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Journal articles on the topic 'Solid state fermentation'

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Published: 4 June 2021
Last updated: 6 September 2023

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1

Pandey, Ashok. "Solid-state fermentation." Biochemical Engineering Journal 13, no. 2-3 (March 2003): 81–84. http://dx.doi.org/10.1016/s1369-703x(02)00121-3.

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2

Wang, RuoHang. "Solid State Fermentation." Chemical Engineering Journal 66, no. 1 (January 1997): 83. http://dx.doi.org/10.1016/s1385-8947(97)89930-5.

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3

Hobson, P. N. "Solid state fermentation." Bioresource Technology 52, no. 3 (January 1995): 288. http://dx.doi.org/10.1016/0960-8524(95)90015-2.

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4

Wu, Pengyu, Qiuyan Zhu, Rui Yang, Yuxia Mei, Zhenmin Chen, and Yunxiang Liang. "Differences in Acid Stress Response of Lacticaseibacillus paracasei Zhang Cultured from Solid-State Fermentation and Liquid-State Fermentation." Microorganisms 9, no. 9 (September 14, 2021): 1951. http://dx.doi.org/10.3390/microorganisms9091951.

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Liquid-state fermentation (LSF) and solid-state fermentation (SSF) are two forms of industrial production of lactic acid bacteria (LAB). The choice of two fermentations for LAB production has drawn wide concern. In this study, the tolerance of bacteria produced by the two fermentation methods to acid stress was compared, and the reasons for the tolerance differences were analyzed at the physiological and transcriptional levels. The survival rate of the bacterial agent obtained from solid-state fermentation was significantly higher than that of bacteria obtained from liquid-state fermentation after spray drying and cold air drying. However, the tolerance of bacterial cells obtained from liquid-state fermentation to acid stress was significantly higher than that from solid-state fermentation. The analysis at physiological level indicated that under acid stress, cells from liquid-state fermentation displayed a more solid and complete membrane structure, higher cell membrane saturated fatty acid, more stable intracellular pH, and more stable activity of ATPase and glutathione reductase, compared with cells from solid-state fermentation, and these physiological differences led to better tolerance to acid stress. In addition, transcriptomic analysis showed that in the cells cultured from liquid-state fermentation, the genes related to glycolysis, inositol phosphate metabolism, and carbohydrate transport were down-regulated, whereas the genes related to fatty acid synthesis and glutamate metabolism were upregulated, compared with those in cells from solid-state fermentation. In addition, some genes related to acid stress response such as cspA, rimP, rbfA, mazF, and nagB were up-regulated. These findings provide a new perspective for the study of acid stress tolerance of L. paracasei Zhang and offer a reference for the selection of fermentation methods of LAB production.
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5

Karki, Dhan Bahadur, and Ganga Prasad Kharel. "Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 31–35. http://dx.doi.org/10.3126/jfstn.v6i0.8257.

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Effects of solid versus semi-solid fermentations on the chemical and organoleptic qualities of finger millet Jand were studied. Millet was fermented under solid and semi-solid states by using defined fermentation starter and the Jand was subjected to chemical and sensory analyses. Results indicated that except on moisture and alcohol contents, semi-solid fermentation reflected a significant effect (p<0.05) on the chemical characteristics of millet Jand. TSS, acidity and ester contents increased substantially in semi-solid fermentation as compared to solid-state one. Millet fermented with 50% water addition had more than 2-folds higher total acidity than that of solid-state fermented and every 50% increase in water addition nearly doubled the fixed acidity of the products. No remarkable improvement on the chemical and sensory quality of millet Jand was found by using semi-solid state fermentation. J. Food Sci. Technol. Nepal, Vol. 6 (31-35), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8257
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6

Wu, Pengyu, Jing An, Liang Chen, Qiuyan Zhu, Yingjun Li, Yuxia Mei, Zhenmin Chen, and Yunxiang Liang. "Differential Analysis of Stress Tolerance and Transcriptome of Probiotic Lacticaseibacillus casei Zhang Produced from Solid-State (SSF-SW) and Liquid-State (LSF-MRS) Fermentations." Microorganisms 8, no. 11 (October 26, 2020): 1656. http://dx.doi.org/10.3390/microorganisms8111656.

