• Title/Summary/Keyword: submerged state fermentation

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Production of Pigment by Liquid Culture and Monacolin K in Red Mold Rice by Solid State Fermentation of Monascus ruber Strains (Monascus ruber의 액체배양을 통한 색소 생산 및 고체발효를 통한 홍국쌀의 monacolin K 생산 특성)

  • Park, Youn-Je
    • KSBB Journal
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    • v.28 no.6
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    • pp.400-407
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    • 2013
  • The growth characteristics and production of color pigments by Monascus strains were investigated during liquid culture, and production of monacolin K in red mold rice was carried out by solid state fermentation. Four different Monascus ruber strains were cultured in potato dextrose yeast extract broth (PDYB) media at $25^{\circ}C$ for 15 days. The high producing strain for red pigment was not corresponded to the strain for yellow pigment. Production of red pigment was high in the strain causing the fast pH change in culture broth. Production of monacolin K in red mold rice by solid state fermentation was influenced by a combination of wet cell weight and spore density in inoculum by liquid culture. Most strains showed the high production of monacolin K in red mold rice, when submerged fermentation was carried out for 5 days as inoculum for solid state fermentation. These results suggest that submerged fermentation period of inoculum have an effect on the production of monacolin K in red mold rice by solid state fermentation, and monacolin K in red mold rice could be increased by controlling the condition of submerged fermentation for inoculum.

Fungal Fermentation of Lignocellulosic Biomass for Itaconic and Fumaric Acid Production

  • Jimenez-Quero, A.;Pollet, E.;Zhao, M.;Marchioni, E.;Averous, L.;Phalip, V.
    • Journal of Microbiology and Biotechnology
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    • v.27 no.1
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    • pp.1-8
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    • 2017
  • The production of high-value chemicals from natural resources as an alternative for petroleum-based products is currently expanding in parallel with biorefinery. The use of lignocellulosic biomass as raw material is promising to achieve economic and environmental sustainability. Filamentous fungi, particularly Aspergillus species, are already used industrially to produce organic acid as well as many enzymes. The production of lignocellulose-degrading enzymes opens the possibility for direct fungal fermentation towards organic acids such as itaconic acid (IA) and fumaric acid (FA). These acids have wide-range applications and potentially addressable markets as platform chemicals. However, current technologies for the production of these compounds are mostly based on submerged fermentation. This work showed the capacity of two Aspergillus species (A. terreus and A. oryzae) to yield both acids by solid-state fermentation and simultaneous saccharification and fermentation. FA was optimally produced at by A. oryzae in simultaneous saccharification and fermentation (0.54 mg/g wheat bran). The yield of 0.11 mg IA/g biomass by A. oryzae is the highest reported in the literature for simultaneous solid-state fermentation without sugar supplements.

A Specific Short Dextrin-Hydrolyzing Extracellular Glucosidase from the Thermophilic Fungus Themoascus aurantiacus 179-5

  • Carvalho Ana Flavia Azevedo;Goncalves Aline Zorzetto;Silva Roberto da;Gomes Eleni
    • Journal of Microbiology
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    • v.44 no.3
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    • pp.276-283
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    • 2006
  • The thermophilic fungus Thermoascus aurantiacus 179-5 produced large quantities of a glucosidase which preferentially hydrolyzed maltose over starch. Enzyme production was high in submerged fermentation, with a maximal activity of 30 U/ml after 336 h of fermentation. In solid-state fermentation, the activity of the enzyme was 22 U/ml at 144 h in medium containing wheat bran and 5.8 U/ml at 48 h when cassava pulp was used as the culture medium. The enzyme was specific for maltose, very slowly hydrolyzed starch, dextrins (2-7G) and the synthetic substrate (${\alpha}$-PNPG), and did not hydrolyze sucrose. These properties suggest that the enzyme is a type II ${\alpha}$-glucosidase. The optimum temperature of the enzyme was $70^{\circ}C$. In addition, the enzyme was highly thermostable (100% stability for 10 h at $60^{\circ}C$ and a half-life of 15 min at $80^{\circ}C$), and stable within a wide pH range.

