• Title/Summary/Keyword: solid fermentation

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Production of Aerial Conidia of Lecanicillium lecanii 41185 by Solid-State Fermentation for Use as a Mycoinsecticide

  • Vu, Van Hanh;Hong, Suk-Il;Kim, Keun
    • Mycobiology
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    • v.36 no.3
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    • pp.183-189
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    • 2008
  • The production of aerial conidia of Lecanicillium lecanii 41185, a highly virulent fungus, by solid-state fermentation was studied for use as a biocontrol agent against aphids. Among several agro-industrial solid media, steamed polished rice was found to produce the highest amount of aerial conidia. The optimal conditions for aerial conidia production were determined to be a 28.5% moisture content in the rice, 25$^{\circ}C$ culture temperature, rice pH of 6.0, 75% ambient relative humidity, 4-dold seeding culture, 0.6% $KNO_3$, and 12 d of culture time. The conidia yield increased from $5.7\times10^9$ conidia/g polished rice to 18.2 $18.2\times10^9$ conidia/g polished rice following application of these optimized conditions.

Effect of Fermentation on the Antioxidant Activity of Rice Bran by Monascus pilosus KCCM60084

  • Cheng, Jinhua;Choi, Bong-Keun;Yang, Seung Hwan;Suh, Joo-Won
    • Journal of Applied Biological Chemistry
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    • v.59 no.1
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    • pp.57-62
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    • 2016
  • In this study, we optimized fermentation conditions for the solid state fermentation of rice bran with Monascus pilosus KCCM60084, and the antioxidant activities were investigated. Optimal fermentation conditions were determined by the production of Monacolin K, a functional secondary metabolites with cholesterol lowering activity. The highest Monacolin K production were 2.88 mg/g observed on day 10 with 45% moisture content in the substrate when inoculated with 5% inoculum (w/w). Reducing power, iron chelating activity and $ABTS^+$ radical scavenging activity were significantly enhanced after fermentation by 60, 80, and 38% respectively. Furthermore, the content of total flavonoid were found to be increased by 4.58 fold. Based on these results, Monascus-fermented rice bran showed strong possibility to be used as a natural antioxidant agent due to its enhanced antioxidant activity.

Formulations of Bacillus thuringiensis Insecticides by Liquid and Semi-Solid Fermentations. (액상 및 반고체배지 발효에 의한 Bacillus thuringiensis 살충제의 제조)

  • 이형환
    • Microbiology and Biotechnology Letters
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    • v.26 no.4
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    • pp.369-372
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    • 1998
  • Microbial insecticide formulations were prepared by liquid and semi-solid fermentations using Bacillus thuringiensis subsp. kurstaki, HL-106 (BTK-HL106), B. thuringiensis subsp. israelensis HL-63 (BTI-HL63) and B. sphaericus 1593 (BS-1593) strains. The liquid fermentation medium contained molasses 2%, dextrose 1.5%, peptone 2%, D-xylose 0.025%, CaCl$_2$ 0.1%, K$_2$HPO$_4$ 0.1%, KH$_2$PO$_4$ 0.1%, MgSO$_4$$.$7H$_2$O 0.03%, FeSO$_4$$.$7H$_2$O 0.002%, ZnSO$_4$$.$7H$_2$O 0.02%. The composition of the semi-solid fermentation medium was rice bran 45.2%, zeolite 31%, yeast powder 0.02%, corn powder 5%, dextrose 3%, lime 0.3%, NaCl 0.06%, CaCl$_2$ 0.02%, and H$_2$O 15.42%. Insecticide formulations produced in the liquid fermentation named BTK-HL106, BTI-HL63 and BS-1593 pesticides and those in the semi-solid fermentation were designated as BTK-HL106-1, BTI-HL63-1 and BS-1593-1 pesticides, respectively. The number of spore (endotoxin crystals) was 2.65${\times}$10$\^$9/ spores per $m\ell$ in the BTK-HL106 and 3.5${\times}$10$\^$10/ in the BTK-HL106-1 3.8${\times}$10$\^$9/ spores in the BTI-HL63 and 7.0${\times}$10$\^$10/ in the BTI-HL63-1, and 7.5${\times}$10$\^$9/ in the BS-1593 and 1.4${\times}$10$\^$10/ in the BS-1593-1. The spores in the BS-1593 formulation was produced two times more than the other formulations. The spores in the BTI-HL63-1 were contained twice than those in the BTK-HL106-1, and five times than those in the BS-1593-1. The results indicated that spore (endotoxin crystals) productions in the semi-solid fermentation increased about ten times than those in the liquid fermentations. $LC_{50}$s of the BTI-HL63 and BS-1593 were 4.5 $\mu\textrm{g}$, and those of the BTI-HL63-1 and BS-1593-1 were 1.5 $\mu\textrm{g}$. $LC_{50}$ of the BTK-HL106 was 1.5 mg and that of the BTK-HL106-1 was 0.9 mg. The $LC_{50}$s of the formulations in the semi-solid fermentations showed about two to three times higher than those in the liquid fermentations.

