Relevant bibliographies by topics / Proteases; Fungi; Solid State Fermentation and Substrates

Contents

  1. Journal articles
  2. Book chapters
  3. Conference papers

Academic literature on the topic 'Proteases; Fungi; Solid State Fermentation and Substrates'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Proteases; Fungi; Solid State Fermentation and Substrates.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Proteases; Fungi; Solid State Fermentation and Substrates"

1

Sambo, S., AM Magashi, AA Farouq, and SW Hassan. "An overview of the solid state fermentation in the production of fungal protease enzymes." World Journal of Advanced Research and Reviews 09, no. 03 (2021): 085–89. https://doi.org/10.5281/zenodo.4660026.

Full text
Abstract:
Enzymes are among the most important products obtained for human needs through microbial sources. A large number of industrial processes in the area of industrial, environmental and food technology utilize enzymes at some stage or another; Solid State Fermentation (SSF) holds tremendous potential for the production of enzymes, especially in those processes where the crude fermented product may be used directly as the enzyme source.  Fungal proteases are used in many industrial processes for the production of foods and metabolites, production of enzymes from fungi offered many advantages w
APA, Harvard, Vancouver, ISO, and other styles
2

Hasan, Salah Din Mahmud, Citieli Giongo, Sonia Aparecida Reis Lopes-Shikida, Sérgio Luiz de Lucena, and Mônica Lady Fiorese. "BREWERY-RESIDUE UTILIZATION OF A FRESHLY ISOLATED A. NIGER SP. UPT-03 FOR PROTEASE PRODUCTION UNDER SOLID-STATE FERMENTATION." Engevista 15, no. 1 (2012): 61. http://dx.doi.org/10.22409/engevista.v15i1.422.

Full text
Abstract:
The operation parameters used in solid-state fermentation (SSF) support the growth of filamentous fungi, which grow on solid substrates producing important metabolites such as proteases. The aim of this work is to obtain fungal proteases by SSF using the residues of a local brewery industry (barley bagasse and trub), that have high contents of proteins and soluble matter such as carbohydrates, vitamins, and mineral salts. The methodology includes the preparation of the residues, the screening of microorganisms, evaluation of the operation conditions for SSF using factorial design, purification
APA, Harvard, Vancouver, ISO, and other styles
3

JAFARU KAMARA, MURJANATU, VICTORIA MOLTONG YILWA, ONWUMERE GODWIN BRIAN, MUHAMMED SANI ABDULSALAMI, and AUSTINE OKPAGA UME. "EXTRACTION AND ACTIVITIES OF CRUDE PROTEASES FROM SOLID STATE FERMENTATION OF Aspergillus nigeR GROWN ON VARIOUS AGRO WASTE." BIMA JOURNAL OF SCIENCE AND TECHNOLOGY (2536-6041) 6, no. 02 (2022): 56–64. http://dx.doi.org/10.56892/bimajst.v6i02.355.

Full text
Abstract:
Agro-industrial residues are generally considered the best substrates for the solid-state fermentation process. Food processing wastes such as shells of nuts and eggs in Nigeria are usually disposed in dumpsites or are incinerated, causing environmental pollution. This study extracted, estimated and compared enzyme activities from Aspergillus niger under solid-state fermentation (SSF) by utilizing Ground nut shell (GS), Bambara nut shell(BS), Guinea fowl egg shell(GFS) and Layer egg shells (LES) powder as solid substrates. The Agro wastes were dried under the sunlight for four days, ground usi
APA, Harvard, Vancouver, ISO, and other styles
4

Usman, Abdilbar, Said Mohammed, and Jermen Mamo. "Production, Optimization, and Characterization of an Acid Protease from a Filamentous Fungus by Solid-State Fermentation." International Journal of Microbiology 2021 (April 29, 2021): 1–12. http://dx.doi.org/10.1155/2021/6685963.

Full text
Abstract:
Acid proteases represent an important group of enzymes, extensively used in food and beverage industries. There is an increased demand for acid proteases adapting to the industrial extreme environment, especially lower pH. Thus, this necessitates the search for a better acid protease from fungi that best performs in industrial conditions. The fungal isolates were isolated from grape and dairy farm soil using potato dextrose agar and further screened for protease production based on the hydrolysis of clear zone on skim milk agar. The potential fungi were then subjected to secondary screening un
APA, Harvard, Vancouver, ISO, and other styles
5

Nolli, Mariene Marques, Alex Graça Contato, Tatiane Brugnari, et al. "Evaluation of the milk clotting potential and characterization of proteases from Aspergillus sp. and Pleurotus albidus." Acta Scientiarum. Technology 44 (March 11, 2022): e57766. http://dx.doi.org/10.4025/actascitechnol.v44i1.57766.

