Applications of Fungal Inulinases

Choukade, Ritumbhara; Kango, Naveen

doi:10.1016/b978-0-12-819990-9.00016-0

Cited by 3 publications

(2 citation statements)

References 75 publications

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“…Inulins are made up of fructose units linked typically with a terminal glucose by glycosidic linkage. Inulin belongs to the fructan group of storage and transport polysaccharides and in many plant species it is synthesised from sucrose by adding a fructosyl unit (Choukade and Kango 2020 ). Commercially exploited prebiotic fructooligosaccarides, kestose (GF2), nystose (GF3), and β-fructofuranosylnystose (GF4) are produced from sucrose by fructosyltransferase (FTase) from plants, bacteria and fungi.…”

Section: Some Industrially Relevant Mycozymesmentioning

confidence: 99%

Recent Developments in Industrial Mycozymes: A Current Appraisal

Nath

Kango

2021

Mycology

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Fungi, being natural decomposers, are the most potent, ubiquitous and versatile sources of industrial enzymes. About 60% of market share of industrial enzymes is sourced from filamentous fungi and yeasts. Mycozymes (myco-fungus; zymes-enzymes) are playing a pivotal role in several industrial applications and a number of potential applications are in the offing. The field of mycozyme production, while maintaining the old traditional methods, has also witnessed a sea change due to advents in recombinant DNA technology, optimisation protocols, fermentation technology and systems biology. Consolidated bioprocessing of abundant lignocellulosic biomass and complex polysaccharides is being explored at an unprecedented pace and a number of mycozymes of diverse fungal origins are being explored using suitable platforms. The present review attempts to revisit the current status of various mycozymes, screening and production strategies and applications thereof.

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Section: Some Industrially Relevant Mycozymesmentioning

confidence: 99%

Recent Developments in Industrial Mycozymes: A Current Appraisal

Nath

Kango

2021

Mycology

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“…Solid‐state fermentation (SSF) can improve the nutrient content, bioactivity, and digestibility of organic materials that can later be used as food (Aruna, 2019; Singh et al ., 2020; Choukade & Kango, 2021). SSF can produce enzymes in high concentration because of the low quantity of free water involved (Zhao et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Changes in bioactive compounds during solid‐state fermentation of Sphenarium purpurascens with Aspergillus oryzae

Pérez‐Rodríguez,

Reyes‐Herrera,

Ibarra‐Herrera

et al. 2023

Int J of Food Sci Tech

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SummarySolid‐state fermentation (SSF) can improve the availability of nutrients in food products by converting complex molecules into simpler ones with the help of microorganisms. The present research focuses on using the fungi Aspergillus oryzae in SSF to ferment grasshoppers (Sphenarium purpurascens). The fermentation was carried out for eight days, and kinetic growth, enzyme, and bioactive compounds (TPC, ABTS, and DPPH) production were monitored. Second order equation modelled the growth of A. oryzae on a grasshopper substrate. During fermentation, a protein increase of 50% was obtained after day 4. TPC, ABTS, DPPH scavenging activity percentage, β‐glucan, and amylase activity increased 116%, 70%, 10%, 380%, and 629.6% at 8, 0.5, 3, 4, and 7 days, respectively, as maximum during fermentation. Results herein clearly indicate that Aspergillus oryzae could use Sphenarium purpurascens as a substrate in SSF to produce enzymes and bioactive compounds of industrial and nutritional interest.

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Educational Supervisors' Strategies in Improving ECCE Principals' Managerial Competence in the Digital Era: A Case Study

Rukanda,

Nurhayati

2023

J. Obs. J. Pendidik. Anak Usia Dini

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This study investigates the strategies educational supervisors employ to enhance the managerial competence of Early Childhood Care and Education (ECCE) principals in the digital era. A qualitative case study was conducted in Bandung City, with 7 educational supervisors as informants. Data were gathered through semi-structured interviews, observations, and document analysis, and thematically analyzed to discern patterns in strategy use, strategy evaluation, and challenges in the digital era. Key findings reveal supervisors' strategies are diverse and situational, including regular training, mentoring, coaching, collaborations, and supervision, all adapted to the digital context. Success is evaluated through data-driven indicators and evaluation processes, highlighting the role of monitoring, needs identification, socialization, and communication. Challenges faced include motivational deficits, resistance to change, and resource constraints. This research contributes to a deeper understanding of supervisory strategies in the digital era, emphasizing the importance of adaptable, context-sensitive approaches in enhancing ECCE principals' managerial competence. It underscores the role of digital fluency in leadership development and offers insights into effective strategies and prevalent challenges within early childhood education.

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Applications of Fungal Inulinases

Cited by 3 publications

References 75 publications

Recent Developments in Industrial Mycozymes: A Current Appraisal

Recent Developments in Industrial Mycozymes: A Current Appraisal

Changes in bioactive compounds during solid‐state fermentation of Sphenarium purpurascens with Aspergillus oryzae

Educational Supervisors' Strategies in Improving ECCE Principals' Managerial Competence in the Digital Era: A Case Study

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