Aspergillus niger mutants for bioconversion of apple distillery wastes

Gunde‐Cimerman, Nina; Cimerman, Aleksa; Perdih, Andrej

doi:10.1016/0141-0229(86)90107-9

Cited by 12 publications

(3 citation statements)

References 13 publications

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“…It is wet (3-6% d. m.) and acidic waste (pH 3.5-3.9), in which various organic acids (malic, tartaric, citric, succinic, lactic) have been identified [13,14]. Along with other wastewaters from the food industry, this by-product represents a great ecological problem [15] because of the fact that food industry wastewaters are characterized by significant values of Biological and Chemical Oxygen Demand concentrations (BOD and COD, respectively). Therefore, the literature has reported a wide range of technologies and techniques for the treatment of food industry wastewaters [16].…”

Section: Introductionmentioning

confidence: 99%

Properties of Potato Starch Roasted with Apple Distillery Wastewater

et al. 2020

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This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.

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Section: Introductionmentioning

confidence: 99%

Properties of Potato Starch Roasted with Apple Distillery Wastewater

et al. 2020

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“…Fukuda et al, 1970 The most employed technique to improve citric acid producing strains has been by inducing mutations in parental strains using mutagens. Among physical mutagens, γ-radiation (Bonatelli and Azevedo, 1983 ;Gunde-Cimerman, 1986 ;Islam et al, 1986) and UV-radiation (Pelechova et al, 1990) have often used. To obtain hyperproducer strains, frequently UV treatment could be combined with some chemical mutagens, e.g.…”

Section: Arthrobacter Paraffinensmentioning

confidence: 99%

Microbial production of citric acid

Vandenberghe

Soccol

Pandey

et al. 1999

Braz. arch. biol. technol.

116

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“…Therefore, an incubation time of 120 h was considered optimal for lactic acid production in our case. Many researcher reported that incubation period of 48 h has been generally used for lactic acid production using different lactobacilli cultures [18][19][32][33][34][35].Though the reduction in fermentation period is additionally advantageous to improve the economics of the process, according to our obtained result, still we used, an incubation time of 120 h as optimal for maximum lactose conversion to lactic acid.…”

Section: Figure 3: Effect Of Inoculum Size On Lactic Acid Production Effect Of Incubation Periodmentioning

confidence: 80%

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2019

RJLBPCS

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The aim of this research was to use whey as a substrate for lactic fermentation by using isolated Lactobacillus from curd sample. The effect of different process parameters such as pH of the medium, temperature, inoculums size, incubation time and shaking speed were optimized to enhance the conversion of whey sugar into lactic acid. The optimum condition was found for fermentation with the process conditions of pH 6.5, temperature 37°C and inoculum size 4% (v/v) with an incubation of 120 h and effective rotation speed of 150. The above mentioned optimized process parameters can be used in large scale production of lactic acid fermentation in further investigations by using whey as a substrate .

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Aspergillus niger mutants for bioconversion of apple distillery wastes

Cited by 12 publications

References 13 publications

Properties of Potato Starch Roasted with Apple Distillery Wastewater

Properties of Potato Starch Roasted with Apple Distillery Wastewater

Microbial production of citric acid

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