Solid-state fermentation

About: Solid-state fermentation is a research topic. Over the lifetime, 5311 publications have been published within this topic receiving 113337 citations.

Process optimization and production kinetics for cellulase production by Trichoderma viride VKF3

Abstract: Microbial cellulases are the enzymes widely studied due to their enormous applications in biochemical industry. Among 12 fungal isolates isolated from mangrove plant debris and soil sample collected from Valanthakad Mangroves, Kerala, India, 3 of them were found to exhibit cellulolytic activity. Among them, the most potent isolate which exhibited maximum cellulolytic activity was identified as Trichoderma viride VKF3 [Gene bank accession number- JX683684.1] based on colony morphology, microscopic observation and molecular centeracterization using D1/D2 region amplification. The isolate T. viride VKF3 was found to be non-phytopathogenic against the selected plants. Neighbour joining tree depicted its least divergence rate from the root taxon HM466686.1. T. viride VKF3 was grown under dynamic carbon, nitrogen sources, pH and temperature of the medium to draw out the optimum conditions for cellulase production. Protein stability kinetics and biomass production was also studied upto 11th day of incubation. It was evident from the study, that dextrose and beef extract could be used as major carbon and nitrogen sources in submerged fermentation at pH 9.0 and incubation temperature of 25°C to get maximum CMCase yield. Optimum enzyme recovery period was identified between 5th to 9th days of incubation beyond which the enzyme activity was reduced. By comparing two fermentation methods, submerged fermentation was found to be the best for maximum enzyme production. But utilization of substrates like sugarcane bagasse and cassava starch waste in the SSF offers a better scope in biodegradation of solid waste contributing to solid waste management.

Solid-state fermentation of sweet sorghum to ethanol in a rotary-drum fermentor

Abstract: Sugar compounds present in chopped solid-sweet sorghum particles were fermented to ethanol in a rotary-drum fermentor (RDF) using an ethanol tolerant yeast strain. The influence of rotational speed of the RDF on the rate of ethanol fermentation was investigated and compared with static-flask experiments. The rate of ethanol formation decreased with increasing rotational speed. The maximum rate and extent of ethanol formation were ca. 3.1 g EtOH/L h (based on expressed juice volume) and ca. 9.6 g EtOH/100 g mash, respectively, at 1 rpm rotational speed.

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.

Production of xylanolytic enzymes by Aspergillus tamarii in solid state fermentation

Abstract: Three agricultural wastes were evaluated for xylanolytic enzymes production by Aspergillus tamarii in solid state fermentation. A high production of xylanase and β-xylosidase was obtained in all waste materials. A high proteolytic activity was co-produced in wheat bran cultures, while a low proteolytic activity was detected in corn cob and sugar cane bagasse cultures. Optimal initial moisture contents for xylanolytic enzyme production were 86%, 80% and 75%, respectively to wheat bran, corn cob and sugar cane bagasse cultures. The addition of xylan or β-methyl-xyloside in the cultures increased considerably the production of both xylanase and β-xylosidase without increasing the production of protease. Neither heating, alkali nor hydrogen peroxide treatment of the milled substrate caused further improvement in enzyme production.

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.

Abstract: BACKGROUND The ability of bacteriocin-like inhibitory substance (BLIS)-producing lactic acid bacteria (LAB) to degrade biogenic amines as well as to produce l(+) and d(−)-lactic acid during solid state fermentation (SSF) of lupin and soya bean was investigated. In addition, the protein digestibility and formation of organic acids during SSF of legume were investigated. RESULTS Protein digestibility of fermented lupin and soya bean was found higher on average by 18.3% and 15.9%, respectively, compared to untreated samples. Tested LAB produced mainly l-lactic acid in soya bean and lupin (d/l ratio 0.38–0.42 and 0.35–0.54, respectively), while spontaneous fermentation gave almost equal amounts of both lactic acid isomers (d/l ratio 0.82–0.98 and 0.92, respectively). Tested LAB strains were able to degrade phenylethylamine, spermine and spermidine, whereas they were able to produce putrescine, histamine and tyramine. CONCLUSIONS SSF improved lupin and soya bean protein digestibility. BLIS-producing LAB in lupin and soya bean medium produced a mixture of d- and l-lactic acid with a major excess of the latter isomer. Most toxic histamine and tyramine in fermented lupin and soya bean were found at levels lower those causing adverse health effects. Selection of biogenic amines non-producing bacteria is essential in the food industry to avoid the risk of amine formation. © 2014 Society of Chemical Industry