Fermentation and purification of cellulase from a novel strain Rhizopus stolonifer var. reflexus TP-02

Tang, Bin; Pan, Haibo; Tang, Wenjing; Zhang, Qingqing; Ding, Lixia; Zhang, Fengqin

doi:10.1016/j.biombioe.2011.11.003

Cited by 16 publications

(12 citation statements)

References 15 publications

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“…The fungus has a strong hydrolytic enzyme system and basically destroys cell walls (Tang et al . ). Therefore, it causes cell decomposition and hence spoilage of the fruits.…”

Section: Introductionmentioning

confidence: 97%

Postharvest Control of Rhizopus stolonifer in Peach (Prunus persicaL. Batsch) Fruits Using Salicylic Acid

Panahirad

Zaare‐Nahandi

Safaralizadeh

et al. 2012

Journal of Food Safety

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One of the most damaging pathogenic molds in peach fruits during warehousing period is Rhizopus stolonifer that significantly reduces storage time. Salicylic acid (SA) plays different crucial functions in plant tissues. In this study, the inhibitory effect of SA treatment on the growth of R. stolonifer was evaluated in vitro and in vivo. The results obtained from in vitro experiments showed that SA significantly reduced Rhizopus growth at all concentrations and, at 5 mM, the growth was completely inhibited. In vivo experiments showed relatively high level of inhibition, though the postimmersion treatment as compared with the preimmersion treatment resulted in higher inhibitory effects. Regarding inhibitory effects of SA on controlling R. stolonifer, its application on peach fruits during postharvest period can be a promising strategy to control the growth and development of this fungus and enhancement of the warehousing time of the treated fruits. Practical Applications Rhizopus stolonifer with serious and significant damages to agricultural products makes it essential to develop the effective control methods of this pathogen. Today, the use of synthetic chemicals for food preservation is largely abolished, because they can be hazardous for human and animal health. Therefore, there is a huge need for natural compounds with fungicidal attributes. The results of the current study illustrated the effective performance of salicylic acid (SA), one of the known phytohormones, for controlling R. stolonifer growth in peach fruits. The application of immersion treatment inside SA solution can reduce the growth and development of the resulting diseases and also protect the fruits against the future damages of it. Furthermore, SA treatment can inhibit the growth of other pathogenic molds and reduce their injury to fruits.

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“…The fungus has a strong hydrolytic enzyme system and basically destroys cell walls (Tang et al . ). Therefore, it causes cell decomposition and hence spoilage of the fruits.…”

Section: Introductionmentioning

confidence: 97%

Postharvest Control of Rhizopus stolonifer in Peach (Prunus persicaL. Batsch) Fruits Using Salicylic Acid

Panahirad

Zaare‐Nahandi

Safaralizadeh

et al. 2012

Journal of Food Safety

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“…Increase of PV is associated with enzymatic activity during fermentation process. Rhizopus oryzae has been shown to produce cellulase, hemicellulase, pectinase, tannase, phytase, lipase and protease [7], while Rhizopus stolonifer produces cellulase [8]. Beside its amylolytic activity, Aspergillus niger also has pectinolytic activity [5] [9].…”

Section: Pasting Properties Of Corn Flours After 36 Hours Of Fermentamentioning

confidence: 99%

Pasting Properties of White Corn Flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as Affected by Fementation Process

Farasara¹,

Hariyadi²,

Fardiaz³

et al. 2014

FNS

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This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF); 2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde.

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“…The results of morphological and molecular biological identification about this strain were previously discussed [29]. The spores of R. stolonifer TP-02 cultivated on potato dextrose agar (PDA) at 30°C for 4 days were washed, inoculated into a 1,000-mL shaking flask with 300 mL seed medium (pH 6.0) to a final concentration of 10 8 spores/mL, and cultivated at 30°C and 180 rpm for 24 h. Unless otherwise stated, approximately 5 mL of seed culture was inoculated into a 250-mL shaking flask with 45 mL of culture medium (pH 6.5) to a final concentration of 10 %.…”

Section: Microorganism Media and Shaking Flask Culture Preparationmentioning

confidence: 98%

“…The time required for R. stolonifer TP-02 to reach the maximum cellulase activity is 30 h, shorter than that of T. reesei QM9414 during shaking flask fermentation. This feature provides R. stolonifer TP-02 with a significant advantage in cellulase production [29]. However, the optimal enzyme production conditions of the isolate need further investigation.…”

Section: Introductionmentioning

confidence: 99%

Fermentation Optimization and Unstructured Kinetic Model for Cellulase Production by Rhizopus stolonifer var. reflexus TP-02 on Agriculture By-Products

Tang

et al. 2015

Appl Biochem Biotechnol

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Agricultural by-products, rice straw, wheat bran juice, and soybean residue, were used as substrates for cellulase production using Rhizopus stolonifer var. reflexus TP-02. The culture medium was optimized though uniform design experimentation during shaking flask fermentation, and the ideal formulation obtained for filter paper enzyme (FPase) production was 10 % bran diffusion juice, 1 % rice straw, 0.17 % urea, 0.17 % soybean residue, 0.11 % KH2PO4, and 0.027 % Tween 80, and the maximal FPase activity in the culture supernatant was 13.16 U/mL at an incubation time of 3 days. A kinetic model for cellulase production in batch fermentation was subsequently developed. The unstructured kinetic model considered three responses, namely biomass, cellulase, and sugar. Models for the production of three types of cellulase components (i.e., endoglucanases, cellobiohydrolases, and β-glucosidases) were established to adequately describe the cellulase production pattern. It was found that the models fitted the experimental data well under pH 5.0 and 6.0, but only the avicelase production model predicted the experimental data under pH-uncontrolled conditions.

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Fermentation and purification of cellulase from a novel strain Rhizopus stolonifer var. reflexus TP-02

Cited by 16 publications

References 15 publications

Postharvest Control of Rhizopus stolonifer in Peach (Prunus persicaL. Batsch) Fruits Using Salicylic Acid

Postharvest Control of Rhizopus stolonifer in Peach (Prunus persicaL. Batsch) Fruits Using Salicylic Acid

Pasting Properties of White Corn Flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as Affected by Fementation Process

Fermentation Optimization and Unstructured Kinetic Model for Cellulase Production by Rhizopus stolonifer var. reflexus TP-02 on Agriculture By-Products

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Fermentation and purification of cellulase from a novel strain Rhizopus stolonifer var. reflexus TP-02

Cited by 16 publications

References 15 publications

Postharvest Control of Rhizopus stolonifer in Peach (Prunus persicaL. Batsch) Fruits Using Salicylic Acid

Postharvest Control of Rhizopus stolonifer in Peach (Prunus persicaL. Batsch) Fruits Using Salicylic Acid

Pasting Properties of White Corn Flours of &lt;i&gt;Anoman&lt;/i&gt; 1 and &lt;i&gt;Pulut Harapan&lt;/i&gt; Varieties as Affected by Fementation Process

Fermentation Optimization and Unstructured Kinetic Model for Cellulase Production by Rhizopus stolonifer var. reflexus TP-02 on Agriculture By-Products

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Pasting Properties of White Corn Flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as Affected by Fementation Process