Glucoamylase production from food waste by solid state fermentation and its evaluation in the hydrolysis of domestic food waste

Exploration of a high-efficiency and low-cost technique for maximizing the glucoamylase production from food waste

“…starch is a key factor that inuences the GA production; thus, the highest GA activity has been obtained via rice waste fermentation. The comparison of the results presented in Table 2 clearly suggests that the GA produced in this study possesses signicantly higher activity than those reported in the literature; 24,26 for example, Kiran et al (2014) have reported GA produced from bread waste, savory waste, cake waste, cafeteria waste, fruits, vegetables and potatoes, and the highest GA activity has been obtained for the cake waste at the level of 108.5 U g À1 , which is about 4.5 times lower than that obtained in this study (e.g., 458.3 U g À1 , Table 2); Anto et al (2006) have also applied rice ake manufacturing waste products as a substrate to produce GA, and the GA activity of 264 U g À1 has been obtained. 27 Note that Kunamneni et al (2005) have reported the GA activity of 534 U g À1 obtained by wheat bran but with a substantial supplementation of 29 19 minerals.…”

“…This moisture content has been proved to be optimum for GA production through solid-state fermentation in previous studies. 16,24 The moisture content of mixed food waste was not adjusted since its value was already 77.20%. At rst, 10 g substrate (dry weight) was weighed and placed in a 250 mL ask.…”

Comparative life cycle assessment of different municipal solid waste management scenarios in Iran

“…Although, the definition of MSW varies by country, it is generally defined as waste collected by municipalities or other local authorities and typically includes household waste, garden (yard)/park waste and commercial/institutional waste [5]. Accordingly, MSW is significantly under the influence of consumption habits and the patterns of the communities' developments and contains a wide variety of materials [6,7].…”

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

“…Apart from being perishable, municipal solid waste including household kitchen waste and domestic food waste from restaurants and markets contains high lignocellulosic materials that could be exploited to produce valuable bio-products. Domestic food wastes such as waste bread, savory, waste cakes, cafeteria waste, fruits, vegetables and potato peel wastes have been reported as a suitable substrate for glucoamylase enzymes production by Aspergillus awamori via SSF technology [61,62]. Bread waste has been used to produce amylase [63], whereas municipal solid waste and kitchen waste residues principally composed of potato peel, orange peel, onion peel, carrot peel, cauliflower leaves, banana stalks and pea pods have been used to produce cellulase by SSF [64,65].…”