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The property differences between bacteria produced from solid-state and liquid-state fermentations have always been the focus of attention. This study analyzed the stress tolerance and transcriptomic differences of the probiotic Lacticaseibacillus casei Zhang produced from solid-state and liquid-state fermentations under no direct stress. The total biomass of L. casei Zhang generated from liquid-state fermentation with MRS medium (LSF-MRS) was 2.24 times as much as that from solid-state fermentation with soybean meal-wheat bran (SSF-SW) medium. Interestingly, NaCl, H2O2, and ethanol stress tolerances and the survival rate after L. casei Zhang agent preparation from SSF-SW fermentation were significantly higher than those from LSF-MRS fermentation. The global transcriptomic analysis revealed that in L. casei Zhang produced from SSF-SW fermentation, carbohydrate transport, gluconeogenesis, inositol phosphate metabolism were promoted, that pentose phosphate pathway was up-regulated to produce more NADPH, that citrate transport and fermentation was extremely significantly promoted to produce pyruvate and ATP, and that pyruvate metabolism was widely up-regulated to form lactate, acetate, ethanol, and succinate from pyruvate and acetyl-CoA, whereas glycolysis was suppressed, and fatty acid biosynthesis was suppressed. Moreover, in response to adverse stresses, some genes encoding aquaporins (GlpF), superoxide dismutase (SOD), nitroreductase, iron homeostasis-related proteins, trehalose operon repressor TreR, alcohol dehydrogenase (ADH), and TetR/AcrR family transcriptional regulators were up-regulated in L. casei Zhang produced from SSF-SW fermentation. Our findings provide novel insight into the differences in growth performance, carbon and lipid metabolisms, and stress tolerance between L. casei Zhang from solid-state and liquid-state fermentations.
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7

Hesseltine, C. W. "Solid state fermentation—An overview." International Biodeterioration 23, no. 2 (January 1987): 79–89. http://dx.doi.org/10.1016/0265-3036(87)90030-3.

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8

Viéitez, E. R., J. Mosquera, and S. Ghosh. "Kinetics of accelerated solid-state fermentation of organic-rich municipal solid waste." Water Science and Technology 41, no. 3 (February 1, 2000): 231–38. http://dx.doi.org/10.2166/wst.2000.0076.

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Biotransformation of landfill solid wastes is a slow process requiring decades for completion. Accelerated anaerobic fermentation in modulated landfill environments may alleviate or eliminate pollution of land, water and air. This research was undertaken to demonstrate the application of biphasic fermentation to a simulated laboratory-scale landfill to effect rapid biomethanation of biodegradable solids. The biphasic process consisted of solid-state, acidogenic fermentation of the organic fraction of MSW followed by biomethanation of acidic hydrolysates in a separate methane fermenter. Solid-state fermentation of the MSW with effluent recirculation resulted in rapid hydrolysis, acidification and denitrification, with soluble COD and VFA concentrations accumulating to inhibitory levels of 60,000 mg/l and 13,000 mg/l, respectively, at a pH of 4.5. The landfill gas methane concentration reached a maximum of 55 mol.%. By comparison, the methanogenic reactor produced high methane-content (70–85 mol.%) gases. The biphasic process effected carbohydrate, lipid, and protein conversion efficiencies of 90%, 49%, and 37%, respectively. Development of a Monod-type product-formation model was undertaken to predict methane formation and to determine kinetic parameters for the methanogenic processes in the simulated landfill and separate methane reactors. A first-order solids hydrolysis rate constant of 0.017 day−1 was evaluated to show that landfill solids hydrolysis was slower than the inhibited methanogenesis rate.
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9

Geetha, K. N., K. Jeyaprakash, and Y. P. Nagaraja. "Isolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation." Journal of Applied and Natural Science 3, no. 2 (December 1, 2011): 268–73. http://dx.doi.org/10.31018/jans.v3i2.194.

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The amylase producing fungi were isolated from spoiled fruits, vegetables and soil, in and around Bangalore, Karnataka, India. The isolates were identified and five fungal species were screened. The best amylase producer among them, Aspergillus sp was selected for enzyme production by both sub merged fermentation using mineral salt medium (MSM) and solid state fermentations using wheat bran as a solid substrate. The various parameters influencing solid state fermentation were optimized. The most important factors are such as pH, incubation temperature, incubation period, carbon sources, nitrogen sources and moisture content. The maximum amount of enzyme production was obtained when solid state fermentation was carried out with soluble starch as carbon source and beef extract (1% each) as nitrogen source, optimum conditions of pH 7.0, an incubation temperature of 25 (±2) °C, incubation time 96 h and 62% moisture content.
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10

M. Gasparotto, Juliana, Raquel C. Kuhn, Edson L. Foletto, Rodrigo J.S. Jacques, Jerson V. C. Guedes, Sergio L. Jahn, and Marcio A. Mazutti. "Technological Prospection on Solid-State Fermentation." Recent Patents on Engineering 6, no. 3 (December 3, 2012): 207–16. http://dx.doi.org/10.2174/187221212804583259.

