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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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TL;DR: Optimization of conidial production was achieved by response surface methodology (RSM), a powerful mathematical approach widely applied in the optimization of fermentation process, using the three substrates; rice, barley and sorghum at variable pH, moisture content and yeast extract concentrations.
71 citations
TL;DR: Results of this study demonstrated the enormous potential of food waste as renewable resource in the production of bio-based chemicals and materials via microbial bioconversion.
Abstract: Mixed food waste, which was directly collected from restaurants without pretreatments, was used as a valuable feedstock in succinic acid (SA) fermentation in the present study. Commercial enzymes and crude enzymes produced from Aspergillus awamori and Aspergillus oryzae were separately used in hydrolysis of food waste, and their resultant hydrolysates were evaluated. For hydrolysis using the fungal mixture comprising A. awamori and A. oryzae, a nutrient-complete food waste hydrolysate was generated, which contained 31.9 g L(-1) glucose and 280 mg L(-1) free amino nitrogen. Approximately 80-90 % of the solid food waste was also diminished. In a 2.5 L fermentor, 29.9 g L(-1) SA was produced with an overall yield of 0.224 g g(-1) substrate using food waste hydrolysate and recombinant Escherichia coli. This is comparable to many similar studies using various wastes or by-products as substrates. Results of this study demonstrated the enormous potential of food waste as renewable resource in the production of bio-based chemicals and materials via microbial bioconversion.
70 citations
TL;DR: This is the first report on the cultivation of Brevibacterium sp.
Abstract: Solid state fermentation system was used to cultivate Brevibacterium sp. on sugar cane bagasse impregnated with a medium containing glucose, urea, mineral salts and vitamins for producing L-glutamic acid. Maximum yields (80 mg glutamic acid per g dry bagasse with biomass and substrate - mg/gds) were obtained when bagasse of mixed particle size was moistened at 85–90 % mositure level with the medium containing 10 % glucose. This is the first report on the cultivation of Brevibacterium sp. in solid cultures for production of glutamic acid.
70 citations
TL;DR: In this article, an investigation was carried out to understand the changes and mobilization of polyphenolics and the improvement in their antioxidant properties in apple pomace by solid-state fermentation using Generally Recognized as Safe grade fungus, Phanerochaete chrysosporium, by different fermentation techniques, such as flask, tray, and fermentor.
Abstract: An investigation was carried out to understand the changes and mobilization of polyphenolics and the improvement in their antioxidant properties in apple pomace by solid-state fermentation using Generally Recognized as Safe grade fungus, Phanerochaete chrysosporium, by different fermentation techniques, such as flask, tray, and fermentor. β-glucosidase, ligninolytic enzymes activity, and polyphenolic-linked antioxidant activity of apple pomace during solid-state fermentation was studied. During the course of solid-state fermentation, there was an increase in the extractable polyphenolic content (15.53 to 29.28 mg of gallic acid equivalents per gram of dry weight (DW)) on the 7th day followed by a decline in the polyphenol content. Antioxidant activity was measured by 1,1-diphenyl-2-picrylhydrazyl radical inhibition system, and the increase in activity (∼35%) was directly proportional to polyphenolic content over the course of solid-state fermentation. After an initial lag phase with little activity, the β-glucosidase activity increased by 6-, 7-, and 6-fold in flask (18.12 U/g DW samples), fermentor (44.52 U/g of DW sample), and tray fermentation (46.66 U/g DW sample) methods, respectively. Both polyphenolics and antioxidant capacity correlated with the increase in the β-glucosidase activity and showed that the enzyme played an important role in the release of polyphenolic aglycones from apple pomace and therefore increased the antioxidant capacity. In addition, ligninolytic enzymes showed a direct correlation with the mobilization and polymerization of polyphenolic content during the solid-state fermentation.
70 citations
TL;DR: Lactobacillus casei was grown on sugarcane bagasse soaked with cassava starch hydrolysate and the maximum yield of l-lactic acid after various process optimisations was 2.9 g/5 g initial substrate corresponding to 97% conversion of sugar to lactic acid with initial substrate moisture of 72%.
Abstract: Lactobacillus casei was grown at 37 degrees C on sugarcane bagasse (5 g) soaked with cassava starch hydrolysate (final moistening volume 34 ml) containing 3 g reducing sugar in a solid-state condition. The maximum yield of L-lactic acid after various process optimisations was 2.9 g/5 g initial substrate corresponding to 97% conversion of sugar to lactic acid with initial substrate moisture of 72%.
70 citations