Solid Substrate Fermentations, Enzyme Production, Food Enrichment

Chisti, Yusuf

doi:10.1002/0471250589.ebt201

Cited by 5 publications

(3 citation statements)

References 34 publications

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“…The results in Fig. (9) Show that pH ranged between 5.0-7.0 were the optimum pH for protease stability, the enzyme kept about 100% of its activity in pH 7.0 in peak 1 while kept about 100 % in pH 8.0 for peak 2. The enzyme activity was decreased away either side of the optimum pH values.…”

Section: Albicans V56 Effect Of Ph Values On Protease Stabilitymentioning

confidence: 94%

“…4), It's thought that increased SSF moisture content reduces solid particle porosity, limiting oxygen transport. While a decrease in SSF moisture content causes decreased substrate solubility and minimal swelling (9).…”

Section: Secondary Screening (Quantitative Screening) Of C Albicans I...mentioning

confidence: 99%

“…Figure 8. Effect of different pH values (3.0-9.0) on partially purified Protease activity from local isolate C.albicans V56 Effect of pH values on protease stabilityThe results in Fig (9). Show that pH ranged between 5.0-7.0 were the optimum pH for protease stability, the enzyme kept about 100% of its activity in pH 7.0 in peak 1 while kept about 100 % in pH 8.0 for peak 2.…”

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confidence: 93%

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Inhibiion Activity of Some Plant Seeds Extracts Against the Protease Produced From Local Isolate of Candida Albicans Isolate Using Solid State Fermentation

N. J. SWARI,

GH. M. Aziz

2024

Iraqi J. Agric. Sci.

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This study was aimed at inhibition of purified protease produced by C. albicans using plant seeds extract. One hundred two local C. albicans isolates that were isolated and identified by microscopic and biochemical tests were submitted to primary and secondary screening techniques in order to select the qualified C. albicans isolate for protease synthesis. Among these isolates, nineteen isolates with the highest hydrolysis zone on skim milk media (primary screening) were chosen for secondary screening. It has been found that C. albicansV56 had the highest productivity of the enzyme (41.8U/mg protein). The optimum conditions of protease production by selected isolate using solid state fermentation by using wheat bran as best substrate , temperature 28 °C and pH 7, after 5 days of incubation . The enzyme was purified by concentration with sucrose, then used gel filtration chromatography using Sephadex G-75. The results show two peaks. The first peak has a purification folds 6.5 time with an enzyme yield of 13.08 %, while peak 2 has a purification folds 3.3 time with an enzyme yield of 20%. The purified enzyme exhibited maximal activity at pH 6.0 for peak 1 and 3.0 for peak 2, whereas the maximum stability was 7.0 for peak 1 and 8 for peak 2. The optimal temperature for purified enzyme activity was 40 for peak 1 and 30 for peak 2, and it was stable until 45°C. Protease activity was inhibited with local plant seed extracts. Lathyrus sativus extract inhibits approximately 50 % of protease activity.

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Section: Albicans V56 Effect Of Ph Values On Protease Stabilitymentioning

confidence: 94%

Section: Secondary Screening (Quantitative Screening) Of C Albicans I...mentioning

confidence: 99%

mentioning

confidence: 93%

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Inhibiion Activity of Some Plant Seeds Extracts Against the Protease Produced From Local Isolate of Candida Albicans Isolate Using Solid State Fermentation

N. J. SWARI,

GH. M. Aziz

2024

Iraqi J. Agric. Sci.

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Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity

Bal

Yun

Yeo

et al. 2016

Appl Microbiol Biotechnol

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The brewing of makgeolli, one of Korea's most popular alcoholic beverages that is gaining popularity globally, is facilitated by nuruk, a traditional Korean cereal starter. The nuruk microbiome greatly influences the fermentation process as well as the nutritional, hygienic, and aromatic qualities of the product. This study is a continuation of our efforts to examine nuruk biodiversity at a depth previously unattainable. In this study, microfloral dynamics in wheat-based nuruk C, composed of traditional ingredients such as barley, green gram, and wheat and fermented under various internal moisture contents of 20% (C20), 26% (C26), and 30% (C30), was evaluated using 454 pyrosequencing during the 30-day fermentation process. Rarefaction analysis and alpha diversity parameters indicated adequate sampling. C20 showed the greatest fungal richness and diversity, C20 and C26 exhibited similar bacterial richness and diversity, while C30 had low fungal and bacterial richness. Fungal taxonomic assignments revealed that the initial moisture content caused selective enrichment of Aspergillus candidus with a decreasing trend during fermentation, whereas Saccharomycetales sp. exhibited increasing relative abundance with increasing moisture content from day 6 of the fermentation process. Depending on initial moisture level, changes in bacterial communities were also observed in the genera Streptomyces, Bacillus, and Staphylococcus, with decreasing trends whereas Saccharopolyspora exhibited a sigmoidal trend with the highest abundance in C26. These findings demonstrate the possible impact of initial moisture content of nuruk on microfloral richness, diversity, and dynamics; this study is thus a step toward our ultimate goal of enhancing the quality of nuruk.

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