Microbial α-amylases: a biotechnological perspective

Biotechnological potential of agro-industrial residues. I: sugarcane bagasse

Pigments are present in all living matter and provide attractive colors and play basic roles in the development of organisms. Human beings, like most animals, come in contact with their surroundings through color, and things can or cannot be acceptable based on their color characteristics. This review presents the basic information about pigments focusing attention on the natural ones; it emphasizes the principal plant pigments: carotenoids, anthocyanins, and betalains. Special considerations are given to their salient characteristics; to their biosynthesis, taking into account the biochemical and molecular biology information generated in their elucidation; and to the processing and stability properties of these compounds as food colorants.

Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability

New developments in solid state fermentation: I-bioprocesses and products.

High cell-density culture of Escherichia coli

VIII. Location of Tannase IX. Purification of Tannase X. Properties of Tannase A. pH Optimum and Stability B. Temperature Optimum and Stability C. Molecular Mass D. Enzyme Inhibition E. Kng of Tannase F. Carbohydrate Content XI. Isozymes of Tannase XI. Mode of Action of Tannase XIII. Immobilization of Tannase XIV. Applications of Tannase A. Instant Tea B. Beer Chillproofing C. Wine Making D. Production of Gallic Acid E. Animal Feed Additives F. Miscellaneous

Production and Application of Tannin Acyl Hydrolase: State of the Art

Comparative titres, location and properties of tannin acyl hydrolase produced by Aspergillus niger PKL 104 in solid-state, liquid surface an submerged fermentations

Publisher Summary This chapter discusses the production of bacterial thermostable α amylase by solid-state fermentation. Bacterial thermostable α-amylase (1,4-α D glucan glucanohydrolase), one of the enzymes used in saccharification of starch, randomly attacks α-D- glucosidic linkages in starch thereby leading to the production of limit dextrins. α-amylase an industrially important enzyme produced in higher quantities and represents ∼12% of the sales value of the world market for enzymes. In addition to its use in starch-processing industries, the ability of α-amylase to cause midchain random degradation of starch has been of vital importance to several other industries. This chapter analyzes various possible modes for reducing the cost of starch hydrolysis. It also establishes that the liquefaction and partial saccharification of starch by bacterial thermostable α-amylase is one of the most cost intensive unit operations, chiefly because of the cost of the enzyme. In addition, it identifies the potential of the solid-state fermentation (SSF) technique for reducing the cost of producing bacterial thermostable α-amylase and reviews the literature on its production using the SSF process.

Production of bacterial thermostable alpha-amylase by solid-state fermentation: a potential tool for achieving economy in enzyme production and starch hydrolysis.

Five sources of nitrogen, six minerals, six enzyme inducers and one each of growth as well as product promotors were screened by Plackett-Burman design, consisting of a total of 20 experiments for the above 19 sources/categories of medium ingredients, for their effect on the production of alpha-galactosidase by Aspergillus niger MRSS 234 in solid state fermentation system. The enzyme production was recorded from 2 to 5 days of fermentation. Data on enzyme titres was analysed by compatible analysis to obtain regression coefficients and t-ratios. Among the nitrogen sources, urea contributed positively to enzyme production and its effect increased with the fermentation time, in contrast to negative effect of all the ammonium salts used. Corn steep liquor, citric acid and legume seed flours showed significantly positive effects on enzyme production, though lactose showed negative effect upto 3 days of fermentation and then turned positive but not significantly. Calcium chloride and ferrous sulphate showed considerable negative effect, in contrast to mixed effect by other mineral salts studied. Among the legume seed flours, guar and French bean flours showed larger positive effects. The studies allowed the selection of urea, corn steep liquor, guar flour, soy bean flour and citric acid as most promising sources/categories for further optimization studies based on the effects as well as their trend with fermentation time. The use of Plackett-Burman design for rapid screening of large number of nutrients, in a very small number of experiments, for reliable short-listing of a few of most effective sources/categories for further optimization, has been scarce in submerged fermentation and never attempted earlier in solid state fermentation system.

Use of Plackett-Burman design for rapid screening of several nitrogen sources, growth/product promoters, minerals and enzyme inducers for the production of alpha-galactosidase by Aspergillus niger MRSS 234 in solid state fermentation system

Aspergillus niger CFTRI 30 produced 1.3 g citric acid/10 g dry coffee husk in 72 h solid-state fermentation when the substrate was moistened with 0.075 M NaOH solution. Production was increased by 17% by adding a mixture of iron, copper and zinc to the medium but enrichment of the moist solid medium with (NH4)2SO4, sucrose or any of four enzymes did not improve production. The production of about 1.5 g citric acid/10 g dry coffee husk at a conversion of 82% (based on sugar consumed) under standardized conditions demonstrates the commercial potential of using the husk in this way.

B. K. Lonsane

Papers

Production and Application of Tannin Acyl Hydrolase: State of the Art

Comparative titres, location and properties of tannin acyl hydrolase produced by Aspergillus niger PKL 104 in solid-state, liquid surface an submerged fermentations

Production of bacterial thermostable alpha-amylase by solid-state fermentation: a potential tool for achieving economy in enzyme production and starch hydrolysis.

Use of Plackett-Burman design for rapid screening of several nitrogen sources, growth/product promoters, minerals and enzyme inducers for the production of alpha-galactosidase by Aspergillus niger MRSS 234 in solid state fermentation system

Coffee husk: an inexpensive substrate for production of citric acid by Aspergillus niger in a solid-state fermentation system.