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A new alternative to produce gibberellic acid by solid state fermentation BABT
Rodrigues,Cristine; Vandenberghe,Luciana Porto de Souza; Teodoro,Juliana; Oss,Juliana Fraron; Pandey,Ashok; Soccol,Carlos Ricardo.
Gibberellic acid (GA3) is an important hormone, which controls plant's growth and development. Solid State Fermentation (SSF) allows the use of agro-industrial residues reducing the production costs. The screening of strains (four of Gibberella fujikuoroi and one of Fusarium moniliforme) and substrates (citric pulp, soy bran, sugarcane bagasse, soy husk, cassava bagasse and coffee husk) and inoculum preparation study were conducted in order to evaluate the best conditions to produce GA3 by SSF. Fermentation assays were carried out in erlenmeyers flasks at 29°C, with initial moisture of 75-80%. Different medium for inoculum production were tested in relation to cells viability and GA3 production by SSF. F. moniliforme LPB 03 and citric pulp were chosen for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gibberellic acid; Fusarium moniliforme; Solid state fermentation; Inoculum; Agro-industrial residues.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700023
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Acid and enzymatic hydrolysis to recover reducing sugars from cassava bagasse: an economic study BABT
Woiciechowski,Adenise Lorenci; Nitsche,Saul; Pandey,Ashok; Soccol,Carlos Ricardo.
The objective of this work was to study the acid and enzymatic hydrolysis of cassava bagasse for the recovery of reducing sugars and to establish the operational costs. A statistical program "Statistica", based on the surface response was used to optimize the recovery of reducing sugars in both the processes. The process economics was determined considering the values of reducing sugars obtained at laboratory scale, and the operations costs of a cylindrical reactor of 1500 L, with flat walls at the top and bottom. The reactor was operated with 150 kg of cassava bagasse and 1350 kg of water. The yield of the acid hydrolysis was 62.4 g of reducing sugars from 100 g of cassava bagasse containing 66% starch. It represented 94.5% of reducing sugar recovery. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cassava bagasse; Hydrolysis; Acid; Enzyme; Reducing sugars; Economics.
Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000300018
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Alpha amylase from a fungal culture grown on oil cakes and its properties BABT
Ramachandran,Sumitra; Patel,Anil K.; Nampoothiri,Kesavan Madhavan; Chandran,Sandhya; Szakacs,George; Soccol,Carlos Ricardo; Pandey,Ashok.
Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC) sesame oil cake (SOC), groundnut oil cake (GOC), palm kernel cake (PKC) and olive oil cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 30ºC for 72h using 2 mL spore suspension (6x10(7)spores/ml)....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alpha amylase; Oil cakes; Solid-state fermentation; Partial purification; Aspergillus oryzae.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200019
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Arginine specific aminopeptidase from Lactobacillus brevis BABT
Nandan,Arya; Gaurav,Amit; Pandey,Ashok; Nampoothiri,Kesavan Madhavan.
The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ripening of cheese through the generation of short peptides and free amino acids, which directly or indirectly act as flavor precursors. Newly isolated lactic acid bacteria (LAB) as well as those procured from culture collection centers were screened for the production of various substrate specific aminopeptidases. Among all the strains screened, L. brevis (NRRL B-1836) was found to produce quantifiable amount of intracellular arginine specific aminopeptidase (EC 3.4.11.6). The productivity of arginine aminopeptidase in 5 L fermentor was 36 IU/L/h. The Luedeking and Piret model was tested for intracellular production of aminopeptidase and the data seemed to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus brevis; Aminopeptidases; Arginine- p- nitroanilide.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600021
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Arginine Specific Aminopeptidase from Lactobacillus brevis BABT
Nandan,Arya; Gaurav,Amit; Pandey,Ashok; Nampoothiri,Kesavan Madhavan.
Tipo: Info:eu-repo/semantics/article
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000100018
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Bioconversion of biomass: a case study of ligno-cellulosics bioconversions in solid state fermentation BABT
Pandey,Ashok; Soccol,Carlos R..
Lignocellulosic residues obtained from crops cultivation form useful sources to be used as substrate for bioconversion processes. Sugarcane bagasse, which is a complex substrate obtained from the processing of sugar cane, is an important biomass among such sources. Due to its abundant availability, it can serve as an ideal substrate for microbial processes for the production of value added products. This paper reviews recent developments on biological processes developed on production of various products in solid state fermentation using sugarcane bagasse as the substrate and describes production of protein enriched feed, enzymes, amino acid, organic acids and compounds of pharmaceutical importance, etc. through microbial means.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ligno-cellulosics; Sugarcane bagasse; Bioconversion; Solid state fermentation.
Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000400001
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Biopigments from Monascus: strains selection, citrinin production and color stability BABT
Carvalho,Júlio Cesar de; Oishi,Bruno Oliva; Pandey,Ashok; Soccol,Carlos Ricardo.
Fungi form the genus Monascus are a promising source for natural color additives. However, before effectively applying Monascus to foods, it is important to select strains which produce large amounts of biopigments but little or no citrinin, a mycotoxin usually also produced by these fungi. Also, color stability of these pigments should be properly investigated. In order to compare Monascus strains for biopigment production in solid substrate fermentation (SSF), 4 strains (NRRL 1991, NRRL 2897, CCT 3802 and LPB 31) were cultivated over PDA in Petri dishes, and compared for radial growth velocity. Also, these strains were cultivated over cooked rice, and compared in relation to their capacity to produce biopigments and citrinin. The results showed that the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Monascus; Biopigment; Citrinin; Solid-substrate fermentation.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000800004
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Culture conditions for production of 2-1-β-D-Fructan-fructanohydrolase in solid culturing on chicory (Cichorium intybus) roots BABT
Pandey,Ashok; Kavita,Poomarathil; Selvakumar,Ponniah.
Investigations were carried out to optimize the culture conditions for the production of b-D-fructan-fructanohydrolase by an indigenously isolated bacterial culture of Staphylococcus sp. RRL8. Experiments were carried out in solid culturing using chicory roots (powdered) as the source of carbon, which was supplemented, with corn steep liquor and potassium dihydrogen phosphate. A number of process parameters, like period of cultivation, initial moisture content in the substrate and temperature of incubation were optimized. Maximum extra-cellular enzyme was produced when fermentation was carried out at 30ºC for 24 h using chicory roots with 60% initial moisture. Supplementation of the substrate with additional carbon source (except with sucrose) resulted...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fructan-fructanohydrolase; Inulinase; Solid state fermentation; Staphylococcus sp.; Chicory.
Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000200010
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Effect of caffeine and tannins on cultivation and fructification of Pleurotus on coffee husks BJM
Fan,Leifa; Soccol,Andréa Thomaz; Pandey,Ashok; Vandenberghe,Luciana Porto de Souza; Soccol,Carlos Ricardo.
The objective of this work was to study the effect of caffeine and tannins on Pleurotus sp. cultivation and to evaluate the feasibility of using coffee husks as substrate for mushroom cultivation. Eight strains of P. ostreatus and two strains of P. sajor-caju were screened on a medium prepared from agar extract of coffee husk. Based on best mycelial growth and biomass production, the strain P. ostreatus LPB 09 was selected for detailed studies. With the increase of caffeine concentration, the mycelial growth and the biomass production decreased, and no growth was observed when concentration of caffeine was 2500 mg/L. Furthermore, Pleurotus did not degrade the caffeine, but absorbed it. Tannin under 100 mg/L in the medium stimulated the growth of mycelia,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cultivation; Pleurotus; Caffeine; Tannin; Detoxification.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400003
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Extracellular methionine amino peptidase (MAP) production by Streptomyces gedanensis in solid-state fermentation BABT
Rahulan,Raji; Manjunath,G; Nampoothiri,Kesavan Madhavan; Pandey,Ashok.
A bioprocess was developed for extracellular MAP production from Streptomyces gedanensis by solid-state fermentation. Response surface methodology of Box Behken Design was performed to evaluate the interaction effects of most significant variables {inoculum size, (NH4)2SO4 concentration, MgSO4.7H2O and tryptone) on MAP production after the single parameter optimization and it resulted a maximum MAP production of 55.26 IU/g PUF after 120 h of fermentation. The concentrated crude MAP displayed a pH and temperature optimum of 8.5 and 50°C. By analyzing the thermal stability, the MAP was found to be stable in a temperature range of 50 to 55°C but lost about 50% of its activity at 65°C after 30 min. This is a first report of this kind of study for MAP.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Streptomyces gedanensis; Methionine amino peptidase; Fermentation; Box Behnken design.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000200005
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Fermentation and recovery of L-glutamic acid from cassava starch hydrolysate by ion-exchange resin column Rev. Microbiol.
Nampoothiri,K. Madhavan; Pandey,Ashok.
