Optimization of citric acid production using a mutant strain of Aspergillus niger on cassava peel substrate

Adeoye, Adekunle Olusegun; Lateef, Agbaje; Kana, E.B. Gueguim

doi:10.1016/j.bcab.2015.08.004

Cited by 71 publications

(40 citation statements)

References 31 publications

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“…Consequently, viable biotechnological ways of disposal of agroindustrial residues enables the recovery of products of economic significance such as fuels, feeds, pharmaceutical products, organic acids, and enzymes (Elegbede & Lateef, ; Nigam & Pandey, ). The biotechnological potential of various agroindustrial residues such as sugarcane bagasse (Pandey, Soccol, Nigam, Soccol et al, ), cassava waste (Adeoye, Lateef, & Gueguim‐Kana, ; Lateef et al, ; Zhang, Xie, Yin, Khanal, & Zhou, ), and coffee husk (Pandey, Soccol, Nigam, Brand et al, ) have been investigated.…”

Section: Introductionmentioning

confidence: 99%

Characterization of an extracellular β-d -fructofuranosidase produced by Aspergillus niveus during solid-state fermentation (SSF) of cassava husk

2017

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Here, Aspergillus niveus produced an extracellular b-D-fructofuranosidase during SSF of cassava husk. This enzyme was purified 8.5-fold (recovery of 5.2%). A 37-kDa protein band was observed after 8% SDS-PAGE. Native molecular mass is 91.2 kDa. Optimal temperature and pH of activity were 558C and 4.5, respectively. The enzyme was stable at 508C for 1 hr, and 80% of its activity was retained after 1 hr at pH 8.0. The enzymatic activity was improved by Mn Practical applicationsb-D-Fructofuranosidase is an enzyme that can be applied to different industrial sectors, especially food and beverage industries. It is responsible for the hydrolysis of sucrose and yields an equimolar mixture of D-glucose and D-fructose, named as inverted sugar syrup, with broad applications in the confectionery industry. The Aspergillus niveus enzyme hydrolyzed only sucrose here and can be considered a true invertase, showing its potential for application to invert sugar production.Besides, the use of cassava husk for enzyme production means an interesting utilization route of this agroindustrial residue. Thus, characterization of this enzyme is an important step for identification of its potential for practical applications. Cassava (Manihot esculenta Crantz) is an important source of food in different tropical countries such as those located in Asia, Africa, and Latin America (Lateef & Ojo, 2016;Zhang et al., 2016). The main part of this plant is the root, which has 62% moisture content, 1.3% of fiber, 1.1% of liquid waste, and 34% of carbohydrates (Prado, Martins, Alcalde, Zeoula, & Marques, 2000). As for its carbohydrate composition, cassava root contains up to 90% starch in terms of dry weight (Zhang et al., 2016). The residues generated from the cassava processing can be classified into four groups: peels from initial processing, fibrous byproducts, starch residues, and wastewater effluents; the solid residues from cassava and flour processing are termed bagasse (Ubalua, 2007;Zhang et al., 2016) | M AT ER I AL S A N D M E TH ODS | The microorganism and culture conditionsThe filamentous fungus A. niveus, stored in the culture collection of the Laboratory of Microbiology of Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, University of São Paulo, was maintained in PDA (potato-dextrose-agar) slants at 48C until use. New cultures were started by scraping 30-day-old cultures, and the spores were inoculated into PDA slants preautoclaved for 15 min at 1208C and 1.5 atm.SSF was conducted using different agroindustrial residues or products (sugar cane bagasse, corncob, cassava husk, oatmeal, rye flour, wheat bran, or barley bagasse) as a substrate humidified with tap water (1:1 wt/vol), and preautoclaved at 1208C and 1.5 atm for 15 min. Sugar cane bagasse, cassava husk, and barley bagasse were dried before hand at 608C for 48 hr. After that, 10 g of a solid substrate was inoculated with 1 mL of a spore suspension (10 5 spores/mL) to obtain the concentration of 10 4 spores/g of substrate, and the mixture was incubated at 308C for...

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Section: Introductionmentioning

confidence: 99%

Characterization of an extracellular β-d -fructofuranosidase produced by Aspergillus niveus during solid-state fermentation (SSF) of cassava husk

2017

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“…Following kinetic parameters were calculated for both experimental kinetics and further validation of the best-selected mathematical models (Equations (8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)):…”

Section: Calculation Of Kineticsmentioning

confidence: 99%

Inulinase production and mathematical modeling from carob extract by using Aspergillus niger