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11

Vadiveloo, J. "Solid-state fermentation of fibrous residues." Journal of Animal and Feed Sciences 12, no. 3 (July 15, 2003): 665–76. http://dx.doi.org/10.22358/jafs/67759/2003.

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12

Krishna, Chundakkadu. "Solid-State Fermentation Systems—An Overview." Critical Reviews in Biotechnology 25, no. 1-2 (January 2005): 1–30. http://dx.doi.org/10.1080/07388550590925383.

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13

Durand, A. "Bioreactor designs for solid state fermentation." Biochemical Engineering Journal 13, no. 2-3 (March 2003): 113–25. http://dx.doi.org/10.1016/s1369-703x(02)00124-9.

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14

Mitchell, David A., Nadia Krieger, Deidre M. Stuart, and Ashok Pandey. "New developments in solid-state fermentation." Process Biochemistry 35, no. 10 (July 2000): 1211–25. http://dx.doi.org/10.1016/s0032-9592(00)00157-6.

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15

Stredansky, Miroslav, and Elena Conti. "Xanthan production by solid state fermentation." Process Biochemistry 34, no. 6-7 (September 1999): 581–87. http://dx.doi.org/10.1016/s0032-9592(98)00131-9.

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16

Singhania, Reeta Rani, Anil Kumar Patel, Carlos R. Soccol, and Ashok Pandey. "Recent advances in solid-state fermentation." Biochemical Engineering Journal 44, no. 1 (April 2009): 13–18. http://dx.doi.org/10.1016/j.bej.2008.10.019.

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17

Thomas, Leya, Christian Larroche, and Ashok Pandey. "Current developments in solid-state fermentation." Biochemical Engineering Journal 81 (December 2013): 146–61. http://dx.doi.org/10.1016/j.bej.2013.10.013.

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18

Mitchell, D. A., E. Gumbira-Sa'id, P. P. Greenfield, and H. W. Doelle. "Protein measurement in solid-state fermentation." Biotechnology Techniques 5, no. 6 (1991): 437–42. http://dx.doi.org/10.1007/bf00155489.

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19

Lonsane, B. K., N. P. Ghildyal, S. Budiatman, and S. V. Ramakrishna. "Engineering aspects of solid state fermentation." Enzyme and Microbial Technology 7, no. 6 (June 1985): 258–65. http://dx.doi.org/10.1016/0141-0229(85)90083-3.

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20

Baldensperger, J., J. Le Mer, L. Hannibal, and P. J. Quinto. "Solid state fermentation of banana wastes." Biotechnology Letters 7, no. 10 (October 1985): 743–48. http://dx.doi.org/10.1007/bf01032289.

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21

Cochet, N., M. Nonus, and J. M. Lebealt. "Solid-state fermentation of sugar-beet." Biotechnology Letters 10, no. 7 (July 1988): 491–96. http://dx.doi.org/10.1007/bf01027062.

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22

Barrios-Gonz�lez, J., A. Tomasini, G. Viniegra-Gonz�lez, and L. L�pez. "Penicillin production by solid state fermentation." Biotechnology Letters 10, no. 11 (November 1988): 793–98. http://dx.doi.org/10.1007/bf01027575.

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23

Dharmik, Preeti G., and Dr Ashok V. Gomashe. "Bacterial Polygalacturonase (PG) Production from Agro Industrial Waste by Solid State Fermentation." Indian Journal of Applied Research 3, no. 6 (October 1, 2011): 439–42. http://dx.doi.org/10.15373/2249555x/june2013/146.

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24

Shivanna, Gunashree B., and Govindarajulu Venkateswaran. "Phytase Production byAspergillus nigerCFR 335 andAspergillus ficuumSGA 01 through Submerged and Solid-State Fermentation." Scientific World Journal 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/392615.

