The production of Benzaldehyde by Rhizopus oligosporus USM R1 in a Solid State Fermentation (SSF) System of Soy Bean Meal: rice husks

Norliza, A. W.; Ibrahim, C. O.

doi:10.21161/mjm.120503

Cited by 3 publications

(1 citation statement)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Alternatively, microbial production of benzaldehyde from phenylalanine can be labeled as "natural, " without the production of unwanted by-products. In this regard, the production of benzaldehyde in a medium supplemented with phenylalanine has been reported for cultures of Pseudomonas putida (Tsou et al, 1990), Phanerochaete chrysosporium (Jensen et al, 1994), Polyporus tuberaster (Kawabe et al, 1994), Lactobacillus plantarum (Groot, 1998), Pycnoporus cinnabarinus (Lomascolo et al, 1999), Trametes suaveolens (Lomascolo et al, 2001), and Rhizopus oligosporus (Norliza and Ibrahim, 2005).…”

Section: Aldehydesmentioning

confidence: 99%

Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

Sharma

Singh

et al. 2020

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

With the growing consumer demand for natural food products, including food flavors, efforts toward identifying biotechnological interventions for their production have increased tremendously. The present paper reviews the production of flavor compounds by microbial biosynthesis or biotransformation, and their enzymes involved in synthesis and conversion from progenitor substrates. More importantly, the use of abundant, inexpensive, and nutrient-rich lignocellulosic waste generated by the processing setups of agro-industries as a potential substrate for the microbial production of flavor compounds under solid-state fermentation is reviewed. The article provides insights regarding the development of an efficient and cost-effective process to produce important flavors from agroresidues. The biotechnological route will also help in safe and eco-friendly management of wastes generated from agriculture.

show abstract

Section: Aldehydesmentioning

confidence: 99%

Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

Sharma

Singh

et al. 2020

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

Production of Food Flavouring Agents by Enzymatic Reaction and Microbial Fermentation

Panakkal¹,

Kitiborwornkul²,

Sriariyanun³

et al. 2021

j.asep

View full text Add to dashboard Cite

Rising trends in the consumptions of food flavour compounds lead to motivation in the production of food flavours. The conventional techniques of flavour production are insufficient to produce flavour compounds according to the ascending demands of the market in terms of quantities and varieties. The current flavour production methods utilize chemical synthesis, which can produce a greater numbers of flavours with less time. However, the demand for natural products in consumables have created a necessity for new methodologies to produce flavour compounds with the label of “natural” origin. Emerging techniques in biotechnologies have enabled industries to produce compounds that can be considered natural. This review provides insights into the classification of flavour compounds and their production using microorganisms and enzymes in an ecofriendlier manner. The compounds produced by these techniques can be labelled as “natural” and can increase the market size of food flavours.

show abstract

Characterization and detergent compatibility of purified protease produced from Aspergillus niger by utilizing agro wastes

Ahmed

Zia

Iftikhar

et al. 2011

BioRes

View full text Add to dashboard Cite

A study was conducted to purify and characterize a novel protease produced from Aspergillus niger using different lignocellulosic agro-based by-products including corncobs, wheat bran, and rice bran as substrates under SSF. Maximum protease activity was recorded on wheat bran fermented culture media after the 3rd day of incubation. The optimal conditions found for protease production using wheat bran were cultivation period (3 days), substrate concentration (10 g), pH (7), incubation temperature (45oC), inoculum size (4 mL), and 3% surfactant Tween-80 (2 mL). A purification fold of 2.41 with 29 U/mg specific activity and 70.73 % recovery was achieved after purification. Purified protease from A. niger had a molecular weight of 47 kDa on SDS-PAGE. The enzyme activity profile showed that purified protease was optimally active at pH 7 and 45oC as optimum values. A. niger protease was reasonably stable in the pH range 5-8 and 35-60oC for up to 1 h incubation. Protease was activated by various metal ions/inhibitors tested, Mn2+, Cd2+, Mg2+, Cu2+, PMSF, Pepstatin and Iodoacetic acid at 1 mM, proving the enzyme as metalloprotease, whereas an inhibitory effect was shown by certain agents including EDTA and SDS. The purified protease was compatible with five local detergents with up to 25 days of shelf life at room temperature. The maximum production of protease in the presence of a cheaper substrate at low concentration and its potential as a detergent additive for improved washing makes the strain and its enzymes potentially useful for industrial purposes, especially for the detergent and laundry industry.

show abstract

The production of Benzaldehyde by Rhizopus oligosporus USM R1 in a Solid State Fermentation (SSF) System of Soy Bean Meal: rice husks

Cited by 3 publications

References 16 publications

Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

Production of Food Flavouring Agents by Enzymatic Reaction and Microbial Fermentation

Characterization and detergent compatibility of purified protease produced from Aspergillus niger by utilizing agro wastes

Contact Info

Product

Resources

About