Showing papers on "Solid-state fermentation published in 2016"
TL;DR: In this paper, a review of state-of-the-art and future prospect of both submerged fermentation (SmF) and solid-state fermentation (SSF) processes for the production/extraction of bioactive phenolics utilizing various substrates and microorganisms is presented.
Abstract: Background Bioactive phenolic compounds have recently received great attention in the food and clinical sectors due to their antioxidant potential. Extensive studies have been carried out to explore antioxidant potential of different phenolics from various natural sources in order to replace the use of health hazard synthetic antioxidants in food products. Scope and approach The present review aims to provide an update of existing state-of-art and future prospect of both submerged fermentation (SmF) and solid-state fermentation (SSF) processes for the production/extraction of bioactive phenolics utilizing various substrates and microorganisms. Studies on enhancement of antioxidant potentials by increasing phenolics content of food materials including cereals and legumes by mainly SSF are reviewed and discussed thoroughly. Key findings and conclusions Microbial fermentation processes have been established as a potent tool for the production of antioxidant phenolic compounds due to their cost-effectiveness and environmental advantages. Extraction of phenolics through fermentation process is by far a more efficient process considering that conventional extraction methods using organic solvents do not allow complete release of bound phenolics from plant materials. During fermentation process, antioxidant phenolics are either produced by microorganisms through secondary metabolic pathway or released from the matrix of the substrate by extracellular enzymatic action. Fermentation technology is no doubt proving to be a boon for the food industry; however, extensive in vivo and toxicological researches are essential before the application of antioxidant-rich fermented foods for human health benefits.
204 citations
TL;DR: The critical analysis of recent literature covering production of cellulase in solid state fermentation using advance technologies such as consolidated bioprocessing, metabolic engineering and strain improvement, and circumscribes the strategies to improve the enzyme yield are summarized.
179 citations
TL;DR: B. amyloliquefaciens showed significant improvement in nutritional quality and bioactivity by removing the protein- and carbohydrate-based anti-nutritional factors, as well as allergens, from solid-state fermentation process.
Abstract: To evaluate the impact of fermentation with Bacillus amyloliquefaciens U304 on nutritional quality and bioactivity of soybean meal (SBM), we analyzed the solid-state fermentation process for Bacillus amyloliquefaciens, Lactobacillus spp., and Saccharomyces cerevisiae. B. amyloliquefaciens showed significant improvement in nutritional quality and bioactivity by removing the protein- and carbohydrate-based anti-nutritional factors (ANFs), as well as allergens. The total phenolic content, reducing power, free radical scavenging ability, and Ca2+ chelating ability of SBM, as indicators of the antioxidant activity, increased to 195.8, 201.7% (at 10 mg/mL), 136.6% (at 10 mg/mL), and 122.3%, respectively, after Bacillus fermentation. S. cerevisiae decomposed carbohydrate-based but not protein-based ANFs, and fermentation with this organism produced similar values of the antioxidant markers of unfermented soybean meal, except for the reducing power (160.0% at 10 mg/mL). Lactobacillus spp. was only effective for decreasing the activity of trypsin inhibitors, but not other ANFs, resulting in lower bioactivity of fermented soybean meal. B. amyloliquefaciens U304 can substantially improve both the nutritional quality and bioactivity of SBM.
159 citations
TL;DR: It was demonstrated that SSF not only helped to achieve higher lipid recovery from plum kernels, but also resulted in oils with better quality attributes (high sterol ester and n-3 PUFA-rich polar lipid contents).
139 citations
TL;DR: This review has a main objective to present an approach of Monascus pigments as a reality to obtaining and application of natural pigments by microorganisms, as to highlight properties that makes this pigment as promising for worldwide industrial applications.
Abstract: Monascus species can produce yellow, orange, and red pigments, depending on the employed cultivation conditions. They are classified as natural pigments and can be applied for coloration of meat, fishes, cheese, beer, and pates, besides their use in inks for printer and dyes for textile, cosmetic, and pharmaceutical industries. These natural pigments also present antimicrobial activity on pathogenic microorganisms and other beneficial effects to the health as antioxidant and anticholesterol activities. Depending on the substrates, the operational conditions (temperature, pH, dissolved oxygen), and fermentation mode (state solid fermentation or submerged fermentation), the production can be directed for one specific color dye. This review has a main objective to present an approach of Monascus pigments as a reality to obtaining and application of natural pigments by microorganisms, as to highlight properties that makes this pigment as promising for worldwide industrial applications.
