Solid state fermentation of waste bread pieces by Aspergillus awamori: Analysing the effects of airflow rate on enzyme production in packed bed bioreactors

Forced Aeration Influence on the Production of Spores by Trichoderma strains

“…The application of air into a fermentation system could provide homogeneous environmental conditions, including the regulation of temperature and moisture which allows an enhancing in the carry of nutrients, metabolites and the oxygen diffusion through the solid substrate [23,31]. However, the dehydration on the SSF is one of the main possible detrimental result caused by aeration and therefore is an important challenge for the production of enzymes [23,29]. The values of the enzymes were highly variables suggesting that the enzyme activities were more related to the intrinsic capabilities of the present fungal strains than the effect of the air.…”

“…Arzumanov et al [22] reported that the aeration does not always make a big difference to increase the production of spores. Nevertheless, several authors suggest that forced aeration is a key point to increase or optimize the spore production from different filamentous fungi [20,23]. Therefore, the oxygen diffusion inside of the system, the removal of heat and CO 2 from the fermented matter caused by the forced aeration could be a possible alternative to increase the spore production using the Raimbault columns (Packed Bed Bioreactor) [23].…”

“…Nevertheless, several authors suggest that forced aeration is a key point to increase or optimize the spore production from different filamentous fungi [20,23]. Therefore, the oxygen diffusion inside of the system, the removal of heat and CO 2 from the fermented matter caused by the forced aeration could be a possible alternative to increase the spore production using the Raimbault columns (Packed Bed Bioreactor) [23]. The aim of the present study was to evaluate the effect of an initial aeration rate of 2 mL min −1 g −1 on the sporulation of six Trichoderma strains and to evaluate the behavior of the lytic enzymes involved in the process at laboratory scale.…”

Optimization of Protease and Amylase Production by Rhizopus oryzae Cultivated on Bread Waste Using Solid-State Fermentation

“…is substrate has also been used to produce amylase [13]. Many studies have tried BW as raw materials for enzyme production such as glucoamylase and protease [9,[13][14][15][16][17][18] using Bacillus, ermomyces sp., Aspergillus, or Monascus purpureus. In fact, BW is a successful material for enzyme production for the following advantages: availability, cost, and reduced contamination.…”

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

“…Apart from being perishable, municipal solid waste including household kitchen waste and domestic food waste from restaurants and markets contains high lignocellulosic materials that could be exploited to produce valuable bio-products. Domestic food wastes such as waste bread, savory, waste cakes, cafeteria waste, fruits, vegetables and potato peel wastes have been reported as a suitable substrate for glucoamylase enzymes production by Aspergillus awamori via SSF technology [61,62]. Bread waste has been used to produce amylase [63], whereas municipal solid waste and kitchen waste residues principally composed of potato peel, orange peel, onion peel, carrot peel, cauliflower leaves, banana stalks and pea pods have been used to produce cellulase by SSF [64,65].…”