Semi-solid State Fermentation Research Articles

Comparative analysis of Chrysoporthe cubensis exoproteomes and their specificity for saccharification of sugarcane bagasse

The phytopathogenic fungus Chrysoporthe cubensis is a relevant source of lignocellulolytic enzymes. This work aimed to compare the profile of lignocellulose-degrading proteins secreted by C. cubensis grown under semi-solid state fermentation using wheat bran (WB) and sugarcane bagasse (SB). The exoproteomes of the fungus grown in wheat bran (WBE) and sugarcane bagasse (SBE) were qualitative and quantitatively analyzed by liquid chromatography-electrospray ionization tandem mass spectrometry (LC–ESI–MS/MS). Data are available via ProteomeXchange with identifier PXD046075. Label-free proteomic analysis of WBE and SBE showed that the fungus produced a spectrum of carbohydrate-active enzymes (CAZymes) with exclusive characteristics from each extract. While SBE resulted in an enzymatic profile directed towards the depolymerization of cellulose, the enzymes in WBE were more adaptable to the degradation of biomass rich in hemicellulose and other non-lignocellulosic polymers. Saccharification of alkaline pre-treated sugarcane bagasse with SBE promoted glucose release higher than commercial cocktails (8.11 g L−1), while WBE promoted the higher release of xylose (5.71 g L−1). Our results allowed an in-depth knowledge of the complex set of enzymes secreted by C. cubensis responsible for its high lignocellulolytic activity and still provided the identification of promising target proteins for biotechnological applications in the context of biorefinery.

Antinutrient Contents of Fermented and Extruded Unripe Plantain and Pigeon Pea Blends

The study investigated effects of fermentation and extrusion on the antinutrient composition of unripe plantain and pigeon pea blends. The blended samples were prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and separated into four batches (i.e. first batch = preconditioned and fermented; second batch = extruded; third batch = fermented and extruded; and fourth batch = unfermented/unextruded). The blended samples were fermented semi-solid state fermentation. The anti-nutrient content of fermented and extruded blends decreased significantly (P<0.05) when compared to the raw blends. Hence, it can be concluded based from the available information from this study that fermentation and extrusion decreased the antinutrient composition of unripe plantain and pigeon pea blends.

Performance of Yeast Microbial Fuel Cell Integrated with Sugarcane Bagasse Fermentation for COD Reduction and Electricity Generation

The purpose of this analysis is to evaluate the efficiency of the Microbial Fuel Cell (MFC) system incorporated with the fermentation process, with the aim of reducing COD and generating electricity, using sugarcane bagasse extract as a substrate, in the presence and absence of sugarcane fibers. There is a possibility of turning bagasse extract into renewable bioenergy to promote the sustainability of the environment and energy. As a result, the integration of liquid fermentation (LF) with MFC has improved efficiency compared to semi-solid state fermentation (S-SSF). The maximum power generated was 14.88 mW/m2, with an average COD removal of 39.68% per cycle. The variation margin of the liquid fermentation pH readings remained slightly decrease, with a slight deflection of +0.14 occurring from 4.33. With the absence of bagasse fibers, biofilm can grow freely on the anode surface so that the transfer of electrons is fast and produces a relatively high current. Experimental data showed a positive potential after an effective integration of the LF and MFC systems in the handling of waste. The product is then simultaneously converted into electrical energy. Copyright © 2021 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

Fermentation and Extrusion effects on Nutritional and Organoleptic Compositions of Unripe Plantain and Pigeon Pea Blends

This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sectioned into four group (i.e. group 1 = preconditioned and fermented; group 2 = extruded; group three = fermented and extruded; and group 4 = unfermented/unextruded). Semi-solid state fermentation method was employed to ferment the blended samples for 96 hours. The physicochemical parameters (i.e pH, temperature and total titratable acidity) of these fermented samples were evaluated. The total microbial counts include; 9 bacteria, 2 yeasts and 4 molds were isolated and identified as; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc mesenteroides, Lactobacillus mali, Streptococcus lactis, Saccharomyces cerevisiae, Candida utilis, Aspergillus niger, Aspergillus fumigatus, Aspergillus candidus, and Mucor hiemalis. There were significant variations in the values of pH and total titratable acidity (TTA) during fermentation. This was also same for the proximate contents of the fermented and extruded flour blends when contrasted with the raw flour blends. The fermented unextruded group 1 (11.73±0.01%) has the highest moisture contents and least in the raw sample B (6.34±0.00%). The raw flour blends protein content increased from 2.57±0.03 to 10.17±0.00% and from 2.58±0.02 to 16.27±0.01% in the fermented extruded blends. The carbohydrate content in the raw flour blends was highest (67.97±0.02 to 74.32±0.00%) and least in fermented unextruded samples (38.28±0.01 to 62.72±0.01%). The fat content was highest in the fermented unextruded blends (2.52±0.01 to 6.33±0.00%) and least in raw blends (1.33±0.02 to 2.01±0.02%). The sensory evaluation of the samples showed a good preference for fermented-extruded samples. Findings from this research have established that fermented and extruded unripe plantain and pigeon pea blend enhanced nutritional value of food.