95 citations
TL;DR: Schizophyllum commune, a white rot basidiomycete, was studied for ligninolytic enzymes (manganese peroxidase, lignin peroxideidase and laccase) production in solid-state fermentation (SSF) of rice straw as mentioned in this paper.
Abstract: The modification of lignin is recognized as an important aspect of the successful refining of lignocellulosic biomass. Schizophyllum commune , a white rot basidiomycete was studied for ligninolytic enzymes (manganese peroxidase, lignin peroxidase and laccase) production in solid-state fermentation (SSF) of rice straw. Various physiological factors such as incubation time, culture pH, incubation temperature, C:N ratio and addition of mediators were optimized to enhance enzymes productivity. Maximum enzyme recoveries were obtained at pH, 5.0; temperature, 35 °C; C:N ratio, 20:1; mediator, MnSO 4 ; inoculum size, 4 mL after incubation time of 144 h. The crude ligninolytic extract thus produced was used for delignification of various agro-industrial residues. The enzyme extract caused 61.7%, 47.5%, 72.3% and 67.2% lignin removal from banana stalk, corn cobs, sugarcane bagasse, and wheat straw, respectively. The optimally delignified substrate was enzymatically digested by crude cellulase extract from Trichoderma harzaianum that resulted 47.3% and 69.4% cellulose hydrolysis from the native and pre-treated bagasse, respectively. The results suggested that lignocellulosic waste could be utilized as low-cost substrate for the production of enzymes which play significant role in many industrial and biotechnological sectors.
92 citations
TL;DR: In this paper, Aspergillus oryzae was used in a pilot-scale packed-bed bioreactor, on 15 kg of a substrate containing 51.6% citrus pulp and 48.4% sugarcane bagasse (w/w, dry basis).
91 citations
TL;DR: Sawdust waste was shown to be the best support-substrate for laccase production by the C. gallica and sawdust waste studied as a low cost adsorbent to remove the azo dyes Reactive Black 5 and Acid Orange 51.
Abstract: Laccases are multicopper oxidases with high potential for environmental and industrial applications. Low-cost laccase production could be achieved by solid state fermentation on agro-industrial by-products. A number of agro-industrial solid wastes were tested as support-substrate for laccase production by Coriolopsis gallica under solid-state fermentation (SSF) conditions. Response surface methodology (RSM) was used to optimize the medium composition for laccase production. Initial screening by Plackett-Burman design was performed to select the major variables out of 20 tow medium components fellowing this Central composite design (CCD) was employed to optimize the level of the selected variables. Sawdust waste was shown to be the best support-substrate for laccase production by the C. gallica. Peptone as source of organic nitrogen, Cd2+ as laccase inducer and liquid/solid (L/S) ratio were found to have significant effects on laccase production. Operating at optimum concentrations of the most significant variables (peptone, 4.5 g L−1, L/S ratio, 5.0 and Cd+2 1.0 mM) extracellular laccase activity was enhanced from 1480 U L−1 (60.5 U g−1), to 4880 U L−1 (200 U g−1) which meant a 3.2-fold increase in laccase activity. On the other hand, sawdust waste was studied as a low cost adsorbent to remove the azo dyes Reactive Black 5 (RB5) and Acid Orange 51 (AO51). Decolorization percentages around 67 and 75 % were obtained in 24 h for RB5 and AO51, respectively. When used as a support substrate, sawdust yielded the highest laccase production which was increased 3.2 times using RMS optimization.
88 citations
TL;DR: This work aim to improve the production lignocellulolytic enzymes by solid-state fermentation using ultrasounds pretreated olive mill wastes by using liquid fraction obtained from ultrasounds treatment to adjust the moisture of solid and a positive effect on xylanase and cellulase production was obtained.
