Solid substrate fermentation: a biotechnological approach to bioconversion of wastes

Paredes‐López, Octavio; Guzmán-Maldonado, Salvador Horacio; Alpuche-Solís, Ángel G.

doi:10.1007/978-1-4615-5821-7_3

Cited by 8 publications

(3 citation statements)

References 184 publications

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“…Most of the fungi are reported for producing xylanase in acidic medium [23,24]. They are able to grow at pH ranges of 5.0-8.0 [25]. This study observed that pH 6.0 and 7.0 were the optimum pH for corn cobs and wheat bran, respectively, for producing maximum xylanase by A. flavus, shown in (Figure 6 and Table 3).…”

Section: Optimization Of Ph On Enzyme Productionmentioning

confidence: 64%

Production and optimization of enzyme xylanase by Aspergillus flavus using agricultural waste residues

Richhariya¹,

Kumar²,

Sippy³

2020

J Appl Biol Biotech

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This study aims to isolate xylanase-producing fungi, i.e., Aspergillus flavus, isolated from the litter of the Orchha forest, and efforts are made to culture fungi on cheaper agricultural substrates, i.e., wheat bran and corn cobs. After isolation, the xylanolytic activity was tested on the malt extract agar culture medium. Optimization of growth parameters were also carried out with wheat bran and corn cobs. It was found that maximum xylanase was produced on the sixth and eighth days of incubation, with pH of 6.0 and 7.0, and substrates amount for corn cobs and wheat bran of 16 and 18 mg/ml, respectively. Temperature of 30°C, peptone concentration of 0.5 mg/ ml, and yeast extract concentration of 0.75 mg/ml were the same for both substrates. The enzyme produced through optimized conditions was assayed for its maximum activity. It was found that the enzyme showed maximum activity at 15 and 30 minutes of incubation, and at 60° and 55°C temperature for corn cobs and wheat bran, respectively. The pH and substrate (oat spelt xylan) concentrations were optimized at 5.5 and 15 mg/ml, respectively. In. this study, the production of xylanase with the use of cheaper agricultural waste, such as wheat bran and corn cobs, will not only reduce the cost of production but will also help in their eradication from the environment.

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Section: Optimization Of Ph On Enzyme Productionmentioning

confidence: 64%

Production and optimization of enzyme xylanase by Aspergillus flavus using agricultural waste residues

Richhariya¹,

Kumar²,

Sippy³

2020

J Appl Biol Biotech

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“…High metabolic heat accumulated in high bed thickness also caused low emergence of fungal mycelia. Substrate transformation depends upon the amount of enzymes secreted by fungal mycelia in both the inter‐ and intracellular spaces of substrate (Paredes‐López, Guzmán‐Maldonado, & Alpuche‐Solís, 1998).…”

Section: Resultsmentioning

confidence: 99%

Effect of operating conditions of a solid‐state fermenter on structural and pasting properties of finger millet flour as applied to bread quality

Chandrasekar

Nambi

Sultan

et al. 2022

J Food Process Engineering

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The effect of operating conditions such as bed thicknesses (0.075, 0.15, and 0.225 m) and air velocities (0.12, 0.24, and 0.36 m/s) of a solid-state fermenter on the structural, rheological, and pasting properties of finger millet during solid-state fermentation. Also, α-amylase activity of solid-state fermented flour was determined.Then, the breads were made from solid-state fermented finger millet flour to assess the suitability of solid-state fermented flour for bread making without adding the additives. The color and textural profiles of the bread were assessed. The results showed that the structural and pasting properties of solid-state fermented finger millet got modified due to bioconversion during fermentation. However, the color values and textural characteristics of bread made from solid-state fermented finger millet were not up to acceptable level. The study concluded that the operating conditions of solid-state fermenter affected the bioconversion. Practical applicationDespite the phytochemicals and glycemic value, finger millet flour cannot be used as such for baking without adding additives as it has low dough functional characters.So, the functionalization of finger millet can be improved by solid-state fermentation.The changes in structural characters, rheological, and pasting characters depend on the operating conditions of solid-state fermenter. So, for better bioconversion of finger millet and scale up of solid-state fermentation process, the knowledge about effect of operating conditions on modification of finger millet properties is required.

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“…Advantage of SSF is the production of high concentration of microorganisms with low microbial contamination due to low humidity of medium [13]. SSF receives more attention from the industry for producing enzymes due to its economic and engineering advantages [14]; high product yields and simplified downstream processing [15]. The most important advantage of SSF is improved product recovery, reduced energy requirements and simplicity of the equipment used [16]; simpler technique and lower cost [10] as compared with submerged fermentation.…”

Section: Solid State Fermentationmentioning

confidence: 99%

Value Addition of Grains using Solid State Fermentation

Nambi¹

2017

NFSIJ

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Solid state fermentation (SSF) is a bioconversion process by microorganism and enzymes. It effectively depolymerizes the cellulose, ligno cellulose present in the agricultural produces, cereals and biomas. It also enriches protein, colour, antioxidant activity, modification of functional properties of cereals. Solid state fermentation provides wide range of application in food and bio processing industries. This article focuses on the use of SSF for value addition of cereals along with the factors affecting the solid state fermentation process.

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Solid substrate fermentation: a biotechnological approach to bioconversion of wastes

Cited by 8 publications

References 184 publications

Production and optimization of enzyme xylanase by Aspergillus flavus using agricultural waste residues

Production and optimization of enzyme xylanase by Aspergillus flavus using agricultural waste residues

Effect of operating conditions of a solid‐state fermenter on structural and pasting properties of finger millet flour as applied to bread quality

Value Addition of Grains using Solid State Fermentation

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