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Fermentation is one of the industrially important processes for the development of microbial metabolites that has immense applications in various fields. This has prompted to employ fermentation as a major technique in the production of phytase from microbial source. In this study, a comparison was made between submerged (SmF) and solid-state fermentations (SSF) for the production of phytase fromAspergillus nigerCFR 335 andAspergillus ficuumSGA 01. It was found that both the fungi were capable of producing maximum phytase on 5th day of incubation in both submerged and solid-state fermentation media.Aspergillus nigerCFR 335 andA. ficuumproduced a maximum of 60.6 U/gds and 38 U/gds of the enzyme, respectively, in wheat bran solid substrate medium. Enhancement in the enzyme level (76 and 50.7 U/gds) was found when grown in a combined solid substrate medium comprising wheat bran, rice bran, and groundnut cake in the ratio of 2 : 1 : 1. A maximum of 9.6 and 8.2 U/mL of enzyme activity was observed in SmF byA. nigerCFR 335 andA.ficuum, respectively, when grown in potato dextrose broth.
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25

ANO, Takashi, Guang Yuan JIN, Shinji MIZUMOTO, RAHMAN Mohammad Shahedur, Kasumasa OKUNO, and Makoto SHODA. "Solid state fermentation of lipopeptide antibiotic iturin A by using a novel solid state fermentation reactor system." Journal of Environmental Sciences 21 (January 2009): S162—S165. http://dx.doi.org/10.1016/s1001-0742(09)60064-4.

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26

Zhao, Xi, Xu, Ma, and Zhao. "Enhancement of Bacillus subtilis Growth and Sporulation by Two-Stage Solid-State Fermentation Strategy." Processes 7, no. 10 (September 20, 2019): 644. http://dx.doi.org/10.3390/pr7100644.

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Two-stage solid-state fermentation strategy was exploited and systematically optimized to enhance Bacillus subtilis growth and sporulation for increasing effective cell number in B. subtilis microbial ecological agents. The first stage focused on improving cell growth followed by the second stage aiming to enhance both cell growth and sporulation. The optimal fermentation condition was that temperature changed from 37 °C to 47 °C at a fermentation time of 48 h and Mn2+ content in medium was 4.9 mg MnSO4/g dry medium. Solid medium properties were improved by the optimal two-stage fermentation. HPLC results demonstrated that glucose utilization was facilitated and low-field nuclear magnetic resonance (LF-NMR) results showed that more active sites in medium for microbial cells were generated during the optimal two-stage fermentation. Moreover, microbial growth and sporulation were enhanced simultaneously during the second stage of fermentation through delaying microbial decline phase and increasing sporulation rate. As a result, effective cell number of B. subtilis reached 1.79 × 1010/g dry medium after fermentation for 72 h, which was 29.7% and 8.48% higher than that of conventional fermentation for 72 h and 48 h, respectively. Therefore, the optimal two-stage fermentation could increase the effective cell number of B. subtilis microbial ecological agents efficiently.
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27

Dobrev, Georgi, Hristina Strinska, Anelia Hambarliiska, Boriana Zhekova, and Valentina Dobreva. "Optimization of Lipase Production in Solid-State Fermentation by Rhizopus Arrhizus in Nutrient Medium Containing Agroindustrial Wastes." Open Biotechnology Journal 12, no. 1 (August 30, 2018): 189–203. http://dx.doi.org/10.2174/1874070701812010189.

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Background: Rhizopus arrhizus is a potential microorganism for lipase production. Solid-state fermentation is used for microbial biosynthesis of enzymes, due to advantages, such as high productivity, utilization of abundant and low-cost raw materials, and production of enzymes with different catalytic properties. Objective: The objective of the research is optimization of the conditions for lipase production in solid-state fermentation by Rhizopus arrhizus in a nutrient medium, containing agroindustrial wastes. Method: Biosynthesis of lipase in solid-state fermentation by Rhizopus arrhizus was investigated. The effect of different solid substrates, additional carbon and nitrogen source, particles size and moisture content of the medium on enzyme production was studied. Response surface methodology was applied for determination of the optimal values of moisture content and tryptone concentration. A procedure for efficient lipase extraction from the fermented solids was developed. Results: Highest lipase activity was achieved when wheat bran was used as a solid substrate. The addition of 1% (w/w) glucose and 5% (w/w) tryptone to the solid medium significantly increased lipase activity. The structure of the solid medium including particles size and moisture content significantly influenced lipase production. A mathematical model for the effect of moisture content and tryptone concentration on lipase activity was developed. Highest enzyme activity was achieved at 66% moisture and 5% (w/w) tryptone. The addition of the non-ionic surfactant Disponyl NP 3070 in the eluent for enzyme extraction from the fermented solids increased lipase activity about three folds. Conclusion: After optimization of the solid-state fermentation the achieved 1021.80 U/g lipase activity from Rhizopus arrhizus was higher and comparable with the activity of lipases, produced by other fungal strains. The optimization of the conditions and the use of low cost components in solid-state fermentation makes the process economicaly effective for production of lipase from the investigated strain Rhizopus arrhizus.
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28

Xiong, Tao, Jian Fei Liu, Qian Qian Guan, and Su Hua Song. "Study on One-Step Solid-State Fermentation of Soybean Meal." Advanced Materials Research 236-238 (May 2011): 2836–39. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2836.