84 citations
TL;DR: In this article, the use of winterization oil cake (WOC), a residual oil cake that comes from the oil refining industry, as a substrate for the production of SOPs by solid-state fermentation (SSF).
83 citations
TL;DR: Fungal cellulosomes system for the production of cellulases is more desirable and resistant to harsh environmental conditions and Thermally stable modified strains of fungi and bacteria are good future prospect for cellulase production.
Abstract: In energy deficient world, cellulases play a major role for the production of alternative energy resources utilizing lignocellulosic waste materials for bioethanol and biogas production. This study highlights fungal and bacterial strains for the production of cellulases and its industrial applications. Solid State Fermentation (SSF) is more suitable process for cellulase production as compared to submerge fermentation techniques. Fungal cellulosomes system for the production of cellulases is more desirable and resistant to harsh environmental conditions. Trichoderma species are considered as most suitable candidate for cellulase production and utilization in industry as compared to Aspergillus and Humicola species. However, genetically modified strains of Aspergillus have capability to produce cellulase in relatively higher amount. Bacterial cellulase are more resistant to alkaline and thermophile conditions and good candidate in laundries. Cellulases are used in variety of industries such as textile, detergents and laundries, food industry, paper and pulp industry and biofuel production. Thermally stable modified strains of fungi and bacteria are good future prospect for cellulase production.
TL;DR: In this paper, Bacillus subtilis-fermented soybean meal was analyzed by two-dimensional electrophoresis and compared by image analyzer, and twelve major spots were selected and identified by Nano LC-MS/MS.
Abstract: Fermented soy-based products are believed to have improved nutritional qualities compared to non-fermented products; however, little is known about the biochemical changes that occur during fermentation. To investigate the changes in the protein profile during fermentation, soybean meal and Bacillus subtilis-fermented soybean meal were prepared. Soybean meal and fermented soybean meal were analyzed by two-dimensional electrophoresis and compared by image analyzer. Twelve major spots were selected and identified by Nano LC–MS/MS. The proteins identified were beta-conglycinin subunits, glycinin subunits, trypsin inhibitors, and sucrose-binding proteins. Seventy percent of the beta-conglycinin subunits were removed after 24 h of solid-state fermentation with B. subtilis. Fifty percent of trypsin inhibitors were removed after 24 h. Glycinin subunit degradation was the lowest, with 58% remaining after 24 h of fermentation. This study suggests that fermentation can improve the nutritional quality of soybean meal.
TL;DR: The application of simultaneous saccharification and fermentation (SSF) for the conversion of potato waste to ethanol and enrichment of residue obtained after ethanol production with microorganisms to be used as manure envisages environmental sustainability.
TL;DR: Use of 10% inoculum of starter consortia regulated microbial succession, consistent fermentation and development of desirable characteristics of the cocoa beans and potentially reduced the fermentation time to 3 days, as against that of 5e7 days in case of natural fermentation.
Abstract: Fermentation of cocoa (Theobroma cacao) is the pivotal in the post-harvest process. Solid state
fermentation of the cocoa with inoculum of 10e60% of defined starter consortia of Saccharomyces cerevisiae,
Lactobacillus plantarum and Acetobacter aceti in cocoa fermentation boxes was carried out. The
microbial ecology, metabolism, bean chemistry and chocolate quality along with natural (control)
fermentation were evaluated. An inoculum of 10% resulted to temperature of 42 �C and pH 5.5. The
variation in microbial metabolites was indicative with reference to alcohol (2.3 ± 0.2 mg/g), lactic acid
(0.1 ± 0.3 mg/g), acetic acid (1.6 mg/g), anthocyanin (8.5 ± 0.5 mg/kg) and total polyphenols (34 ± 0.2 mg
ECE/g). The HPLC profiles revealed key alkaloids such as theobromine (2.2 ± 0.08 mg/g), caffeine
(1.92 ± 0.06 mg/g), theophylline (0.42 ± 0.03 mg/g). The sensory profile with 10% inoculum scored 8.5 on
hedonic scale and was significant (p < 0.05). High density cell culture (30e60%) resulted in undesirable
fermentation leading to low-quality cocoa beans. Use of 10% inoculum of starter consortia regulated
microbial succession, consistent fermentation and development of desirable characteristics of the cocoa
beans and potentially reduced the fermentation time to 3 days, as against that of 5e7 days in case of
natural fermentation.