Investigations were carried out with the aim of producing L-glutamic acid from Brevibacterium sp. by utilizing a locally available starchy substrate, cassava (Manihot esculenta Crantz). Initial studies were carried out in shake flasks, which showed that even though the yield was high with 85-90 DE (Dextrose Equivalent value), the maximum conversion yield (~34%) was obtained by using only partially digested starch hydrolysate, i.e. 45-50 DE. Fermentations were carried out in batch mode in a 5 L fermenter, using suitably diluted cassava starch hydrolysate, using a 85-90 DE value hydrolysate. Media supplemented with nutrients resulted in an accumulation of 21 g/L glutamic acid with a fairly high (66.3%) conversation yield of glucose to glutamic acid (based on...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Brevibacterium sp.; L-glutamic acid; Cassava hydrolysate; Batch and fed-batch process; Ion-exchange resin; Purification.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000300013
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Isolation and characterization of three distinct forms of lipases from Candida rugosa produced in solid state fermentation BABT
Benjamin,Sailas; Pandey,Ashok.
Three distinct forms (Lip A, Lip B and Lip C) of extra-cellular lipases (EC- 3.1.1.3), produced by Candida rugosa in solid state fermentation (SSF) were purified and characterised. SSF was carried out in glass columns using coconut oil cake and wheat bran. The enzyme was purified from the aqueous extract of fermented matter by ammonium sulphate precipitation, dialysis, ultra-filtration and gel filtration using Sephadex-200 to a 43-fold purification and 64.35-mg/ml specific activity. SDS-PAGE of purified enzyme revealed three distinct bands, indicating the existence of three iso-forms, Lip A, Lip B and Lip C with apparent molecular weight about 64,000, 62,000 and 60,000 Da, respectively. All the three iso-forms were optimally active at 35-40°C and pH 7-8....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Candida rugosa; Lipases; Solid cultures; Purification; Characterization.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000200016
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Isolation and characterization of three distinct forms of lipases from Candida rugosa produced in solid state fermentation BABT
Benjamin,Sailas; Pandey,Ashok.
Three distinct forms (Lip A, Lip B and Lip C) of extra-cellular lipases (EC- 3.1.1.3), produced by Candida rugosa in solid state fermentation (SSF) were purified and characterised. SSF was carried out in glass columns using coconut oil cake and wheat bran. The enzyme was purified from the aqueous extract of fermented matter by ammonium sulphate precipitation, dialysis, ultra-filtration and gel filtration using Sephadex-200 to a 43-fold purification and 64.35-mg/ml specific activity. SDS-PAGE of purified enzyme revealed three distinct bands, indicating the existence of three iso-forms, Lip A, Lip B and Lip C with apparent molecular weight about 64,000, 62,000 and 60,000 Da, respectively. All the three iso-forms were optimally active at 35-40ºC and pH 7-8....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Candida rugosa; Lipases; Solid cultures; Purification; Characterization.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000500002
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Isolation, identification and physiological study of Lactobacillus fermentum LPB for use as probiotic in chickens BJM
Reque,Elizete de F.; Pandey,Ashok; Franco,Sebastião G.; Soccol,Carlos R..
Studies were carried out to isolate and identify microorganisms for probiotic use for chickens. Selection of strains included various criteria such as agreement with bio-safety aspects, viability during storage, tolerance to low pH/ gastric juice, bile, and antimicrobial activity. The strains were isolated from the crop, proventriculus, gizzard, ileum and caeca of chicken. Decimal dilution of the contents of these segments were mixed with MRS medium and incubated for 48 h at 37°C under anaerobiosis. The identity of the culture was based on characteristics of lactobacilli as presented in the Bergey’s Manual of Determinative Bacteriology, carrying out bacterioscopy (morphology), Gram stain, growth at 15 and 45°C, and fermentation of different carbon sources....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic; Poultry; Lactobacillus fermentum.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000400012
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L(+)-Lactic acid recovery from cassava bagasse based fermented medium using anion exchange resins BABT
John,Rojan P.; Nampoothiri,K. Madhavan; Pandey,Ashok.
The properties of the ion exchange resins, Amberlite IRA 402, a strong anion exchange resin and IRA 67, a weak anion exchange resin were determined to evaluate their comparative suitability for lactic acid recovery from fermented cassava bagasse. Data on binding capacities and recovery proved that weak base resin in chloride form was the most favourable ones for lactic acid recovery from aqueous solutions and fermentation media. Fermented media obtained through simultaneous saccharification and fermentation of cassava bagasse starch hydrolysate based medium were used for lactic acid recovery study using weak base resin column. Amberlite IRA 67 had much more efficiency than Amberlite IRA 402 to recover lactic acid. Like in other reports, due to the presence...
Tipo: Info:eu-repo/semantics/article Palavras-chave: L(+) lactic acid; Lactobacilli; Anion exchage resin; Cassava bagasse.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600020
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Microbial production of citric acid BABT
Vandenberghe,Luciana P. S; Soccol,Carlos R; Pandey,Ashok; Lebeault,Jean-Michel.
