for centuries in Asia for the production of fermented foods, such as sake, soy sauce and miso [11].…”

Section: Introductionmentioning

confidence: 99%

Polyphasic, Including MALDI-TOF MS, Evaluation of Freeze-Drying Long-Term Preservation on Aspergillus (Section Nigri) Strains

et al. 2019

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This study aims to evaluate the effect of freeze-drying and long-term storage on the biotechnological potential of Aspergillus section Nigri strains. Twelve selected strains were freeze-dried and aged by accelerated storage, at 37 °C in the dark, for 2 and 4 weeks. To assess possible changes as a consequence of the ageing in the freeze-drying ampoules, morphological characteristics, mycotoxins and enzymes production, matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALTI-TOF MS) spectra, and M13 phage probe fingerprinting were used as part of a polyphasic approach. Phenotypical changes were observed; nevertheless, they did not substantially affect the potential biotechnological use of these strains. The activity of hydrolytic enzymes (protease, carboxymethylcellulase, xylanase, pectinase and mannanase) was maintained or increased after freeze-drying. MALDI-TOF MS data originated spectra that grouped, for the majority of samples, according to strain independently of preservation time point. M13 profiles revealed the presence of some genetic polymorphisms after preservation. However, the three studied times still clustered for more than 50% of strains. Our results show that the studied strains maintain their biotechnological potential after preservation, with minimal phenotypic alterations. These findings provide evidence that freeze-drying preservation is a suitable option to preserve biotechnologically relevant aspergilli strains from section Nigri, and one should consider that the observed effects might be species/strain-dependent.

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“…The hydrolytic capacity of filamentous fungi enzymes to enhance sensory characteristics has been studied, showing significant levels of enzymes (xylanase, cellulose, amylase, and pectinase) produced by Aspergillus versicolor strains [ 44 ], whereas Aspergillus flavus strains are important inulinase production microorganisms [ 45 ]. Furthermore, these strains exhibit the ability to produce ascorbic acid, a metabolite that can improve the growth of other cultures during consortium fermentations [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

et al. 2020

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In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently understood. In this study, the aim was to investigate the composition of the microbial consortia, describe the variation of volatile metabolites, and relate such profiles with their particular flavor attributes during the fermentation of sotol (Dasylirion sp.) must. Ascomycota was the phylum of most strains identified with 75% of total abundance. The genus of fermenting yeasts constituted of 101 Pichia strains and 13 Saccharomyces strains. A total of 57 volatile metabolites were identified and grouped into ten classes. The first stage of fermentation was composed of diesel, green, fruity, and cheesy attributes due to butyl 2-methylpropanoate, octan-1-ol, ethyl octanoate, and butanal, respectively, followed by a variation to pungent and sweet descriptors due to 3-methylbutan-1-ol and butyl 2-methylpropanoate. The final stage was described by floral, ethereal-winey, and vinegar attributes related to ethyl ethanimidate, 2-methylpropan-1-ol, and 2-hydroxyacetic acid. Our results improve the knowledge of the variations of volatile metabolites during the fermentation of sotol must and their contribution to its distinctive flavor.

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Optimization and production of ascorbic acid by fusant cell of Aspergillus flavus and Aspergillus tamarii

Cited by 10 publications

References 11 publications

The role of microorganisms on biotransformation of brewers’ spent grain

The role of microorganisms on biotransformation of brewers’ spent grain

Polyphasic, Including MALDI-TOF MS, Evaluation of Freeze-Drying Long-Term Preservation on Aspergillus (Section Nigri) Strains

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

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