Showing papers on "Solid-state fermentation published in 1983"

Solid state fermentation and fractionation of oat straw by Basidiomycetes

Abstract: Seventee white-rot and brown-rot fungi were screened for their ability to fractionate the lignocellulose structure of oat straw through the preferential attack of lignin or cellulose. Fermentations were carried out under solid-state conditions with 25 g quantities of straw. The fermented straw was analyzed for weight loss, Klason lignin loss and cellulase digestion. All the fungi attacked both lignin and carbohydrate fractions causing 3–28% weight losses and 26–34 g/100 g enzymatic digestibility. Polyporustulipiferae, Phanerochaetechrysosporium and Polyporus sp. were tested for the effects of various nitrogen, phosphate and carbon levels, incubation temperatures and incubation time. The three fungi had different responses to these factors.

Solid-state fermentation for cellulase production by Pestalotiopsis versicolor.

Abstract: Solid-state fermentation (SSF) refers to the fermentation process on solid substrate without the presence of free liquid. It is found to be ideal when the organism is a fungus and the substrate is insoluble, like cellulose. Production of cellulase by SSF has been studied in detail by Toyama and Ogawa. It has been found that more concentrated enzyme preparations can be obtained by SSF than in liquid type since the enzyme gets diluted in the whole medium in liquid culture. In the present study, a plant pathogenic fungus Pestalotiopsis versicolor has been grown on various solid cultures of cellulosic substances and production of cellulase has been studied. Earlier, we had studied the production of cellulase by P. versicolor in liquid culture. (Refs. 7).

Protein production and growth characteristics of chaetomium cellulol yticum during solid state fermentation of corn stover

Abstract: Chaetomium cellulolyticum proved to be the best organism for upgrading the protein values of corn stover in solid state fermentation. It grew profusely on the surface, intercellularly, and intracellularly in alkali-treated substrate. The hyphae entered into the cell lumen through natural openings, mechanical breaks, or spaces (created by solubilization of hemicelluloses and lignin during alkali-treatment) in the cell wall of the substrate tissue. Once inside the cell lumen, the hyphae digested the cell wall starting from inside towards the outside. Ultimately the whole cell wall was utilized. The protein values of corn stover were increased from 6.5 to approximately 24% within 5 da of fermentation.

Fermentative Production of Anka-pigments (Monascus-pigments)

Abstract: Anka is made from rice inoculated with Monascus anka by a solid state fermentation. In China it is primarily used for food coloring and manufactured of red rice wine.Recently, M. anka V-204, a mutant of M. anka induced by N-methyl-N -nitro-N-nitrosoguanidine treatment, was isolated and utilized for the production of Anka-pigments (Monascus-pigments) by a submerged culture. The optimal cultural conditions were: pH of the medium, 6.0; temperature, 30C; carbon source, rice powder, nitrogen source, monosodium glutamate or potassium nitrate. After 6 day's fermentation, the yield of red pigment (O. D. 500㎚) and yellow pigment (O. D. 400㎚) were 155.6 and 118.9 per milliliter of the fermentation broth, respectively.Mycelial forms of this strain were correlated with pigment formation in a submerged culture. As it grew into the intermediate forms between pulp and pellet type, the yield of pigment was at high level. The Monascus-pigments obtained seemed to be firmly bound to the protein-like substances which made the pigments visibly soluble.From the observation of the morphogenesis, it was found that the strain was propagated by sexual reproduction more frequently than asexual reproduction and the inhibition of the formation of conidia was reflected by a stimulating effect on the production of Monascus-pigment.