https://cyberleninka.org/article/n/735321.pdf

Recent developments and innovations in solid state fermentation

https://dyuthi.cusat.ac.in/xmlui/bitstream/handle/purl/4254/Valorization%20of%20date%20palm%20(Phoenix%20dactylifera)%20fruit%20processing%20by-products%20and%20wastes%20using%20bioprocess%20technology%20%e2%80%93%20Review.pdf?sequence=1

Valorization of date palm (Phoenix dactylifera) fruit processing by-products and wastes using bioprocess technology - Review.

Superior adsorption capacity of functionalised straw adsorbent for dyes and heavy-metal ions.

Proteases have a broad range of applications in industrial processes and products and are representative of most worldwide enzyme sales. The genus Bacillus is probably the most important bacterial source of proteases and is capable of producing high yields of neutral and alkaline proteolytic enzymes with remarkable properties, such as high stability towards extreme temperatures, pH, organic solvents, detergents and oxidizing compounds. Therefore, several strategies have been developed for the cost-effective production of Bacillus proteases, including optimization of the fermentation parameters. Moreover, there are many studies on the use of low-cost substrates for submerged and solid state fermentation. Other alternatives include genetic tools such as protein engineering in order to obtain more active and stable proteases and strain engineering to better secrete recombinant proteases from Bacillus through homologous and heterologous protein expression. There has been extensive research on proteases because of the broad number of applications for these enzymes, such as in detergent formulations for the removal of blood stains from fabrics, production of bioactive peptides, food processing, enantioselective reactions, and dehairing of skins. Moreover, many commercial proteases have been characterized and purified from different Bacillus species. Therefore, this review highlights the production, purification, characterization, and application of proteases from a number of Bacillus species.

An overview of Bacillus proteases: from production to application.

Pectinases are the growing enzymes of biotechnological sector, showing gradual increase in their market. They hold a leading position among the commercially produced industrial enzymes. These enzymes are ecofriendly tool of nature that are being used extensively in various industries like wine industry; food industry; paper industry for bleaching of pulp and waste paper recycling; in the processing of fruit–vegetables, tea–coffee, animal feed; extraction of vegetable oil and scouring of plant fibres. Moreover, enzymatic catalysis is preferred over other chemical methods, since it is more specific, less aggressive and saves energy. This is the review which covers the information available on the applicability potential of this group of enzymes in various sectors.

/pdf/microbial-pectinases-an-ecofriendly-tool-of-nature-for-4da0kwqpbs.pdf

Microbial pectinases: an ecofriendly tool of nature for industries

Amylase is an industrially important enzyme and applied in many industrial processes such as saccharification of starchy materials, food, pharmaceutical, detergent, and textile industries. This research work deals with the optimization of fermentation conditions for α-amylase production from thermophilic bacterial strain Bacillus sp. BCC 01-50 and characterization of crude amylase. The time profile of bacterial growth and amylase production was investigated in synthetic medium and maximum enzyme titer was observed after 60 h. In addition, effects of different carbon sources were tested as a substrate for amylase production and molasses was found to be the best. Various organic and inorganic compounds, potassium nitrate, ammonium chloride, sodium nitrate, urea, yeast extract, tryptone, beef extract, and peptone, were used and beef extract was found to be the best among the nitrogen sources used. Temperature, pH, agitation speed, and size of inoculum were also optimized. Highest enzyme activity was obtained when the strain was cultured in molasses medium for 60 h in shaking incubator (150 rpm) at 50°C and pH 8. Crude amylase showed maximal activity at pH 9 and 65°C. Enzyme remained stable in alkaline pH range 9-10 and 60–70°C. Crude amylase showed great potential for its application in detergent industry and saccharification of starchy materials.

/pdf/production-and-partial-characterization-of-a-amylase-enzyme-1td7f8kxsb.pdf

Production and Partial Characterization of α-Amylase Enzyme from Bacillus sp. BCC 01-50 and Potential Applications

•Untreated lignocellulosic biomass is fermented to produce bacterial enzymes.•An open (nonaseptic) solid-state fermentation is used to minimize costs.•Thermophilic/alkalophilic fermentation conditions could control contamination.•Much higher titers of enzymes were produced compared to the literature.•Enzymes added to laundry detergents improved stain removal by ∼2.5-fold.

