Prospective Application of<i>Aspergillus</i>Species: Focus on Enzyme Production Strategies, Advances and Challenges

Gholami-Shabani, Mohammadhassan; Shams-Ghahfarokhi, Masoomeh; Jamzivar, Fatemehsadat; Razzaghi‐Abyaneh, Mehdi

doi:10.5772/intechopen.101726

Cited by 4 publications

(7 citation statements)

References 103 publications

(163 reference statements)

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“…For this reason, the evolutionary relationship between Aspergillus niger isolate L2S1 isolated from the Iko River estuary and other similar sequences stored in the GenBank was established using MEGA 11. Submerged fermentation (SmF) was used for secondary screening due to easy measurement and control of fermentation parameters, reduced fermentation time, and convenient harvesting of enzymes [52]. The DNS method used to quantify enzyme activity in this study measures the reducing sugar released after a substrate has been hydrolyzed by an enzyme under specified assay conditions.…”

Section: Discussionmentioning

confidence: 99%

Enzymatic Activities of Halotolerant and Halophilic Fungi Isolated from Iko River Estuary, South-South Nigeria

Ufot

Antia²,

Umoh³

et al. 2022

JABB

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Aim: Fungi that can tolerate unfavorable conditions are a potential source of stable bioactive metabolites that can be used for various industrial processes. Therefore this study aimed to isolate halotolerant and halophilic fungi from the Iko river estuary and screen them for three industrially important enzymes: amylase, cellulase, and mannanase. Place and Duration of Study: Department of Microbiology, Akwa Ibom State University, Nigeria, between September 2021 and August 2022. Methodology: Five sediment-dwelling fungi isolated from three locations along the Iko river estuary were assayed for their halotolerance on PDA containing different NaCl concentrations while their amylolytic, cellulolytic, and mannolytic activities were evaluated on agar plates containing 10% NaCl. The highest producer of the screened enzymes was identified using molecular techniques and further subjected to various submerged fermentation conditions to optimize the production of salt tolerant amylase, cellulase, and mannanase. Results: All isolates were halotolerant, best adapted to a salinity of 5% NaCl (w/v), and capable of secreting at least one of the three tested enzymes in 10% NaCl (w/v). Aspergillus niger isolate L2S1 had the highest enzymatic index among other isolates thus requiring optimization. The optimum production of amylase, cellulase, and mannanase was obtained at an incubation temperature of 30oC, initial pH of 6.0, and NaCl concentration of 5% (w/v). Out of the tested agro-wastes, wheat bran was most suited for the production of amylase, corncob was optimum for cellulase production, and maximum mannanase yield was obtained using copra meal. Amylase and cellulase production was optimal at 96 hours of incubation, whereas mannanase required 144 hours of fermentation to reach its maximum activity. Conclusion: Aspergillus niger isolate L2S1 was capable of utilizing different carbon sources including cheap agro-residues as substrates for the production of halostable amylase, cellulase, and mannanase.

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Section: Discussionmentioning

confidence: 99%

Enzymatic Activities of Halotolerant and Halophilic Fungi Isolated from Iko River Estuary, South-South Nigeria

Ufot

Antia²,

Umoh³

et al. 2022

JABB

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“…Laccase, lipases, pectinase, protease, α-amylases (food additive) [71] Aspergillus fumigatus Amylases, cellulases, chitosanases [71] Aspergillus awamori Amylases [71] Aspergillus sydowii Amylases [71] Aspergillus nidulans Invertases, laccases [71] Aspergillus niger Beverages, industrial production of citric acid, α-amylases, cellulases, chitosanases, galactosidases, invertases, lipases, naringinases, phytases, tannases, amyloglucosidases, pectinase, celluloses, glucose oxidase, protease (food additives) [71,72] Aspergillus terreus Amylases, celluloses, phytases [71] Aspergillus tamarii Amylases [71] Aspergillus oryzae Soy sauce, beverages, α-amylases, chitosanases, amyloglucosidase, naringinases, proteases, lipases (food additives) [71,73] Aspergillus sojae Soy sauce, beverages, α-amylases, amyloglucosidase, lipase (food additives) [71,74] Penicillium camemberti White mold cheeses (maturation of soft cheeses, such as camembert and brie) [75] Penicillium notatum Glucose oxidase (food additive) [76] Penicillium roqueforti Blue mold cheeses penicillium candidum Bioformation of flavour on glucose, peptone, maize oil and meat extract [61] penicillium nalgiovense Bioformation of flavour on glucose, peptone, maize oil and meat extract [61] Rhizopus oligosporus Tempe-type fermentation [77] Rhizopus oryzae Tempeh fermentation, Soy sauce, koji [78] Fusarium venenatum Mycoprotein (meat-like) [79] Table 1.…”

