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.

Xylanase Production by a Local lsolate, Trichoderma spp. FETL c3-2 via solid state Fermentation Using Agricultural Wastes as Substrates

Abstract: The production of xylanase by a local isolate Trichoderma spp. FETL c3-2 via solid state fermentation system using sugar cane baggase:palm kernel cake as substrates was investigated. The optimized solid state fermentation (SSF) system consists of 5 g of sugar cane baggase: palm kernel cake of ratio 90:10 (%, w/w), moisture content of 75% (v/w), pH of moistening agent of pH 7.0, at 30 o C and inoculum size of 1x10 8 spores/ml. The SSF system was also supplemented with 4% (w/w) dextrin and 6% (w/w) of tryptone as additional carbon and nitrogen sources, respectively. Cellulose at the concentration of 0.2% (w/w) was found to be a significant inducer for xylanase production. Using the optimized SSF system, a maximum xylanase productivity of 75.0 U per mg glucosamine after 4 days of fermentation time at 30 o C was obtained. The modifications of the SSF system resulted an increase in xylanase productivity by 180% and growth by 40% compared to the basal SSF system.

Production of value-added product from pineapple peels using solid state fermentation

Abstract: Pineapple (Ananas comosus) peels are agricultural plant residues that contribute to waste disposal problem and there is little information on their conversion to useful products. Solid state fermentation (SSF) of pineapple peels (with and without ammonium sulphate) was done with a view to increase their protein content using Trichoderma viride ATCC 36316 for 96 h at 30 °C. The study was carried out using conical flasks and on-farm solid state fermenter. Chemical composition (fat, crude and true proteins, carbohydrate and ash) of the unfermented and fermented peels were determined using standard methods. Unfermented pineapple peel had low values of 4.5, 2.84, 0.6, 6.8% for crude protein, true protein, fat and ash contents, respectively. The SSF using T. viride with or without the addition of (NH4)2SO4 increased the chemical compositions of the pineapple peels. Higher protein yields were recorded when (NH4)2SO4 was used as nitrogen source. T. viride and (NH4)2SO4 increased the crude protein content from 4.5 to 14.9% when fermentation was done using conical flask. With on-farm scale fermenter, protein yields increased further. SSF of pineapple peels with T. viride produced high protein fungal biomass and may be recommended as suitable for animal feed.

A statistical approach for the production of thermostable and alklophilic alpha-amylase from Bacillus amyloliquefaciens KCP2 under solid-state fermentation

Abstract: The bacterial strain producing thermostable, alklophilic alpha-amylase was identified as Bacillus amyloliquefaciens KCP2 using 16S rDNA gene sequencing data (NCBI Accession No: KF112071). Medium components were optimized through the statistical approach for the synthesis of alpha-amylase by the organism under solid-state fermentation using wheat bran as the substrate. The medium components influencing the enzyme production were identified using a two-level fractional factorial Plackett–Burman design. Among the various variables screened, starch, ammonium sulphate and calcium chloride were found to be most significant medium components. The optimum levels of these significant parameters were determined employing the response surface Central Composite design which significantly increased the enzyme production with the supplementation of starch 0.01 g, ammonium sulphate 0.2 g and 5 mM calcium chloride in the production medium. Temperature and pH stability of the alpha-amylase suggested its wide application in the food and pharmaceutical industries.

Orange bagasse as substrate for the production of pectinase and laccase by botryosphaeria rhodina mamb-05 in submerged and solid state fermentation

Abstract: Orange bagasse comprising pulp tissues, rind, and seeds, constitutes a major industrial food waste arising from processing oranges for juice, and represents a fermentation feedstock for the production of enzymes. Botryosphaeria rhodina MAMB-05 grown on essential oils-extracted orange bagasse in submerged (SmF) and solid-state fermentation (SSF) with and without added nutrients produced pectinase and laccase. Highest enzyme titres (pectinase, 32 U ml -1 ; laccase, 46 U ml -1 ) occurred in SSF without added nutrients, indicating nutrient sufficiency of orange bagasse at a solids concentration of 16 % (w v -1 ) to sustain growth and high enzyme titres. Orange essential oil extract added to nutrient medium containing 1 % glucose in SmF strongly inhibited fungal growth with consequent lower laccase and pectinase activities. The results demonstrate the need to remove the essential oils fraction before citrus waste can be successfully used as a fermentation substrate for enzyme production.