Production of β-glucosidase on solid-state fermentation by Lichtheimia ramosa in agroindustrial residues: Characterization and catalytic properties of the enzymatic extract

Garcia, Nayara Fernanda Lisbôa; Santos, Flávia Regina da Silva; Gonçalves, Fabiano Avelino; Paz, Marcelo Fossa da; Fonseca, Gustavo Graciano; Leite, Rodrigo Simões Ribeiro

doi:10.1016/j.ejbt.2015.05.007

Cited by 63 publications

(55 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Since conditions of elevated pH and temperature have been thought to improve b-glucosidase activity [47], the relatively moderate optimum growth temperature and pH that produced high b-glucosidase activity in the broth cultures of T. harzianum seen in this study were unlike those previously reported. Zimbardi et al [48] observed that maximum activities of b-glucosidases produced by T. viride and T. reesei occurred at higher optimum temperatures of 65-70 C but at a considerably lower optimum pH, ranging from pH 4.5-5.5.…”

Section: Effect Of Temperature and Phcontrasting

confidence: 57%

Optimization of cultivation conditions in banana wastes for production of extracellular β-glucosidase byTrichoderma harzianumRifai efficient forin vitroinhibition ofMacrophomina phaseolina

Khalili

Huyop

Manan

et al. 2017

Biotechnology & Biotechnological Equipment

View full text Add to dashboard Cite

The present study was carried out to optimize the physical and nutritional parameters for cultivation of Trichoderma harzianum Rifai for production of extracellular b-glucosidase, an alternative to chemcial fungicides to control Macrophomina phaseolina, which causes charcoal rot disease in crops. Response surface methodology by the Box-Behnken design (BBD) based on four factors (temperature, carbon sources, inoculum size and pH) was used for optimization of the cultivation conditions to produce b-glucosidase using agro-industrial banana wastes. The highest b-glucosidase activity (1483.27 U/mL) was attained under optimized cultivation conditions: »36 C and pH 7.3, using carbon source and inoculum size of 10% (w/v) and 5% (w/v), respectively. It is noteworthy that the low deviation values (0.09¡0.44%) in the verification experiments (R1, R2 and R3) inferred the generated model was accurate to predict optimal cultivation conditions of T. harzianum Rifai. Likewise, the obtained diameters of inhibition zones ranging from 58.00¡38.66 mm following treatment with b-glucosidase was found comparable to other in vitro tests using pure T. harzianum isolates and chemical fungicides. Hence, the findings indicated that it was feasible to use b-glucosidase as a greener alternative to chemical fungicides for control of M. phaseolina infection and consequently, for protection of crops against charcoal rot disease.

show abstract

Section: Effect Of Temperature and Phcontrasting

confidence: 57%

Optimization of cultivation conditions in banana wastes for production of extracellular β-glucosidase byTrichoderma harzianumRifai efficient forin vitroinhibition ofMacrophomina phaseolina

Khalili

Huyop

Manan

et al. 2017

Biotechnology & Biotechnological Equipment

View full text Add to dashboard Cite

show abstract

“…reported that Lichtheimia can survive at temperatures of 50–60°C [62], while Garcia et al . found that Lichtheimia produce rhamnose from β-glucosidase activity during solid-state fermentation[63], which leads to the release glucose that may improve the flavour of douchi. Filamentous fungi are usually included in solid state fermentation processes due to their high production of hydrolytic enzymes and relatively high tolerance to low water activity [64].…”

Section: Resultsmentioning

confidence: 99%

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Yang

2016

PLoS ONE

View full text Add to dashboard Cite

Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understood. We used an Illumina MiSeq approach to investigate bacterial and fungal community diversity during both douchi-koji making and fermentation. A total of 181,443 high quality bacterial 16S rRNA sequences and 221,059 high quality fungal internal transcribed spacer reads were used for taxonomic classification, revealing eight bacterial and three fungal phyla. Firmicutes, Actinobacteria and Proteobacteria were the dominant bacterial phyla, while Ascomycota and Zygomycota were the dominant fungal phyla. At the genus level, Staphylococcus and Weissella were the dominant bacteria, while Aspergillus and Lichtheimia were the dominant fungi. Principal coordinate analysis showed structural separation between the composition of bacteria in koji making and fermentation. However, multivariate analysis of variance based on unweighted UniFrac distances did identify distinct differences (p <0.05), and redundancy analysis identified two key genera that are largely responsible for the differences in bacterial composition between the two steps. Staphylococcus was enriched in koji making, while Corynebacterium was enriched in fermentation. This is the first investigation to integrate douchi fermentation and koji making and fermentation processes through this technological approach. The results provide insight into the microbiome of the douchi fermentation process, and reveal a structural separation that may be stratified by the environment during the production of this traditional fermented food.

show abstract

“…The results obtained suggest a correlation between production of glucose and β -glucosidase as the amount of glucose liberated over the cultivation period was dependent on the yield of β -glucosidase by F. oxysporum [9, 22]. Garcia et al [23] recently reported an optimum production of β -glucosidase from Lichtheimia ramosa (27.2 U/mL). However, Quiroz-Castañeda et al reported maximum production of β -glucosidase at 192 h of fermentation by Bjerkandera adusta and Pycnoporus sanguineus [24].…”

Section: Resultsmentioning

confidence: 99%

Production and Characterization of Highly Thermostableβ-Glucosidase during the Biodegradation of Methyl Cellulose byFusarium oxysporum

Olajuyigbe

Nlekerem

Ogunyewo

2016

Biochemistry Research International

View full text Add to dashboard Cite

Production of β-glucosidase from Fusarium oxysporum was investigated during degradation of some cellulosic substrates (Avicel, α-cellulose, carboxymethyl cellulose (CMC), and methylcellulose). Optimized production of β-glucosidase using the cellulosic substrate that supported highest yield of enzyme was examined over 192 h fermentation period and varied pH of 3.0–11.0. The β-glucosidase produced was characterized for its suitability for industrial application. Methyl cellulose supported the highest yield of β-glucosidase (177.5 U/mg) at pH 6.0 and 30°C at 96 h of fermentation with liberation of 2.121 μmol/mL glucose. The crude enzyme had optimum activity at pH 5.0 and 70°C. The enzyme was stable over broad pH range of 4.0–7.0 with relative residual activity above 60% after 180 min of incubation. β-glucosidase demonstrated high thermostability with 83% of its original activity retained at 70°C after 180 min of incubation. The activity of β-glucosidase was enhanced by Mn2+ and Fe2+ with relative activities of 167.67% and 205.56%, respectively, at 5 mM and 360% and 315%, respectively, at 10 mM. The properties shown by β-glucosidase suggest suitability of the enzyme for industrial applications in the improvement of hydrolysis of cellulosic compounds into fermentable sugars that can be used in energy generation and biofuel production.

show abstract

Production of β-glucosidase on solid-state fermentation by Lichtheimia ramosa in agroindustrial residues: Characterization and catalytic properties of the enzymatic extract

Cited by 63 publications

References 31 publications

Optimization of cultivation conditions in banana wastes for production of extracellular β-glucosidase byTrichoderma harzianumRifai efficient forin vitroinhibition ofMacrophomina phaseolina

Optimization of cultivation conditions in banana wastes for production of extracellular β-glucosidase byTrichoderma harzianumRifai efficient forin vitroinhibition ofMacrophomina phaseolina

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Production and Characterization of Highly Thermostableβ-Glucosidase during the Biodegradation of Methyl Cellulose byFusarium oxysporum

Contact Info

Product

Resources

About