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Ashok Pandey - One of the best experts on this subject based on the ideXlab platform.
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recent advances in Solid State Fermentation
Biochemical Engineering Journal, 2009Co-Authors: Reeta Rani Singhania, Carlos Ricardo Soccol, A Patel, Ashok PandeyAbstract:Solid-State Fermentation (SSF) has built up credibility in recent years in biotech industries due to its potential applications in the production of biologically active secondary metabolites, apart from feed, fuel, food, industrial chemicals and pharmaceutical products and has emerged as an attractive alternative to submerged Fermentation. Bioremediation, bioleaching, biopulping, biobeneficiation, etc. are the major applications of SSF in bioprocesses which have set another milestone. Utilization of agro-industrial residues as substrates in SSF processes provides an alternative avenue and value-addition to these otherwise under- or non-utilized residues. Innovation is the key to success and it is imperative to be up-to-date with the changing demands of the industries and meet their needs for better product and services. Better understanding of biochemical engineering aspects, particularly on mathematical modeling and design of bioreactors (fermenters) has made it possible to scale-up SSF processes and some designs have been developed for commercialization, making the technology economically feasible. In future, SSF technology would be well developed at par with SmF if rationalization and standardization continues in current trend. This review describes the State-of-art scenario in totality on SSF although the focus is on the most recent developments of last 5 years or so on SSF processes and products developments.
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current developments in Solid State Fermentation
Biochemical Engineering Journal, 2008Co-Authors: Leya Thomas, Christian Larroche, Ashok PandeyAbstract:Abstract Solid-State Fermentation (SSF) is a three-phase heterogeneous process, comprising Solid, liquid and gaseous phases, which offers potential benefits for the microbial cultivation for bioprocesses and products development. Over the last two decades, SSF has gained significant attention for the development of industrial bioprocesses, particularly due to lower energy requirement associated with higher product yields and less wastewater production with lesser risk of bacterial contamination. In addition, it is eco-friendly, as mostly utilizes Solid agro-industrial wastes (resides) as the substrate (source of carbon). This article aims to present and analyze the current development on SSF taken place mainly during the last five years, linking the developments with earlier two papers published in this journal in 2003 (Pandey, 2003 [1] ) and in 2009 (Singhania et al., 2009 [2] ). The article reviews the current State-of-art scenario and perspectives on the development of bioprocesses and products in SSF and also discusses microbes employed in these processes, the types of bioreactors used for these and also presents the modeling and kinetics aspects.
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Solid State Fermentation for the production of monascus pigments from jackfruit seed
Bioresource Technology, 2007Co-Authors: Sumathy Babitha, Carlos Ricardo Soccol, Ashok PandeyAbstract:Abstract The aim of the present work was to investigate the feasibility of jackfruit seed powder as a substrate for the production of pigments by Monascus purpureus in Solid-State Fermentation (SSF). A pigment yield of 25 OD Units/g dry fermented substrate was achieved by employing jackfruit seed powder with optimized process parameters such as 50% initial moisture content, incubation temperature 30 °C, 9 × 10 4 spores/g dry substrate inoculum and an incubation period of seven days. The color of the pigments was stable over a wide range of pH, apparently due to the buffering nature of the substrate, which could be a significant point for its scope in food applications. To the best of our knowledge this is the first report on pigment production using jackfruit seed powder in Solid-State Fermentation (SSF).
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Solid State Fermentation for the production of monascus pigments from jackfruit seed
Bioresource Technology, 2007Co-Authors: Sumathy Babitha, Carlos Ricardo Soccol, Ashok PandeyAbstract:The aim of the present work was to investigate the feasibility of jackfruit seed powder as a substrate for the production of pigments by Monascus purpureus in Solid-State Fermentation (SSF). A pigment yield of 25ODUnits/g dry fermented substrate was achieved by employing jackfruit seed powder with optimized process parameters such as 50% initial moisture content, incubation temperature 30 degrees C, 9x10(4)spores/g dry substrate inoculum and an incubation period of seven days. The color of the pigments was stable over a wide range of pH, apparently due to the buffering nature of the substrate, which could be a significant point for its scope in food applications. To the best of our knowledge this is the first report on pigment production using jackfruit seed powder in Solid-State Fermentation (SSF).
