Isolation of citric acid-producing Aspergillus niger from soil and organic wastes

Introduction of new Aspergillus niger strains that are more productive than those currently in use is one of the important steps in promoting more effective commercial citric acid production. The present study was conducted to isolate and characterise indigenous A. niger from selected soil and organic wastes such as soil with buried bamboo, soil with bamboo on the surface, soil under cattle grazing, mango orchard soil, rotting plum fruit and rotting bread. Morphological identification of A. niger was based on the length and width of the conidiophores, vesicles, phialides, and spores. Citric acid-producing Aspergillus isolates were screened based on the citric acid production index. The present study found that the highest fungal spore counts (3.35±0.15 x 107 spores/g sample) were obtained from soil under cattle grazing, as were the highest A. niger counts (7.25±0.05 x 106 spores/g sample). The lowest total fungal counts came from rotting plum fruit (4.70±0.10 x 105 spores/g sample). A total of 14 isolates were collected, with five (NSA03, NSA06, NSA09, NSA12, and NSA14) showing morphological similarities with the reference isolate, A. niger Tiegh. All isolates were able to produce citric acid, but with varying efficiencies according to their citric acid production indices. The soil under cattle grazing area found to be the best site for sampling and isolation for citric acid-producing A. niger by using Czapek-Dox as a medium of isolation

Bromelain: an overview of industrial application and purification strategies

Abstract This review highlights the use of bromelain in various applications with up-to-date literature on the purification of bromelain from pineapple fruit and waste such as peel, core, crown, and leaves. Bromelain, a cysteine protease, has been exploited commercially inmany applications in the food, beverage, tenderization, cosmetic, pharmaceutical, and textile industries. Researchers worldwide have been directing their interest to purification strategies by applying conventional and modern approaches, such as manipulating the pH, affinity, hydrophobicity, and temperature conditions in accord with the unique properties of bromelain. The amount of downstream processing will depend on its intended application in industries. The breakthrough of recombinant DNA technology has facilitated the large-scale production and purification of recombinant bromelain for novel applications in the future

Lipase production and purification by self-buffering ionic liquid-based aqueous biphasic systems

n this work, a group of Good’s buffer ionic liquids (GB-ILs) comprised of tetrabutylammonium, tetra- butylphosphonium and cholinium cations paired with Good’s buffer (GB) anions (MOPSO, BES and TAPSO) was studied. Their distinctive capability to induce the formation of aqueous biphasic systems (ABS) with the salts K3PO4, K2CO3, and (NH4)2SO4, and the polymers poly(ethylene glycol) (PEG), poly(propylene glycol) (PPG), and PEG-PPG copolymers was demonstrated. Their application as purification tools to recover a lipase produced via submerged fermentation by Burkholderia cepacia ST8 was investigated. The lipase was preferentially partitioned towards the GB-IL-rich phase in both the GB-IL + salt and polymer + GB-IL purification systems. Molecular docking studies were performed aiming at to understand the possible interactions between the GB-IL ions and the lipase residues. Furthermore, the selected GB-IL-based ABS was investigated as part of an integrated process developed to successfully recover and purify an extracellular B. cepacia ST8 lipase from the fermentation broth, in which a purification factor of 22.4 ± 0.7 and a recovery yield of (94.0 ± 0.2) % were achieved.publishe

Ultrasound-Assisted Food Processing: A Mini Review of Mechanisms, Applications, and Challenges

Ultrasound technology in food processing holds promise in terms of energy efficiency, environmental impact, and sustainability compared to traditional processing methods. These conventional heat-based techniques, such as salting, smoking, and frying, are energy-intensive and time-consuming. Therefore, ultrasound as a promising technology has attracted the interest of scientists and stakeholders in the food processing field. This alternative solution utilizes ultrasound and can achieve similar results with reduced energy input. This not only reduces energy consumption but also contributes to reducing carbon footprint and greenhouse gas emissions. In addition, ultrasound processing technology enhances food safety and quality by inhibiting microbial growth and killing pathogens, leading to longer shelf life and reduced food waste. However, there are also present some limitations of ultrasound in food processing through dense and complex food matrices like protein. Current research and development efforts are expected to address these challenges and expand applications in food processing. Overall, ultrasonic technology could transform the sustainability of food processing in the future

Isolation of citric acid-producing Aspergillus niger from soil and organic wastes

