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

Isolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation

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

Enzyme production by solid-state fermentation

Solid-state fermentation (SSF) is a fermentation process which uses moist solid supports (mainly, agro-industrial residues) as substrate. This process has many advantages when compared with submerged fermentation (SmF) and is being successfully exploited for the production of enzymes and secondary metabolites. Its advantages include higher fermentation productivity, higher concentration of the products, less catabolic repression, low water and energy demanding, less effluent generation, and requirement of simple fermentation equipments [1]. This research group has been working in the production of fungi enzymes using SSF. Recently, we reported the production, isolation and purification of an ochratoxin A (OTA) hydrolytic enzyme [2]. This enzyme was produced by SSF on wheat germ and purified from the culture filtrate by acetone precipitation and anion exchange chromatography. The isolated enzyme is a metalloenzyme which can degrade OTA at pH 7.5 and 37 ºC, allowing its detoxification. OTA is a mycotoxin produced by several fungi in some agricultural commodities being present in food and feed products. Presently, we are assessing the application of this enzyme on detoxification processes for some agricultural commodities

Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum

Orange processing wastes have been evaluated for the production of pigments by the fungal strains Monascus purpureus ATCC 16365 and Penicillium purpurogenum CBS 113139. Solid state fermentations were initially conducted on waste orange peels with the fungal strain M. purpureus aiming to assess various pigment extraction methods, the effect of particle size as well as the effect of nitrogen addition and incubation time. Under the optimum conditions, solid state fermentations were also performed with the strain P. purpuronegum to evaluate pigment production on waste orange peels. M. purpureus was more efficient than P. purpurogenum for the production of pigments during solid state fermentation, yielding 9 absorbance units (AU) per g of dry fermented substrate. Semi-solid state fermentations were subsequently conducted by suspending waste orange peels in liquid media leading to pigment production of up to 0.95 AU mL−1. Submerged fermentations were carried out with both fungal strains using aqueous extracts from either boiled or hydrodistilled orange peel residues as the sole fermentation medium showing that up to 0.58 AU mL−1 of pigment production could be achieved. Each fermentation feedstock and fermentation mode influenced significantly the production of pigments by each fungal strain used

The effect of olive cake types on lipase production by isolated Rhizopus sp. and process statistical optimization

The aim of this work was to study the production of extracellular lipase by solid-state fermentation with different olive cakes varieties including Mary, Shenghe and Yellow from isolated fungi using agro-industries waste such as rice straw, rice barn and wheat straw. The highest yields of enzyme were obtained in solid-state fermentation using rice straw as solid substrate in combination with 40% Mary olive cakes as inducer. The initial screening by using Plackett-Burman's design demonstrated that among the tested factors, lactose and ammonium sulfate of the medium significantly (p < 0.05) enhanced the lipase production. Further optimization of lipase production by isolated fungi in solid-state fermentation by applying response surface methodology was achieved, which revealed these as follows: 0.42 (% w/v) for lactose and 0.09 (% w/v) for ammonium sulfate. Also the enzyme kinetics parameters, biochemical properties, thermodynamic of thermal deactivation and deactivation rate constant of enzyme were determined

Bioprocesses development based on low-cost feedstocks by fermentation technology for added-value compounds production

Book of Abstracts of CEB Annual Meeting 2017Bio-based industries are focused on the use of renewable biological resources for the production of biobased products and biofuels. Under this scope, bioprocesses development based in low-cost substrates has been the major goal of the team. The main objective is to give a competitive solution for the biotechnological industry to re-use sub-products or wastes as feedstock, improving the sustainability of biotechnological processes, through the use of greener and more competitive technologies. Thus, is of most importance to demonstrate that these technologies enable t he production of new chemical building blocks and new product s from feedstocks that replace the need for fossil based inputs. In this context, the team has been focused on the study of the potential of different low-cost and renewable material to develop and optimize fermentation process es. Submerged fermentation technology has been applied for several applications using the yeast Yarrowia lipolytica such as: crude glycerol from the biodiesel industry to produce organic acids (ex. citric acid), the renewable substrate castor oil for aroma production and oily wastes for microbial lipids and lipase production. This yeast species has been considered as cellular model for dimorphism st udies. Its ability to change from oval typical yeast shape to a pseudo hyphae morphotype has been studied by the team and correlated with operational factors in bioreactors [1] . This morphological characteristic of Y. lipolytica makes it one of the few yeast species able to gr ow under solid-state fermentation. With this knowledge, new opportunities will be explored by the team under the scope of t he recent financed project Waste4Lip, such as the transformation of wastes into feedstock for biorefineries by solid-state fermentation with Y. lipolytica. Solid-state fermentation (SSF) has many advantages in compariso n to traditional submerged fermentation, such as: higher products titers, better yields, e asier recovery of products, smaller reactor volumes and low energy requirements. Over the last years, this technology has been applied by the team to up-grade solid wastes from olive oil and wine industries by SSF with Aspergillus spp, producing added- value compounds like enzymes and phenolic compounds, and at the same time, obtaining a fermented solid with improved nutritional value to be used as animal feed. Strategies of wastes mixtures and pretreatments have been developed as well as scale-up of the process to prove its feasibilityinfo:eu-repo/semantics/publishedVersio

Solid state fermentation effects on pistachio hulls antioxidant activities

Pistachio (Pistacia vera L.) is a small tree native to mountainous regions of Iran. The seed has a mauvish skin and light green flesh, with a distinctive flavor. The hulls contain high amount of phenolic and flavonoid compounds, which are known as source of antioxidant. Recently, the use of natural additives found in plant material as preservative in food and cosmetic products received considerable attention. On the other hand was know processing method to improve the antioxidant activity of agriculture byproducts and reduce the anti-nutritional metabolites. Therefore, this experiment was carried out to determine the effect of solid state fermentation on pistachio hulls antioxidant activities using five types of fungi namely White rot fungi (ATCC 64897), White rot fungi (ATCC 90467), Aspergillus terreus (ATCC 74135), Rhizopus oligosporus and Aspergillus oryzae. Pistachio hulls were subjected to fermentation process for the period of 10 days. Freeze-dried samples were extracted with 80% methanol. The result showed that the samples contained varied concentration of phenolic compounds from 0.721 to 2.277 mg gallic acid equivalent/g DM, and total flavonoids varied from 0.249 to 1.204 mg rutin equivalents/g DM. The highest antioxidant activity of 50.39% at a concentration of 300 μg/ml of crude extract was found in crude methanolic extract of control while the lowest antioxidant activity of 31.19% was found in crude methanolic extract of hulls fermented by white rot fungi (ATCC 90467). The result indicated a reduction in the antioxidant activities of pistachio hulls when undergoing solid state fermentation. Therefore, it is not a recommended method to improve the antioxidant activities of pistachio hulls