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Characterization and stability of proteases from Penicillium sp. produced by Solid-State Fermentation
Enzyme and Microbial Technology, 2003Co-Authors: Sandro Germano, Ashok Pandey, Clarice Aoki Osaku, Saul Nitsche Rocha, Carlos Ricardo SoccolAbstract:Abstract Investigations were carried out to characterize the protease produced by a wild strain of Penicillium sp. in Solid-State Fermentation (SSF). Defatted soybean cake was used as carbon and nitrogen source and Solid matrix for SSF. The enzyme was produced at 28 °C using defatted soybean cake supplemented with 0.2 mol/l citrate–phosphate buffer and with an initial pH and substrate moisture of 5.0 and 55% (w/w), respectively. Optimum temperature for enzyme activity in the crude extract was 45 °C at a slightly acidic pH (6.5). The studies on pH stability showed that the enzyme was stable in a range of pH 6.0–9.0 and the effect of the inhibitors showed it to be possibly a serine protease. Stability studies revealed temperatures around 35–45 °C. The activity was reduced in the presence of Co 2+ , Mg 2+ and Zn 2+ ions, while the presence of Ca 2+ and Na + resulted in a discreet increase in proteolytic activity. The enzyme presented good stability towards oxidizing agent. The crude enzyme preparation was compatible with commercial detergents, retaining their 50–60% activities. The results demonstrated the importance of Solid-State Fermentation for the production of protease using defatted soybean cake as substrate, which offer significance benefit due to cheaper cost and abundant availability.
Randhir Singh - One of the best experts on this subject based on the ideXlab platform.
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production of tannase from aspergillus ruber under Solid State Fermentation using jamun syzygium cumini leaves
Microbiological Research, 2007Co-Authors: Rakesh Kumar, Jitender Sharma, Randhir SinghAbstract:Tannase producing fungal strains were isolated from different locations including garbages, forests and orchards, etc. The strain giving maximum enzyme yield was identified to be Aspergillus ruber. Enzyme production was studied under Solid State Fermentation using different tannin rich substrates like ber leaves (Zyzyphus mauritiana), jamun leaves (Syzygium cumini), amla leaves (Phyllanthus emblica) and jawar leaves (Sorghum vulgaris). Jamun leaves were found to be the best substrate for enzyme production under Solid-State Fermentation (SSF). In SSF with jamun leaves, the maximum production of tannase was found to be at 30 degrees C after 96 h of incubation. Tap water was found to be the best moistening agent, with pH 5.5 in ratio of 1:2 (w/v) with substrate. Addition of carbon and nitrogen sources to the medium did not increase tannase production. Under optimum conditions as standardized here, the enzyme production was 69 U/g dry substrate. This is the first report on production of tannase by A. ruber, giving higher yield under SSF with agro-waste as the substrate.
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production of tannase from aspergillus ruber under Solid State Fermentation using jamun syzygium cumini leaves
Microbiological Research, 2007Co-Authors: Rakesh Kumar, Jitender Sharma, Randhir SinghAbstract:Summary Tannase producing fungal strains were isolated from different locations including garbages, forests and orchards, etc. The strain giving maximum enzyme yield was identified to be Aspergillus ruber . Enzyme production was studied under Solid State Fermentation using different tannin rich substrates like ber leaves ( Zyzyphus mauritiana ), jamun leaves ( Syzygium cumini ), amla leaves ( Phyllanthus emblica ) and jawar leaves ( Sorghum vulgaris ). Jamun leaves were found to be the best substrate for enzyme production under Solid-State Fermentation (SSF). In SSF with jamun leaves, the maximum production of tannase was found to be at 30 °C after 96 h of incubation. Tap water was found to be the best moistening agent, with pH 5.5 in ratio of 1:2 (w/v) with substrate. Addition of carbon and nitrogen sources to the medium did not increase tannase production. Under optimum conditions as standardized here, the enzyme production was 69 U/g dry substrate. This is the first report on production of tannase by A. ruber , giving higher yield under SSF with agro-waste as the substrate.
