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.

Scale up studies for the production of biosurfactant in packed column bioreactor

Abstract: Biosurfactants capable of emulsifying pesticides have great potential to assist in microbial degradation of the pesticides. Solid State Fermentation (SSF) due to several advantages, is one of the efficient ways of producing these surfactants and seldom receives attention for commercial exploitation. In this study, a packed column bioreactor with wheat bran as the raw material and Bacillus subtilis has been used to produce a biosurfactant specific to disperse Fenthion, an organophosphrous pesticide. The emulsifier activity (EA) and surface tension from the packed column bioreactor were compared with flask fermentation experiments, which served as control. Airflow rate in the packed column bioreactor was varied from 10–20 l/min. Maximum EA and minimum surface tension occurred at airflow rate of 20 l/min. Peak EA in the control was 1.2 at 29 h while it was 1.9 in the bioreactor. The least surface tension of 24 dynes/cm was noticed at 54 h in the bioreactor, which was 33% better than the control at the same time period. The results indicate that the packed column bioreactor can become a more acceptable solid state fermentation system for commercial exploitation of Fenthion specific biosurfactant production.

Effect of Manganese on Lignin Degradation by Pleurotus ostreatus during Solid-State Fermentation.

Abstract: Lignin degradation by Pleurotus ostreatus was studied under solid-state fermentation (SSF) in chemically defined medium containing various levels of Mn. Degradation of [C]lignin prepared from cotton branches to soluble products, as well as its mineralization to CO(2), was enhanced by the addition of Mn. The effect of malonate on lignin mineralization was most marked during the first 10 days of SSF, in a treatment amended with 73 muM Mn. A high concentration of Mn (4.5 mM) caused inhibition of both fungal growth and mineralization rates during the first 2 weeks of incubation. Addition of malonate reversed this effect because of chelation of Mn. Mn was found to precipitate in all treatments, with or without the addition of malonate. alpha-Keto-gamma-methiolbutyric acid cleavage to ethylene, an indication of OH production, was observed as early as 3 days of incubation in all treatments.

Optimization of process parameters for the production of a- amylase from Penicillium janthinellum (NCIM 4960) under solid state fermentation

Abstract: The production of extracellular amylase was studied in solid state fermentation byPenicillium janthinellum (NCIM 4960) using wheat bran as a solid substrate. The physical and chemical parameters influencing SSF were optimized. The maximum enzyme activity obtained was 300 U/gds under optimum conditions of pH 5.0, an incubation temperature of 35°C, maltose (1% w/w) as carbon source, (NH4)2SO4 - (0.2% w/w) as nitrogen source, particle size (425 - 500 µ), incubation time (96 h), moisture content (60%), and surfactant (Tween-80, 0.05% w/w). Key words: Extracellular, amylase, Penicillium janthinellum, optimization, soil, fermentation.

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.