A solid state fermentation based bacterial α-amylase and fungal glucoamylase system and its suitability for the hydrolysis of wheat starch

Soni, Sanjeev Kumar; Kaur, Arshdeep; Gupta, Jancy

doi:10.1016/s0032-9592(03)00058-x

Cited by 79 publications

(48 citation statements)

References 19 publications

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“…In this study, the activities of amylase and glucoamylase showed a similar trend, and both clearly increased during the first 7 days, after which glucoamylase activity sharply dropped, while amylase activity slightly decreased along with fermentation (Fig. 2a); these discrepancies, as previously reported, can be attributed to the thermal stability of amylase, which was much better than that of glucoamylase at high incubation temperatures of 53°C to 60°C (66). Cellulase is closely related to cellulose degradation and carbon metabolism, and ␤-glucosidase is involved in the hydrolysis of cellobiose to yield ␤-glucose (67).…”

Section: Discussionsupporting

confidence: 85%

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Pan

Liang

Lin

et al. 2015

Appl Environ Microbiol

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Traditional Chinese solid-state fermented cereal starters contain highly complex microbial communities and enzymes. Very little is known, however, about the microbial dynamics related to environmental conditions, and cellulolytic communities have never been proposed to exist during cereal starter fermentation. In this study, we performed Illumina MiSeq sequencing combined with PCR-denaturing gradient gel electrophoresis to investigate microbiota, coupled with clone library construction to trace cellulolytic communities in both fermentation stages. A succession of microbial assemblages was observed during the fermentation of starters. Lactobacillales and Saccharomycetales dominated the initial stages, with a continuous decline in relative abundance. However, thermotolerant and drought-resistant Bacillales, Eurotiales, and Mucorales were considerably accelerated during the heating stages, and these organisms dominated until the end of fermentation. Enterobacteriales were consistently ubiquitous throughout the process. For the cellulolytic communities, only the genera Sanguibacter, Beutenbergia, Agrobacterium, and Erwinia dominated the initial fermentation stages. In contrast, stages at high incubation temperature induced the appearance and dominance of Bacillus, Aspergillus, and Mucor. The enzymatic dynamics of amylase and glucoamylase also showed a similar trend, with the activities clearly increased in the first 7 days and subsequently decreased until the end of fermentation. Furthermore, ␤-glucosidase activity continuously and significantly increased during the fermentation process. Evidently, cellulolytic potential can adapt to environmental conditions by changes in the community structure during the fermentation of starters.C ereal grains are the major source of dietary nutrients worldwide. Humans have been domesticating principal "founder crops" (1) from time immemorial and fermenting their produce with the development of fermentation techniques. Generally, cereal food fermentation processes have been driven by metabolically active microorganisms and enzymes, which are oriented from raw materials, autochthonous starter cultures, or the processing surrounding environment (2) and are responsible for the degradation of polysaccharides and the release of fermentable sugars from grains. Starch is the most abundant form of "storage device" for glucose in plants. For starch utilization, microorganisms require an appropriate combination of amylolytic enzymes, including ␣-/␤-amylase and glucoamylase to depolymerize starch polymer to oligosaccharides and smaller sugars during cereal food fermentation, ␣-amylase to hydrolyze linkages in the interior of starch in a random fashion and release linear and branched oligosaccharides, and ␤-amylase and glucoamylase to attack the substrate from the nonreducing end and produce small and well-defined oligosaccharides such as maltose and glucose (3). Traditionally, the production of fermented food is based mainly on the addition of starter cultures (4). Various types of starter c...

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Section: Discussionsupporting

confidence: 85%

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Pan

Liang

Lin

et al. 2015

Appl Environ Microbiol

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“…Generally, the incubation time is governed by characteristics of the culture, its growth rate and enzyme production. Maximum GA production normally occurs after 2-5 d of incubation as reported by other researchers working with solid state cultures involving bacteria and fungi (Soni et al, 2003;Melikoglu et al, 2013a). The fungus used in the present study colonized well on the waste materials, and exhibited a good growth on the surface after 24 h. The high reducing sugars in cake, fruit and potato wastes may have triggered the GA production, so it was higher than savory and MFW on day 1.…”

Section: Resultssupporting

confidence: 78%

Glucoamylase production from food waste by solid state fermentation and its evaluation in the hydrolysis of domestic food waste

2014

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“…Similarly, pH and temperature play important role in morphological changes in the organism and in enzyme production. Haq et al (2002) and Soni et al (2003) reported that the optimum pH of 7.5 and 6.5 was best for production of α-amylase by B. subtilis and Bacillus sp. AS-1, respectively.…”

Section: Resultsmentioning

confidence: 99%

Statistical optimization of α-amylase production by Bacillus brevis MTCC 7521 in solid-state fermentation using cassava bagasse

Ray

Kar

2009

Biologia

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Production of α-amylase under solid-state fermentation by Bacillus brevis MTCC 7521 has been investigated using cassava bagasse as the substrate, one of the major solid wastes released during extraction of starch from cassava (Manihot esculenta). Response surface methodology was used to evaluate the effect of the main variables, i.e. incubation period (36 h), moisture holding capacity (60%), pH (7.0) and temperature (60 • C) on enzyme production by applying a full factorial central composite design. The maximum hydrolysis of soluble starch (85%) and cassava starch (75%) was obtained with the application of 4 mL (≈ 14,752 units) of B. brevis crude enzyme after 5 h of incubation.

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A solid state fermentation based bacterial α-amylase and fungal glucoamylase system and its suitability for the hydrolysis of wheat starch

Cited by 79 publications

References 19 publications

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

Glucoamylase production from food waste by solid state fermentation and its evaluation in the hydrolysis of domestic food waste

Statistical optimization of α-amylase production by Bacillus brevis MTCC 7521 in solid-state fermentation using cassava bagasse

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