Novel strategy to elevate solid state fermentation to produce alkilophilic endoglucanase using date waste feedstocks and peapod extract based nutrient media and expired probiotic strain: Application in fermentable sugar production

Bahkali, Ali H.; Syed, Asad; Elgorban, Abdallah M.; Abdel-Wahab, Mohamed A.; Srivastava, Neha; Gupta, Vijai Kumar

doi:10.1016/j.psep.2024.01.017

Cited by 2 publications

(1 citation statement)

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“…Solid-state fermentation is a traditional process widely employed in various industries, including the brewing of liquor, the production of vinegar, soy sauce, and more (Roasa et al, 2021). This method offers advantages such as low energy consumption, minimal water usage, and reduced wastewater generation (Bahkali et al, 2024). Therefore, utilizing solid-state fermentation for large-scale enzymatic hydrolysis of highly denatured proteins is a feasible approach.…”

Section: Introductionmentioning

confidence: 99%

A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

Zhu,

Liu,

et al. 2024

Preprint

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This study proposed a novel extraction method for soy protein isolate (SPI), which involved solid-state fermentation of high-temperature soybean meal. The proteinases secreted by microorganisms acted on the high-temperature soybean meal, making the SPI easier to extract. The study concludes that Bacillus amyloliquefaciens subsp. plantarum CICC 10265 could be used for solid-state fermentation of soybean meal, and the fermentation effect was good, with a yield of 41.91% for SPI. Compared to the direct extraction of SPI from high-temperature soybean meal, the yield had increased by 130.19%. Meanwhile, we also conducted research on the losses during the SPI extraction process. Through experiments, the study identified the patterns of protease activity changes and microbial colony growth during solid-state fermentation of soybean meal by Bacillus amyloliquefaciens subsp. plantarum CICC 10265. It was concluded that extracting SPI after 8 hours of fermentation is more suitable. The experimental results indicated that the total amino acid content of SPI extracted from fermented soybean meal was 2.1% higher compared to SPI extracted from low-temperature soybean meal.

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Section: Introductionmentioning

confidence: 99%