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.

Solid state fermentation of banana wastes

Abstract: Using a strain ofAspergillus niger, the protein content of banana wastes was raised from 6 to 18 % by solid state fermentation. A meal of green bananas was obtained by solar drying, and fermentation was conducted in a 15 kg (dry weight) capacity stirred reactor. As the substrate consumption was 24 % of initial weight after 43 h. of fermentation, protein production was calculated to be 150 % of the initial content. According to its composition (50 % total sugars, 13 % reducing sugars, 18 % proteins) the fermented banana waste could be used as cattle feed.

Effects of inoculum concentration, temperature, and carbon sources on tannase production during solid state fermentation of cashew apple bagasse

Abstract: In this study, the optimization of tannase production by solid state fermentation was investigated using cashew apple bagasse (CAB), an inexpensive residue produced by the cashew apple agroindustry, as a substrate. To accomplish this, CAB was enriched with 2.5% (w/w) tannic acid and 2.5% (w/w) ammonium sulphate and then moistened with water (60 mL/100 g of dry CAB). The influence of inoculum concentration (104 to 107 spores/g), temperature (20, 25, 30, and 35°C) and several additional carbon sources (glucose, starch, sucrose, maltose, analytical grade glycerol, and glycerol produced during biodiesel production) on enzyme production by Aspergillus oryzae was then evaluated. Supplementation with maltose and glycerol inhibited tannase synthesis, which resulted in lower enzyme activity. Starch and sucrose supplementation increased enzyme production, but decreased the enzyme productivity. The maximum tannase activity (4.63 units/g of dry substrate) was obtained at 30°C, using 107 spores/g and 1.0% (w/v) sucrose as an additional carbon source.

Production of Aspergillus terreus alpha-L-rhamnosidase by solid state fermentation.

Abstract: Aims: The study of production of Aspergillus terreus CECT 2663 α-L-rhamnosidase in solid state fermentation using wheat bran, washed sugar cane bagasse and polyurethane foam as substrates or supports for the enzyme production. Methods and Results: Cultures were carried out in Petri dishes under controlled temperature and humidity. Naringin or rhamnose were the enzyme inducers and carbon sources. The enzyme activity to inducer ratio was appreciably greater when using sugar cane bagasse or polyurethane foam than wheat bran. The influence of inoculum size, inducer, airflow, humidity and temperature were determined. Under optimum conditions, about four units of enzyme per ml nutrient solution were obtained after 4–6 d. Conclusions: The activity to inducer ratio was higher, and the cultivation time was shorter in solid state fermentation than those observed in submerged cultures. Significance and Impact of the Study: Solid cultures, using naringin as inducer, can be appropriate α-L-rhamnosidase production.

Enzymatic hydrolysis of sorghum straw using native cellulase produced by T. reesei NCIM 992 under solid state fermentation using rice straw

Abstract: Cellulose is a major constituent of renewable lignocellulosic waste available in large quantities and is considered the most important reservoir of carbon for the production of glucose, for alternative fuel and as a chemical feedstock. Over the past decade, the emphasis has been on the enzymatic hydrolysis of cellulose to glucose and the efficiency of which depends on source of cellulosic substrate, its composition, structure, pretreatment process, and reactor design. In the present study, efforts were made to produce cellulase enzyme using rice straw. The produced enzyme was used for the hydrolysis of selected lignocellulosic substrate, i.e., sorghum straw. When rice straw was used as a substrate for cellulase production under solid state fermentation, the highest enzyme activity obtained was 30.7 FPU/gds, using T. reesei NCIM 992. 25 FPU/g of cellulase was added to differently treated (native, alkali treated, alkali treated followed by 3% acid treated and alkali treated followed by 3 and 5% acid treated) sorghum straw and hydrolysis was carried out at 50 °C for 60 h. 42.5% hydrolysis was obtained after 36 h of incubation. Optimization of enzyme loading, substrate concentration, temperature, time and buffer yielded a maximum of 546.00 ± 0.55 mg/g sugars (54.60 ± 0.44 g/l) with an improved hydrolysis efficiency of 70 ± 0.45%. The enzymatic hydrolyzate can be used for fermentation of ethanol by yeasts.

Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals

Abstract: The fermentation based enrichment of polyphenolics and antioxidants of commonly used cereals i.e. wheat, rice, oat, maize and sorghum was done using GRAS fungal strain A. oryzae . Significant (P O. sativa and T. aestivum followed by > S. bicolour > A. sativa > Z. mays which is mainly due to high enzyme activities as observed during their fermentation. A positive correlation was obtained between total phenol and flavanoid content with antioxidant activity. Role of α-amylase, xylanase and β-glucosidase enzymes in release of polyphenols and antioxidants during solid state fermentation of cereals was justified by a linear correlation obtained between total phenolic and flavanoid contents with enzyme activities.