Kinetic modelling of continuous submerged fermentation of cheese whey for single cell protein production

Ghaly, A. E.; Kamal, Mohd Lias; Correia, L.R.

doi:10.1016/j.biortech.2004.09.027

Cited by 74 publications

(42 citation statements)

References 13 publications

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“…The use of a good reliable statistical model is essential to develop better strategies for the optimization of the fermentation process [38]. In this regard, Taguchi approach of orthogonal array experimental design for bioprocess optimization is a good reliable statistical model.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Process Parameters by Statistical Experimental Designs for the Production of Naringinase Enzyme by Marine Fungi

Shehata

Aty

2014

International Journal of Chemical Engineering

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Naringinase has attracted a great deal of attention in recent years due to its hydrolytic activities which include the production of rhamnose and prunin and debittering of citrus fruit juices. Screening of fifteen marine-derived fungi, locally isolated from Ismalia, Egypt, for naringinase enzyme production, indicated that Aspergillus niger was the most promising. In solid state fermentation (SSF) of the agroindustrial waste, orange rind was used as a substrate containing naringin. Sequential optimization strategy, based on statistical experimental designs, was employed to enhance the production of the debittering naringinase enzyme. Effects of 19 variables were examined for their significance on naringinase production using Plackett-Burman factorial design. Significant parameters were further investigated using Taguchi's (L16 4 5 ) orthogonal array design. Based on statistical analysis (ANOVA), the optimal combinations of the major constituents of media for maximal naringinase production were evaluated as follows: 15 g orange rind waste, 30 mL moisture content, 1% grape fruit, 1% NaNO 3 , 0.5% KH 2 PO 4 , 5 mM MgSO 4 , 5 mM FeSO 4 , and the initial pH 7.5. The activity obtained was more than 3.14-fold the basal production medium.

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Section: Discussionmentioning

confidence: 99%

Optimization of Process Parameters by Statistical Experimental Designs for the Production of Naringinase Enzyme by Marine Fungi

Shehata

Aty

2014

International Journal of Chemical Engineering

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“…The yeast protein was produced using the solid-state fermentation biotechnological method (Jay, 2000;Ghaly et al, 2005). This technique involved the aerobic fermentation of yeast inocula on selected vegetable substrates in bioreactors.…”

Section: Methodsmentioning

confidence: 99%

“…Protein concentrates of yeast origin constitute an innovative alternative for providing amino acids to animals, preferably non-ruminants (Robinson and Nigam, 2003;Ghaly et al, 2005). The production of yeast protein through the fermentation of fibrous vegetable substrates in bioreactors is a viable biotechnological option for generating protein concentrates of high nutritional value (Rostami et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…To this end it will also be very valuable to learn about new vegetable substrates, especially those which present low nutritional quality, low cost and high availability (Anupama and Ravindra, 2000). In the scientific literature, substrates of various origins are reported for these purposes, in particular vegetable matter with a high content of lignin and cellulose (cereal straw), agro-industrial waste (fruits, vegetables and molasses), waste paper, or by-products of the dairy industry, e.g., whey from cheese factories (Kamel, 1979;Nwabueze and Oguntimein, 1987;Ghaly et al, 2005). It has been suggested that this organic matter would provide energy, carbonate skeletons, and some nitrogenous fractions to microorganisms to enable them to synthesize their proteins (Zheng et al, 2005;Najafpour, 2007;Golfinopoulos et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Effect of the type of substrate on the chemical composition and productivity of a protein concentrate of yeast origin

2012

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Extracts of Saccharomyces cerevisiae (Sc) yeast were generated using a biotechnological solid-state fermentation method. The organic material used for fermentation consisted of a variety of fibrous substrates of agricultural origin, and their effect on the chemical composition and productivity of cellular biomass generated was evaluated. The substrates studied included the following: wheat straw, WS; barley straw, BS; chili stubble, CS; oat hull, OH and starch powder, SP (control). For incubation with Sc, 2 g of (dry) vegetable substrate were added to 12 mL of cultivation medium. The fermentation time was seven days under aerobic conditions (pH 5, 26ºC). After extraction of the yeast biomass, its chemical composition and productivity were analyzed. The results showed an effect (P≤0.01) of the type of vegetable substrate fermented on the crude protein (CP) and true protein (TP) contents of the yeast biomass. The highest concentration of CP was obtained by fermentation of the control TSP (treatment with the starch powder substrate ) (506.3 g kg -1 DM), followed by the treatment TOH (474.5 g kg -1 DM). The productivity of the yeast biomass was affected by the type of substrate fermented (P≤0.001). The highest value was obtained with TSP (327.10 mg g -1 ), followed by TOH (treatment with the oat hull substrate) (207.08 mg g -1 ). The lowest efficiency was measured in TCS (156.30 mg g -1 ). On the basis of these results, it may be inferred that an extract of high CP can be obtained from yeast (Sc) by the fermentation of fibrous substrates.

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“…As there are no the best tested factors for bringing out spore production, both nutrients and physico-parameters of the cultivation can have a huge effect on spore production [8]. In addition, the use of a good reliable statistical model is essential to develop better strategies for the optimization of the cultivation [9]. Seyedeh et al (2007) [10] applied Taguchi design for protease production by Bacillus clausii and reported that this experimental design provides basic information to improve the efficiency of protease production and also supported the analysis of the main effect of each component.…”

Section: Introductionmentioning

confidence: 99%

Medium Optimization for Production of Beauveriabassiana BNBCRC Spores from Biohydrogen Effluent of Palm Oil Mill Using Taguchi Design

Petlamul¹,

Prasertsan²

2014

IJBBB

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Kinetic modelling of continuous submerged fermentation of cheese whey for single cell protein production

Cited by 74 publications

References 13 publications

Optimization of Process Parameters by Statistical Experimental Designs for the Production of Naringinase Enzyme by Marine Fungi

Optimization of Process Parameters by Statistical Experimental Designs for the Production of Naringinase Enzyme by Marine Fungi

Effect of the type of substrate on the chemical composition and productivity of a protein concentrate of yeast origin

Medium Optimization for Production of Beauveriabassiana BNBCRC Spores from Biohydrogen Effluent of Palm Oil Mill Using Taguchi Design

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