Showing papers on "Solid-state fermentation published in 2018"

Agro-industrial wastes and their utilization using solid state fermentation: a review

Abstract: Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use of agro-industrial wastes as raw materials can help to reduce the production cost and also reduce the pollution load from the environment. Agro-industrial wastes are used for manufacturing of biofuels, enzymes, vitamins, antioxidants, animal feed, antibiotics, and other chemicals through solid state fermentation (SSF). A variety of microorganisms are used for the production of these valuable products through SSF processes. Therefore, SSF and their effect on the formation of value-added products are reviewed and discussed.

A Review on Bioconversion of Agro-Industrial Wastes to Industrially Important Enzymes

Abstract: Agro-industrial waste is highly nutritious in nature and facilitates microbial growth. Most agricultural wastes are lignocellulosic in nature; a large fraction of it is composed of carbohydrates. Agricultural residues can thus be used for the production of various value-added products, such as industrially important enzymes. Agro-industrial wastes, such as sugar cane bagasse, corn cob and rice bran, have been widely investigated via different fermentation strategies for the production of enzymes. Solid-state fermentation holds much potential compared with submerged fermentation methods for the utilization of agro-based wastes for enzyme production. This is because the physical–chemical nature of many lignocellulosic substrates naturally lends itself to solid phase culture, and thereby represents a means to reap the acknowledged potential of this fermentation method. Recent studies have shown that pretreatment technologies can greatly enhance enzyme yields by several fold. This article gives an overview of how agricultural waste can be productively harnessed as a raw material for fermentation. Furthermore, a detailed analysis of studies conducted in the production of different commercially important enzymes using lignocellulosic food waste has been provided.

Valorisation of textile waste by fungal solid state fermentation: An example of circular waste-based biorefinery

Abstract: This study investigated the feasibility of using textile waste as feedstock for cellulase production through solid state fermentation. Aspergillus niger CKB was selected with the highest cellulase activity (0.43 ± 0.01 FPU g −1 ) after 7 days of cultivation on pure cotton. Material modification techniques including autoclaving, alkali pretreatment and milling were applied on six types of textiles with various cotton/polyester blending ratios. The results indicated that using autoclaved textile blending cotton/polyester of 80/20 led to the highest cellulase activity (1.18 ± 0.05 FPU g −1 ) with CMCase, β-glucosidase and avicelase activities of 12.19 ± 0.56 U g −1 , 1731 ± 4.98 U g −1 and 2.58 ± 0.07 U g −1 , respectively. The fungal cellulase was then extracted and applied to textile waste hydrolysis, in which a sugar recovery yield of 70.2% was obtained. The present study demonstrates a novel circular textile waste-based biorefinery strategy with recovery of glucose and polyester as value-added products.

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Abstract: A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review

Abstract: A plethora of solid substrates, cultivation conditions and enzyme assay methods have been used for efficient production and estimation of polygalacturonase and pectin methylesterase enzymes. Recent developments in industrial biotechnology offer several opportunities for the utilization of low cost agro-industrial waste in Solid State Fermentation (SSF) for the pectinolytic enzyme production using fungi. Fruit waste mainly citrus fruit waste alone and along with other agro-industrial waste has been explored in SSF for enzyme production. Agro-industrial waste, due to the economic advantage of low procuring cost has been employed in SSF bioreactors for pectinolytic enzyme production. Acidic pectinases produced by fungi are utilized especially in food industries for clarification of fruit juices. This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.

Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara

Abstract: Okara (soybean pulp) is a processing by-product generated in considerable amounts by the soy food industry. Due to its fibrous mouthfeel, low digestibility, presence of anti-nutrients and grassy off-odour, it is often under-utilised. To improve its composition, okara was fermented using a fungal monoculture of Rhizopus oligosporus (RO), and a coculture of R. oligosporus and yeast Yarrowia lipolytica (ROYL). After fermentation, the digestibility, nutritional value and flavour of okara were enhanced by RO and ROYL. Coculture of fungi and yeast seemed to exert synergistic effects. Compared to the unfermented okara, ROYL coculture contained 33% less insoluble dietary fibre, 16% less phytic acid, 176% more soluble dietary fibre, 254% more free amino acids, 179% more isoflavone aglycones and 197% more free phenolic acids. After fermentation, RO monoculture contained more alcohols and esters, while ROYL coculture contained more acids and volatile phenols. These improvements in the nutritional and flavour properties of the fermented okara could expand its valorisation by the food industry.

Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms.

Abstract: In this study, we determined whether solid-state fermentation could degrade major allergens and reduce potential allergenicity of soybean meal (SBM). Solid-state fermentation was realized through a mixture of Lactobacillus casei, yeast, and Bacillus subtilis. High-performance liquid chromatography, size exclusion-high-performance liquid chromatography, and capillary liquid chromatography/tandem mass spectrometry coupled with electrospray ionization were used to examine the total amino acids and molecular weight distribution of the fermented soybean meal (FSBM). In addition, the potential allergenicity of FSBM was assessed by conducting in vitro competitive inhibition ELISA and oral sensitization and challenge of a BALB/c mice model. The results indicated that the total amino acid content increased and soy protein was degraded into polypeptides with low molecular weights that were derived from the hydrolysis of the allergen sequences N232-D383, G253-I265, E169-S215, G68-G98, A365-I375, and V153-A167. Moreover, the FSBM group exhibited a lower in vitro immunoglobulin E (IgE)-binding capacity than the SBM group. The BALB/c model indicated that the FSBM group manifested milder damage to the intestine, lower mMCP-1 and IgE levels, and higher IFN-γ levels as compared to the SBM group. These findings suggested that the potential allergenicity of SBM was reduced by the solid-state fermentation induced by the mixture of Lactobacillus casei, yeast, and Bacillus subtilis.

Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

Abstract: Okara is a by-product of soybean processing produced in large quantities, but under-used by the food industry. Strategies to increase its nutritional quality could contribute to the usage of this biomass. Fresh and heat-treated okara were subjected to solid-state fermentation (SSF) using S. cerevisiae and physicochemical parameters of quality, total phenolics, β-glucosidase activity, antioxidant activity and the biotransformation of isoflavone were evaluated. Fermentation contributed to the improvement of nutritional quality, promoting an increase in protein content, and increases in total phenolics, and antioxidant activity. SSF also promoted the bioconversion of isoflavone β-D-glucosides to aglycone forms through the action of β-glucosidases. Furthermore, SSF led to the reduction of raw fiber content with a potential improvement in digestibility. SSF was demonstrated to be a valuable tool in improving quality and functional attributes, and in adding value to okara, thus contributing to its better usage in the development of food products and supplements.

Bioprocessing of agro-industrial residues for optimization of xylanase production by solid- state fermentation in flask and tray bioreactor

Abstract: Xylanases encompass a broad spectrum of industrial applications like food, animal feed, textile and biofuel. This study aimed at optimization of solid-state fermentation by Aspergillus niger CCUG33991 for maximum xylanase production using low-cost agro-industrial residues 1 in tray bioreactor. SSF 2 was performed using wheat bran, sorghum stover, corn cob and soybean meal in flasks for investigation of appropriate substrate, initial pH, media composition and minerals solution. Thereafter, the obtained results combined with results of earlier experiments were used for exploring the effects of particle size, initial moisture content and temperature in tray bioreactor. OFAT method 3 was followed to select optimum level of each parameter. Next, effect of air-drying and pelleting condition were tested on enzyme stability. Finally, the extracted enzymes were subjected to zymography. The highest xylanase activity of 2919±174 U/g-IDW 4 at 48 h was achieved using wheat bran with particle size range of 0.3–0.6 mm, initial moisture level of 70%, moistened by distilled water containing 1% (v/v) glycerol and 1% (w/v) of (NH4)2SO4, and controlled bed temperature in the range of 28–35 °C with surface aeration. As a result, a 2.5-fold higher and 24 h faster xylanase production in trays than in flasks was attained. The enzyme also showed a great deal of stability to air-drying and pelleting condition. Zymogram analysis confirmed multiple isoforms of xylanase. SSF in tray bioreactor is a potential method for xylanase production. Wheat bran as low-cost, time-saving and xylan-containing hemicellulosic agro-waste is preferable to use as the carbon and energy sources for maximum production of xylanase.

Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation

Abstract: Okara is a major agro-waste, generated as a byproduct from the soymilk and tofu industry. Since okara has a high nutritive value, reusing it as a substrate for solid state biofermentation is an economical and environmental friendly option. Rhizopus oligosporus and Lactobacillus plantarum were the probiotic FDA-approved food-grade cultures used in this study. The study revealed that biofermenting okara improves its nutritional composition. It was found that the metabolomic composition (by GC-MS analysis) and antioxidant activity (by DPPH test) improved after the microbial fermentations. Of the two, okara fermented with R. oligosporus showed better results. Further, the metabolites were traced back to their respective biosynthesis pathways, in order to understand the biochemical reactions being triggered during the fermentation processes. The findings of this entire work open up the possibility of employing fermented okara as a potential functional food for animal feed.

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

Abstract: During cocoa (Theobroma cacao L) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds Here, we evaluate the effect of solid-state fermentation of cacao flour with Penicillium roqueforti on secondary metabolite composition, phenol, carotenoid, anthocyanin, flavonol, and fatty acids contents, and antioxidant activity We found that the total concentrations of anthocyanins and flavonols did not change significantly after fermentation and the phenolic compound and total carotenoid concentrations were higher The fermentation process produced an increase in saponin concentration and antioxidant activity, as well as significant changes in the levels of oleic, linoleic, gamma-linolenic, and saturated fatty acids Based on our findings, we propose that the reuse of food residues through solid state fermentation is viable and useful

Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation

Abstract: This study explored a novel strategy to develop solid-state whole-grain oats as a novel carrier of lactic acid bacteria and a nutraceutical supplement rich in ACE inhibitory peptides. Oats were fermented by Lactobacillus plantarum B1-6, Rhizopus oryzae, or a combination of L. plantarum B1-6 and R. oryzae. L. plantarum showed a much better growth performance in oats when it was combined with R. oryzae than when it was cultured alone, as evidenced by an increase in viable cell count to 9.70 log cfu g−1 after 72 h of fermentation. The coinoculated fermented oats (CFO) and the R. oryzae-fermented oats (RFO) were then selected for investigations on protein hydrolysis and on the functional properties of the released bioactive peptides. The results showed that the soluble protein contents changed from 7.05 mg g−1 to 14.43 and 10.21 mg g−1 for CFO and RFO, respectively. However, the degree of hydrolysis and the content of peptides with molecular masses less than 10 000 Da indicated that the CFO proteins can be degraded to a greater degree. As analyzed by electrophoresis and reversed-phase high-performance liquid chromatography, the protein and peptide profiles of CFO and RFO demonstrated that the proteins from CFO were more obviously hydrolyzed and more small peptides were obtained. In addition, both CFO and RFO presented higher ACE inhibitory activities than unfermented oats, whereas the protein extracts from CFO exerted a lower IC50 value of 0.42 mg protein per mL compared with the protein extracts from the other samples. This research has broadened our knowledge on the development of whole-grain oat products as a probiotic carrier and on the difference between mixed solid-state fermentation (SSF) and fungi SSF in terms of protein degradation and the capacity to release ACE inhibitory peptides. Our approach could be used to obtain probiotic food products and probably to develop oats as a potential therapeutic ingredient targeting hypertension.

Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake

Abstract: India is the second largest producer of peanut. Peanut seeds are rich source of various micro and macro nutrients with their functional properties. Peanut press cakes (PPC) are major byproduct obtained during oil processing of peanuts. So because of high production of peanuts in India, a large amount of residues in form of PPC is also released. Therefore, a great interest in the effective use of agro byproducts with improved nutritional, functional and another health promoting properties by solid state fermentation. So, here in present study the effect of solid state fermentation on phenolic contents, antioxidants and functional properties of fermented and non fermented peanut press cake by GRAS fungal strain A. awamori was examined. The results of the study showed the maximum value of TPC and TFC at 120 h of incubation i.e. 41.73 ± 3.34 µM/gm and 87.35 ± 1.72 µM/gm of fermentation. Whereas in case of tannin content the maximum value was found at 144 h after incubation. Furthermore in antioxidants as well as functional properties significant (p

Liberation and recovery of phenolic antioxidants and lipids in chokeberry (Aronia melanocarpa) pomace by solid-state bioprocessing using Aspergillus niger and Rhizopus oligosporus strains

