Production and Characterization of Cellulolytic Enzymes by Aspergillus Niger and Rhizopus Sp. By Solid State Fermentation of Prickly Pear

Santos, Tereza Cristina dos; Filho, George Abreu; Brito, Aila Riany de; Pires, Aureliano José Vieira; Bonomo, Renata Cristina Ferreira; Franco, Marcelo

doi:10.1590/1983-21252016v29n126rc

Cited by 45 publications

(32 citation statements)

References 34 publications

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“…This was signified by the lack of any change in the crude fiber content in the sago pulp during the 96 th hour. The results of the present study support a previous study (Santos, 2016) which demonstrated that Aspergillus niger and Rhizopus produced endoglucanase optimally after 70.35 hours at 29.56 o C and cellulase after 72.48 hours at 27.86 o C. Aslamsyah(2018) demonstrated that the use of a combination between 1.5% tapai yeast as a source of Rhizophus sp and 1.5% Baker's yeast as a source of Saccharomyces sp for the fermentation of the green strain Kappaphycus alvarezii seaweed flour for 72 hours could decrease the crude fiber by 28.60%, from 15.73% to 11.23%. Meanwhile, Kurniati (2017) reported that the optimum incubation of Jatropha seeds using a 0.3% fermentor dose (Aspergillus niger 0.15% and 0.15% Rhizopus oryzae) was 72 hours with the greatest decrease in crude fiber up to 21.36%.…”

Section: Discussionsupporting

confidence: 93%

Utilization of fermented sago pulp as a source of carbohydrate in feed for Nile tilapia Oreochromis niloticus

Sumiana

Ekasari

Jusadi

et al. 2020

Jurnal Akuakultur Indonesia

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This study aimed to evaluate sago pulp fermentation method and its effect on crude fiber content, digestibility, and utilization of sago pulp as a feed raw material for Nile tilapia. Fermentation was done using three different fermenters, i.e. yeast tapai and baker’s yeast with five doses of 10 g/kg, 20 g/kg, 50 g/kg,70 g/kg,100 g/kg, respectively, and sheep rumen liquid with five doses of 100 mL/kg, 200 mL/kg, 300 mL/kg, 500 mL/kg and 1000 mL/kg. The incubation time was 0, 24, 72, and 96 hours. In the digestibility test, tilapia (25 g) was stocked at a density of 7 fish/aquarium. Three different diets were applied in quadruplicate, i.e. reference diet (100% reference diet), unfermented sago pulp (AS), and fermented sago pulp (ASF). Three different dietary treatments (in quadruplicate) containing different carbohydrate sources were tested, i.e. cassava flour as a comparion (G), unfermented sago pulp (AS), and fermented sago pulp (ASF). Fermentation of sago pulp with tapai yeast at a dose of 50 g/kg at 72 hours incubation time could reduce crude fiber by 35.76%, neutral detergent fiber (NDF) by 32.68%, and hemicellulose by 60.39%. Fermentation with yeast tapai could significantly increase sago pulp dry matter digestibility by 34% and carbohydrate digestibility by 21%, as well as increase glucose absorption. The growth experiment showed that the use of ASF diets resulted in higher specific growth rate (3.31 ± 0.12%/ day), protein retention (47.34 ± 5.23%) and fat retention (85.58 ± 5.44%) than those of AS dietary. In conclusion, fermentation of sago pulp using yeast tapai at a dose of 50 g/kg at 72 hours incubation could reduce crude fiber content and increase dry matter and carbohydrate digestibilities, so that it can be used as a source of carbohydrates in tilapia diet. Keywords : carbohydrate, digestibility, fermentation, fiber, Nile tilapia, sago pulp ABSTRAK Penelitian ini bertujuan mengevaluasi metode fermentasi ampas sagu dan pengaruhnya terhadap kandungan serat kasar, kecernaan, dan pemanfaatan ampas sagu sebagai bahan baku pakan ikan nila. Fermentasi dilakukan dengan penambahan tiga perlakuan bahan fermentor yaitu ragi tape dan ragi roti ditambahkan dengan dosis masing-masing sebanyak 10 g/kg, 20 g/kg, 50 g/kg, 70 g/kg, 100 g/kg, dan cairan rumen domba yang ditambahkan dengan dosis 100 mL/kg, 200 mL/kg, 300 mL/kg, 500 mL/kg, dan 1000 mL/kg. Lama waktu inkubasi 0, 24, 72, dan 96 jam. Pada uji kecernaan digunakan ikan nila (25 g) yang dipelihara dengan kepadatan tujuh ekor per akuarium. Pada uji ini dilakukan tiga perlakuan pakan dengan empat ulangan, yaitu pakan acuan, ampas sagu tanpa fermentasi (AS), dan ampas sagu fermentasi (ASF). Percobaan dilakukan dengan tiga perlakuan pakan (4 ulangan) dengan tiga sumber karbohidrat yang berbeda yaitu gaplek (G) sebagai pembanding, ampas sagu (AS), dan ampas sagu fermentasi (ASF). Fermentasi ampas sagu dengan menggunakan ragi tape sebanyak 50 g/kg dengan lama inkubasi 72 jam dapat menurunkan serat kasar tertinggi sebanyak 35.76%, dan menurunkan fraksi serat neutral detergent fiber (NDF) dan hemisellulosa masing-masing sebanyak 32.68% dan 60.39%. Perlakuan fermentasi ampas sagu dapat meningkatkan nilai kecernaan bahan sebesar 34%, kecernaan karbohidrat sebesar 21%, serta penyerapan glukosa. Hasil uji pertumbuhan menunjukkan bahwa perlakuan ASF memberikan nilai laju pertumbuhan spesifik (3.31 ± 0.12%/hari), retensi protein (47.34 ± 5.23%) dan retensi lemak (85.58 ± 5.44%) yang lebih tinggi dibandingkan perlakuan AS (P<0.05). Dapat disimpulkan bahwa fermentasi ampas sagu dengan menggunakan ragi tape pada dosis 50 g/kg selama 72 jam dapat menurunkan kadar serat kasar dan meningkatkan kecernaan bahan dan karbohidrat sehingga dapat digunakan sebagai sumber karbohidrat pada pakan ikan nila. Kata kunci : ampas sagu, fermentasi, ikan nila, karbohidrat, kecernaan, serat