Hygroscopicity and isosteric heat of cashew apple waste, non-fermented and fermented

Food waste and food protein resources are both worldwide concerns. The understanding of food waste processing and energy cost are important matters. For these, the study of sorption isotherms and thermodynamic are supportive for industries. The present study aims to evaluate the hygroscopicity and isosteric heat by increasing the protein content in cashew apple waste by semi-solid state fermentation using yeast Saccharomyces cerevisiae and determine the sorption isotherms (non-fermented and fermented) at 20, 30, 40, and 50 °C. Furthermore, thermodynamic functions such as the isosteric heat, the differential entropy of desorption, and the surface area from experimental data were also determined. Results show non-fermented and fermented cashew apple waste differ in their composition, mainly, protein content. Upon completion of the drying process, all isotherms raised have a sigmoid shape (Brunauer's type 2 isotherm). GAB model fits well. The samples' monolayers have water activity lower than 0.25 and moisture lower than 0.18 g of H2O/g of dry matter. Water surface values are smaller in the fermented sample than non-fermented. Fermented samples show lower thermodynamic sorption values such as net isosteric heat, isosteric heat and entropy and enthalpy.

Valorization of Lignocellulosic Wastes to Produce Phytase and Cellulolytic Enzymes from a Thermophilic Fungus, Thermoascus aurantiacus SL16W, under Semi-Solid State Fermentation.

Agricultural wastes are lignocellulosic biomasses that contain high mineral and nutrient contents. This waste can be used as a raw material in industrial enzyme production by microbial fermentation. Phytase is an important enzyme used in animal feed to enhance the amount of phosphorus available for the growth and overall health improvement of monogastric animals. Fungi offer high potential as an effective source in the production of various extracellular enzymes. In this study, the production of lignocellulolytic enzymes (endoglucanase and xylanase) and phytase by a thermophilic fungus, namely Thermoascus aurantiacus strain SL16W, was evaluated using sixteen different Thai agricultural forms of waste under conditions of high temperature (45 °C). Semi-solid state fermentation was used in the production experiments. The results of this study reveal that the highest phytase activity (58.6 U/g substrate) was found in rice bran, whereas the highest degrees of activity of endoglucanase and xylanase were observed in wheat bran and red tea leaves at 19 and 162 U/g substrate, respectively. Consequently, the optimal conditions for phytase production of this fungus using rice bran were investigated. The results indicate that the highest phytase yield (58.6 to 84.1 U/g substrate) was observed in rice bran containing 0.5% ammonium sulfate as a nitrogen source with 10 discs of inoculum size at a cultivation period of 9 days at 45 °C and moisture content of 95%. Notably, the phytase yield increased by 1.71-fold, while endoglucanase and xylanase were also increased by 1.69- and 1.12-fold, respectively. Furthermore, the crude enzyme obtained from the optimal condition was extracted. The crude enzyme extract was then separately added to red tea leaves, rice straw, corncobs, palm residue, and peanut husks. Subsequently, total reducing sugar and phosphorus contents were determined. The results indicate that the highest level of reducing sugar (122.6 mg/L) and phosphorus content (452.6 mg/L) (p < 0.05) were obtained in palm residue at 36 and 48 h, respectively, after the addition of the crude enzyme extract. This study has provided valuable information on a potentially eco-friendly way to valorize agricultural waste into value-added products as industrial enzymes.