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one-step solid state fermentation process was studied. The orthogonal experiment was carried out to study the effect of the inoculation ratio, the inoculum size, the fermentation water ratio, the fermentation temperature and the fermentation period in this experiment. Optimum conditions were as follows: Bacillus licheniformis: yeast: Lactobacillus plantarum = 2:1:1, the inoculation was 6.0g/100g, the water ratio was 1:0.8, the anaerobic fermentation temperature was 36°C, the fermentation period was 96h. The content of trypsin inhibitor was measured and analyzed before and after the fermentation of soybean under the conditions.
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29

Martău, Gheorghe-Adrian, Peter Unger, Roland Schneider, Joachim Venus, Dan Cristian Vodnar, and José Pablo López-Gómez. "Integration of Solid State and Submerged Fermentations for the Valorization of Organic Municipal Solid Waste." Journal of Fungi 7, no. 9 (September 16, 2021): 766. http://dx.doi.org/10.3390/jof7090766.

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Solid state fermentation (SsF) is recognized as a suitable process for the production of enzymes using organic residues as substrates. However, only a few studies have integrated an evaluation of the feasibility of applying enzymes produced by SsF into subsequent hydrolyses followed by the production of target compounds, e.g., lactic acid (LA), through submerged-liquid fermentations (SmF). In this study, wheat bran (WB) was used as the substrate for the production of enzymes via SsF by Aspergillus awamori DSM No. 63272. Following optimization, cellulase and glucoamylase activities were 73.63 ± 5.47 FPU/gds and 107.10 ± 2.63 U/gdb after 7 days and 5 days of fermentation, respectively. Enzymes were then used for the hydrolysis of the organic fraction of municipal solid waste (OFMSW). During hydrolysis, glucose increased considerably with a final value of 19.77 ± 1.56 g/L. Subsequently, hydrolysates were fermented in SmF by Bacillus coagulans A166 increasing the LA concentration by 15.59 g/L. The data reported in this study provides an example of how SsF and SmF technologies can be combined for the valorization of WB and OFMSW.
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30

Kim, Young Suk, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho, and Jae-Suk Choi. "Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris." Czech Journal of Food Sciences 39, No. 6 (December 16, 2021): 487–92. http://dx.doi.org/10.17221/149/2020-cjfs.

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We aimed to increase the ginsenosides present in fermented red ginseng and enhance cordycepin production by Cordyceps militaris using solid-state fermentation. After 50 days of fermentation, red ginseng solid-state fermented with C. militaris demonstrated considerably higher contents of Rb3 (9.16%), Rd (513.93%), Rg2 (63.12%), Rg3 (20R; 112.53%), and Rg3 (20S; 101.17%) than untreated red ginseng. As the fermentation time increased, the production of cordycepin gradually increased, yielding approximately 34.8 mg kg<sup>–1</sup> of cordycepin after 50 days of fermentation. In conclusion, red ginseng fermented by C. militaris could be used as natural herbal medicine or dietary supplement with several health-beneficial effects.
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31

Yu, Wei Yang, Lian Jin Weng, Yuan Yuan Han, Di Geng, and Xin Yang. "Anaerobic Solid State Fermentation of Porcine Blood." Advanced Materials Research 396-398 (November 2011): 2060–65. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.2060.

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An anaerobic solid state fermentation (ASSF) of porcine blood by two ferment agents was investigated. The free amino acids (FAA) content was applied as reference indicator, response surface design of Box-Behnken (BBD) was used to select the optimum conditions of ASSF of porcine blood. The optimum conditions were determined as porcine blood moisture of 76.0%, fermentation time of 7d, fermentation temperature of 39.0±0.5 oC, addition of the components of the mixture as follows: wheat bran 10.8 g , corn flour 1.2 g, Active 99 ferment agent I 0.768 g, Active 99 ferment agent II 0.19 g, porcine blood 86.0 g, resulting in FAA content of 23.8 mg/g. Evaluation experiments revealed that FAA content of 22.9 mg/g, which was 96.2% of the predicted value using Eq.2, and achieved a 14-fold increase comparing with the 1.5 mg/g which is the FAA content of unfermented mixture. It was confirmed that the protein of porcine blood was degraded into small peptides by Sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE).
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32

V. Shirsat, Dhananjay, Snehal K. Kad, and Dhananjay M. Wakhle. "Solid State Fermentation of Bee-Collected Pollen." International Journal of Current Microbiology and Applied Sciences 8, no. 05 (May 10, 2019): 1557–63. http://dx.doi.org/10.20546/ijcmas.2019.805.180.

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33

Raghavarao, K. S. M. S., T. V. Ranganathan, and N. G. Karanth. "Some engineering aspects of solid-state fermentation." Biochemical Engineering Journal 13, no. 2-3 (March 2003): 127–35. http://dx.doi.org/10.1016/s1369-703x(02)00125-0.

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34

Domínguez, Mónica, Armando Mejía, and Javier Barrios-González. "Respiration studies of penicillin solid-state fermentation." Journal of Bioscience and Bioengineering 89, no. 5 (January 2000): 409–13. http://dx.doi.org/10.1016/s1389-1723(00)89088-x.

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35

Chatterjee, R., A. Dutta, R. Banerjee, and B. C. Bhattacharyya. "Production of tannase by solid-state fermentation." Bioprocess Engineering 14, no. 3 (February 1996): 159–62. http://dx.doi.org/10.1007/bf00369434.

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36

Foda, Mohamed S., Magdi A. Amin, Noha A. Gawdat, and Magda A. El-Bendary. "Economic production ofLysinibacillus sphaericusunder solid state fermentation." Biocontrol Science and Technology 25, no. 8 (April 7, 2015): 888–97. http://dx.doi.org/10.1080/09583157.2015.1020285.

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37

Mitchell, D. A., P. F. Greenfield, and H. W. Doelle. "A model substrate for solid-state fermentation." Biotechnology Letters 8, no. 11 (1986): 827–32. http://dx.doi.org/10.1007/bf01020833.

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38

Pandey, Ashok. "Recent process developments in solid-state fermentation." Process Biochemistry 27, no. 2 (March 1992): 109–17. http://dx.doi.org/10.1016/0032-9592(92)80017-w.

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39

Leön, Rodriguez, J. A. Torres, J. Echevarrí, and G. Saura. "Energy balance in solid state fermentation processes." Acta Biotechnologica 11, no. 1 (1991): 9–14. http://dx.doi.org/10.1002/abio.370110104.

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40

Sehrawat, Rachna, Parmjit S. Panesar, Reeba Panesar, and Anit Kumar. "Biopigment produced by Monascus purpureus MTCC 369 in submerged and solid state fermentation: a comparative study." Pigment & Resin Technology 46, no. 6 (November 6, 2017): 425–32. http://dx.doi.org/10.1108/prt-10-2016-0095.

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Purpose Biopigments, natural colors from microbiological origin are of great interest because of their potential advantages over synthetic colorants. Therefore, this paper aims to evaluate the best possible fermentative conditions for the maximum production of biopigment using solid state fermentation and submerged fermentation by Monascus purpureus MTCC 369. Design/methodology/approach The biopigment was produced using solid state fermentation and submerged with optimized substrate to achieve higher yield. The statistical analysis was carried out using a Microsoft Excel ® (Microsoft Corporation). Findings On comparative analysis, it was observed that solid state fermentation resulted significant accumulation of biopigment (9.0 CVU/g) on the 9th day in comparison to submerged fermentation (5.1 CVU/g) on the 15th day. Practical implications Results revealed that sweet potato peel powder and pea pods provides necessary nutrients required for mycelial growth, and biopigment production, therefore, can be used as potent substrate for biopigment production by Monascus purpureus MTCC 369. Extracted color can be used in confectionery, beverages and pharmaceutical industries. Originality/value This work focuses on utilisation of waste for production of pigment as alternative source to synthetic colorant, and few studies have been carried out using wastes, but no work has been carried out on sweet potato peel to the best of the authors’ knowledge.
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41

Gupta, Khushboo, and S. J. Nagar. "Solid State Fermentation of Wheat Bran for Production of Glucoamylase by Aspergillus niger." SSR Institute of International Journal of Life Sciences 6, no. 4 (July 2020): 2640–45. http://dx.doi.org/10.21276/ssr-iijls.2020.6.4.6.

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42

Colla, Luciane Maria, Aline M. M. Ficanha, Juliana Rizzardi, Telma Elita Bertolin, Christian Oliveira Reinehr, and Jorge Alberto Vieira Costa. "Production and Characterization of Lipases by Two New Isolates ofAspergillusthrough Solid-State and Submerged Fermentation." BioMed Research International 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/725959.