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Section: Discussionsupporting

confidence: 93%

Utilization of fermented sago pulp as a source of carbohydrate in feed for Nile tilapia Oreochromis niloticus

Sumiana

Ekasari

Jusadi

et al. 2020

Jurnal Akuakultur Indonesia

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“…The advantages of SSF on inert support in comparison to SSF on natural solid substrates [58][59][60][61][62][63] Some natural solid substrates such as sugarcane bagasse and rice hulls can be used as inert carrier due to their low nutrients but high porosity and ability to provide a very good support in terms of controlling mass and heat transfer [64]. Sugarcane bagasse provided enough area for vegetative hyphae of Verticillium lecanii to attach while aerial mycelium freely penetrate into the internal are of polyurethane foam [52,61].…”

Section: Substrates With Proteinmentioning

confidence: 99%

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

Webb¹

2017

JABB

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Solid state fermentation (SSF) refers to the microbial fermentation, which takes place in the absence or near absence of free water, thus being close to the natural environment to which the selected micro organisms, especially fungi, are naturally adapted. SSF has been used in the world for a long time. This technology is commonly known in the East, for traditional manufacture of fermented foods, and in the west, for mould-ripened cheese. It can be defined as a system, in which the growth of selected microorganism(s) occurs on solid materials with low moisture contents and has been identified as a potentially important methodology and technique in biotechnology. Nowadays, SSF is an economically viable, practically acceptable technology for large-scale bioconversion and biodegradation processes. Development of sustainable SSF and bioprocess technology is an emerging, multidisciplinary field with possible application to the production of enzymes, chemicals, bioethanol and pharmaceuticals. SSF offers many advantages over conventional submerged fermentation (SMF) such as, simple and inexpensive substrates, elimination of the need for solubilisation of nutrient from within solid substrates, elimination of the need for rigorous control of many parameters during fermentation, product yields are mostly higher, lower energy requirements, produce less waste water, no foam generation and relatively easy recovery of end products. SSF provides flexibility in terms of the raw materials to be used and their capability to produce various value-added products. Keywords:

