Solid-state fermentation

Pandey, Ashok

doi:10.1016/s1369-703x(02)00121-3

Cited by 1,072 publications

(668 citation statements)

References 31 publications

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“…Among these, SSF is a suitable method for the utilisation of agro-industrial by-products in the production of useful products like enzymes, organic acids, sugars etc. Enzyme-based bioconversion technologies are fastly emerging as an amicable solution for solid waste disposal (Pandey 2003). …”

Section: Introductionmentioning

confidence: 99%

Experimental design of response surface methodology used for utilisation of palm kernel cake as solid substrate for optimised production of fungal mannanase

et al. 2016

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The results obtained from this work strongly indicate that the solid state fermentation (SSF) system using the palm kernel cake (PKC) as a substrate is an economical method for the production of β-mannanase at extremely low operational cost based on the fact that PKC is one of the cheap and abundant agro-waste by-products of the palm oil industry. Under initial conditions, i.e. 2 mm particle size of PKC, the moisture ratio of 1:1 of PKC:moistening agent and pH 7, Malbranchea cinnamomea NFCCI 3724 produced 109 U/gram distribution of the substrate (gds). The production of β-mannanase was optimised by the statistical approach response surface methodology (RSM) using independent variables, namely initial moisture (12.5), pH (9.0) and solka floc (100 mg). Noticeably, six fold enhancement of β-mannanase production (599 U/gds) was obtained under statistically optimised conditions. HPLC results revealed that β-mannanase is an endo-active enzyme that generated manno-oligosaccharides with a degree of polymerisation (DP) of 3 and 4. Semi-native PAGE analysis revealed that M. cinnamomea produced three isoforms of mannanase. Selective production of oligosaccharide makes M. cinnamomea β-mannanase an attractive enzyme for use in food and nutraceutical industries.

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Section: Introductionmentioning

confidence: 99%

Experimental design of response surface methodology used for utilisation of palm kernel cake as solid substrate for optimised production of fungal mannanase

et al. 2016

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“…Solid state fermentation (SSF) is successfully used for large scale production of fungal metabolites and bioconversion of plant, animal wastes into useful products 8,9 . SSF, a highly attractive and alternative process needs to be exploited for generation of cellulolytic enzymes with use of cheaply available lignocellulosic residues and low input of process engineering 10 . The lignocellulose materials are water-insoluble so that its utilization can be fruitfully improved by solid-state bioconversions (SSF).…”

Section: Introductionmentioning

confidence: 99%

Cellulolytic enzymes on lignocellulosic substrates in solid state fermentation by Aspergillus niger

2007

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The production of cellulolytic enzymes by Aspergillus niger on lignocellulosic substrates groundnut fodder, wheat bran, rice bran and sawdust in solid state fermentation in a laboratory scale was compared. Czapek Dox liquid broth amended with cellulose (0.5%) was used to moisten lignocellulosic solid supports for cultivation of Aspergillus niger. The production of fi lter paperase, carboxymethyl cellulase and -glucosidase were monitored at daily intervals for 5 days. The peak production of the enzymes occurred within 3 days of incubation. Among solid supports used in the study, wheat bran was the best solid matrix followed by groundnut fodder in production of cellulolytic enzymes in solid state fermentation. Groundnut fodder supported signifi cant production of FPase (2.09 FPU/g), CMCase (1.36 U/g) and -glucosidase activity (0.0117 U/g) in solid state fermentation. Considerable secretion of protein (5.10 mg/g) on groundnut fodder at peak time interval 1st day of incubation was recorded.

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“…In fact, each technique has its own potential and particularities. However, there is a consensus about the need for ongoing research on the factors related to SSF in order to take advantage of the full potential of this technology (Pandey et al, 2001). According to Del Bianchi et al (2001) and Pandey (2002), the control of certain variables is necessary to obtain products with constant and uniform characteristics.…”

Section: Resultsmentioning

confidence: 99%

“…However, there is a consensus about the need for ongoing research on the factors related to SSF in order to take advantage of the full potential of this technology (Pandey et al, 2001). According to Del Bianchi et al (2001) and Pandey (2002), the control of certain variables is necessary to obtain products with constant and uniform characteristics. One can therefore state that the observation of these factors, and the correct handling in relation to each one of them, will certainty bring about better results in the solid state fermentation process.…”

Section: Resultsmentioning

confidence: 99%

Characterization of -amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

Onofre¹,

Abatti²,

Refosco³

et al. 2016

Afr. J. Biotechnol.

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α-Amylases are enzymes responsible for breaking the α-1,4 bond in polysaccharides with three or more glucose units, occupying the second place in the most widely employed enzymes in industry in the world. The objective of this study was to compare the yields of α-amylase produced by the endophytic fungus, Penicillium digitatum, strain D1-FB, isolated from Baccharis dracunculifolia D.C. (Asteraceae), through the solid state fermentation (SSM) and submerged fermentation (SmF) processes, in addition to characterizing the produced enzyme. The two fermentations were conducted for 120 h, taking samples every 24 h to obtain the peaks of production. The enzymes were characterized according to their optimal pH and temperature for performance and stability regarding the incubation in the presence of ions, variations in pH and temperature. The maximum yield of the enzyme was observed with SSF, using rice bran as substrate after 72 h of fermentation, with 1,625 U/mL. The α-amylase had an optimal pH at 6.5 and optimal temperature at 37°C. All the ions resulted in a decrease in the activity of α-amylase in the concentration of 5 mM. The enzyme proved to be quite stable in a pH range of 6.0 to 7.5 and up to the temperature of 37°C, but it presented great drops in activity with temperatures above 45°C and in the presence of ions at the concentration of 5 mM.

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Solid-state fermentation

Cited by 1,072 publications

References 31 publications

Experimental design of response surface methodology used for utilisation of palm kernel cake as solid substrate for optimised production of fungal mannanase

Experimental design of response surface methodology used for utilisation of palm kernel cake as solid substrate for optimised production of fungal mannanase

Cellulolytic enzymes on lignocellulosic substrates in solid state fermentation by Aspergillus niger

Characterization of -amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

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