Production of cellulolytic enzymes from ascomycetes: Comparison of solid state and submerged fermentation

Hansen, Gustav Hammerich; Lübeck, Mette; Frisvad, Jens Christian; Lübeck, Peter Stephensen; Andersen, Birgitte

doi:10.1016/j.procbio.2015.05.017

Cited by 152 publications

(94 citation statements)

References 171 publications

(156 reference statements)

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“…In recent years, many researchers have shown that solid state fermentation has a major impact on productivity, higher yields and improved product characteristics compared to liquid state fermentation [17,18]. Solid state fermentation is defined as fermentation involving solids in the absence of free water.…”

Section: Introductionmentioning

confidence: 99%

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

2018

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Abstract. Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation using Rhizopus oryzae FNCC 6011 in tray bioreactor at 30 o C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPX were 0.0536/h, 5.2537, and 0.1821 g/g, respectively.

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Section: Introductionmentioning

confidence: 99%

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

2018

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“…Physiologically active compounds such as antibiotics, antitumor drugs, antibodies, hypocholesterolemic drugs, anticancer drugs, immunosuppressants, plant hormones, growth promoters for livestock, alkaloids, statins (Vieira et al 2008;Demain 2014;Khan et al 2014), phenolic compounds, terpenes, steroids (Hasnat et al 2015), and antioxidants (Borderes et al 2011) are obtained by fungal culture in bioprocess. Fungi are also recognized by their wide potential in enzyme production of commercial scale (Demain 2014;Hansen et al 2015), biotransformation process (Aguirre-Pranzoni et al 2011), and synthesis of organic acids (Liaud et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Fungi as a source of natural coumarins production

Costa

Tavares

Oliveira

2016

Appl Microbiol Biotechnol

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Natural coumarins and derivatives are compounds that occur naturally in several organisms (plant, bacteria, and fungi) consisting of fused benzene and α-pyrone rings. These compounds show high technological potential applications in agrochemical, food, pharmaceuticals, and cosmetics industries. Therefore, the need for bulk production of coumarins and the advancement of the chemical and pharmaceutical industries led to the development of synthetic coumarin. However, biotransformation process, synthetic bioengineering, metabolic engineering, and bioinformatics have proven effective in the production of natural products. Today, these biological systems are recognized as green chemistry innovation and business strategy. This review article aims to report the potential of fungi for synthesis of coumarin. These microorganisms are described as a source of natural products capable of synthesizing many bioactive metabolites. The features, classification, properties, and industrial applications of natural coumarins as well as new molecules obtained by basidiomycetes and ascomycetes fungi are reported in order to explore a topic not yet discussed in the scientific literature.

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“…Submerged fermentation is one of the fermentation methods that have been used by industry for example in enzyme production, due to the better control of the parameters that affect the yield of the product (Hansen et al, 2015); temperature, pH and agitation are well-established for scaling the processes for industrial production capacity (Hansen et al, 2015). Lipase produced from submerged fermentation can be dried to obtain dry extract lipase.…”

Section: Production Of Dry Extract Lipase From Pseudomonas Aeruginosamentioning

confidence: 99%

Production of Dry Extract Lipase from Pseudomonas Aeruginosa by the Submerged Fermentation Method in Palm Oil Mill Effluent

Hermansyah¹,

Maresya²,

Putri³

et al. 2018

IJTech

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Palm Oil Mill Effluent (POME) is an agro-industrial waste product with high availability and which contains high quantities of organic compounds that are necessary for microbial growth. Cultures of Pseudomonas aeruginosa were grown in POME to produce lipase using the submerged fermentation method. The objective of this study is to obtain the optimum value of lipase activity produced by the cultures of Pseudomonas aeruginosa using POME as the substrate through the submerged fermentation method and to obtain the dry extract of lipase. In the study, the one factor at a time (OFAT) method was applied, which allowed observation of the effect of inoculum and additional nutrient concentrations, such as Ca 2+ ion, olive oil, peptone and Tween 80, on the activity of lipase. These factors were investigated in shake flask fermentation at 30C over 96 hours. The activity unit of lipase was determined by the titrimetric reaction of olive oil hydrolysis using crude lipase. The optimum value of the lipase activity unit (1.327 U/mL) was gained when 3% (v/v) of inoculum, 4 mM of Ca 2+ ion, 0.4% (v/v) of olive oil, 0.9% (m/v) of peptone, and 0.9% of Tween 80 were added into the medium. Crude lipase was then dried using a spray dryer. Subsequently, 15.643 g of dry extract lipase was obtained from 500 mL of cell free supernatant. In further research, the lipase activity assay would be better achieved using the p-nitrophenyl palmitate hydrolysis method and examined by a spectrophotometer.

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Production of cellulolytic enzymes from ascomycetes: Comparison of solid state and submerged fermentation

Cited by 152 publications

References 171 publications

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Fungi as a source of natural coumarins production

Production of Dry Extract Lipase from Pseudomonas Aeruginosa by the Submerged Fermentation Method in Palm Oil Mill Effluent

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