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“…Fermentasi menggunakan Rhizopus diketahui meningkatkan nilai nutrisi bahan pangan (Huang et al 2019) dan pakan (Endrawati and Kusumaningtyas 2017). Biomassa Rhizopus juga memiliki kandungan protein hingga 50% sehingga berpotensi sebagai sumber protein alternatif untuk pangan (Lennartsson et al 2018) maupun pakan (Santos et al 2016;Souza Filho et al 2017;Asadollahzadeh et al 2018;Souza Filho et al 2018). Sebagai sumber protein alternatif untuk pakan ikan, Rhizopus telah diteliti potensinya (Karimi et al 2018).…”

Section: Pendahuluanunclassified

“…Pakan apung fermentasi mengandung kadar air 4,2% dan protein 33%. Hal ini sesuai dengan yang disyaratkan SNI untuk (Santos et al 2016;Pathania et al 2018) nutrisi tertentu.…”

Section: Hasil Dan Pembahasanunclassified

“…Sebaliknya, peningkatan kadar karbohidrat non-serat ini disertai dengan penurunan kadar serat, yang mengindikasikan adanya aktivitas selulolitik selama fermentasi yang mengubah serat menjadi karbohidrat dengan rantai lebih pendek atau oligosakarida. Aktivitas selulolitik dari genus Rhizopus ini memang sudah dikenal berdasarkan penelitian sebelumnya (Santos et al 2016;Pathania et al 2018 Mekanisme pengapungan pada pakan ikan apung fermentasi adalah karena menurunnya nilai massa jenis pakan yang awalnya di atas 1 gcm -3 , menjadi di bawah nilai tersebut. Penurunan massa jenis ini salah satunya diduga karena kehilangan berat kering akibat aktivitas metabolisme kapang Rhizopus yang mengubah sebagian substrat padat, semisal karbohidrat glukosa, menjadi senyawa lebih sederhana yang mudah menguap seperti karbondioksida (Maas et al 2008).…”

Section: Hasil Dan Pembahasanunclassified

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PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI <em>Rhizopus</em> sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG

Paramadini

Sriherwanto

Nurlaila

et al. 2019

J Bioteknol Biosains Indones

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Solid fermentation using the mold Rhizopus has been used as an alternative method to improve the physical quality of fish feed, namely stability in water and floatability. Although the fermented fish feed produced had been shown previously to have better stability in water and floatability, the effect of the fermentation on the fish feed nutrition has not yet been known. This study aimed to determine the effect of solid fermentation using the mold Rhizopus sp. on the nutrient content of the fermented feed. In addition, the effect of adding tapioca as much as 0, 1, 2, 3, and 4 g on the dry weight loss and density of the fermented feed was investigated. The results showed that the fermented feed contained higher levels of ash and protein compared to the feed without fermentation. The addition of tapioca up to 4 g had no significat effect (p>0.01) on the dry weight loss of the fermented feed, but tended to increase its density compared to those without tapioca addition. ABSTRAKFermentasi padat menggunakan kapang Rhizopus telah digunakan sebagai metode alternatif untuk memperbaiki kualitas fisik pakan ikan, yakni stabilitas dalam air dan daya apung. Meskipun pakan ikan fermentasi yang dihasilkan sebelumnya sudah dibuktikan memiliki stabilitas dalam air dan daya apung yang lebih baik, namun pengaruh fermentasi terhadap nutrisi pakan ikan tersebut belumlah diketahui. Penelitian ini bertujuan mengetahui pengaruh fermentasi padat menggunakan kapang Rhizopus sp. terhadap kandungan nutrisi pakan fermentasi, dan pengaruh penambahan tapioka sebanyak 0, 1, 2, 3, dan 4 g terhadap kehilangan berat kering dan mass jenis pakan hasil fermentasi. Hasilnya menunjukkan bahwa pakan fermentasi mengandung kadar abu dan protein lebih tinggi dibandingkan pakan tanpa difermentasi. Penambahan tapioka hingga 4 g tidak berpengaruh nyata (p>0,01) pada kehilangan berat kering pakan fermentasi, namun cenderung meningkatkan massa jenisnya dibandingkan tanpa penambahan tapioka.

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Production and Characterization of Cellulolytic Enzymes by Aspergillus Niger and Rhizopus Sp. By Solid State Fermentation of Prickly Pear

Cited by 45 publications

References 34 publications

Utilization of fermented sago pulp as a source of carbohydrate in feed for Nile tilapia Oreochromis niloticus

Utilization of fermented sago pulp as a source of carbohydrate in feed for Nile tilapia Oreochromis niloticus

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI <em>Rhizopus</em> sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG

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