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.
TL;DR: The “One-factor-at-a-time” methodology was capable of establishing the optimum conditions that significantly increases the enzyme production several folds using lignocellulosic substrate and can conclude that laccase from T. giganteum AGHP has a potential in several industrial applications.
Abstract: In current times, enzyme-catalyzed reactions have gained importance for the development of new chemical processes. These require the production of large quantity of enzyme at low cost. Solid-state fermentation (SSF) is an efficient process because this bioprocess has a potential to convert agro-industrial residues into valuable compounds. Hence, the current study focuses on the optimization of process parameters for the higher production of laccase using a novel basidiomycete fungi Tricholoma giganteum AGHP under solid-state fermentation (SSF). Further, the purification of laccase using column chromatographic technique was performed. Various physico-chemical parameters were evaluated and maximum production obtained was 2.69 × 105 U/g using wheat straw as a dry substrate. Optimum pH was found to be 5.0 and the temperature of 30 °C with 0.3 mM copper as an inducer. The enzyme was purified from the initial protein preparation by two-step column chromatography. A yield of 10.49 % with 3.33-fold purification was obtained using Sephadex G-75 gel permeation chromatography. Further increase in purification (total) was found to be 10.80-fold with a yield of 8.50 % using DEAE Sephadex A-50 ion exchange column chromatography. The purified enzyme was identified as a monomeric protein with a molecular weight of 66 kDa by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In view of the results obtained, we can conclude that the extracellular laccase production is governed by various cultural parameters such as pH, temperature, and the composition of culture medium. “One-factor-at-a-time” methodology was capable of establishing the optimum conditions that significantly increases the enzyme production several folds using lignocellulosic substrate. Therefore, laccase from T. giganteum AGHP has a potential in several industrial applications.
TL;DR: The high protease activity and stability established plus the low cost of substrates, make these fungal proteases potential alternatives for the biotechnological industry.
TL;DR: In this article, solid state fermentation (SSF) was carried out using agro-based waste materials (apple pomace, peanut shell and a mixture of both apple pOMace and peanut shell with 50:50 ratio) as carriers/support for SSF to enhance citric acid production from single and co-culture consortia of Aspergillus ornatus and Alternaria alternata.
TL;DR: The data suggest that the fermented products are good candidates for development of natural food colorant, food supplement, functional food and or medicine with antiinflammation, anticancer and antimicrobial activities.
Abstract: The growth and pigment production of Monascus purpureus during 14 days solid state fermentation on different cereal substrates i.e. rice, corn, whole sorghum grain (WSG), dehulled sorghum grain (DSG) and sorghum bran (SB); and pigment composition of the fermented-products have been evaluated. Fungal biomass was used as a basis of its growth. Pigment content was measured by using spectrophotometer and thin-layer chromatography, and its composition was analyzed by using liquid chromatography coupled with tandem mass spectrometry. M. purpureus grew faster on rice substrate than did on other substrates. Production of pigments was observed at the end of logarithmic phase on all substrates tested. Similar pigment compounds were found on all substrates and the highest production of pigments was on rice, followed by DSG>WSG>Corn>SB. Twelve pigments, six of which were well-known, were detected on the Monascus-fermented products at different levels. Among those, Monapilol B, found in Monascus-fermented dioscorea, was found. On all cases, the red pigment Rubropunctamine was the major one (57–87%), except on SB substrate which produced Yellow II as the major one. Interestingly, fermented-DSG contained a large amount of Rubropunctatin compared to other fermented products. Among the non-rice substrates, DSG is the most potential substrate, on which the fungus exhibited the highest growth and pigment production. These data suggest that the fermented products are good candidates for development of natural food colorant, food supplement, functional food and or medicine with antiinflammation, anticancer and antimicrobial activities.
01 Jan 2016
TL;DR: In this paper, the authors provide a holistic view of perspectives, unprecedented progress made, and state-of-the-art scenario envisaging environmentally benign and industrially viable agro-waste-based bioprocesses for enzyme production.
