Causes of alkalinization in tempe solid substrate fermentation

Sparringa, Roy Alexander; Owens, J.D.

doi:10.1016/s0141-0229(99)00097-6

Cited by 22 publications

(19 citation statements)

References 12 publications

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“…The result is in agreement with Van Buren et al. (1972) and Sparringa and Owen (1999) who reported that the increase in pH of tempeh, a Rhizopus spp. fermented soy product was caused by the liberation of ammonia.…”

Section: Resultssupporting

confidence: 93%

Accelerated Proteolysis of Soy Proteins During Fermentation of Thua-Nao Inoculated With Bacillus Subtilis

Visessanguan

Benjakul

Potachareon

et al. 2005

J Food Biochemistry

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Thua-nao is a traditional Thai-fermented soy product. It was prepared by the conventional method and also with starter inoculation. Inoculated soybean exhibited a higher rate of fermentation than did the natural fermentation as indicated by greater rate of pH increase, higher extent of proteolysis, ammonia-nitrogen content and nitrogen solubility. Sodium dodecyl sulfatepolyacrylamide gel electrophoresis patterns indicated the extensive degradation of soy proteins during fermentation. Activity staining of Thua-nao extract suggested that proteolysis of soybean was mediated by various proteinases. Active proteinases with estimated molecular weight (MW) of 29,000, 27,000 and 19,000 Da were present during natural fermentation of soybeans. However, proteinases with MW of 40,000 and 29,000 Da were predominant in inoculated soybeans and like the activity bands observed with spent culture broth of Bacillus subtilis BIOTEC 7123. The results suggested that proteinases released by the dominant species in the inoculum, especially B. subtilis , play an important role in proteolysis of soy proteins during fermentation. Inoculation with B. subtilis resulted in an increased proteolysis, which is useful for subsequent reactions leading to development of Thua-nao characteristics.

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Section: Resultssupporting

confidence: 93%

Accelerated Proteolysis of Soy Proteins During Fermentation of Thua-Nao Inoculated With Bacillus Subtilis

Visessanguan

Benjakul

Potachareon

et al. 2005

J Food Biochemistry

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“…The pH of crude extract differed due to the production of secondary metabolites, probably the production of glycolic and citric acid by A. brasiliensis and ammonia by R. oryzae, as previously observed in R. oligosporus Saito when in nitrogen-rich culture media (Varga et al 2007, Sparringa & Owens 1999.…”

Section: Discussionsupporting

confidence: 65%

Bioprospection and characterization of the amylolytic activity by filamentous fungi from Brazilian Atlantic Forest