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Manufacturing Characteristics of Solid-State Fermentation Distilled Spirits Using Rice Nuruk (Fermented Starter) and Sorghum (쌀누룩과 수수를 사용한 고체발효 증류주의 제조 특성)

  • Shin, J.Y.;Jeong, D.S.;Kang, C.S.;Choi, H.S.
    • Journal of Practical Agriculture & Fisheries Research
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    • v.23 no.1
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    • pp.39-48
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    • 2021
  • In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

Solid-State Fermentation for the Production of Meroparamycin by Streptomyces sp. strain MAR01

  • El-Naggar, Moustafa Y.;El-Assar, Samy A.;Abdul-Gawad, Sahar M.
    • Journal of Microbiology and Biotechnology
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    • v.19 no.5
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    • pp.468-473
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    • 2009
  • The antibiotic meroparamycin was produced in the free culture system of Streptomyces sp. strain MAR01. Five solid substrates (rice, wheat bran, Quaker, bread, and ground corn) were screened for their ability to support meroparamycin production in solid-state fermentation. In batch culture, wheat bran recorded the highest antibacterial activity with the lowest residual substrate values. The highest residual substrate values were recorded for both ground corn and Quaker. On the other hand, no antibacterial activity was detected for rice as a solid substrate. The use of the original strength of starch-nitrate medium in the solid-state fermentation gave a lower antibacterial activity compared with the free culture system. Doubling the strength of this medium resulted in the increase in the activity to be equivalent to the free culture. The initial pH (7.0) of the culture medium and 2 ml of spore suspension (1 ml contains $5{\times}10^{9}spores/ml$) were the optima for antibiotic production. The water was the best eluent for the extraction of the antibiotic from the solid-state culture. Ten min was enough time to extract the antibiotic using a mixer, whereas, 60 min was required when shaking was applied. Semicontinuous production of meroparamycin using a percolation method demonstrated a more or less constant antibacterial activity over 4 runs ($450-480{\mu}g/ml$). The semicontinuous production of the antibiotic was monitored in a fixed-bed bioreactor and the maximum activity was attained after the fourth run ($510{\mu}g/ml$) and the overall process continued for 85 days.

Production of Protein-bound Polysaccharides by Solid-substrate Fementation of Lentinus edodes (표고버섯의 고체배양에 의한 단백 다당류 생산)

  • 박경숙
    • The Korean Journal of Food And Nutrition
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    • v.11 no.6
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    • pp.667-672
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    • 1998
  • The possibility of solid-substrate fermentation of Lentinus edoes for the productin of protein-boud polysaccharides (PBP) was studied. Zeolite and orchid-pot soil were used as solid materials for the culture because of the desirable physical properties. Sucrose and starch were good carbon sources for the production of PBP by the solid-substrate fermentatin of L. edodes. Among the nitrogen source, bactosoyton was very effective for the PBP production. The optimum pH for solid-substrate fementation for the production of PBP was at pH of 5.5. The PBP production reached to 5∼5.5mg per 100g solid-substrate.

