Exo-polygalacturonase production by Bacillus subtilis CM5 in solid state fermentation using cassava bagasse

Swain, Manas R.; Kar, Shaktimay; Ray, Ramesh C.

doi:10.1590/s1517-83822009000300028

Cited by 17 publications

(4 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…To achieve successful commercialization of PHA, economic production system must be sort out. As the cost of raw material (substrate, bacterial strain) is one of the major factors influencing the economy of production (18,20), the present study is concentrated on the cost effective production of PHA by combining the use of inexpensive substrate (molasses) for the growth of the potential strain.…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of PHA from recombinant E. coli harbouring phaC1 gene of indigenous Pseudomonas sp. LDC-5 using molasses

Saranya¹,

Shenbagarathai²

2011

Braz. J. Microbiol.

View full text Add to dashboard Cite

Polyhydroxyalkanoates (PHA) are biodegradable and biocompatible green thermoplastics, synthesized by wide variety of bacteria as an intracellular carbon and energy storage intermediate. They are used as an alternative to nonrenewable petroleum derived plastics. The current interest in these biopolyesters is stimulated by the search for cost-effective capitalized production. This paper attempts to achieve maximized production rate from recombinant system using inexpensive substrate. Molasses from agro-industrial waste was used to produce PHA from recombinant E.coli in batch culture. PHA yield in molasses (3.06g/L ± 0.05-75.5%) was higher than that of sucrose (2.5g/L ± 0.05 - 65.1%). Properties of the polymer produced from molasses and sucrose were analyzed by DSC, TGA, DTA, GC/MS, TLC and optical rotation studies. The findings suggested that molasses enhanced PHA production in recombinant E.coli

show abstract

Section: Introductionmentioning

confidence: 99%

Production and characterization of PHA from recombinant E. coli harbouring phaC1 gene of indigenous Pseudomonas sp. LDC-5 using molasses

Saranya¹,

Shenbagarathai²

2011

Braz. J. Microbiol.

View full text Add to dashboard Cite

show abstract

“…Destes parâmetros, o tempo ideal de fermentação foi avaliado em 97% dos trabalhos selecionados e atividade de água foi o parâmetro menos otimizado. SWAIN et al (2009) observaram que o melhor tempo de fermentação para a produção de pectinase por Bacillus subitilis CM5 foi de 144 horas. Por outro lado, MRUDULA e ANITHARAJ (2011) verificaram que 96 horas foi o melhor tempo de fermentação para a produção da mesma enzima a partir de A. niger.…”

Section: Figura 4 Proporção Entre Gêneros De Micro-organismos Produtunclassified

Fermentação Em Estado Sólido Em Resíduos Agroindustriais Para a Produção De Enzimas: Uma Revisão Sistemática

Solidade

Souza

Sampaio

et al. 2018

JCEC

View full text Add to dashboard Cite

O objetivo deste trabalho foi realizar uma revisão sistemática sobre produção de enzimas microbianas sob FES em resíduos agroindustriais, a fim de identificar as principais classes de enzimas obtidas por esse processo, os resíduos mais empregados como substratos e micro-organismos utilizados como agentes da fermentação. Um total de 37 trabalhos científicos foi selecionado e formaram um banco de dados. Aproximadamente, 49% dos trabalhos foram de nacionalidade brasileira e apontaram celulase como principal enzima produzida sob FES em resíduos agroindustriais. Fungos filamentosos, especialmente a espécie Aspergillus niger, são os mais empregados como agentes biológicos, farelo de trigo e resíduos da fruticultura foram os resíduos mais estudados e tempo ideal de fermentação foi o parâmetro mais avaliado em processos de otimização. FES é uma interessante rota tecnológica para reaproveitar resíduos da agroindústria gerando produtos de alto valor agregado.

show abstract

“…Compared with SLF, SSF expresses its advantages on simpler culture condition, better product properties, less capital investment, environmental pollution (14). It is commonly employed for production of multiple enzymes from microorganisms (1,19), but seldom for improvement of food nutrition value.…”

Section: Introductionmentioning

confidence: 99%

Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor

Huang¹,

Zhang²

2011

Braz. J. Microbiol.

View full text Add to dashboard Cite

The study was conducted to evaluate effect of Coriolus versicolor mycelia on degrading starch and improving nutrition value in corn grits through solid state fermentation technique. The results showed that using soybean meal as a nitrogen source, α-amylase secreted from C. versicolor expressed 407.25U/g of activity, leading to 45.15% of starch degraded. The activity grew with fermentation time until the 15th day, after that the amylase was deactivated rapidly. An orthogonal experiment designed for the study illustrated that degradation rate of starch in corn grits attained to maximum, 50.51%, when 100g of corn grits, added 16g of soybean meal, were fermented by C. versicolor for 12 days, in an initial pH 5.5. After fermenting, compared to the nonfermented control, contents of amino acids, total sugar, crude fat and crude protein were increased by 21.00%, 38.45%, 55.56%, 69.15% respectively. The significant improvement of nutrition value in corn grits is probably attributed to the intense metabolism of C. versicolor

show abstract

Exo-polygalacturonase production by Bacillus subtilis CM5 in solid state fermentation using cassava bagasse

Cited by 17 publications

References 23 publications

Production and characterization of PHA from recombinant E. coli harbouring phaC1 gene of indigenous Pseudomonas sp. LDC-5 using molasses

Production and characterization of PHA from recombinant E. coli harbouring phaC1 gene of indigenous Pseudomonas sp. LDC-5 using molasses

Fermentação Em Estado Sólido Em Resíduos Agroindustriais Para a Produção De Enzimas: Uma Revisão Sistemática

Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor

Contact Info

Product

Resources

About