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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: To obtain new cellulases and xylanases from thermophilic fungi; evaluate their potential for sugarcane bagasse saccharification.
Abstract: AIMS To obtain new cellulases and xylanases from thermophilic fungi; evaluate their potential for sugarcane bagasse saccharification. METHODS AND RESULTS Thirty-two heat-tolerant fungi were isolated from the environment, identified (morphological/molecular tools) and the production of the enzymes was evaluated by solid state fermentation using lignocellulosic materials as substrates. Myceliophthora thermophila JCP 1-4 was the best producer of endoglucanase (357·51 U g(-1) ), β-glucosidase (45·42 U g(-1) ), xylanase (931·11 U g(-1) ) and avicelase (3·58 U g(-1) ). These enzymes were most active at 55-70°C and stable at 30-60°C. Using crude enzymatic extract from M. thermophila JCP 1-4 to saccharify sugarcane bagasse pretreated with microwaves and glycerol, glucose and xylose yields obtained were 15·6 and 35·13% (2·2 and 1·95 g l(-1) ), respectively. CONCLUSIONS All isolated fungi have potential to produce the enzymes; M. thermophila JCP 1-4 enzymatic extract have potential to be better explored in saccharification experiments. Pretreatment improved enzymatic saccharification, as sugar yields were much higher than those obtained from in natura bagasse. SIGNIFICANCE AND IMPACT OF THE STUDY Myceliophthora thermophila JCP 1-4 produces avicelase (not commonly found among fungi; important to hydrolyse crystalline cellulose) and a β-glucosidase resistant to glucose inhibition, interesting characteristics for saccharification experiments.

90 citations

Journal ArticleDOI
TL;DR: 14 strains of endophytic fungi not yet explored as enzymes sources were randomly chosen and prospected for cellulases and xylanases production by solid-state fermentation and 4 fungi stood out regarding endoglucanase and β-glucosidase activities.

90 citations

Journal ArticleDOI
TL;DR: In this article, a thermophilic strain of Mucor miehei under solid state fermentation conditions was used for the production of fungal rennet, and a high ratio of 6.6:1 between milk clotting and proteolytic activities for this enzyme was obtained.
Abstract: Investigations have been carried out on the production of fungal rennet using a thermophilic strain ofMucor miehei under solid state fermentation conditions. A high milk clotting enzyme activity (58000 Soxhlet units/g) was achieved when optimum conditions were used. Further, a high ratio of 6.6:1 between milk clotting and proteolytic activities for this enzyme was obtained. Cheese prepared using this enzyme was also found to be acceptable in organoleptic quality. Large scale production of the enzyme in trays using the optimum conditions gave milk-clotting enzyme activities comparable to those in flask experiments.

90 citations

Journal Article
TL;DR: Results indicate the scope for further optimization of the production conditions to obtain higher cellulase titres using the strain under SSF.
Abstract: Cellulase production studies were carried out using the fungal culture Trichoderma reesei NRRL 11460 using four different lignocellulosic residues (both raw and pre-treated) by solid-state fermentation. The effect of basic fermentation parameters on enzyme production was studied. Maximal cellulase production obtained was 154.58 U/gds when pre-treated sugarcane bagasse (PSCB) was used as substrate. The optimal conditions for cellulase production using PSCB were found to be initial moisture content - 66%, initial medium pH-7.0, incubation temperature -28°C, NH4NO3 at 0.075 M, and 0.005 M cellobiose. The optimal incubation time for production was 72 h. Results indicate the scope for further optimization of the production conditions to obtain higher cellulase titres using the strain under SSF.

90 citations

Journal ArticleDOI
TL;DR: This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds and successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system.
Abstract: Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. This work is of great significance for the tractable and constant production of various fermented foods. IMPORTANCE The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light-aroma-type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota but also be beneficial for constructing a tractable and reproducible food fermentation process.

90 citations


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