Potential of solid state fermentation for production of ergot alkaloids

Production of total ergot alkaloids by #Claviceps fusiformis in solid state fermentation was 3.9 times higher compared to that in submerged fermentation. Production was equal in the case of #Claviceps purpurea but the spectra of alkaloids were advantageous with the use of solid state fermentation. The data establish potential of solid state fermentation which was not explored earlier for production of ergot alkaloids. (Résumé d'auteur

Design Aspects of Bioreactors for Solid-state Fermentation: A Review

Solid-state fermentation has gained renewed attention, not only from researchers but also from industries, due to several advantages over submerged fermentations. This is partly because solid-state fermentation has lower energy requirements, higher yields, produces less wastewater with less risk of bacterial contamination, and partly because of environmental concerns regarding the disposal of solid wastes. This paper reviews different types of bioreactors that have been used for various purposes and the recent process developments in solid-state fermentation

Characterization of A FIIRO-Fabricated Stainless Steel, Solid State Fermentor by the Fermentation of Boiled Melon Seeds (Cucumis melo) into Ogiri.

Results of the physico-chemical and biochemical parameters obtained from the fermentation of boiled melon seeds into ogiri in the FIIRO-fabricated stainless steel, solid state fermentor was observed to conform to observations in previous experiments on fermentation of boiled melon seeds and other leguminous seeds by various authors. Being a non-heated, double walled, and lagged piece of incubating chamber designed to enable a hygienic and controlled fermentation and to conserve the heat generated during fermentation, heat generated during fermentation was observed to be conserved leading to maintenance of a steady temperature of fermentation within the chamber. Invasion by rodents, flies, cockroaches and pathogens during fermentation was eliminated, thus leading to a hygienic fermentation. Thus, the fermentor can be said to meet the desired requirements for fermentation of melon seeds in the solid state and may also be used for the solid state fermentation of other leguminous seeds. This fermentor may thus be utilized to achieve a hygienic fermentation and also production of an acceptable ogiri of non-obnoxious odour and flavor and one that will not pose health hazard to the consumer. Key words: controlled fermentation, solid state fermentation, boiled melon seeds, ogiri, stainless steel fermentor

Biochemical changes in low-salt solid-state fermented soy sauce

Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results showed that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total sugar and the brown color were increased. However, pH was decreased during the fermentation period. Furthermore, contents of total free amino acids in low-salt solid-state fermentation soy sauce fluctuated during the fermentation period, and in most periods, it was increased. The analysis of free amino acid composition shows that the contents of glutamic acid, aspartic acid, alanine and leucine were higher than other amino acids. Therefore, it means that these amino acids may contribute to the taste and flavor of low-salt solid-state fermentation soy sauce. The biochemical changes characters were due to enzyme activities, solution balance and reaction balance, and biochemical changes contributed to the improvement of the flavor of low-salt solid-state fermented soy sauce. Analyzing the biochemical change in the fermented process of soy sauce is helpful in finding out the shortcoming of low-salt solid-state fermented soy sauce.Key words: Low-salt solid-state fermented soy sauce, biochemical changes, fermentation period, chemicalcomposition

Biochemical changes in low-salt fermentation of solidstate soy sauce

Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results show that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total sugar and the brown color were increased. However pH was decreased during the fermentation period. Furthermore contents of free amino acids in low-salt solid-state fermentation soy sauce fluctuated during the fermentation period with most of the free amino acids increased. The analysis of free amino acid composition shows that the contents of glutamic acid, aspartic acid, alanine and leucine were higher than other amino acids. Therefore it means that these amino acids may contribute to the taste and flavor of low-salt solid-state fermentation soy sauce. Analyzing the biochemical change in the fermented process of soy sauce is helpful to find out the shortcoming of lowsalt solid-state fermented soy sauce. It is of benefit in improving the quality of low-salt solid-state fermented soy sauce

Solid-state fermentation technology and microreactor technology – Opposites that attract each other

Solid-state fermentation can be considered as a robust technology as being a complex system of chemically hetero- geneous substrate(s) and microorganism with the difficulties to assure homogeneity of the system, with oxygen trans- fer limitation, heat accumulation, etc. However, higher production yield and lower economic aspect in comparison to submerge fermentation are the main force for the work on its technical enhancement, especially in the work on scale-up of the process for broader industrial purpose. Everything the opposite presents microreactor technology. In this paper, interaction and complementarity of solid-state fermentation and microreactor technology have been presented. These technologies have been synergistically performing in the last decade, via several national and EU-funded projects, in the laboratories of the two groups from the J. J. Strossmayer University of Osijek, Faculty of Food Technology Osijek, and University of Zagreb, Faculty of Chemical Engineering and Technology. In the first part of the paper, the origin and the chemical structure of the substrates used for solid-state fermentation and the main aspects of solid-state fermentation for different applications are presented. The basic aspects of sol- id-state fermentation and basic principles of solid-state bioreactors are given in second part of the paper. The third part is dedicated to the presentation of microreactors technology as a supportive and effective tool before, during and after performing solid-state fermentation. The last chapter is our vision of the future work in the development of the sustainable and effective processes of production of the valuable products from the waste materials

Tannin Acyl Hydrolase Production by Citrobacter sp. isolated from Tannin rich Environment, using Tamarindus indica seed powder

Bacterial isolate, Citrobacter sp., from tannery effluent loaded sites has proved as a potent producer of tannase. Production of tannase was compared in solid-state and submerged fermentation using tamarindseed as sole carbon source. Two times increase in tannase activity was seen in solid-state fermentation (90 U) than submerged fermentation (50 U) at 48 h from 5 g substrate

A Study on Cyclosporine a Production by Fungal Cells

Cyclosporin A (CyA) is found as an antibiotics, exhibiting immunosuppressive and antifungal properties. Cyclosporine A has been synthesized in large quantities by fermentation process using various fungal species such as Tolypocladium, Trichoderma, Fusarium Penicillium and Aspergillus spp. Submerged liquid fermentation (SLF) and solid state fermentation (SSF) have been used successfully to produce the Cyclosporin A. The SSF is alternative to submerged fermentation for production of value added products like antibiotics. In solid-state fermentation (SSF), growth of microbes is occurred without free flowing aqueous phase. It provides low availability of water and reduces the possibilities of contamination by bacteria and yeast. SSF can provide higher yields and other advantages for this product. Due to the concentrated nature of the substrate, smaller reactors could be used in SSF. An industrial point of view, it is necessity to obtain a suitable and economic medium and process for higher production of CyA. CyA is produced by using Tolypocladium inflatum in solid state fermentation

Biohydrolysis of Saccharum spontaneum for cellulase production by Aspergillus terreus

Saccharum spontaneum, a wasteland weed, is utilized for cellulase production by Aspergillus terreus in solid state fermentation. S. spontaneum served as good carbon source and solid support. Various process parameters including optimal nitrogen source, initial moisture level, incubation time, initial pH, incubation temperature and inoculum size were evaluated. The maximum cellulase production was attained at 70% of initial moisture with incubation of 96 h at 30±2°C, and pH 4.5. Ammonium sulphate in concentration of 0.2% (w/w) was the most preferable nitrogen source among all tested nitrogen sources. The results indicate that S. spontaneum could be utilized as a substrate in solid state fermentation (SSF) for economic production of cellulase.Key words: Cellulase, solid state fermentation, Saccharum spontaneum, Aspergillus terreus