Introduction of new Aspergillus niger strains that are more productive than those currently in use is one of the important steps in promoting more effective commercial citric acid production. The present study was conducted to isolate and characterise indigenous A. niger from selected soil and organic wastes such as soil with buried bamboo, soil with bamboo on the surface, soil under cattle grazing, mango orchard soil, rotting plum fruit and rotting bread. Morphological identification of A. niger was based on the length and width of the conidiophores, vesicles, phialides, and spores. Citric acid-producing Aspergillus isolates were screened based on the citric acid production index. The present study found that the highest fungal spore counts (3.35±0.15 x 107 spores/g sample) were obtained from soil under cattle grazing, as were the highest A. niger counts (7.25±0.05 x 106 spores/g sample). The lowest total fungal counts came from rotting plum fruit (4.70±0.10 x 105 spores/g sample). A total of 14 isolates were collected, with five (NSA03, NSA06, NSA09, NSA12, and NSA14) showing morphological similarities with the reference isolate, A. niger Tiegh. All isolates were able to produce citric acid, but with varying efficiencies according to their citric acid production indices. The soil under cattle grazing area found to be the best site for sampling and isolation for citric acid-producing A. niger by using Czapek-Dox as a medium of isolation

From Kimchi to Kefir: An Exploration of Probiotics, Benefits, and Future

Live microorganisms known as probiotics, which have various beneficial claims, have undergone substantial research and commercial exploration in a wide range of goods across the world. Many scientific studies have demonstrated their advantages for both human and animal health. The two primary probiotic bacterial species are Lactobacillus sp. and Bifidobacterium sp. The multi-billion health food industry has employed probiotics with a variety of dietary matrices, which are briefly reported. The history of probiotics, their use in food and medicine, and the latest developments in probiotic processes such as microencapsulation and genetically engineered probiotics are all covered in this review

The Future of Food Preservation: Active Packaging with Controlled Release Systems

This report provides an overview of active packaging with a focus on controlled release packaging (CRP) technologies, which have been developed to improve the shelf life of food products. Active packaging systems incorporate various functional components such as antimicrobial agents or oxygen scavengers into package material to maintain product quality during storage. CRP technology involves encapsulating bioactive compounds within a carrier matrix that can be released in a controlled manner over time. The paper compares these two promising technologies and highlights their advantages for extending shelf life while maintaining product quality. While active packaging is more suitable for short-term preservation due to non-controllable active agent release, CRP has potential applications in long-term preservation due to its ability to provide sustained release of bioactive compounds. Future prospects include developing a blend of CRP and intelligent food packaging. However, challenges remain including the sustainable release rate of the active agents from the packaging into the headspace or food surface. Overall, this review provides insights into the current state-of-the-art research on CRP technologies while highlighting future directions for improving food safety through innovative approaches aimed at preserving freshness while minimizing waste generation from expired products

Climate-Conscious Food Preserving Technologies for Food Waste Prevention

Global food production is responsible for around 26% of greenhouse gas emissions caused by human activities. Notably, 6% of these emissions are caused by unconsumed food. Both traditional and current climate-conscious technologies for food preservatives that assure food waste reduction are discussed. This review investigates the potential of smart packaging biosensors and natural antimicrobial agents in fostering environmentally friendly, cutting-edge food systems. Specifically, it highlights the studies that explore the use of natural antimicrobial agents of calcined corals in active packaging systems for storing milk. The finding revealed that this method had a significant impact on maximizing the shelf life of fresh food. Furthermore, this review discusses the concept of smart packaging of food, focusing on biopolymer-based nanocomposites and biosensors, which have gained increasing attention in the food industry due to concerns about food safety and quality. The review also examines the efforts of the United Arab Emirates (UAE) to combat food waste through the initiatives such as UAE Food Bank, Winnow, and Ne’ma which is the national food loss and waste project. These technologies and practices have the potential to guarantee food safety, preserve quality, and reduce waste, but there are still issues with cost, biocompatibility, and consumer acceptance

Direct recovery of lipase derived from Burkholderia cepacia in recycling aqueous two-phase flotation

In this paper, aqueous two-phase flotation (ATPF) composed of thermo-sensitive ethylene oxide–propylene oxide (EOPO) copolymer and ammonium sulfate was developed for direct recovery of Burkholderia cepacia (B. cepacia) strains ST8 lipase from fermentation broth. The effect of varying polymer molar mass, concentration of ammonium sulfate, pH, amount of loaded crude feedstock, initial volume of EOPO phase, concentration of EOPO, initial volume of aqueous phase, nitrogen flow rate and flotation time upon ATPF performance were investigated. Under the optimal conditions of ATPF, the average separation efficiency and purification fold are 76% and 13%, respectively. The recycling of phase components was introduced to minimize the use of organic solvent and salt in ATPF. It was demonstrated EOPO phase in the ATPF system was recovered up to 75%. There was no significant difference in selectivity, purification fold, separation efficiency and recovery yield of lipase obtained between ATPF using fresh and recycled chemicals. B. cepacia lipase was successfully purified by using ATPF, which is composed of copolymer EOPO/ammonium sulfate in a single downstream processing step