et al. 2017

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Filamentous fungi are widely diverse and ubiquitous organisms. Such biodiversity is barely known, making room for a great potential still to be discovered, especially in tropical environments -which are favorable to growth and species variety. Filamentous fungi are extensively applied to the production of industrial enzymes, such as the amylases. This class of enzymes acts in the hydrolysis of starch to glucose or maltooligosaccharides. In this work twenty-five filamentous fungi were isolated from samples of decomposing material collected in the Brazilian Atlantic Forest. The two best amylase producers were identified as Aspergillus brasiliensis and Rhizopus oryzae. Both are mesophilic, they grow well in organic nitrogen-rich media produce great amounts of glucoamylases. The enzymes of A. brasiliensis and R. oryzae are different, possibly because of their phylogenetical distance. The best amylase production of A. brasiliensis occurred during 120 hours with initial pH of 7.5; it had a better activity in the pH range of 3.5-5.0 and at 60-75°C. Both fungal glucoamylase had wide pH stability (3-8) and were activated by Mn 2+. R. oryzae best production occurred in 96 hours and at pH 6.5. Its amylases had a greater activity in the pH range of 4.0-5.5 and temperature at 50-65ºC. The most significant difference between the enzymes produced by both fungi is the resistance to thermal denaturation: A. brasiliensis glucoamylase had a T 50 of 60 minutes at 70ºC. The R. oryzae glucoamylase only had a residual activity when incubated at 50°C with a 12 min T 50 . Keywords: Amylase, Filamentous fungi, Aspergillus brasiliensis, Rhizopus oryzae, Glucoamylase, Bioprospection Bioprospecção e caracterização da atividade amilolítica de fungos filamentosos da Mata Atlântica BrasileiraResumo: Fungos filamentosos são organismos amplamente diversificados e ubíquos. Esta biodiversidade ainda é pouco caracterizada, desta forma, há um grande potencial a ser descoberto, sobretudo em biomas tropicais, que favorecem o crescimento e diversificação de espécies. Fungos filamentosos são extensivamente utilizados para a produção industrial de enzimas, como as amilases. Esta classe de enzimas atua na hidrólise do amido em glicose ou maltooligossacarídeos. Neste trabalho 25 cepas de fungos filamentosos foram isoladas a partir de amostras de material em decomposição coletados na Mata Atlântica Brasileira. As duas cepas que produziram mais amilases foram identificadas como Aspergillus brasiliensis e Rhizopus oryzae. Ambos os fungos são mesofílicos, crescem bem em meio de cultivo rico em nitrogênio orgânico, e produziram grande quantidade de glucoamilase. As enzimas de A. brasiliensis e R. oryzae possuem características distintas, possivelmente devido à distância filogenética das espécies. A produção de amilase mais expressiva de A. brasiliensis ocorreu em 120 horas de cultivo e pH inicial de 7,5; possui maior atividade em temperaturas entre 60-75ºC e pH entre 3,5-5,0. Ambas glucoamilases fúngicas obtiveram ampla estabilidade de pH (3-8) e fora...

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“…From day 2 onward, lactic acid concentrations decreased, with reductions of 14, 31, 54, and 71% with aeration of 0.2, 0.4, 0.8, and 1.0 vvm, respectively, by day 8. Fermentation of soybeans with R. oligosporus for tempeh production confirms that this fungal species is able to degrade lactic acid [83]. Fungal cultivation of settled thin-stillage supernatant improved lactic acid biodegradation, with 60% removal in 5 d with 0.8-vvm aeration (as compared to 54% with thin stillage particles).…”

Section: Organic Acids and Glycerol Removalmentioning

confidence: 73%

Fungal Treatment of Crop Processing Wastewaters with Value-Added Co-Products

Leeuwen

Rasmussen

Sankaran

et al. 2011

Green Energy and Technology

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Conventional biological wastewater treatment generates large amounts of low-value bacterial biomass. The treatment and disposal of this excess bacterial biomass accounts for about 40-60% of wastewater treatment plant operational costs. A different form of biomass with a higher value could significantly change the economics of wastewater treatment. Fungi could offer this benefit over bacteria in selected wastewater treatment processes. The biomass produced during fungal wastewater treatment has, potentially, a much higher value than that from the bacterial activated sludge process. The fungi can be used as a protein source and to derive valuable biochemicals. Various high-value biochemicals are produced by commercial cultivation of fungi under aseptic conditions using expensive substrates. Food processing wastewater is an attractive alternative as a source of low-cost organic matter and nutrients to produce fungi with concomitant wastewater purification. This chapter summarizes various findings in fungal wastewater treatment, particularly focusing on creating new byproducts. This chapter also provides an overview on performance of fungal treatment systems under various operational conditions. Important factors such as pH, temperature, hydraulic and solids retention time, nonaxenic and axenic operation, bacterial contamination and others that affect the fungal treatment system are discussed. The work described

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Causes of alkalinization in tempe solid substrate fermentation

Cited by 22 publications

References 12 publications

Accelerated Proteolysis of Soy Proteins During Fermentation of Thua-Nao Inoculated With Bacillus Subtilis

Accelerated Proteolysis of Soy Proteins During Fermentation of Thua-Nao Inoculated With Bacillus Subtilis

Bioprospection and characterization of the amylolytic activity by filamentous fungi from Brazilian Atlantic Forest

Fungal Treatment of Crop Processing Wastewaters with Value-Added Co-Products

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