Abstract: The realm of industrial enzymes from microorganisms in energy, food, brewery, feed, textile, paper, and agriculture sectors is experiencing an upthrust ($4.4 billion market by 2015) due to strict government policies, environmental legislations, and market pressures. Enormous quantities of agro-industrial wastes, such as cassava bagasse, sugar cane bagasse, sugar beet pulp, coffee pulp/husk, apple pomace, among others are generated throughout the year by either industrial or agricultural activities. A major part of this precious biomass is disposed by burning and unplanned land filling leading to air and land pollution, respectively. These residues represent a commercially attractive, renewable, and abundant resource rich in carbon, nitrogen, and minerals that can boost bioprocess economics for enzyme production by serving as low-value alternatives to costly medium components utilized under submerged fermentation (SmF) or solid-state fermentation (SSF). However, the techno-commercial success of enzymes from agro-waste-based bioprocesses is hampered by two-pronged obstacles: (1) recalcitrance due to the molecular organization (consisting of an interwoven network of lignin, cellulose, and hemicellulose) of agro-residues and (2) fermentation bottlenecks, such as lack of process controls and automation, heterogeneous fermentation conditions, difficulty in scale-up operations, complicated product purification in SSF and high energy requirement, and poor enzyme productivities along with high production cost in SmF. At present, a collaborative pancontinental interdisciplinary research encompassing molecular biology, microbiology, process engineering, and computational biology is trying to accelerate effective utilization of agro-industrial lignocellulosic biomass in bioprocesses to produce industrial enzymes. The present chapter provides a holistic view of perspectives, unprecedented progress made, and state-of-the-art scenario envisaging environmentally benign and industrially viable agro-waste-based bioprocesses for enzyme production.
TL;DR: In this article, a novel bioprocess combining solid state fermentation and dark fermentation for H2 production from food waste (FW) was investigated, which was designed with capacity of 10 ton/day and lifetime of 10 years.
TL;DR: In this paper, B. licheniformis AT70 which produced a thermophilic, raw-starch degrading alpha-amylase was isolated from Gorooh hot springs in Kerman province.
Abstract: B. licheniformis AT70 which produced a thermophilic, raw-starch degrading alpha-amylase was isolated from Gorooh hot springs in Kerman province. Maximum production of AT70 alpha-amylase was obtained in the presence of starch (as a carbon source) and ammonium chloride (as a nitrogen source) with 388 and 329 U/ml enzyme yield, respectively. SSF was also carried out using various agricultural and kitchen wastes and results showed that the maximum yield of AT70 alpha-amylase production was obtained by date waste and wheat bran, respectively (10%, w/v). The thermal stability of the AT70 alpha-amylase was increased about 2.5 folds at 60 °C. AT70 alpha-amylase showed the maximum activity at 1.5 M NaCl by 42% and local detergent Shooma enhanced the alpha-amylase activity about 34%, compared to control. Furthermore, AT70 alpha-amylase exhibited remarkable hydrolytic activity in a range of 14–20% (w/v) of raw corn starch at 55 °C. These results indicated that AT70 alpha-amylase has great potential applications for the raw-starch degrading.
TL;DR: In this paper, the authors describe the cellulase production by Aspergillus niger NRRL3 grown on solid state fermentation (SSF) using soybean hulls and waste paper as supports.
Abstract: Cellulase has by vast applications in the biofuel, pulp and paper, detergent and textile industries. The three components of the enzyme complex (endoglucanase, exoglucanase and β-glucosidase) can effectively depolymerize the cellulose chains in lignocellulosic substrate. Solid-state fermentation (SSF) by fungi is a preferable production route for cellulase because of its low cost, among other advantages. This work describes the cellulase production by Aspergillus niger NRRL3 grown on SSF. SSF was carried out on soybean hulls and waste paper as supports. The effect of the support on cellulase production was assessed under a completely randomized factorial design. The support-time interaction was significant for all the variables studied. Both materials were characterized in terms of water absorption index and critical humidity point. Samples of culture were analyzed with scanning electron microscopy (SEM) to study spores and fungal growth. Maximum endoglucanase activity was found at 96 h using soybean hulls as support (5914.29 U L−1), being four times higher than that obtained using waste paper at the same fermentation time. The exoglucanase activity in soybean hulls was maximal at 96 h (4551.19 U L−1), being 9.6 times higher than that obtained in waste paper at the same time. The maximum β-glucosidase activity in soybean hulls (984.01 U L−1) was reached at 96 h, being 1.7 times greater than that obtained in waste paper. Besides, the use of soybean hulls provided high volumetric productivities at shorter times, which may decrease production costs considering a scaled process.