Full text
Abstract:
The study evaluated the production of proteases in solid-state fermentation using wheat bran as a substrate. The best producing isolates were used to obtain crude extract which was evaluated for optimal pH and temperature, thermostability, effect of salts and activity against inhibitors. The studied fungi were Aspergillus sp. 125, Fusarium sp. 132, Fusarium sp. 206, Pleurotus albidus 018 and Pleurotus pulmonarius CCB20. The isolates with better results (Aspergillus sp. and P. albidus), showed protease activity with an optimum pH of 7.0, and an optimum temperature of 50ºC with good thermostabil
APA, Harvard, Vancouver, ISO, and other styles
6

Novelli, Paula Kern, Margarida Maria Barros, and Luciana Francisco Fleuri. "Novel inexpensive fungi proteases: Production by solid state fermentation and characterization." Food Chemistry 198 (May 2016): 119–24. http://dx.doi.org/10.1016/j.foodchem.2015.11.089.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Vijayaraghavan, Ponnuswamy, Sreekumar Saranya, and Samuel Gnana Prakash Vincent. "Cow Dung Substrate for the Potential Production of Alkaline Proteases by Pseudomonas putida Strain AT in Solid-State Fermentation." Chinese Journal of Biology 2014 (January 1, 2014): 1–7. http://dx.doi.org/10.1155/2014/217434.

Full text
Abstract:
Cow dung and agroresidues were used as the substrates for the production of alkaline proteases by Pseudomonas putida strain AT in solid-state fermentation. Among the various substrates evaluated, cow dung supported maximum (1351±217 U/g) protease production. The optimum conditions for the production of alkaline proteases were a fermentation period of 48 h, 120% (v/w) moisture, pH 9, and the addition of 6% (v/w) inoculum, 1.5% (w/w) trehalose, and 2.0% (w/w) yeast extract to the cow dung substrate. The enzyme was active over a range of temperatures (50–70°C) and pHs (8–10), with maximum activit
APA, Harvard, Vancouver, ISO, and other styles
8

ZAIER, Hanen, Sameh MAKTOUF, Sevastianos ROUSSOS, and Ali RHOUMA. "Filamentous fungi isolated from Tunisian olive mill wastes: use of solid-state fermentation for enzyme production." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 49, no. 1 (2021): 12125. http://dx.doi.org/10.15835/nbha49112125.

Full text
Abstract:
Olive mill wastewaters and olive cake are effluents generated during olive oil production process. They represent a major disposal and potentially severe pollution problem for the industry, also promising source of substances of high value. The aim of this study is the valorization of olive mill wastes (OMWW, olive cake, olive twigs and leaves) to produce enzymes with high industrial and biotechnological potential, by the solid-state fermentation technique (SSF), from isolated fungi present in olive mill wastewater and olive cake. A total of 47 strains were isolated and purified from these two
APA, Harvard, Vancouver, ISO, and other styles
9

Sambo S, Magashi AM, Farouq AA, and Hassan SW. "An overview of the solid state fermentation in the production of fungal protease enzymes." World Journal of Advanced Research and Reviews 9, no. 3 (2021): 085–89. http://dx.doi.org/10.30574/wjarr.2021.9.3.0061.

Full text
Abstract:
Enzymes are among the most important products obtained for human needs through microbial sources. A large number of industrial processes in the area of industrial, environmental and food technology utilize enzymes at some stage or another; Solid State Fermentation (SSF) holds tremendous potential for the production of enzymes, especially in those processes where the crude fermented product may be used directly as the enzyme source. Fungal proteases are used in many industrial processes for the production of foods and metabolites, production of enzymes from fungi offered many advantages which i
APA, Harvard, Vancouver, ISO, and other styles
10

Ametefe, G. D., A. O. Lemo, F. A. Orji, A. K. Lawal, E. E. J. Iweala, and S. N. Chinedu. "Pectinase Activities of Selected Fungi Grown on Agrowastes via Solid-state Fermentation." IOP Conference Series: Earth and Environmental Science 1054, no. 1 (2022): 012003. http://dx.doi.org/10.1088/1755-1315/1054/1/012003.