Mathematical modeling and simulation of newly isolated bacillus cereus M1GT for tannase production through semi-solid state fermentation with agriculture residue triphala

In this present research, tannase producing bacteria were isolated from the samples of the gastrointestinal tract of a Goat. The liquid enrichment and spread plate technique were adopted and 6 distinct bacterial colonies were isolated on a nutrient agar plate. Based on qualitative and quantitative methods of screening, one isolate among six was found promising and identified as Bacillus cereus M1GT by using 16S rRNA gene sequencing technique. The cost-effective substrate Triphala was used as a tannin and energy source for tannase production through solid-state fermentation in shake flask independently. Process factors were screened by a two-step optimization process i.e. one factor at a time method and central composite design. The study of statistical experimental design with Triphala at optimized conditions showed 6.1-fold (0.116 U/gds) higher in tannase activity than that obtained in submerged fermentation. Further, the kinetics of Bacillus cereus M1GT under optimum process conditions were studied. The Logistic equation (growth, ‘µ’), Luedeking Piret equation (Tannase, ‘α’, and ‘β’) and Substrate utilization equation (Tannic acid, ‘m’ and ‘n’) of unstructured kinetic models were evaluated with the MATLAB program. The experimental and simulated values exhibited a good correspondence, indicating that models will define tannase production process.

Microorganisms Associated with the Fermentation of Gari Fortified with Sprouted Mung Beans Flour

Gari’ is consumed regularly by large populations of Nigeria, therefore, it is an excellent means of improving the diet of people through fortification with nutritionally rich foods hence, this study aim to produce ‘Gari’ by co-fermenting cassava mash and sprouted mung bean flour in different ratios in order to assess the effect on the nutritional composition as compared to a standard produced without sprouted mungbeans (SMF) flour fortification. In different ratios, composites of cassava mash (CM) and the sprouted mungbeans flour (SMF) were made (5% SMF + 95% CM, 10% SMF + 90% CM, 15% SMF + 85% CM; and 100% CM which serve as the control) and fermented using semi-solid state fermentation for four days. The Gari was then produced following the standard method of dewatering, sieving and roasting. Isolation of microorganism during the fermentation was carried out using standard microbiological techniques and identification was done using conventional and molecular techniques. The total bacterial (cfu/ml) of the fermented samples increased during the first day of fermentation, and reduced on subsequent days in all samples with the bacterial count ranging from 1.21 x105 CFU/g to 2.45 x105 CFU/g. The organisms isolated include Lysinibacillus alkalisoli, Proteus mirabilis, Pediococcus acidilactici, Lactobacillus plantarum, Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Penicillium sclerotiorum, Diutina catenulate, Rhizopus stolonifer, Trichoderma viridae, Saccharomyces cerevisiae. Most of the organisms isolated during the first and second day of fermentation such as Proteus spp, Staphylococcus spp, Bacillus spp, Bacillus spp, Diutina spp and Trichoderma spp, later disappeared toward the later days of the fermentation. Lactic acid bacteria, mold and yeast isolates such as Lactobacillus plantarum, Pediococcus spp. Penicillium spp and Saccharomyces cerevisiae dominate toward the later stage of the fermentation in all the fermented samples. Molecular identification of the bacterial isolates shows that Lysinibacillus alkalisoli, Proteus mirabilis, Pediococcus acidilactici, Lactobacillus plantarum, Staphylococcus aureus, Bacillus subtilis and Bacillus cereus were present in the samples. The outcome of this research showed that co-fermentation of cassava mash and sprouted mung bean flour eliminates pathogenic microorganisms and encourages the growth of beneficial microorganism in mung bean fortified Gari production.

Production and Application of Thermostable Glucoamylase from Thermotolerant Aspergillus fumigatus via Semisolid State Fermentation

A THERMOTOLERANT fungus Aspergillus fumigatus isolated from agriculture soil, Beheira Governorate, Egypt was screened from other fungal isolates for its high glucoamylase activity. The identification of the fungus based on morphology and sequence analysis of ITS1-5.8S rDNA-ITS2. Five crop wastes (wheat bran, wheat straw, rice hulls, rice straw and broken rice grain) were used to induce the thermostable glucoamylase production by A. fumigatus via semisolid state fermentation. Wheat bran is the most suitable waste for glucoamylase production by the tested fungus which further improved using Plackett-Burman and Box-Behnken designs. Optimum conditions for the production of thermostable amylase are reached at pH 6, wheat bran 1gm, yeast extract 6mg/gm, berij 35 40μL/gm, (NH4)2SO4 24mg/gm and an inoculum of 6x 105spore/ml with thermostable glucoamylase production titer of 161.11U/gm after 6 days.FeCl3, BaCl2, and CaCl2 positively affect glucoamylase activity with highest main effect value of FeCl3 ions where MgCl2 has the highest negative main effect on activity. The kinetic constants Km is 1.37mg/ml with three bands in zymogram. Moreover the enzyme showed good cleaning effect when applied in starch patches in textile. Glucoamylase of A. fumigatus exhibited good thermostability as it loss only 28.95% from its original activity after treatment with heat at 80°C for 3hr. Finally, the thermostable glucoamylase from A. fumigatus can be produced from cheap agrowaste via simple fermentation technique.