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Due to the numerous applications of lipases in industry, there is a need to study their characteristics, because lipases obtained from different sources may present different properties. The aim of this work was to accomplish the partial characterization of lipases obtained through submerged fermentation and solid-state fermentation by two species ofAspergillus. Fungal strains were isolated from a diesel-contaminated soil and selected as good lipases producers. Lipases obtained through submerged fermentation presented optimal activities at 37°C and pH 7.2 and those obtained through solid-state fermentation at 35°C and pH 6.0. The enzymes produced by submerged fermentation were more temperature-stable than those obtained by solid-state fermentation, presenting 72% of residual activity after one hour of exposition at 90°C. Lipases obtained through submerged fermentation had 80% of stability in acidic pH and those obtained through solid-state fermentation had stability greater than 60% in alkaline pH.
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43

Bai, Jing, Fengli Liu, Siqi Li, Pan Li, Chun Chang, and Shuqi Fang. "Solid-state fermentation process for gibberellin production using enzymatic hydrolysate corn stalks." BioResources 15, no. 1 (November 26, 2019): 429–43. http://dx.doi.org/10.15376/biores.15.1.429-443.

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Solid-state fermentation was carried out for production of gibberellin via the addition of enzymatic hydrolysate from steam-exploded corn stalks during the culture period. The enzymatic hydrolysate from the steam-exploded corn stalks was added to the culture medium during the solid-state fermentation period, which improved gibberellin production. When the enzymatic hydrolysate was added into the 400 mL/kg dry basis substrate in the solid-state fermentation after 60 h, the temperature was 30 °C, the pH was 7.00, the mass ratio of solid to liquid was 1:1.1, and the fermentation period was 168 h. This led to the largest gibberellin yield (9.48 g/kg dry basis), and when compared with pre-optimization, the gibberellin yield increased by 135%. The optimum conditions to maximize the biomass for the fermentation process were obtained; the temperature was 32 °C for a gibberellin yield of 9.20 g/kg dry basis, the pH was 6.00 and the mass ratio of solid to liquid was 1:1.1 for a gibberellin yield of 9.48 g/kg dry basis, and the fermentation period was 96 h for a gibberellin yield of 6.94 g/kg dry basis. Therefore, a new alternative way for gibberellin production via solid-state fermentation has been demonstrated.
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44

López-Gómez, José Pablo, and Joachim Venus. "Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy." Fermentation 7, no. 2 (May 11, 2021): 76. http://dx.doi.org/10.3390/fermentation7020076.

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An efficient processing of organic solid residues will be pivotal in the development of the circular bioeconomy. Due to their composition, such residues comprise a great biochemical conversion potential through fermentations. Generally, the carbohydrates and proteins present in the organic wastes cannot be directly metabolized by microorganisms. Thus, before fermentation, enzymes are used in a hydrolysis step to release digestible sugars and nitrogen. Although enzymes can be efficiently produced from organic solid residues in solid-state fermentations (SsF), challenges in the development and scale-up of SsF technologies, especially bioreactors, have hindered a wider application of such systems. Therefore, most of the commercial enzymes are produced in submerged-liquid fermentations (SmF) from expensive simple sugars. Instead of independently evaluating SsF and SmF, the review covers the option of combining them in a sequential process in which, enzymes are firstly produced in SsF and then used for hydrolysis, yielding a suitable medium for SmF. The article reviews experimental work that has demonstrated the feasibility of the process and underlines the benefits that such combination has. Finally, a discussion is included which highlights that, unlike typically perceived, SsF should not be considered a counterpart of SmF but, in contrast, the main advantages of each type of fermentation are accentuated in a synergistic sequential SsF-SmF.
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45

Indrastuti, Erning, Teti Estiasih, Elok Zubaidah, and Harijono. "Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour." Current Nutrition & Food Science 15, no. 7 (November 12, 2019): 725–34. http://dx.doi.org/10.2174/1573401314666180515112908.

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Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of Malang 4, Malang 6, and Sembung. Methods: Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled, and analyzed. Results: Solid state fermentation similarly affected cyanide reduction and characteristics of cassava flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume. Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility; meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation, from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN. The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected chemical composition of cassava flour. The changes of structure and morphology of starch granules affected pasting properties, and Increased in vitro starch digestibility due to damaged granules. Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour.
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46

Vaitkeviciene, Nijole, Elvyra Jariene, Jurgita Kulaitiene, Marius Lasinskas, Ausra Blinstrubiene, and Ewelina Hallmann. "Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves." Plants 11, no. 23 (November 29, 2022): 3300. http://dx.doi.org/10.3390/plants11233300.