Full text
Abstract:
Abstract Pectinases accelerate the breakdown of the glycosidic bonds in pectin into simpler forms. Pectinases in the study were produced using three extraction solvents, three fungi, and six substrates. Citrate buffer, distilled water and 0.1 M NaCl were utilized as extraction solvents. Penicillium sp, Pichia kudriavzevii F2-T429-5 and Aspergillus niger were selectively isolated from the environment and identified. The substrates include; wheat bran, banana peels, orange peels, corn cobs, Thaumatococcus daniellii (sweet prayer plant) fruit peels, and leaves in solid-state fermentation. The din
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Proteases; Fungi; Solid State Fermentation and Substrates"

1

Sikdar, Debosmita, Ivy Kanungo, and Dipanwita Das. "Microbial Enzymes: A Summary Focusing on Biotechnology Prospective for Combating Industrial Pollutants." In Proceedings of the Conference BioSangam 2022: Emerging Trends in Biotechnology (BIOSANGAM 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-020-6_8.

Full text
Abstract:
AbstractEnvironmental issues are growing at an alarming rate and addressing the same is the need of the hour. Hazardous industrial pollutants and discharges are adding to the misery. Therefore, new ideas and technologies are being created and adopted to deal with ever increasing conservational troubles. Due to the burning issue of environmental pollution rising daily, a paradigm shift towards more sustainable and greener has to be pondered on. Microbial enzymes are such versatile, useful and beneficial weapons those can be exploited to combat the above-mentioned issues. In this aspect various
APA, Harvard, Vancouver, ISO, and other styles
2

Orban, Axel, Marco A. Fraatz, and Martin Rühl. "Aroma Profile Analyses of Filamentous Fungi Cultivated on Solid Substrates." In Solid State Fermentation. Springer International Publishing, 2019. http://dx.doi.org/10.1007/10_2019_87.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

M.A. Danladi, Margaret, Mary F. Istifanus, Musa S. Makeri, et al. "Fermentation: A Broader Perspective." In The Science of Fermentation [Working Title]. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.115055.

Full text
Abstract:
Fermentation is as old as man. It is a technology where growth and metabolic activities of microbes are used to preserve foods. The global increase in population and scarcity of food necessitated actions that will lead to increased and efficient food production, improved storage and transportation. Bacteria, fungi and yeast are capable of converting substrates of different kinds such as cereals, legumes, milk, meat, vegetables, palm sap, tubers and roots to produce variety of fermented foods consumed and enjoyed globally such as koji, kununzaki, yogurt, cheese, sauerkraut, peperoni, palmwine,
APA, Harvard, Vancouver, ISO, and other styles
4

Patel, Dr Gayatriben B., Dr Akruti Joshi, and Dr Kamleshkumar R. Shah. "A REVIEW ON PECTINOLYTIC ENZYME." In Futuristic Trends in Biotechnology Volume 3 Book 4. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bjbt4p2ch5.

Full text
Abstract:
Pectinase enzymes are the pectinase that constitute the key component of the cell wall of plant and hydrolyze the pectic substance. Pectinase can be biologically synthesized from fungi and bacteria by means of various agricultural substrates. Protopectin, Pectin esterases and Depolymerases are the broadly studied pectinase enzymes. In current biological era, Pectinolytic enzymes play a significant role in different industries. Due to its significant use these enzyme are applicable in the extraction of fruit juice, bioscouring of the cotton, wastewater treatment, extraction of oil, tea and coff
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Proteases; Fungi; Solid State Fermentation and Substrates"

1

Alhomodi, Ahmad, William Gibbons, and Bishnu Karki. "Variation in Cellulase Production During Solid and Submerged State Fermentation of Raw and Processed Canola Meal by Aureobasidium Pullulans, Neurospora Crassa, and Trichoderma Reesei." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mrzb5147.

Full text
Abstract:
Justification: Canola meal (CM) is a protein rich co-product of canola oil extraction process, and its use is restricted to animal diet due to the presence of high fibers and antinutritional factors (ANFs) such as glucosinolates and phytic acids. As attempts to provide canola meal with low ANFs and fibers, traditional sprouting process of canola seed followed by sprout defatting and mild washing water pretreatment of hexane extracted CM were applied. The obtained canola sprout meal (CSM) and washed hexane extracted canola meal (WHECM) along with raw hexane extracted canola meal (HECM) underwen
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Proteases; Fungi; Solid State Fermentation and Substrates' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography