Protein increase and lysine production by a Paecilomyces variotii strain grown on two-phase olive mill waste

Giannoutsou, Eleni; Katsifas, Efstathios A.; Geli, A.; Karagouni, Amalia D.

doi:10.1007/s11274-011-0881-5

Cited by 8 publications

(11 citation statements)

References 32 publications

(34 reference statements)

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“…The growth of fungi can be favoured by the increase of soluble sugar at start of SSF. Various soluble sugars like glucose, xylose, arabinose, galactose help the initiation of growth and replication of microorganisms (Giannoutsou et al, 2012). Other enzymatic activities as b-glucosidases, laccases, tannases, lignin peroxidases and Mn-peroxidases were determined in the extract which did not show laccase and Mn-peroxidase activity.…”

Section: Effect Of Nutrients Supplementationmentioning

confidence: 99%

“…Phenol concentration seemed to increase slightly. According to Giannoutsou et al (2012) this slight increase may be the result of the degradation of polyphenols to smaller phenolic compounds that may be an indication that the microorganism could use the specific substrate for its growth. Salgado et al (2015) also studied the course of the compounds over fermentation time and proved the depletion of the sugars, the increase of the proteins percentage from 8.47% to 17.98% after 6 days of fermentation and the degradation of phenol compounds, obtaining 28.32% reduction of phenols after 10 days of fermentation.…”

Section: Study Of Enzymes Production Kineticsmentioning

confidence: 99%

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Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

Leite

Salgado

Venâncio

et al. 2016

Bioresource Technology

102

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Olive mills generate a large amount of waste that can be revaluated. This work aim to improve the production lignocellulolytic enzymes by solid-state fermentation using ultrasounds pretreated olive mill wastes. The composition of olive mill wastes (crude and exhausted olive pomace) was compared and several physicochemical characteristics were significantly different. The use of both wastes in SSF was evaluated and a screening of fungi for xylanase and cellulase production was carried out. After screening, the use of exhausted olive pomace and Aspergillus niger led to the highest enzyme activities, so that they were used in the study of ultrasounds pre-treatment. The results showed that the sonication led to a 3-fold increase of xylanase activity and a decrease of cellulase activity. Moreover, the liquid fraction obtained from ultrasounds treatment was used to adjust the moisture of solid and a positive effect on xylanase (3.6-fold increase) and cellulase (1.2-fold increase) production was obtained.

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Section: Effect Of Nutrients Supplementationmentioning

confidence: 99%

Section: Study Of Enzymes Production Kineticsmentioning

confidence: 99%

Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

Leite

Salgado

Venâncio

et al. 2016

Bioresource Technology

102

View full text Add to dashboard Cite

show abstract

“…A 46% increase of the protein content was achieved from the fermented product. The amino acid profile of which was significantly improved, and the product could be used as animal feed (Giannoutsou, Katsifas, Geli, & Karagouni, 2012).…”

Section: Edible Oil Industrymentioning

confidence: 99%

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Chen

Zhang

Tian

et al. 2019

Comp Rev Food Sci Food Safe

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The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value‐added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by‐products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.

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“…A 46% increase in the protein content was achieved with the fermented product. The amino acid profile of the produced protein, as far as the essential amino acids are concerned, was significantly improved, resulting in a product that has the potential to be used as animal feed (Giannoutsou et al 2012).…”

Section: Miscellaneous Enzymes and Other High-value Bioproductsmentioning

confidence: 99%

Enzymes and bioproducts produced by the ascomycete fungus Paecilomyces variotii

2015

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Summary Due its innate ability to produce extracellular enzymes which can provide eco‐friendly solutions for a variety of biotechnological applications, Paecilomyces variotii is a potential source of industrial bioproducts. In this review, we report biotechnological records on the biochemistry of different enzymes produced by the fermentation of the P. variotii fungus, including tannases, phytases, cellulases, xylanases, chitinases, amylases and pectinases. Additionally, the main physicochemical properties which can affect the enzymatic reactions of the enzymes involved in the conversion of a huge number of substrates to high‐value bioproducts are described. Despite all the background information compiled in this review, more research is required to consolidate the catalytic efficiency of P. variotii, which must be optimized so that it is more accurate and reproducible on a large scale.

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Protein increase and lysine production by a Paecilomyces variotii strain grown on two-phase olive mill waste

Cited by 8 publications

References 32 publications

Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

Enzymes and bioproducts produced by the ascomycete fungus Paecilomyces variotii

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