Journal ArticleDOI
Kinetic studies on the multi-enzyme solution produced via solid state fermentation of waste bread by Aspergillus awamori
Mehmet Melikoglu,Mehmet Melikoglu,Mehmet Melikoglu,Carol Sze Ki Lin,Carol Sze Ki Lin,Colin Webb +5 more
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In this article, a kinetic analysis of the multi-enzyme solution produced from waste bread via solid state fermentation by Aspergillus awamori was performed, and it was found that at normal temperature for hydrolysis reactions, 60°C, the activation energies for denaturation of A. awamora glucoamylase, 176.2 and protease, 149.9 kJ/mol, are much higher than those for catalysis of bread starch, 46.3 and protein.About:
This article is published in Biochemical Engineering Journal.The article was published on 2013-11-15. It has received 66 citations till now. The article focuses on the topics: Aspergillus awamori & Solid-state fermentation.read more
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Recent developments and innovations in solid state fermentation
Carlos Ricardo Soccol,Eduardo Scopel Ferreira da Costa,Luiz Alberto Junior Letti,Susan Grace Karp,Adenise Lorenci Woiciechowski,Luciana Porto de Souza Vandenberghe +5 more
TL;DR: In this paper, an overview of solid-state fermentation (SSF), focusing on its applications, mainly of the very recent papers of the last five years, is presented, which comprises the most important developed processes concerning the production of enzymes, biopulping processes, and traditional processes, for food fermentation, such as Chinese daqu and koji, and industrial important biomolecules such as organic acids, pigments, phenolic compounds, aromas and biosorbents.
Journal ArticleDOI
Improving the stability and efficiency of anaerobic digestion of food waste using additives: A critical review
TL;DR: In this article, a review of additives used in anaerobic digestion of food waste were systematically reviewed in view of system stability and reactor efficiency, and it was also concluded that adding neutralizers, buffer chemicals and some other materials are effective to maintain the pH level for practical application.
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Kinetic and thermodynamic studies of a novel acid protease from Aspergillus foetidus.
Paula Monteiro Souza,Bahar Aliakbarian,Edivaldo Ximenes Ferreira Filho,Pérola Oliveira Magalhães,Adalberto Pessoa Junior,Attilio Converti,Patrizia Perego +6 more
TL;DR: In this paper, the authors investigated the kinetics of a thermostable extracellular acid protease produced by an Aspergillus foetidus strain at different pH, temperatures and substrate concentrations.
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Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus.
TL;DR: The outcome from this study demonstrated that Monascus purpureus constitutes a promising host for bio-colorant and enzyme production using recovered sugars and amino acids from bakery waste.
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Towards a competitive solid state fermentation: Cellulases production from coffee husk by sequential batch operation and role of microbial diversity.
TL;DR: The development of these operational strategies and further biological characterization of the end product could eventually benefit the process economics by providing a standard and specialized inoculum for a continuous SSF for cellulases production.
References
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Process and economic analysis of pretreatment technologies.
Tim Eggeman,Richard T. Elander +1 more
TL;DR: Five pretreatment processes for the liberation of sugars from corn stover are compared on a consistent basis and there is little differentiation between the projected economic performances of the pretreatment options.
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Crop residues as raw materials for biorefinery systems – A LCA case study
TL;DR: In this paper, a Life Cycle Assessment (LCA) approach was used to evaluate the impact of crop residue removal on the final GHG balance and the cumulative primary energy demand.
Journal ArticleDOI
Advantages of fungal enzyme production in solid state over liquid fermentation systems
Gustavo Viniegra-González,Ernesto Favela-Torres,Cristóbal N. Aguilar,Sergio de Jesus Rómero-Gomez,Gerardo Díaz-Godínez,Christopher Augur +5 more
TL;DR: A reaction–diffusion model is presented to try to explain why enzyme production in solid-state fermentation (SSF) is higher than in submerged fermentation (SmF) based on micrographic measurements of mycelial aggregates for each kind of fermentation system.
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Production and extraction of pectinases obtained by solid state fermentation of agroindustrial residues with Aspergillus niger
TL;DR: In this article, soy and wheat bran were employed as raw materials for the production of pectinases by Aspergillus niger through solid-state fermentation, and several fermentation and recovery parameters were studied.
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A Novel, High Performance Enzyme for Starch Liquefaction: DISCOVERY AND OPTIMIZATION OF A LOW pH, THERMOSTABLE α-AMYLASE *
Toby Richardson,Xuqiu Tan,Gerhard Frey,Walter Callen,Mark Cabell,David Lam,John L. Macomber,Jay M. Short,Dan E. Robertson,Carl Miller +9 more
TL;DR: The synergistic approach of combining environmental discovery and laboratory evolution for identification and optimization of industrially important biocatalysts with exceptional process compatibility and economics is described.