Citric acid is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus niger or Candida sp. from different sources of carbohydrates, such as molasses and starch based media. However, other fermentation techniques, e.g. solid state fermentation and surface fermentation, and alternative sources of carbon such as agro-industrial residues have been intensively studied showing great perspective to its production. This paper reviews recent developments on citric acid production by presenting a brief summary of the subject, describing micro-organisms, production techniques, and substrates, etc.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Citric acid; Aspergillus niger; Submerged fermentation; Solid state fermentation; Substrates.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300001
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Mixed Cultures Fermentation for the Production of Poly-ß-hydroxybutyrate BABT
Shalin,Thomas; Sindhu,Raveendran; Binod,Parameswaran; Soccol,Carlos Ricardo; Pandey,Ashok.
Poly-ß-hydroxybutyrate (PHB) is a biodegradable intracellular microbial product produced by many bacteria and it is comparable to some of the petrochemical derived thermoplastics such as polypropylene. One of the main barriers for the commercial exploitation is the high cost of the substrate for the production of biopolymer. The utilization of mixed microbial cultures facilitates the use of complex substrates thereby reducing the cost of PHB production. In the present study, mixed culture systems were evaluated for PHB production. Bacillus firmus NII 0830 was used for the production of PHB since it accumulates a large amount of PHB and a second organism Lactobacillus delbrueckii NII 0925 was used to provide lactic acid. FTIR and 1H NMR analyses revealed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Poly-3-hydroxybutyrate; Biopolymer; Mixed culture; Bacillus firmus; Lactobacillus delbrueckii; Biodegradation.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500644
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Polyhydroxybutyrate production using agro-industrial residue as substrate by Bacillus sphaericus NCIM 5149 BABT
Ramadas,Nisha V.; Singh,Sudheer Kumar; Soccol,Carlos Ricardo; Pandey,Ashok.
The aim of this work was to study the production of polyhydroxybutyrate (PHB) using agro- industrial residues as the carbon source. Seven substrates, viz., wheat bran, potato starch, sesame oil cake, groundnut oil cake, cassava powder, jackfruit seed powder and corn flour were hydrolyzed using commercial enzymes and the hydrolyzates assessed for selecting the best substrate for PHB production. Jackfruit seed powder gave the maximum production of PHB under submerged fermentation using Bacillus sphaericus (19%) at the initial pH of 7.5.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacillus sphaericus; Polyhydroxybutyrate; Jackfruit seed powder.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100003
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Production and characterization of poly-3-hydroxybutyrate from crude glycerol by Bacillus sphaericus NII 0838 and improving its thermal properties by blending with other polymers BABT
Sindhu,Raveendran; Ammu,Balakrishnan; Binod,Parameswaran; Deepthi,Sreelatha K.; Ramachandran,K. B.; Soccol,Carlos Ricardo; Pandey,Ashok.
The aim of this work was to study the production of poly-3-hydroxybutyrate (PHB) under nitrogen limited conditions by Bacillus sphaericus NII 0838 using crude glycerol from biodiesel industry as sole carbon source. Effect of various process parameters on PHB production such as glycerol concentration, inoculum size and pH of the medium were optimized. Characterization of extracted PHB was carried out by FT-IR, ¹H and 13C NMR. Results showed that the bacterial culture accumulated about 31% PHB in crude glycerol medium. The extracted PHB was blended with other polymers to improve its physical characteristics. The thermal properties of the polymer like melting temperature (Tm) and heat of fusion (ΔHf) were determined using DSC.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Polyhydroxybutyrate; Bacillus sphaericus; Polymer blends; Crude glycerol; Biodiesel industry.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400019
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Production of Flammulina velutipes on coffee husk and coffee spent-ground BABT
Leifa,Fan; Pandey,Ashok; Soccol,Carlos R..
Solid state cultivation (SSC) was carried out to evaluate the feasibility of using coffee husk and spent-ground as substrates for the production of edible mushroom Flammulina under different conditions of moisture and spawn rate. The strain of F. velutipes LPB 01 was adapted for a coffee husk extract medium. Best results were obtained with 25% spawn rate, though there was not much difference when lower spawn rates (10-20%) were used. Ideal moisture content for mycelial growth was 60% and 55% for coffee husk and spent-ground, respectively. With coffee husk as substrate, first fructification occurred after 25 days of inoculation and the biological efficiency reached about 56% with two flushes after 40 days. With spent-ground as substrate, first...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flammulina velutipes; Coffee husk; Coffee spent ground; Solid state cultivation; Fructification; Biological efficiency.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000200015
Registros recuperados: 23
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