Coproduction of protease and amylase by thermophilic Bacillus sp. BBXS-2 using open solid-state fermentation of lignocellulosic biomass

A newly isolated Bacillus subtilis EFRL 01 was used to produce pectinases in batch fermentations on various inexpensive media. A mineral medium based on waste date syrup (15 g/L) as the carbon source and yeast extract (7.5 g/L) as the nitrogen source proved to be the most effective. A 48 h batch fermentation in this medium with a starting pH of 8.0 produced a pectinase titer of ~2,700 U/mL at the optimal fermentation temperature of 45°C. The optimal temperature, initial pH, the carbon source and its concentration, and the nitrogen source and its concentration, were identified after evaluation of multiple nutrient sources and fermentation conditions. Keywords: Polygalactouronase, Bacillus subtilis , fermentation, pectinases, date syrup

/pdf/production-of-pectinase-by-bacillus-subtilis-efrl-01-in-a-3x173m8djk.pdf

Production of pectinase by Bacillus subtilis EFRL 01 in a date syrup medium

Molasses was used as a sole carbon source for the protease production from Bacillus subtilis EFRL 01 in batch wise submerged condition. The bacterial culture was grown on mineral medium and maximum production was noted after 8 h of incubation. The effect of different variable such as carbon sources (0.5 and 1.0%), nitrogen sources (0.75), sodium chloride, potassium chloride, zinc chloride (0.5 - 3.0%), pH (3 - 12) and temperature (25 - 55°C) on the protease production was checked. The maximum enzyme production was noted when B. subtilis EFRL 01 was grown on mineral medium containing 1.0% molasses, 0.75% peptone and 2.0% sodium chloride when incubated at 45°C for 8 h with initial pH 8.5. The enzyme produced by B. subtilis is pH stable and thermostable, which can be utilized in local detergent and leather industry.

/pdf/optimization-of-cultural-conditions-for-protease-production-3yl5xgalem.pdf

Optimization of cultural conditions for protease production by Bacillus subtilis EFRL 01

The high cost of fermentation media is one of the technical barriers in amylase production from microbial sources Amylase is used in several industrial processes or industries, for example, in the food industry, the saccharification of starchy materials, and in the detergent and textile industry In this study, marine microorganisms were isolated to identify unique amylase-producing microbes in starch agar medium More than 50 bacterial strains with positive amylase activity, isolated from marine water and soil, were screened for amylase production in starch agar medium Bacillus sp BCC 021-50 was found to be the best amylase-producing strain in starch agar medium and under submerged fermentation conditions Next, fermentation conditions were optimized for bacterial growth and enzyme production The highest amylase concentration of 5211 U/mL was obtained after 36 h of incubation at 50 °C, pH 80, using 20 g/L molasses as an energy source and 10 g/L peptone as a nitrogen source From an application perspective, crude amylase was characterized in terms of temperature and pH Maximum amylase activity was noted at 70 °C and pH 750 However, our results show clear advantages for enzyme stability in alkaline pH, high-temperature, and stability in the presence of surfactant, oxidizing, and bleaching agents This research contributes towards the development of an economical amylase production process using agro-industrial residues

https://www.mdpi.com/2311-5637/3/2/25/pdf

Imrana Khushk

Papers

Production and Partial Characterization of α-Amylase Enzyme from Bacillus sp. BCC 01-50 and Potential Applications

Coproduction of protease and amylase by thermophilic Bacillus sp. BBXS-2 using open solid-state fermentation of lignocellulosic biomass

Production of pectinase by Bacillus subtilis EFRL 01 in a date syrup medium

Optimization of cultural conditions for protease production by Bacillus subtilis EFRL 01

Amylase Production from Thermophilic Bacillus sp. BCC 021-50 Isolated from a Marine Environment