Coconut oil cake––a potential raw material for the production of α-amylase

Ramachandran, Subramaniam; Patel, Anil Kumar; Nampoothiri, K. Madhavan; Francis, Febe; Nagy, Viviána; Szakács, George; Pandey, Ashok

doi:10.1016/j.biortech.2003.10.021

Cited by 211 publications

(107 citation statements)

References 24 publications

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“…Table 5 shows several studies that have been conducted on construction of various enzymes with the use of agroindustrial residues. Sharanappa et al (2011) Groundnut oil cake (GOC) Lipase C. rugosa Rekha et al (2012) Wheat bran and orange peel Pectin methyl esterase P. notatum Gayen and Ghosh (2011) Linseed oil cake (LOC) Lipase P. aeruginosa Dharmendra (2012) Orange peel α-Amylase A. niger Sindiri et al (2013) Coconut oil cake (COC) α-Amylase A. oryzae Ramachandran et al (2004) Rice bran α-Amylase Bacillus sp. Sodhi et al (2005) Corn bran α-Amylase Bacillus sp.…”

Section: Enzyme Productionmentioning

confidence: 99%

Agro-industrial wastes and their utilization using solid state fermentation: a review

Sadh

Duhan²,

Duhan

2018

Bioresour. Bioprocess.

911

341

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Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use of agro-industrial wastes as raw materials can help to reduce the production cost and also reduce the pollution load from the environment. Agro-industrial wastes are used for manufacturing of biofuels, enzymes, vitamins, antioxidants, animal feed, antibiotics, and other chemicals through solid state fermentation (SSF). A variety of microorganisms are used for the production of these valuable products through SSF processes. Therefore, SSF and their effect on the formation of value-added products are reviewed and discussed.

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Section: Enzyme Productionmentioning

confidence: 99%

Agro-industrial wastes and their utilization using solid state fermentation: a review

Sadh

Duhan²,

Duhan

2018

Bioresour. Bioprocess.

911

341

View full text Add to dashboard Cite

show abstract

“…The effect of incubation time on enzyme production by the fungi was studied by incubating the inoculated flask for a total period of 120 h and estimating the enzyme production at regular intervals of 24 h (Ramachandran et al, 2004). Effect of carbon source: The effect of carbon source on enzyme production by the fungi during solid state fermentation was determined by incorporating at 1% (w/ w) level in the medium.…”

Section: Effect Of Timementioning

confidence: 99%

Isolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation

Geetha¹,

Jeyaprakash²,

Nagaraja³

2011

JANS

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Abstract:The amylase producing fungi were isolated from spoiled fruits, vegetables and soil, in and around Bangalore, Karnataka, India. The isolates were identified and five fungal species were screened. The best amylase producer among them, Aspergillus sp was selected for enzyme production by both sub merged fermentation using mineral salt medium (MSM) and solid state fermentations using wheat bran as a solid substrate. The various parameters influencing solid state fermentation were optimized. The most important factors are such as pH, incubation temperature, incubation period, carbon sources, nitrogen sources and moisture content. The maximum amount of enzyme production was obtained when solid state fermentation was carried out with soluble starch as carbon source and beef extract (1% each) as nitrogen source, optimum conditions of pH 7.0, an incubation temperature of 25 (±2) °C, incubation time 96 h and 62% moisture content.

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“…Balkan et al (2005) reported that temperature plays an important role in the development of the fermentation process since it influences the protein denaturation, enzyme inhibition and cell growth. The optimum temperature for enzyme production by most microorganisms was recorded within the range of 25-37°C (Ramachandran et al 2004;Sun et al 2009;Abdel-Banat et al 2010). Maximum crude amylase production by Aspergillus flavus NSH9 was determined at 28°C.…”

Section: Resultsmentioning

confidence: 99%

Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation

Mustafa

Husaini

Hipólito

et al. 2016

Braz. arch. biol. technol.

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Coconut oil cake––a potential raw material for the production of α-amylase

Cited by 211 publications

References 24 publications

Agro-industrial wastes and their utilization using solid state fermentation: a review

Agro-industrial wastes and their utilization using solid state fermentation: a review

Isolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation

Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation

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