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A Novel Medium for the Enhanced Production of Cyclosporin A by Tolypocladium inflatum MTCC 557 Using Solid State Fermentation

  • Survase, Shrikant A.;Shaligram, Nikhil S.;Pansuriya, Ruchir C.;Annapure, Uday S.;Singhal, Rekha S.
    • Journal of Microbiology and Biotechnology
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    • v.19 no.5
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    • pp.462-467
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    • 2009
  • Cyclosporin A (CyA) produced by Tolypocladium inflatum is a promising drug owing to its immunosuppressive and antifungal activities. From an industrial point of view, the necessity to obtain a suitable and economic medium for higher production of CyA was the aim of this work. The present study evaluated the effect of different fermentation parameters in solid state fermentation, such as selection of solid substrate, hydrolysis of substrates, initial moisture content, supplementation of salts, additional carbon, and nitrogen sources, as well as the inoculum age and size, on production of CyA by Tolypocladium inflatum MTCC 557. The fermentation was carried out at $25{\pm}2^{\circ}C$ for 9 days. A combination of hydrolyzed wheat bran flour and coconut oil cake (1:1) at 70% initial moisture content supported a maximum production of $3,872{\pm}156\;mg$ CyA/kg substrate as compared with $792{\pm}33\;mg/kg$ substrate before optimization. Furthermore, supplementation of salts, glycerol (1% w/w), and ammonium sulfate (1% w/w) increased the production of CyA to $5,454{\pm}75\;mg/kg$ substrate. Inoculation of 5 g of solid substrate with 6 ml of 72-h-old seed culture resulted in a maximum production of $6,480{\pm}95\;mg$ CyA/kg substrate.

Analysis of the Anti-Allergic Activities of Active Components Produced by Solid Fermentation of Phellinus baumii and Ephedra sinica (장수상황버섯과 마황을 이용한 고체발효 추출물로부터 항아토피 활성의 분석)

  • Shin, Yong-Kyu;Heo, Jin-Chul;Lee, Jin-Hyung;Lee, Sang-Han
    • Food Science and Preservation
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    • v.17 no.2
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    • pp.297-300
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    • 2010
  • To evaluate whether active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have potential in ameliorating allergic symptoms in mice, we tested anti-allergic activities in a dinitrofluorobenzene (DNFB)-induced allergic mouse model. DNFB-induced allergic symptoms werereduced to about 50% of control levels by active components produced by solid fermentation of Phellinus baumii and Ephedra sinica, as evaluated by measuring the width of epidermal swelling. H&E staining also revealed that these active components markedly reduced allergic symptoms in the epidermis of the ear. The results indicate that active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have the potential to ameliorateallergic symptoms, and may be useful biomaterial(s) in the neutraceutical or cosmeceutical industry.

Statistical Optimization for Improved Production of Cyclosporin A in Solid-State Fermentation

  • Survase, Shrikant A.;Annapure, Uday S.;Singhal, Rekha S.
    • Journal of Microbiology and Biotechnology
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    • v.19 no.11
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    • pp.1385-1392
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    • 2009
  • This work evaluates the effect of different amino acids on production of Cyclosporin (CyA) production in solid-state fermentation that was previously optimized for different fermentation parameters by one factor at-a-time for the maximum production of CyA by Tolypocladium inflatum MTCC557. Based on the Plackett-Burman design, glycerol, ammonium sulfate, $FeCl_3$, and inoculum size were selected for further optimization by response surface methodology (RSM). After identifying effective nutrients, RSM was used to develop mathematical model equations, study responses, and establish the optimum concentrations of the key nutrients for higher CyA production. It was observed that supplementation of medium containing (% w/w) glycerol, 1.53; ammonium sulfate, 0.95; $FeCl_3$, 0.18; and inoculum size 6.4 ml/5g yielded a maximum of 7,106 mg/kg as compared with 6,480 mg CyA/kg substrate using one factor at-a-time. In the second step, the effect of amino acids on the production of CyA was studied. Addition of $_L$-valine and $_L$-leucine in combination after 20 h of fermentation resulted in maximum production of 8,166 mg/kg.