Solid state fermentation of banana wastes

Baldensperger, Jacques; Mer, Jean Le; Hannibal, Laure; Quinto, Pedro

doi:10.1007/bf01032289

Cited by 28 publications

(9 citation statements)

References 3 publications

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“…Although potato peel does not pose serious disposal and environmental problems, meaningful utilization of this nutrient-rich waste has not drawn much attention. Use of banana waste for protein enrichment by yeast and mold (Chung & Meyers 1979), and enrichment of dry green banana pulp with protein by solid state fermentation (SSF) employing Aspergillus niger (Baldensperger et al 1985) have been reported. Banana waste has also been used as a solid substrate for a-amylase production (Krishana & Chandrasekaran 1996).…”

Section: Introductionmentioning

confidence: 99%

Potato peel as a solid state substrate for thermostable α-amylase production by thermophilic Bacillus isolates

Shukla

Kar

2006

World J Microbiol Biotechnol

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Potato peel was found to be a superior substrate for solid state fermentation, compared to wheat bran, for the production of a-amylase by two thermophilic isolates of Bacillus licheniformis and Bacillus subtilis. Under optimal conditions, B. licheniformis produced 270 units/ml and 175 units/ml of a-amylase on potato peel and wheat bran, respectively, while the corresponding values for B. subtilis were 600 units/ml and 265 units/ml. The enzyme from B. licheniformis was optimally active at 90°C and pH 9.0, while that from B. subtilis at 60°C and pH 7.0. The nature of the experimental data permitted excellent polynomial fits, on the basis of which, two master equations, corresponding to the isolated strains, were derived for estimation of enzyme activity for any set of values of temperature, particle size, moisture, and incubation time within the indicated ranges.

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Section: Introductionmentioning

confidence: 99%

Potato peel as a solid state substrate for thermostable α-amylase production by thermophilic Bacillus isolates

Shukla

Kar

2006

World J Microbiol Biotechnol

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“…This has also been observed by other researchers (Oriol et al 1988). Baldensperger and coworkers reported that a lag time up to 24 hours was observed during solid-state fermentations of banana wastes using Aspergillus niger (Baldensperger et al 1985).…”

Section: Solid-state Fermentationmentioning

confidence: 99%

Solid-State Fermentation of Wheat Pieces byAspergillus oryzae: Effects of Microwave Pretreatment on Enzyme Production in a Biorefinery

Melikoğlu

2012

International Journal of Green Energy

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Production of hydrolytic enzymes is crucial to operate successful cereal-based biorefineries, where macromolecules in cereals (such as starch, protein, and phosphorus), are converted into their monomers (glucose, free amino nitrogen, and free phosphorous, respectively) for the production of different value-added products. In this study, effects of microwave pretreatment on enzyme production during solid-state fermentations of wheat pieces by Aspergillus oryzae were studied. Results showed that microwave pretreatment for a duration of 30 seconds increased glucoamylase and protease activities from 20 and 143 U/g (db, dry basis), in the control experiment, to 32 and 179 U/g (db), respectively.

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“…At laboratory and pilot-scale levels (Karanth and Lonsane, 1988), various substrates have been inoculated with A. niger: cassava (Raimbault and Alazard, 1980), banana wastes (Sethi and Grainger, 1978;Baldensberger et at., 1985;de Leon, 1988), mango stones (Sethi and Grainger, 1981), citrus peel (Rodriguez et at., 1985), and coffee pump (Penaloza et at., 1985;de Leon, 1988). However, there have been many problems associated with the scale-up of these processes to the commerciallevel (Lon sane et at., 1992).…”

Section: Protein-enriched Fermented Feedsmentioning

confidence: 99%