TL;DR: Results demonstrated that MSW can be used as an inexpensive lignocellulosic material for the production of cellulase enzymes, which is close to that obtained using a commercial enzyme.
Abstract: This paper explores the possibility of using an industrially processed municipal solid waste (MSW) for cellulase enzyme production via solid state fermentation (SSF) by Trichoderma reesei and Aspergillus niger. Both fungi grew well on the MSW substrate and production of cellulase enzymes was optimized for temperature, moisture content, inoculation and period of incubation. The effect of additional minerals, and alternative carbon and nitrogen sources were also examined.
Following optimization a cellulase activity of 26.10 ± 3.09 FPU/g could be produced using T. reesei at 30°C with a moisture content of 60% with an inoculums of 0.5 million spores/g and incubation for 168 hours. Addition of extra nitrogen and/or carbon did not improve cellulase accumulation. Acid or alkali pretreatment of MSW led to reduced cellulase production. Crude enzymes produced from MSW by T. reesei were evaluated for their ability to release glucose from MSW. A cellulose hydrolysis yield of 24.7% was achieved, which was close to that obtained using a commercial enzyme. Results demonstrated that MSW can be used as an inexpensive lignocellulosic material for the production of cellulase enzymes.
TL;DR: In this article, the production of cellulases and xylanases from the Rhizopus oryzae SN5 isolated from composed soil of Himalayan pine forest, in order to meet the challenges of lignocellulosic biomass based biorefineries.
TL;DR: The aim of this work was to improve the production of fructosyltransferase (FTase) by Solid-State Fermentation using aguamiel (agave sap) as culture medium and Aspergillus oryzae DIA-MF as producer strain.
23 Jan 2016
TL;DR: Banana peels and AP at a ratio of 9:1, moisture content of 90 % with 2 % inoculum size were suitable combinations for production of pectinase and scaling up of various fermentation parameters and supplementing BP as the substrate for pECTinase production with better recovery could make it promising for different industrial exploitation.
Abstract: Aspergillus terreus NCFT4269.10 was implemented in solid-state (SSF) and liquid static surface fermentation (LSSF) for biosynthesis of pectinase. Amongst various substrates, like, mustard oil cake, neem oil cake, groundnut oil cake, black gram peels, green gram peels, chickling vetch peels/grass pea peels wheat bran, pearl millet residues, finger millet waste, broken rice, banana peels (BP), apple pomace (AP) and orange peels, banana peel (Musa paradisiaca L.; Family: Musaceae) was most suitable for pectinase biosynthesis (LSSF: 400 ± 21.45 Uml−1; SSF: 6500 ± 1116.21 Ug−1). Optimization of process parameters using one-variable-at-a-time method revealed that an initial medium pH of 5.0 at 30 °C and 96 h of incubation along with mannitol, urea, ammonium persulfate and isoleucine have positive influence on pectinase production. Further, K+ (1 mM), Riboflavin (10 mg 100 ml−1) and gibberellic acid (0.025 %, w/v) supported in enhanced pectinase production. Banana peels and AP at a ratio of 9:1, moisture content of 90 % with 2 % inoculum size were suitable combinations for production of pectinase. Similarly, 96 h of soaking time with 0.1 M phosphate buffer (pH 6.5) is essential for pectinase recovery. Purification to electrophoretic homogeneity revealed 1.42 fold purification with 8.08 % yield and a molecular weight of 24.6 kDa. Scaling up of various fermentation parameters and supplementing BP as the substrate for pectinase production with better recovery could make it promising for different industrial exploitation.