Semi-solid state fermentation and enzymatic hydrolysis impeded the destroy of wheat bran on gluten polymerization

In order to reduce destroy of wheat bran on gluten network, wheat bran was pre-treated by co-fermentation with yeast and lactic acid bacteria or (and) xylanase hydrolysis. Effects of bioprocessing treatment on the nutritional value of wheat bran, thermomechanical properties of dough and thiol disulfide bonds contents, secondary structures, thermal stability, and microstructures of gluten protein were investigated. The results showed that fermentation and enzymatic hydrolysis increased polyphenolic compounds and soluble arabinoxylan contents in wheat bran, and the ratio of soluble dietary fiber (SDF)/insoluble dietary fiber (IDF) in the enzymatic hydrolysis and fermentation bran group (E + F) also increased about 8.1% compared with the original wheat bran group. The modified wheat bran significantly (P < 0.05) increased the disulfide bonds contents (5.8%–13.9%) of gluten protein compared with the original wheat bran. The bioprocessing treatment effectively reduced the damage of wheat bran to the gluten network, which might be due to the increase of the SDF/IDF ratio. Among all the wheat bran groups, the E + F group had the highest β-sheet and α-helix contents. However, the thermal stability of gluten protein was not significantly (P > 0.05) improved. Results have shown that bioprocessing treatment could impede the damage of wheat bran to dough and gluten polymerization.

Statistical Optimization of Culture Variables for Enhancing Agarase Production by Dendryphiella arenaria Utilizing Palisada perforata (Rhodophyta) and Enzymatic Saccharification of the Macroalgal Biomass.

Agarase is a promising biocatalyst for several industrial applications. Agarase production was evaluated by the marine fungus Dendryphiella arenaria utilizing Palisada perforata as a basal substrate in semi-solid state fermentation. Seaweed biomass, glucose, and sucrose were the most significant parameters affecting agarase production, and their levels were further optimized using Box-Behnken design. The maximum agarase activity was 7.69U/mL. Agarase showed a degree of thermostability with half-life of 99min at 40°C, and declining to 44.72min at 80°C. Thermodynamics suggested an important process of protein aggregation during thermal inactivation. Additionally, the enzymatic saccharification of the seaweed biomass using crude agarase was optimized with respect to biomass particle size, solid/liquid ratio, and enzyme loadings. The amount of biosugars obtained after optimization was 26.15±1.43mg/g. To the best of our knowledge, this is the first report on optimization of agarase in D. arenaria.

Gibberellic Acid Production by Different Fermentation Systems Using Citric Pulp as Substrate/Support.

Gibberellic acid (GA3) is an important phytohormone, a member of gibberellins family, which acts as a promoter and regulator of plant growth. This study aimed to evaluate GA3 production by Fusarium moniliforme LPB03 and Gibberella fujikuroi LPB06 using different techniques of fermentation, solid state fermentation (SSF), submerged fermentation (SmF), and semisolid state fermentation (SSSF), and different types of bioreactors. In all techniques, citric pulp (CP), a subproduct obtained from the extraction of orange juice, was employed as the substrate/support. GA3 production by SSF reached 7.60 g kg−1 and 7.34 g kg−1 in Erlenmeyer flasks and column bioreactors, respectively. For SmF, the highest concentration of GA3 obtained was 236.00 mg L−1 in Erlenmeyer flasks, 273.00 mg L−1 in a 10 L stirred tank reactor (STR), and 203.00 mg L−1 in a 1.5 L bubble column reactor (BCR). SSSF was conducted with a CP suspension. In this case, GA3 concentration reached 331.00 mg L−1 in Erlenmeyer flasks and 208 mg L−1 in a BCR. The choice of the fermentation technique is undoubtedly linked to the characteristics and productivity of each process. The methods studied are inexpensive and were found to produce good proportions of GA3, making them suitable for several applications.