Section: Aspergillus Flavusmentioning

confidence: 99%

“…Enzymes of microbial origin have various effects and are extremely active. Enzymes are widely used in industry and are gradually replacing materials produced Food Microbiology: Application of Microorganisms in Food Industry DOI: http://dx.doi.org/10.5772/intechopen.109729 by plants and animals [71]. Amylase of bread mold is used in the beer industry and the production of industrial alcohol, as well as in baking bread [109].…”

Section: The Use Of Microorganisms To Produce Microbial Enzymesmentioning

confidence: 99%

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Food Microbiology: Application of Microorganisms in Food Industry

Gholami-Shabani¹,

Shams-Ghahfarokhi²,

Razzaghi‐Abyaneh³

2023

Health Risks of Food Additives - Recent Developments and Trends in Food Sector [Working Title]

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Industrial microbiology is one branch of applied microbiology where microbes are used to produce important products such as metabolic manufacture, biotransformation, manufacture of energy (bio-fuels), management of organic and industrial wastes, manufacture of microbial biomass (microbial protein) for food and feed, manufacture of bio-control agents (antibiotics) and fermentation of food products. Microbial food processing is used to transform simple food into a value-added form with the assistance of microbes. In addition, it involves converting low-value, often inedible, perishable natural resources into high-value, safe food products. Since antiquity, mankind have used microbes to produce a variety of food products such as dairy products, bread, vinegar, wine and beer, as well as fermented seafood, meat and vegetables. There are many useful applications of microbes in the food processing industry, which have a strong influence on the quality and quantity of food. Recently, microbial approaches of food processing have garnered global attention as a workable method to food conservation and a good source of vital nutrients. Microbial contamination of food commodities typically occurs between the field and the processing plant or during processing, storage, transportation and distribution or prior to consumption. Consequently, microbes are being considered as very significant elements in food manufacturing, food quality maintenance and food safety. In this chapter, we focus on the beneficial roles of microorganisms, the applications of microorganisms in the food industry and the risks of microbial contamination.

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“…Biotechnological production is preferred for industrial production of HMG-CoA reductase inhibitors that can be produced as metabolites secondary to several microorganisms, such as Penicillium sp., Monascus ruber and Aspergillus terréus (Gholami-Shabani et al, 2022;Moreira et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

HMG-CoA reductase inhibitors: an updated review of biosynthesis and patent prospecting

Lins

Oliveira²,

Souza³

et al. 2022

RSD

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HMG-CoA reductase (3-hydroxy-3-methylglutaryl-coenzyme A reductase) is the enzyme that plays a limiting role in cholesterol biosynthesis. Among the HMG-CoA reductase inhibitor molecules, statins stand out, a class of drug used in the treatment of atherosclerosis and in the reduction of high cholesterol levels, therefore they are biomolecules of medical and pharmaceutical importance. In this context, this work aimed to carry out a systematic mapping of patents and scientific articles related to the biosynthesis of HMG-CoA reductase inhibitors. The search was carried out in the databases of the National Institute of Intellectual Property (INPI), the European Patent Office (Espacenet), the Derwent Innovations Index, the World Intellectual Property Organization (WIPO) and also articles indexed in Scielo and Pubmed using as descriptors “statins”, “production and statins and fungi”, “statins and fungus”. Of the 2561 cataloged patents, 09 were included because they met the inclusion criteria. The number of scientific articles found in the databases was higher (2820) when compared to the number of patents. As a country, China represents the largest holder on the subject, corresponding to 88.9% of patented products. Based on the mapping, advances in the search for strategies for the biotechnological production of statins can be highlighted. Some of the inventions used microorganisms such as filamentous fungi associated with agro-industrial substrates as an alternative and low-cost source for the production of statins to replace synthetic sources. However, future studies can be carried out using new fungi and new renewable substrates, considering the existing biodiversity worldwide.

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Prospective Application ofAspergillusSpecies: Focus on Enzyme Production Strategies, Advances and Challenges

Cited by 4 publications

References 103 publications

Enzymatic Activities of Halotolerant and Halophilic Fungi Isolated from Iko River Estuary, South-South Nigeria

Enzymatic Activities of Halotolerant and Halophilic Fungi Isolated from Iko River Estuary, South-South Nigeria

Food Microbiology: Application of Microorganisms in Food Industry

HMG-CoA reductase inhibitors: an updated review of biosynthesis and patent prospecting

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