Carlos Ricardo Soccol - One of the best experts on this subject based on the ideXlab platform.
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recent developments and innovations in Solid State Fermentation
Biotechnology Research and Innovation, 2017Co-Authors: Carlos Ricardo Soccol, Eduardo Scopel Ferreira Da Costa, Luiz Alberto Junior Letti, Susan Grace Karp, Adenise Lorenci Woiciechowski, Luciana Porto De Souza VandenbergheAbstract:After forty years of research development, an overview of Solid-State Fermentation (SSF), focusing on its applications, mainly of the very recent papers of the last five years, is presented. This review comprises the most important developed processes concerning the production of enzymes, biopulping processes, and traditional processes, for food Fermentation, such as the production of Chinese daqu and koji, and industrial important biomolecules such as organic acids, pigments, phenolic compounds, aromas and biosorbents. SSF bioreactors design that has been developed is reported, so as the solutions for the classical drawbacks and the most important cases of successful employment of the technique are described. And, finally, it is summarized a very interesting report of patents and innovations regarding SSF products and processes.
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recent advances in Solid State Fermentation
Biochemical Engineering Journal, 2009Co-Authors: Reeta Rani Singhania, Carlos Ricardo Soccol, A Patel, Ashok PandeyAbstract:Solid-State Fermentation (SSF) has built up credibility in recent years in biotech industries due to its potential applications in the production of biologically active secondary metabolites, apart from feed, fuel, food, industrial chemicals and pharmaceutical products and has emerged as an attractive alternative to submerged Fermentation. Bioremediation, bioleaching, biopulping, biobeneficiation, etc. are the major applications of SSF in bioprocesses which have set another milestone. Utilization of agro-industrial residues as substrates in SSF processes provides an alternative avenue and value-addition to these otherwise under- or non-utilized residues. Innovation is the key to success and it is imperative to be up-to-date with the changing demands of the industries and meet their needs for better product and services. Better understanding of biochemical engineering aspects, particularly on mathematical modeling and design of bioreactors (fermenters) has made it possible to scale-up SSF processes and some designs have been developed for commercialization, making the technology economically feasible. In future, SSF technology would be well developed at par with SmF if rationalization and standardization continues in current trend. This review describes the State-of-art scenario in totality on SSF although the focus is on the most recent developments of last 5 years or so on SSF processes and products developments.
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Solid State Fermentation for the production of monascus pigments from jackfruit seed
Bioresource Technology, 2007Co-Authors: Sumathy Babitha, Carlos Ricardo Soccol, Ashok PandeyAbstract:Abstract The aim of the present work was to investigate the feasibility of jackfruit seed powder as a substrate for the production of pigments by Monascus purpureus in Solid-State Fermentation (SSF). A pigment yield of 25 OD Units/g dry fermented substrate was achieved by employing jackfruit seed powder with optimized process parameters such as 50% initial moisture content, incubation temperature 30 °C, 9 × 10 4 spores/g dry substrate inoculum and an incubation period of seven days. The color of the pigments was stable over a wide range of pH, apparently due to the buffering nature of the substrate, which could be a significant point for its scope in food applications. To the best of our knowledge this is the first report on pigment production using jackfruit seed powder in Solid-State Fermentation (SSF).