Ilgın

Germeç

Turhan

2019

Biotechnology Progress

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The main objectives of the study were to produce inulinase from carob extract by Aspergillus niger A42 (ATCC 204447) and to model the inulinase fermentation in the optimum carob extract-based medium. In the study, carob extract was used as a novel and renewable carbon source in the production of A. niger inulinase. For medium optimization, eight different variables including initial sugar concentration ( Bx), (NH 4 ) 2 HPO 4 , MgSO 4 .7H 2 O, KH 2 PO 4 , NH 4 NO 3 , yeast extract, peptone, and ZnSO 4 .7H 2 O were employed. After fermentations, optimum medium composition contained 1% yeast extract in 5 Bx carob extract. As a result of the fermentation, the maximum inulinase activity, maximum invertase-type activity, I/S ratio, maximum inulinase-and invertasetype activity rates, maximum sugar consumption rate, and sugar utilization yield were 1507.03 U/ml, 1552.86 U/ml, 0.97, 175.82 and 323.76 U/ml/day, 13.26 g/L/day, and 98.52%, respectively. Regarding mathematical modeling, the actual inulinase production and sugar consumption data were successfully predicted by Baranyi and Cone models based on the model evaluation and validation results and the predicted kinetic values, respectively. Consequently, this was the first report in which carob extract was used in the production of inulinase as a carbon source. Additionally, the best-selected models can serve as universal equations in modeling the inulinase production and sugar consumption in shake flask fermentation with carob extract medium. K E Y W O R D S Aspergillus, carob extract, flexible models, fungal inulinase, optimization 1 | INTRODUCTION Developments in the field of biotechnology play an important role in the effective use of all kinds of agricultural products and waste in the world. The agricultural products which are rich in food additive and sugar but limited in evaluation potential are used in the production of high added-value products by biotechnological processes. 1,2 The enzyme industry is the result of a rapid development seen primarily over the past four decades thanks to the evolution of modern biotechnology. This development allowed the introduction of enzymes into true industrial products and processes, for example, within the detergent, textile, and starch industries. 3 Inulinase (2,1-β-D-fructanohydrolase EC 3.2.1.7) targets on the β-2,1 linkage of inulin and hydrolyzes it into fructose. Inulin and inulinase can be used for production of either ultra-high fructose syrups, with D-fructose content over 95% by exo-enzymatic hydrolysis, or for production of oligofructose syrups by endo-enzymatic hydrolysis. 4 Inulinases are classified into endo-and exoinulinases, depending on their mode of action. Endo-inulinases (2,1-β-D-fructan fructanohydrolase; EC 3.2.1.7) are specific for inulin and hydrolyze it by breaking bonds between fructose units that are located away from the ends of the polymer network, to produce oligosaccharides. Exoinulinases (β-D-fructohydrolase; EC 3.2.1.8) split terminal fructose units from the nonreducing end of the inulin mo...

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“…Industrially, CA is produced by fermentation of sucrosecontaining media such as cane and beet molasses [6]. However, some studies have shown that CA can also be produced by solid-state fermentation (SSF) of low-cost agroindustrial by-products such as apple pulp, banana peel, cassava bagasse, coffee husk, corn cob, mango peel, orange peel, papaya peel, pineapple waste, sugar cane bagasse, and others [12][13][14][15][16][17][18][19][20][21][22][23][24][25][26] (Table 1).…”

Section: Introductionmentioning

confidence: 99%

Fermentation of Musa paradisiaca Peels to Produce Citric Acid

Monrroy

Rueda

Aparicio

et al. 2019

Journal of Chemistry

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Among organic acids, citric acid (CA) features the highest production volume and the greatest economic potential. The steadily increasing demand for CA necessitates the improvement and diversification of the corresponding production techniques via the incorporation of more environmentally friendly and less costly processes such as the bioconversion of agroindustrial by-products. Musa paradisiaca, known as plantain, is a food product of global importance; however, the related by-products are scarcely utilized. Herein, we investigate CA production from M. paradisiaca peels via fermentation with Aspergillus niger. Compositional analysis shows that the above peels contain 623 g·kg−1 total carbohydrates, 374 g·kg−1 starch, and 91 g·kg−1 protein and therefore are rather rich in carbon, with other elements contained in substantial amounts corresponding to K (28 g·kg−1), N (10 g·kg−1), Fe (39 mg·kg−1), Na (71 mg·kg−1), Zn (16 mg·kg−1), and Cu (18 mg·kg−1). Evaluation of solid-substrate fermentation conditions (pH and inoculum loading) reveals that CA production is maximized (29 g·kg−1) at 10% consistency, 30°C, pH 1.4, and inoculum loading = 20 mg, demonstrating that pH is the most important parameter determining fermentation efficiency. As a result, M. paradisiaca peels are concluded to be a suitable substrate for CA biosynthesis via fermentation with A. niger under optimal nutritional conditions.

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Optimization of citric acid production using a mutant strain of Aspergillus niger on cassava peel substrate

Cited by 71 publications

References 31 publications

Characterization of an extracellular β-d -fructofuranosidase produced by Aspergillus niveus during solid-state fermentation (SSF) of cassava husk

Characterization of an extracellular β-d -fructofuranosidase produced by Aspergillus niveus during solid-state fermentation (SSF) of cassava husk

Inulinase production and mathematical modeling from carob extract by using Aspergillus niger

Fermentation of Musa paradisiaca Peels to Produce Citric Acid

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