Topic
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.
Papers published on a yearly basis
Papers
More filters
TL;DR: In this article, the authors used solid-state fermentation (SSF) to produce lipases by using agroindustrial residue supplemented with by-products from corn oil refining process or olive oil.
61 citations
TL;DR: The results showed that the model was in good agreement with experimental results, with R(2)=0.90 (p<0.0001) and the low pH has a synergetic effect on enzyme activity at higher temperature.
61 citations
TL;DR: In this paper, the potential utility of grape pomace as substrate of fermentation for the production of several hydrolytic enzymes commonly used in the clarification processes in wine cellars and juices industries was evaluated.
61 citations
TL;DR: In this paper, the authors evaluated the laccase deformation of sugarcane bagasse by Pleurotus ostreatus in solid-state fermentation and found that ammonium sulfate by yeast extract and the addition of ferulic acid as inducer provided an increase of 5.7-and 2.0-fold in laccases activity.
Abstract: Laccases are oxidative enzymes related to the degradation of phenolic compounds, including lignin units, with concomitant reduction of oxygen to water. Delignification is a necessary pretreatment step in the process of converting plant biomass into fermentable sugars. The objective of this work was to optimize the production of laccases and to evaluate the delignification of sugarcane bagasse by Pleurotus ostreatus in solid-state fermentation. Among eight variables (pH, water activity, temperature, and concentrations of CuSO4, (NH4)2SO4, KH2PO4, asparagine, and yeast extract), copper sulfate and ammonium sulfate concentrations were demonstrated to significantly influence laccase production. The replacement of ammonium sulfate by yeast extract and the addition of ferulic acid as inducer provided increases of 5.7- and 2.0-fold, respectively, in laccase activity. Optimization of laccase production as a function of yeast extract, copper sulfate, and ferulic acid concentrations was performed by response surface methodology and optimal concentrations were 6.4 g/L, 172.6 μM, and 1.86 mM, respectively. Experimentally, the maximum laccase activity of 151.6 U/g was produced at the 5th day of solid-state fermentation. Lignin content in sugarcane bagasse was reduced from 31.89% to 26.36% after 5 days and to 20.79% after 15 days by the biological treatment of solid-state fermentation.
61 citations
Patent•
08 Apr 2009
TL;DR: In this paper, a micro-ecological Chinese medicine preparation for livestock and poultry by adoption of multi-strain fermentation production and a fermentation method was proposed, which completely replaces antibiotics and has the advantages of no residual medicine, disease prevention, growth promotion and low cost.
Abstract: The invention relates to micro-ecological Chinese medicine preparation for livestock and poultry by adoption of multi-strain fermentation production and a fermentation method The compositions of traditional Chinese medicines in a culture medium of the fermentation preparation include: radix astragali, radix codonopsitis, Atractylodes macrocephala, Poria cocos, liquorice, medicated leaven, hawkthorn, angelica, Chinese rhubarb, Scutellaria baicalensis, radix isatidis, cordate houttuynia, sicklesenna seeds, Schisandra chinensis, Gynostemma pentaphylla, phellodendron, dried orange peel, radix bupleuri, curcuma, honeysuckle, Chinese gall, purslane and Quisqualis indica The fermentation method is as follows: a multi-strain solid state fermentation strain is adopted for fermentation; bacillus subtilis, bacillus natto, bacillus licheniformis, beer yeast, Candida wtilis, Aspergillus niger, lactobacillus plantarum, Lactobacillus acidophilus and bifidobacteria are purified and subjected to anaerobic fermentation under the conditions of a rotating speed of 180 revolutions per minute at a temperature is 32 DEG C for 48 to 72 hours till the pH value reaches 40 The micro-ecological Chinese medicine preparation has the advantages that the micro-ecological Chinese medicine preparation uses probiotics to ferment different Chinese medicine compositions, and is micro-ecological Chinese medicine preparation which completely replaces antibiotics and has the advantages of no residual medicine, disease prevention, growth promotion and low cost
61 citations