Enhanced oxalic acid production from corncob by a methanol-resistant strain of Aspergillus niger using semi solid-sate fermentation

Enhanced oxalic acid production was investigated in semi-solid state fermentation of methanol-resistant Aspergillus niger using corncob. Methanol-resistant A. niger was selected from the sector of colony showing phenotypically intact growth despite 5% methanol in solid medium (PDA) and finally obtained through the adaptation process for 22 weeks. Oxalic acid production of methanol-resistant A. niger was dramatically enlarged in liquid culture (CZB) by 9.14 folds compared with that of parent cells. Semi-solid state fermentation of corncob has been developed for the application of low-cost and environment friendly biomass waste to organic acid production. Oxalic acid production was dependent of inoculum size and initial substrate concentration, which was optimized at 106spores/g dry weight and 5% (w/v) corncob in 0.1N NaOH solution, respectively, which led to the maximum productivity (123.0g/kg dry weight of corncob). Results demonstrate that methanol-resistant A. niger has great potentials for oxalic acid production from biomass.

Semi-solid state fermentation of food waste for production of Bacillus thuringiensis biopesticide

In this study, Bacillus thuringiensis (Bt) biopesticide was produced through different fermentation processes using food waste with different water contents. The semi-solid state sample with 75% water content presented the highest δ-endotoxin efficiency of 862 μg/mL. δ-endotoxin efficiency increased by 30.2% from that of the solid-state sample (50% water content) and 73.8% from that of the submerged sample (99% water content). Results confirmed that semi-solid state fermentation presents considerable advantages compared with other fermentation types (solid-state and submerged). The timing adjustment of pH and recycling fermentation effectively counteracted the inhibition of pH and product, thereby increasing δ- endotoxin efficiency to 1,648 and 2,478 μg/mL (accumulated value of all four fermentation loops), respectively. A δ- endotoxin slow-release formulation using polylactic acid as the carrier was also developed to effectively promote the stability of Bt biopesticide.

&lt;b&gt;Strategies to increase cellulase production with submerged fermentation using fungi isolated from the Brazilian biome

Studies on new microbial sources of cellulase and accurate assessment of the steps that increase cellulase production are essential strategies to reduce costs of various processes using such enzymes. This study aimed at the selection of cellulase-producing filamentous fungi, and at the research of parameters involving cellulase production by submerged fermentation. The first test consisted of selecting the best cellulase-producing microorganisms (FPase) in Erlenmeyer flasks containing 200 mL of specific growth medium. The next test was designed to further investigate the enzyme production in fermentation with four types of soluble sugars: glucose, lactose, sucrose and xylose. In bioreactor tests, three different inoculation strategies were analyzed. The best FPase activity was presented by the strain Trichoderma sp. CMIAT 041 (49.9 FPU L -1 ) and CMCase by the fungus Lasiodiplodia theobromae CMIAT 096 (350.0 U L -1 ). Sucrose proved to be the best option among the soluble sugars tested, with higher rates of FPase activity (49.9 FPU L -1 ) and CMCase (119.7 U L -1 ). The best inoculation strategy for the bioreactor was a spore suspension obtained from a semi-solid state fermentation of wheat bran for 72h.

Semisolid state fermentation: effects of beet sugar root : peptone ratio on erythromycin production by Saccharopolyspora erythraea NCIMB 12462

Background and objectives Erythromycin, a prominent member of the macrolide antibiotics, is commercially produced by submerged fermentation. However, this process requires high energy expenditures. The objective of the present work was to improve and optimize the cultural conditions of Saccharopolyspora erythraea NCIMB 12462 grown under semisolid state fermentation, with less energy requirements, less waste water generation, and easier product recovery, for the production of erythromycin using beet sugar root (BSR) and peptone. Materials and methods Chemical analysis of BSR was carried out according to the guidelines of AOAC and using high-performance liquid chromatographic. The concentration of erythromycin was measured using the agar diffusion bioassay method. Evaluation of different nitrogen sources for erythromycin production was carried out and the effect of different BSR : peptone ratio on erythromycin production was determined. The impact of initial moisture content (75-88%), size of inoculum, sodium chloride and calcium carbonate concentrations, and incubation period (1-12 days) on erythromycin production using solid state fermentation by S. erythraea NCIMB 12462 was evaluated. Results and discussion Optimization of environmental and culture parameters, concentration of nitrogen sources (ammonium sulfate, yeast extract, and peptone), BSR/peptone ratio, inoculum size, moisture content, and incubation time exhibited a significant increase in erythromycin production compared with the production before optimization. The concentration of erythromycin in optimized medium was 735.65 ± 8.58 μg/g dry BSR (1.36 times more than that of the control medium). The optimal conditions for erythromycin production using solid state fermentation for BSR were a initial moisture level of 77.78%, inoculum size of 2 × 10 6 -2 × 10 7 spores/10 g dry BSR, incubation period of 10 days, and peptone at a concentration of 0.8 g/100 g BSR.

Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)

Effects of solid versus semi-solid fermentations on the chemical and organoleptic qualities of finger millet Jand were studied. Millet was fermented under solid and semi-solid states by using defined fermentation starter and the Jand was subjected to chemical and sensory analyses. Results indicated that except on moisture and alcohol contents, semi-solid fermentation reflected a significant effect (p&lt;0.05) on the chemical characteristics of millet Jand. TSS, acidity and ester contents increased substantially in semi-solid fermentation as compared to solid-state one. Millet fermented with 50% water addition had more than 2-folds higher total acidity than that of solid-state fermented and every 50% increase in water addition nearly doubled the fixed acidity of the products. No remarkable improvement on the chemical and sensory quality of millet Jand was found by using semi-solid state fermentation. J. Food Sci. Technol. Nepal, Vol. 6 (31-35), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8257

Production of α-Amylase and Amyloglucosidase by the Fungus &lt;i&gt;Cylindrocladium &lt;/i&gt;sp&lt;i&gt;.&lt;/i&gt; in Semi-solid State Fermentation

Amylases are very important and have a wide range of applications. Semi-solid state fermentation is increasingly used for the production of enzymes, since it requires simple technology and costs are low. In this regard, it is worth emphasizing the importance of rice as a substrate, due to its readily availability and low cost. This study evaluated the ability of the fungus <i>Cylindrocladium </i>sp<i>.</i> to produce α-amylase and amyloglucosidase. The studies were carried out with the fungus strain <i>Cylindrocladium</i> sp. with<i> </i>a rice-based substrate. The material was kept in an oven at 28 °C for 96 hours and measured every 24 hours. For the quantification of amyloglucosidase enzymes, the DNS reagent method was adopted. The α-amylase activity was determined by measuring the concentration of starch using iodine dosage. Analysis of the data obtained in this study showed that the fungus <i>Cylindrocladium</i> sp. produces α-amylase and amyloglucosidase enzymes; peak production for α-amylase was at 72 hours with 245.02 U/g, and at 92 hours for amyloglucosidase with 73.58 U/g. Through the interpretation of these results it was possible to conclude that the fungus <i>Cylindrocladium</i> sp. produces relevant values of the enzymes α-amylase and amyloglucosidase.

Semi-solid state saccharification and fermentation of corn grits to lactic acid by amylolytic lactic acid bacterium

Semi-solid state saccharification and fermentation of corn grits to lactic acid by amylolytic lactic acid bacterium

Production of Cold-Active Bacterial Lipases through Semisolid State Fermentation Using Oil Cakes

Production of cold active lipase by semisolid state fermentation involves the use of agroindustrial residues. In the present study, semisolid state fermentation was carried out for the production of cold active lipase using Micrococcus roseus, isolated from soil samples of Gangotri glaciers, Western Himalayas. Among various substrate tested, groundnut oil cake (GOC) favored maximal yield of lipases at 15 ± 1°C within 48 h. Supplementation of glucose 1% (w/v) as additional carbon source and ammonium nitrate 2% (w/v) as additional nitrogen source enhanced production of lipase. Addition of triglycerides 0.5% (v/v) tends to repress the lipase production. Further mixed preparation of groundnut oil cake (GOC) along with mustard oil cake (MOC) in the ratio of 1 : 1, and its optimization resulted in improved production of cold active lipase. The enzyme exhibited maximum activity at 10–15°C and was stable at temperatures lower than 30°C. The lipase exhibited optimum activity at pH 8 and showed more than 60% stability at pH 9. Semisolid state fermentation process by utilizing agroindustrial wastes will direct to large-scale commercialization of lipase catalyzed process in cost-effective systems.