TL;DR: The results demonstrated a promising combined bioprocess for hydrogen production from food waste with the best hydrogen yield of 52.4 mL H2/g food waste was achieved at food waste mass ratio of 5% (w/v).
TL;DR: Current chapter will discuss in detail the chemistry and applications of l-Asparaginase enzyme and various methods available for the production of the enzyme, especially focusing on the advantages and limitations of SSF and SmF processes.
Abstract: l-Asparaginase, an enzyme that catalyzes l-asparagine into aspartic acid and ammonia, has relevant applications in the pharmaceutical and food industry. So, this enzyme is used in the treatment of acute lymphoblastic leukemia, a malignant disorder in children. This enzyme is also able to reduce the amount of acrylamide found in carbohydrate-rich fried and baked foods which is carcinogenic to humans. The concentration of acrylamide in food can be reduced by deamination of asparagine using l-Asparaginase. l-Asparaginase is present in plants, animals, and microbes. Various microorganisms such as bacteria, yeast, and fungi are generally used for the production of l-Asparaginase as it is difficult to obtain the same from plants and animals. l-Asparaginase from bacteria causes anaphylaxis and other abnormal sensitive reactions. To overcome this, eukaryotic organisms such as fungi can be used for the production of l-Asparaginase. l-Asparaginase can be produced either by solid-state fermentation (SSF) or by submerged fermentation (SmF). SSF is preferred over SmF as it is cost effective, eco-friendly and it delivers high yield of enzyme. SSF process utilizes agricultural and industrial wastes as solid substrate. The contamination level is substantially reduced in SSF through low moisture content. Current chapter will discuss in detail the chemistry and applications of l-Asparaginase enzyme and various methods available for the production of the enzyme, especially focusing on the advantages and limitations of SSF and SmF processes.
TL;DR: Results of the present study indicated that SSF had significant effects on chemical composition of RSM and suggested that A. niger is able to secrete many extracellular degradation enzymes (especially lignocellulosic hydrolyzing enzymes, acid proteases and phytase) during fermentation, thus altering chemical composition and physicochemical properties of R SM.
Abstract: The nutrient digestibility and feeding value of rapeseed meal (RSM) for non-ruminant animals is poor due to the presence of anti-nutritional substances such as glucosinolate, phytic acid, crude fiber etc. In the present study, a solid state fermentation (SSF) using Aspergillus niger was carried out with the purpose of improving the nutritional quality of RSM. The chemical composition and physicochemical properties of RSM before and after fermentation were compared. To further understand possible mechanism of solid state fermentation, the composition of extracellular enzymes secreted by Aspergillus niger during fermentation was analysed using two-dimentional difference gel electrophoresis (2D-DIGE) combined with matrix assisted laser desorption ionization—time of flight—mass spectrometer (MALDI-TOF-MS). Results of the present study indicated that SSF had significant effects on chemical composition of RSM. The fermented rapeseed meal (FRSM) contained more crude protein (CP) and amino acid (AA) (except His) than unfermented RSM. Notably, the small peptide in FRSM was 2.26 time larger than that in unfermented RSM. Concentrations of anti-nutritional substrates in FRSM including neutral detergent fiber (NDF), glucosinolates, isothiocyanate, oxazolidithione, and phytic acid declined (P < 0.05) by 13.47, 43.07, 55.64, 44.68 and 86.09%, respectively, compared with unfermented RSM. A. niger fermentation disrupted the surface structure, changed macromolecular organic compounds, and reduced the protein molecular weights of RSM substrate. Total proteins of raw RSM and FRSM were separated and 51 protein spots were selected for mass spectrometry according to 2D-DIGE map. In identified proteins, there were 15 extracellular hydrolases secreted by A. niger including glucoamylase, acid protease, beta-glucanase, arabinofuranosidase, xylanase, and phytase. Some antioxidant related enzymes also were identified. These findings suggested that A. niger is able to secrete many extracellular degradation enzymes (especially lignocellulosic hydrolyzing enzymes, acid proteases and phytase) during fermentation of RSM, thus altering chemical composition and physicochemical properties of RSM.