Statistical optimisation of protease production using a freshwater bacterium Chryseobacterium cucumeris SARJS-2 for multiple industrial applications

Bhavikatti, Jayateerth S.; Bodducharl, Saikrishnarahul M.; Kamagond, Rahul S.; Desai, Shivalingsarj V.; Shet, Anil R.

doi:10.1007/s13205-020-02259-5

Cited by 11 publications

(4 citation statements)

References 49 publications

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“…The moisture content of substrate was set using nutrient solution consisting of (g/100ml) yeast extract 0.3, peptone 0.5, NaCl 1.5, Na 2 HPO 4 .2H 2 O 1.1, NaH 2 PO 4 0.61, KCl 0.3 and MgSO 4 .7H 2 O 0.01, to 60, 70, 80, 90, 100, 110 and 120 %. Xylanase activity was checked after four days of incubation [22]. The highest activity was seen for 60% moisture content [19] reported that the highest Xylanase activity was obtained from wheat bran when the moisture content had its highest value.…”

Section: Effect Of Moisture Contentmentioning

confidence: 99%

Optimization of Xylanase Production from Aspergillus spp. under Solid-state Fermentation Using Lemon Peel as Substrate

Hombalimath

Achappa

Patil

et al. 2021

JPRI

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Xylanase is an enzyme that acts on xylan and degrades it into xylose. Xylanase may be produced by several different microbes such as bacteria and fungi. Xylanase has significant applications in food industries for improving dough handling and improving the quality of baked products in the extraction of starch, coffee, and plant oils. Xylanase, along with pectinase and cellulose, has enormous application in the clarification of fruit juices. In the present study, xylanase was produced by solid-state fermentation using lemon peel as substrates. Aspergillus Niger was induced to produce xylanase by frequent sub-culturing on a medium containing 2% xylan. OFAT was analyzed by using several fermentation parameters such as moisture content, particle size, incubation period, incubation temperature, peptone concentration, and pH of the extraction buffer. Under optimized conditions, the maximum xylanase activity was found for particle size of 1.7mm, moisture content of 80%, peptone concentration in nutrient solution at 0.3%, and extraction pH of 7.0. Hence, xylanase can be further subjected to down streaming processes and therefore for various applications.

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Section: Effect Of Moisture Contentmentioning

confidence: 99%

Optimization of Xylanase Production from Aspergillus spp. under Solid-state Fermentation Using Lemon Peel as Substrate

Hombalimath

Achappa

Patil

et al. 2021

JPRI

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“…3.4.21-24.x) comprise a significant group of industrial enzymes and represent 60% of the enzyme market, estimated to be $7 billion in 2023 [1][2][3]. They hydrolyze proteins into small polypeptides or amino acids [4]. Protease enzymes degrade proteins at different sites [5].…”

Section: Introductionmentioning

confidence: 99%

Production Optimization, Partial Characterization, and Gluten-Digesting Ability of the Acidic Protease from Clavispora lusitaniae PC3

Djekrif,

El Hadef El Okki,

Bennamoun

et al. 2024

Fermentation

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Protease-producing yeasts were isolated from potato wastes and screened for protease production on skim milk agar plates. The best producer of protease isolate was identified as Clavispora lusitaniae. The strain showed higher enzyme production using tomato pomace and bread waste mix as a solid fermentation substrate. The optimized conditions improved enzyme activity and showed a maximal production of 33,450 ± 503 IU/g compared with the initial activity of 11,205.78 ± 360 without medium optimization. A threefold increase in protease activity after medium optimization proved the reliability of using the PBD and CCD design. A 19.76-fold purified enzyme and a yield of 32.94% were obtained after purification. The protease showed maximum activity at pH 4 and 60 °C and was resistant to Tween 20, Tween 80, SDS, and β-mercaptoethanol, Ca2+, and Mg2+ stimulated it. The protease activity was strongly inhibited in the presence of urea, and EDTA. The results revealed Clavispora lusitaniae protease’s ability to degrade wheat seeds and flour gluten by 98.7% and 97% respectively under pH 4 for 24 h at 40 °C. According to this study, this enzyme could be a potential candidate for the food industry, particularly for treating wheat seed and flour to reduce the immunogenicity of gluten.

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“…The use of statistical methods is an effective optimization approach. It allows for the rapid screening of a large number of experimental domains and reflects the role of all the components [46]. Response surface methodology (RSM) is an experimental approach for obtaining the optimum conditions for a multivariable system.…”

Section: Introductionmentioning

confidence: 99%

Media Optimization by Response Surface Methodology for the Enhanced Production of Acidic Extracellular Pectinase by the Indigenously Isolated Novel Strain Aspergillus cervinus ARS2 Using Solid-State Fermentation

et al. 2022

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Pectinolytic enzymes are related enzymes that hydrolyze pectic substances. Pectinolytic enzymes are of great interest in industrial applications for softening fruits, extracting and clarifying juices, extracting olive oil, retting textile fibers, preparing gel, and isolating protoplasts. The current work presents acidic extracellular pectinase production using low-cost agro-industrial waste with the indigenously isolated novel strain Aspergillus cervinus. Two fungal isolates, ARS2 and ARS8, with maximum pectinase activity, 41.88 ± 1.57 IU/mL and 39.27 ± 1.14 IU/mL, respectively, were screened out of 27 isolates from decayed fruit peels (orange, banana, and lemon) and soil containing decomposed vegetables. The isolate ARS2, identified as Aspergillus cervinus by molecular characterization, showed the highest pectinase activity of 43.05 ± 1.38IU/mL during screening and was further used for media component screening and optimization studies. To understand their effect on pectinase activity, one-factor-at-a-time (OFAT) studies were conducted on carbon sources, nitrogen sources, and mineral salts. The OFAT results showed the highest pectinase activity for orange peel (carbon source) at 44.51 ± 1.33 IU/mL, peptone (nitrogen source) at 45.05 ± 1.04 IU/mL, and NaH2PO4 (mineral salts) at 43.21 ± 1.12 IU/mL. The most significant media components screened by the Plackett–Burman (PB) design based on the p-value, Pareto chart, and main effect plot, were orange peel (p < 0.001), peptone (p < 0.001), NaH2PO4 (p < 0.001), and KH2PO4 (p < 0.001), which were further optimized using Response Surface Methodology (RSM) and Central Composite Design (CCD). The optimization results for the media components showed a maximum pectinase activity of 105.65 ± 0.31 IU/mL for 10.63 g orange peel, 3.96 g/L peptone, 2.07 g/L KH2PO4, and 2.10 g/L NaH2PO4. Thus, it was discovered that the indigenously isolated novel strain Aspergillus cervinus ARS2 was able to successfully produce a significant amount of pectinase using agro-industrial waste. Therefore, it can be considered for the large-scale optimized production of pectinase to meet industrial demands.

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Statistical optimisation of protease production using a freshwater bacterium Chryseobacterium cucumeris SARJS-2 for multiple industrial applications

Cited by 11 publications

References 49 publications

Optimization of Xylanase Production from Aspergillus spp. under Solid-state Fermentation Using Lemon Peel as Substrate

Optimization of Xylanase Production from Aspergillus spp. under Solid-state Fermentation Using Lemon Peel as Substrate

Production Optimization, Partial Characterization, and Gluten-Digesting Ability of the Acidic Protease from Clavispora lusitaniae PC3

Media Optimization by Response Surface Methodology for the Enhanced Production of Acidic Extracellular Pectinase by the Indigenously Isolated Novel Strain Aspergillus cervinus ARS2 Using Solid-State Fermentation

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