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Solid State Fermentation for the production of monascus pigments from jackfruit seed
Bioresource Technology, 2007Co-Authors: Sumathy Babitha, Carlos Ricardo Soccol, Ashok PandeyAbstract:The aim of the present work was to investigate the feasibility of jackfruit seed powder as a substrate for the production of pigments by Monascus purpureus in Solid-State Fermentation (SSF). A pigment yield of 25ODUnits/g dry fermented substrate was achieved by employing jackfruit seed powder with optimized process parameters such as 50% initial moisture content, incubation temperature 30 degrees C, 9x10(4)spores/g dry substrate inoculum and an incubation period of seven days. The color of the pigments was stable over a wide range of pH, apparently due to the buffering nature of the substrate, which could be a significant point for its scope in food applications. To the best of our knowledge this is the first report on pigment production using jackfruit seed powder in Solid-State Fermentation (SSF).
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overview of applied Solid State Fermentation in brazil
Biochemical Engineering Journal, 2003Co-Authors: Carlos Ricardo Soccol, Luciana Porto De Souza VandenbergheAbstract:Abstract This review discusses the history and evolution of Solid-State Fermentation (SSF) in Brazil in the last 15 years. SSF processes and applications are presented here pointing out the advantages and perspectives for the use of this technique. Brazilian economy is strongly dependent on the various kinds of agro-industrial production such as coffee, sugar cane, soybean, etc., which also generates huge quantities of agro-industrial residues such as sugarcane bagasse, apple pomace, coffee husk and pulp, soybean defatted cake and declassified potatoes. Following the global trends on SSF research, since last 15 years the Laboratory of Biotechnological Processes (LPB) of Federal University of Parana (UFPR) started a very promising journey through the development of SSF processes using agro-industrial residues for protein enrichment, biological detoxification, production of biomolecules such as enzyme, organic acids, food aroma compounds, biopesticides, mushrooms, pigments, xanthan gum, hormones (gibberellic acid (GA3)), etc. The basic aim has been to develop a laboratory scale bioprocess and optimize the production applying biochemical engineering principles.
Rakesh Kumar - One of the best experts on this subject based on the ideXlab platform.
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production of tannase from aspergillus ruber under Solid State Fermentation using jamun syzygium cumini leaves
Microbiological Research, 2007Co-Authors: Rakesh Kumar, Jitender Sharma, Randhir SinghAbstract:Tannase producing fungal strains were isolated from different locations including garbages, forests and orchards, etc. The strain giving maximum enzyme yield was identified to be Aspergillus ruber. Enzyme production was studied under Solid State Fermentation using different tannin rich substrates like ber leaves (Zyzyphus mauritiana), jamun leaves (Syzygium cumini), amla leaves (Phyllanthus emblica) and jawar leaves (Sorghum vulgaris). Jamun leaves were found to be the best substrate for enzyme production under Solid-State Fermentation (SSF). In SSF with jamun leaves, the maximum production of tannase was found to be at 30 degrees C after 96 h of incubation. Tap water was found to be the best moistening agent, with pH 5.5 in ratio of 1:2 (w/v) with substrate. Addition of carbon and nitrogen sources to the medium did not increase tannase production. Under optimum conditions as standardized here, the enzyme production was 69 U/g dry substrate. This is the first report on production of tannase by A. ruber, giving higher yield under SSF with agro-waste as the substrate.
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production of tannase from aspergillus ruber under Solid State Fermentation using jamun syzygium cumini leaves
Microbiological Research, 2007Co-Authors: Rakesh Kumar, Jitender Sharma, Randhir SinghAbstract:Summary Tannase producing fungal strains were isolated from different locations including garbages, forests and orchards, etc. The strain giving maximum enzyme yield was identified to be Aspergillus ruber . Enzyme production was studied under Solid State Fermentation using different tannin rich substrates like ber leaves ( Zyzyphus mauritiana ), jamun leaves ( Syzygium cumini ), amla leaves ( Phyllanthus emblica ) and jawar leaves ( Sorghum vulgaris ). Jamun leaves were found to be the best substrate for enzyme production under Solid-State Fermentation (SSF). In SSF with jamun leaves, the maximum production of tannase was found to be at 30 °C after 96 h of incubation. Tap water was found to be the best moistening agent, with pH 5.5 in ratio of 1:2 (w/v) with substrate. Addition of carbon and nitrogen sources to the medium did not increase tannase production. Under optimum conditions as standardized here, the enzyme production was 69 U/g dry substrate. This is the first report on production of tannase by A. ruber , giving higher yield under SSF with agro-waste as the substrate.
