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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.


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Journal ArticleDOI
TL;DR: This is the first report on less thermostability of SSF derived β-glucosidase which is the main reason for getting less hydrolysis.

40 citations

Journal ArticleDOI
TL;DR: The medium components for the production of extracellular cellulases by Melanocarpus sp.
Abstract: The medium components for the production of extracellular cellulases by Melanocarpus sp MTCC 3922 were optimized using solid-state fermentation Melanocarpus sp cultured in optimized medium containing 15% urea, and 012% KH2PO4 along with a trace element solution and surfactant (Tween 20), produced endoglucanase (1424 U/g of substrate), Avicel-adsorbable endoglucanase (270 U/g of substrate), Avicelase (065 U/ g of substrate), FPase (399 U/g of substrate) and β-glucosidase (1090 U/g of substrate) activities The presence of sulphate ions in traces stimulated endoglucanase yields The IEF fractionation of the crude proteins from Melanocarpus sp showed the expression of 3, 1 and 11 isoforms of endoglucanase, β-glucosidase and xylanase, respectively

40 citations

Journal ArticleDOI
TL;DR: Investigation of production of α ‐amylase under solid state fermentation by Bacillus subtilis CM3 using cassava fibrous residue showed that the optimum incubation period, initial medium pH, moisture holding capacity and temperature were 6 days, 8.0, 70% and 50 °C, respectively.
Abstract: Central Tuber Crops Research Institute (Regional Centre), Dumuduma Housing Board, Bhubaneswar – 751019, India In extraction of starch from cassava (Manihot esculenta Crantz), one of the major solid waste released is fibrous residues which constitute 15–20% by weight of the cassava chips/tuber processed. Production of α-amylase under solid state fermentation by Bacillus subtilis CM3 has been investigated using cassava fibrous residue. Response surface methodology (RSM) was used to evaluate the effect of the main variables, i.e. incubation period, initial medium pH, moisture holding capacity and temperature on enzyme production. A full factorial Central Composite Design (CCD) was applied to study these main factors that affected α-amylase production. The experimental results showed that the optimum incubation period, initial medium pH, moisture holding capacity and temperature were 6 days, 8.0, 70% and 50 °C, respectively.

40 citations

Journal ArticleDOI
TL;DR: In this article, the production of extracellular amylases by solid state fermentation (SSF) employing Aspergillus sp.MK07 was investigated employing wheat bran as a substrate.
Abstract: The production of extracellular amylases by solid state fermentation (SSF) was investigated employing our laboratory isolate Aspergillus sp.MK07. Various agricultural residual substrates like wheat bran, rice bran and green gram husk were studied for enzyme production. Highest enzyme production was obtained with wheat bran as a substrate. Effects of process variables, namely: incubation period, temperature, initial moisture content, pH, supplementary carbon, nitrogen source and inoculum level on production of amylase have been studied and accordingly, optimum conditions have been determined. It was found that amylase production was highest at 120 h of incubation period at 30°C, 70% initial moisture content, 5.0 pH and 5% inoculum level. Supplementation of carbon (starch) and nitrogen source (peptone) showed an increase in amylase production and the highest amount of amylase production obtained under all optimized conditions was 164 U/g. Key words: Solid state fermentation, optimization, Aspergillus, fermentation, amylase

40 citations

Journal ArticleDOI
TL;DR: In this article, the authors used response surface methodology (RSM) based on Plackett-Burman design (PBD) and Box-Behnken design (BBD) to optimise nutrient levels for the production of α-amylase by Aspergillus oryzae As 3951 in solid state fermentation (SSF) with spent brewing grains (SBG), an inexpensive substrate and solid support.
Abstract: BACKGROUND: The optimisation of nutrient levels for the production of α-amylase by Aspergillus oryzae As 3951 in solid state fermentation (SSF) with spent brewing grains (SBG), an inexpensive substrate and solid support, was carried out using response surface methodology (RSM) based on Plackett–Burman design (PBD) and Box–Behnken design (BBD). RESULTS: In the first optimisation step a PBD was used to evaluate the influences of related factors. Corn steep liquor, CaCl2 and MgSO4 were found to be the most compatible supplements to the substrate of SBG and influenced α-amylase activity positively. In the second step the concentrations of these three nutrients were optimised using a BBD. The final concentrations (g/g dry substrate basis) in the medium optimised with RSM were 1.8% corn steep liquor, 0.22% CaCl2 and 0.2% MgSO4 · 7H2O using SBG as the solid substrate. The average α-amylase activity reached 6186 U g−1 dry substrate under the optimised conditions at 30 °C after 96 h. Under the optimised conditions of SSF an approximately 17.5% increase in enzyme yield was observed. CONCLUSION: SBG was found to be a good substrate for the production of α-amylase by A. oryzae As 3951 under SSF. Copyright © 2007 Society of Chemical Industry

40 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023196
2022382
2021208
2020266
2019293
2018306