Abstract: The present study focused on the changes in polyphenols, antioxidant activities and lipid compositions from chokeberry pomace during solid-state fermentation (SSF) with Aspergillus niger and Rhizopus oligosporus . The extractable phenolics increased more than 1.7- fold during both fermentation processes. A similar trend was observed for total flavonoids. The obtained results also indicated that a longer fermentation period resulted in a greater loss of anthocyanins. The free radical scavenging ability of phenolic extracts, evaluated by DPPH and TEAC assays, were significantly enhanced during the SSFs. HPLC-MS analysis of phenolic compounds showed that the amounts of flavonols and cinnamic acids increased while the concentrations of glycosylated anthocyanins decreased substantially. The SSF of chokeberry pomace also resulted in a significant increase in lipids with high linoleic acid content (57–61% of the total fatty acids). The present investigation demonstrated that SSF enriched the chokeberry pomace with phenolic antioxidants and lipids with better nutritional-quality characteristics.

Biomass sorghum as a novel substrate in solid‐state fermentation for the production of hemicellulases and cellulases by Aspergillus niger and A. fumigatus

Abstract: AIMS We investigated the role of carbon and nitrogen sources in the production of cellulase and hemicellulase by Aspergillus strains. METHODS AND RESULTS The strains Aspergillus niger SCBM1 and Aspergillus fumigatus SCBM6 were cultivated under solid-state fermentation (SSF), with biomass sorghum (BS) and wheat bran (WB) as lignocellulosic substrates, in different proportions, along with variable nitrogen sources. The best SSF condition for the induction of such enzymes was observed employing A. niger SCBM1 in BS supplemented with peptone; maximum production levels were achieved as follows: 72 h of fermentation for xylanase and exoglucanase (300·07 and 30·64 U g-1 respectively), 120 h for β-glucosidase and endoglucanase (54·90 and 41·47 U g-1 respectively) and 144 h for β-xylosidase (64·88 U g-1 ). CONCLUSIONS This work demonstrated the viability of the use of BS for the production of hemi- and cellulolytic enzymes; the high concentration of celluloses in BS could be associated with the significant production of cellulases, mainly exoglucanase. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study which presents the promising use of biomass sorghum (genetically modified sorghum to increase its biomass content) as an alternative carbon source for the production of enzymes by SSF.

Characterization of thermophilic fungi producing extracellular lignocellulolytic enzymes for lignocellulosic hydrolysis under solid-state fermentation

Abstract: Thermotolerant lignocellulolytic enzymes have become a subject of interest in industrial processes due to their ability to degrade lignocellulosic polysaccharides. Development of cost-effective, large-scale screening for production of desirable enzymes by thermophilic fungi is a challenge. The present investigation focused on isolating, screening, and identifying industrially relevant thermophilic producers of lignocellulolytic enzymes from various locations in the Warangal district, Telangana, India. Fifteen thermophilic fungi were isolated from soil on their ability to grow at 50 °C and were screened for their activity of cellulase, hemicellulase, and lignin degradation based on holo zone around colonies. The appearance of the black color zone of diffusion in esculin agar is a positive indication for the β-glucosidases activity test. Out of fifteen isolates, Aspergillus fumigatus JCM 10253 have shown as a potential producer of extracellular enzymes for lignocelluloses degradation showing higher activity for cellulase (EI 1.50) as well as β-glucosidase (4 mg/mL), simultaneously for xylanase (EI 1.18) by plate assay methods. A. fumigatus JCM 10253 was selected for extracellular hydrolytic enzymes production under solid-state fermentation. Maximum CMCase (26.2 IU/mL), FPase (18.2 IU/mL), β-glucosidase (0.87 IU/mL), and xylanase (2.6 IU/mL) activities were obtained after incubation time of 144 h at 50 °C. The thermostability of crude cellulase showed the optimum activity at 60 °C and for FPase, β-glucosidase, and xylanase at 50 °C which recommended that the enzymes have a potentially significant role in the biofuel industries. The high titer production of active enzymes that cleave different β-1,4-glycosidic bonds still remains a challenge and is the major bottleneck for the lignocellulosic conversion. In particular, the finding of thermostable enzymes which would allow the development of more robust processes is a major goal in this field.