Xiaowen Wang - One of the best experts on this subject based on the ideXlab platform.
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effect of bioaugmented inoculation on microbiota dynamics during Solid State Fermentation of daqu starter using autochthonous of bacillus pediococcus wickerhamomyces and saccharomycopsis
Food Microbiology, 2017Co-Authors: Weifeng Lin, Xiong Liu, Xiaowen Wang, Xing Gan, Lixin Luo, Weitie LinAbstract:Daqu, a traditional Fermentation starter that is used for Chinese liquor and vinegar production, is still manufactured through a traditional spontaneous Solid-State Fermentation process with no selected microorganisms are intentionally inoculated. The aim of this work was to analyze the microbiota dynamics during the Solid-State Fermentation process of Daqu using a traditional and bioaugmented inoculation with autochthonous of Bacillus, Pediococcus, Saccharomycopsis and Wickerhamomyces at an industrial scale. Highly similar dynamics of physicochemical parameters, enzymatic activities and microbial communities were observed during the traditional and bioaugmented Solid-State Fermentation processes. Both in the two cases, groups of Streptophyta, Rickettsiales and Xanthomonadales only dominated the first two days, but Bacillales and Eurotiales became predominant members after 2 and 10 days Fermentation, respectively. Phylotypes of Enterobacteriales, Lactobacillales, Saccharomycetales and Mucorales dominated the whole Fermentation process. No significant difference (P > 0.05) in microbial structure was observed between the traditional and bioaugmented Fermentation processes. However, slightly higher microbial richness was found during the bioaugmented Fermentation process after 10 days Fermentation. Our results reinforced the microbiota dynamic stability during the Solid-State Fermentation process of Daqu, and might aid in controlling the traditional Daqu manufacturing process.
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effect of bioaugmented inoculation on microbiota dynamics during Solid State Fermentation of daqu starter using autochthonous of bacillus pediococcus wickerhamomyces and saccharomycopsis
Food Microbiology, 2017Co-Authors: Pan Li, Xiaowen WangAbstract:Abstract Daqu, a traditional Fermentation starter that is used for Chinese liquor and vinegar production, is still manufactured through a traditional spontaneous Solid-State Fermentation process with no selected microorganisms are intentionally inoculated. The aim of this work was to analyze the microbiota dynamics during the Solid-State Fermentation process of Daqu using a traditional and bioaugmented inoculation with autochthonous of Bacillus , Pediococcus , Saccharomycopsis and Wickerhamomyces at an industrial scale. Highly similar dynamics of physicochemical parameters, enzymatic activities and microbial communities were observed during the traditional and bioaugmented Solid-State Fermentation processes. Both in the two cases, groups of Streptophyta , Rickettsiales and Xanthomonadales only dominated the first two days, but Bacillales and Eurotiales became predominant members after 2 and 10 days Fermentation, respectively. Phylotypes of Enterobacteriales , Lactobacillales , Saccharomycetales and Mucorales dominated the whole Fermentation process. No significant difference ( P > 0.05) in microbial structure was observed between the traditional and bioaugmented Fermentation processes. However, slightly higher microbial richness was found during the bioaugmented Fermentation process after 10 days Fermentation. Our results reinforced the microbiota dynamic stability during the Solid-State Fermentation process of Daqu, and might aid in controlling the traditional Daqu manufacturing process.
