Bioconversion of bread waste by marine psychrotolerant Glutamicibacter soli strain AM6 to a value-added product: cold-adapted, salt-tolerant, and detergent-stable α-amylase (CA-AM21)

Matrawy, Amira A.; Khalil, Ahmed; Embaby, Amira M.

doi:10.1007/s13399-022-02325-3

Cited by 7 publications

(1 citation statement)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In our study, a similar approach significantly enhanced alkaline protease activity, reaching an impressive 1798.33 U/mL. Other instances include the 7.58-fold increase in α-amylase (CA-AM21) yield in Glutamicibacter soli AM6 EMCCN 3074 ( Matrawy et al, 2023a ), and the 8.95 and 5-fold production boosts in xylanase for Penicillium chrysogenum A3 DSM105774 ( Matrawy et al, 2021b ) and Thermomyces lanuginosus A3-1 DSM 105773 ( Matrawy et al, 2021a ), respectively. Furthermore, the pectinase from Aspergillus exhibited a 13-fold improvement in producing pectin oligosaccharides during citrus pectin fermentation ( Embaby et al, 2016 ).…”

Section: Discussionmentioning

confidence: 52%

The fermentation optimization for alkaline protease production by Bacillus subtilis BS-QR-052

Sun,

Zou,

Zhao

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

IntroductionProteases exhibit a wide range of applications, and among them, alkaline proteases have become a prominent area of research due to their stability in highly alkaline environments. To optimize the production yield and activity of alkaline proteases, researchers are continuously exploring different fermentation conditions and culture medium components.MethodsIn this paper, the fermentation conditions of the alkaline protease (EC 3.4.21.14) production by Bacillus subtilis BS-QR-052 were optimized, and the effect of different nutrition and fermentation conditions was investigated. Based on the single-variable experiments, the Plackett–Burman design was used to explore the significant factors, and then the optimized fermentation conditions, as well as the interaction between these factors, were evaluated by response surface methodology through the Box–Behnken design.Results and discussionThe results showed that 1.03% corn syrup powder, 0.05% MgSO4, 8.02% inoculation volume, 1:1.22 vvm airflow rate, as well as 0.5% corn starch, 0.05% MnSO4, 180 rpm agitation speed, 36°C fermentation temperature, 8.0 initial pH and 96 h incubation time were predicted to be the optimal fermentation conditions. The alkaline protease enzyme activity was estimated to be approximately 1787.91 U/mL, whereas subsequent experimental validation confirmed it reached 1780.03 U/mL, while that of 500 L scale-up fermentation reached 1798.33 U/mL. This study optimized the fermentation conditions for alkaline protease production by B. subtilis through systematic experimental design and data analysis, and the activity of the alkaline protease increased to 300.72% of its original level. The established model for predicting alkaline protease activity was validated, achieving significantly higher levels of enzymatic activity. The findings provide valuable references for further enhancing the yield and activity of alkaline protease, thereby holding substantial practical significance and economic benefits for industrial applications.

show abstract

Section: Discussionmentioning

confidence: 52%

The fermentation optimization for alkaline protease production by Bacillus subtilis BS-QR-052

Sun,

Zou,

Zhao

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

The Agro-industrial Byproduct Wheat Bran as an Inducer for Alkaline Protease (ALK-PR23) Production by Pschyrotolerant Lysinibacillus sphaericus Strain AA6 EMCCN3080

Matrawy,

Marey,

Embaby

2023

Waste Biomass Valor

View full text Add to dashboard Cite

The current study aims to exploit the zero-cost inducer wheat bran (WB), an agro-industrial byproduct, for production of alkaline protease (ALK-PR23) by the hyper producer psychrotolerant Lysinibacillus sphaericus Strain AA6 EMCCN3080 for the first time ever. Incubation temperature (25 °C), yeast extract concentration, agitation speed (150 rpm), and aeration ratio [1 volume (liquid):5 volume (Erlenmeyer flask)] provoked ALK-PR23 production; OVAT inferences. The pH, yeast extract, and (NH4)2SO4 levels substantively triggered ALK-PR23 production as deduced from Plackett–Burman design. Incubation time (3 days) and WB [2% (w/v)] were the optimal values inducing positive significant influence on ALK-PR23 as conferred from steepest ascent experiments. Yeast extract (0.446% w/v), (NH4)2SO4 (0.339% w/v), and pH (6.872) prompted ALK-PR23 (592.5 U/mL) with an impressive 98-fold enhancement; Box-Behnken design and ridge steepest ascent path implications. The laboratory validation of the model achieved 100% of the predicted value. Laboratory data would present an eco-friendly, cheap, efficient approach towards concurrent WB recycling and massive production of alkaline protease (ALK-PR23) from L. sphaericus Strain AA6 EMCCN3080. Present data would greatly encourage unveiling biochemical characteristics of ALK-PR23 in prospective studies. Graphical Abstract

show abstract

Valorisation of bread wastes via the bacterial cellulose production

Güzel

2024

Biomass Conv. Bioref.

View full text Add to dashboard Cite

The short shelf life of bread can be attributed to changes in its textural and sensory properties, a process termed staling, and large amounts of bread residue and waste are generated daily. Because the main component of bread is starch, the use of bread wastes as a substrate for bacterial cellulose (BC) production can significantly contribute to valorisation and reuse of wastes. This study aimed to investigate the BC production potential of various stale breads, convert these wastes into usable forms for food and other industries, and increase their economic value. Stale breads were hydrolyzed with dilute acid, and BC-producing bacteria from Kombucha tea were isolated and identified as Gluconobacter oxydans MG2021 (GO). BCs were produced from bread hydrolysates with GO and Komagataeibacter hansenii GA2016 (KH), and their properties were examined. The results indicated that stale breads represented a good source for BC production, as high BC yields were obtained using GO (8.81%–25.02%) and all BCs had superior properties such as high crystallinity (75.96%–91.39%), thermal stability, liquid holding capacity, and fine fibers (40.16–85.39 nm). This study demonstrated that bread wastes could be used as a low-cost substrate for large-scale BC production, and the abundance of bread wastes demonstrated their potential as a resource for commercial BC producers.

show abstract

Bioconversion of bread waste by marine psychrotolerant Glutamicibacter soli strain AM6 to a value-added product: cold-adapted, salt-tolerant, and detergent-stable α-amylase (CA-AM21)

Cited by 7 publications

References 51 publications

The fermentation optimization for alkaline protease production by Bacillus subtilis BS-QR-052

The fermentation optimization for alkaline protease production by Bacillus subtilis BS-QR-052

The Agro-industrial Byproduct Wheat Bran as an Inducer for Alkaline Protease (ALK-PR23) Production by Pschyrotolerant Lysinibacillus sphaericus Strain AA6 EMCCN3080

Valorisation of bread wastes via the bacterial cellulose production

Contact Info

Product

Resources

About