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The goal of this investigation was to establish the impact of solid-state fermentation of different durations on the quantitative changes of vitamin C, sugars and photosynthetic pigments in the leaves of willow herbs. The tested leaves were fermented using two solid-state fermentation methods (aerobic and anaerobic) for different time periods (unfermented and fermented for 24, 48 and 72 h). The quantitative and qualitative composition of chlorophylls, carotenoids, sugars and vitamin C were determined using high performance liquid chromatography (HPLC) with UV detectors. Results indicated that aerobic and anaerobic solid-state fermentation significantly decreased the contents of vitamin C, dehydroascorbic and L-ascorbic acids in leaves compared with the unfermented leaves. The contents of total chlorophyll and chlorophyll a were the highest in unfermented leaves and after 24 h of aerobic solid-state fermentation. The maximum content of total carotenoids in leaves were after 48 and 72 h of aerobic solid-state fermentation (149.31 mg 100 g−1 and 151.51 mg 100 g−1, respectively). The application of anaerobic solid-state fermentation resulted in significant increase in the content of total sugars, fructose and glucose in investigated samples. In conclusion, optimization of fermentation parameters allows increasing the content of sugars and photosynthetic pigments in leaves of willow herbs.
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47

Qin, Xiu Li, and Li Hui Zhao. "Studies of Soybean Peptides by Solid-State Fermentation with Multi-Strains." Advanced Materials Research 781-784 (September 2013): 836–39. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.836.

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In this paper, the condition of aspergillus niger and the bacillus subtilis mixing fermentation to produce soybean peptides was studied. The results indicated that the best fermentation condition of the aspergillus niger and the bacillus subtilis mixing fermentation to produce soybean peptides is that: the initial pH of the culture medium is 8.0, the proportion of mixture strains (aspergillus niger vs bacillus subtilis) is 2 to 1,the fermentation temperature is 30°C and the fermentation time is 80 hours. In this condition the degree of hydrolysis of the fermentation bean pulp is 36.5%.
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48

Huang, Dan, Yu Long Li, Yuan Liang, and Yue Huan Yang. "Study on the Conditions of Glucoamylase Production of the Rhizopus oryzae by Solid State Fermentation." Advanced Materials Research 709 (June 2013): 814–18. http://dx.doi.org/10.4028/www.scientific.net/amr.709.814.

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The conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were studied. According to the Box-Benhnken design, the conditiones of glucoamylase production of theRhizopus oryzaewere optimized by solid state fermentation. The results showed the optimum conditions of glucoamylase production of theRhizopus oryzaeinLuzhou-flavorDaQu by solid state fermentation were culture temperature 29°C, the water content in culture medium 53%, culture time 164h, glucoamylase activity was 2194.44U/g.
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49

Hsu, Jui-Yi, Ming-Hsuan Chen, Yu-Shen Lai, and Su-Der Chen. "Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation." Molecules 27, no. 1 (December 24, 2021): 109. http://dx.doi.org/10.3390/molecules27010109.

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Solid-state fermentation may produce therapeutic compounds with higher biomass or better product characteristics than those generated by submerged fermentation. The objectives of this study were to analyze the antioxidant activities and biosafety of products obtained by white truffle (Tuber magnatum) solid-state fermentation in media with different ratios of soybean and red adlay. High levels of antioxidant components and high antioxidant activities such as DPPH radical scavenging, ferrous ion chelation, and reducing power were measured in 20 mg/mL water and ethanol extracts of the white truffle fermentation products. When the solid-state fermentation medium contained soybean and red adlay in a 1:3 ratio (S1A3), the fermentation product had more uniform antioxidant compositions and activities by principal component analysis (PCA). In addition, a 200 ppm water extract of the mycelial fermentation product was able to protect zebrafish embryos from oxidative stress induced by 5 mM hydrogen peroxide. Sprague–Dawley rats were fed the mycelial fermentation product for 90 consecutive days, revealing a no-observed-adverse-effect level (NOAEL) of 3000 mg/kg BW/day. Therefore, mycelial products obtained by white truffle solid-state fermentation can be used instead of expensive fruiting bodies as a good source of antioxidant ingredients.
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50

Bhagyamma CV, Bhagyamma CV, Sharad S. Sharad S, Shriganesh G. Gudigar, and Reshma S. V. Reshma S.V. "Bioprocessing of Areca husk in solid state fermentation for cellulase production using Trichoderma viride." Indian Journal of Applied Research 1, no. 3 (October 1, 2011): 15–17. http://dx.doi.org/10.15373/2249555x/dec2011/6.

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