Production of Cellulolytic Enzymes by Aspergillus niger on Solid and Submerged State Fermentation (액체와 고체 발효 조건에서 Aspergillus niger의 셀루로오스계 효소 생산)

  • Chandra, M. Subhosh;Reddy, B. Rajasekhar;Choi, Yong-Lark
    • Journal of Life Science
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    • v.18 no.8
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    • pp.1049-1052
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    • 2008
  • Microbial production of cellulolytic enzymes by Aspergillus niger in solid state fermentation (SSF) and submerged state fermentation (SF) in laboratory scale was compared. Czapek Dox liquid broth amended with cellulose (0.5%) was used for cultivation in SF, whereas rice bran was used as a solid support, moistened with cellulose, amended Czapek Dox broth for growth in SSF. The production of Carboxymethyl cellulase, Filter paperase and ${\beta}$-Glucosidase was monitored at regular intervals. The peak production of the enzymes occurred within 3 days of incubation in SSF as against $\geq$ 7 days in SF. SSF gave higher yields of enzymes in comparison to SF. Maximum titres of 0.40, 0.62 and 0.013 U/ml in respect of FPase, CMCase and ${\beta}$-glucosidase in SSF were recovered as against 0.13, 0.06 and 0.0013 U/ml in SF respectively, at their respective peak time intervals. Hence, SSF appeared to be a better choice for production of cellulolytic enzymes by Aspergillus niger.

Characteristics of Submerged and Solid-State Fermentations for Production of Arachidonic Acid Mortierella alpina (Arachidonic Acid 생산을 위한 Mortierella alpina 곰팡이의 심부 및 고체 발효 특성 연구)

  • Shin Hyung Tai;Lee Soo Won;Park Ki Moon;Song Jae Whan;Suh Dong Sang;Lee Jae Heung
    • KSBB Journal
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    • v.20 no.1 s.90
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    • pp.60-65
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    • 2005
  • The objective of this work was to evaluate a solid-state fermentation process for the practical production of arachidonic acid(AA) by Mortierella alpina ATCC 32222. In the present investigation, batch culture kinetics for both submerged- and solid-state fermentations was carried out at $25^{\circ}C$ to identify the relationship between growth and arachidonic acid (AA) production. Glucose and yeast extract were used in submerged fermentations by using flasks, while rice bran was used as a sole raw material in the other type of fermentations by using a series of Petri dishes. It was evident that a mixed-growth associated pattern existed between the two variables, irrespective of modes of fermentations. The effect of carbon to nitrogen (CfN) ratio on AA production in solid-state fermentation was studied in the range of 6.5 - 20. As a result, an optimum condition was found to be 6.5. Supplementary carbon source was not necessary to meet the optimum C/N ratio. Unlike the Previous results obtained by other researchers, a supplement of sodium glutamate up to $4\%$ (w/w) to the rice bran medium did not have a positive effect on the AA productivity. However, an increase in AA productivity was obtained with the rice bran medium supplemented with sesame oil.

Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods

  • Gao, Yaping;Jo, Yunhee;Chung, Namhyeok;Gu, Song-Yi;Jeong, Yong-Jin;Kwon, Joong-Ho
    • Preventive Nutrition and Food Science
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    • v.22 no.1
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    • pp.30-36
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    • 2017
  • Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.

Construction of a Genetic System for Streptomyces albulus PD-1 and Improving Poly(ε-ʟ-lysine) Production Through Expression of Vitreoscilla Hemoglobin

  • Xu, Zhaoxian;Cao, Changhong;Sun, Zhuzhen;Li, Sha;Xu, Zheng;Feng, Xiaohai;Xu, Hong
    • Journal of Microbiology and Biotechnology
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    • v.25 no.11
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    • pp.1819-1826
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    • 2015
  • Poly(ε-ʟ-lysine) (ε-PL) is a novel bioactive polymer secreted by filamentous bacteria. Owing to lack of a genetic system for most ε-PL-producing strains, very little research on enhancing ε-PL biosynthesis by genetic manipulation has been reported. In this study, an effective genetic system was established via intergeneric conjugal transfer for Streptomyces albulus PD-1, a famous ε-PL-producing strain. Using the established genetic system, the Vitreoscilla hemoglobin (VHb) gene was integrated into the chromosome of S. albulus PD-1 to alleviate oxygen limitation and to enhance the biosynthesis of ε-PL in submerged fermentation. Ultimately, the production of ε-PL increased from 22.7 g/l to 34.2 g/l after fed-batch culture in a 5 L bioreactor. Determination of the oxygen uptake rate, transcriptional level of ε-PL synthetase gene, and ATP level unveiled that the expression of VHb in S. albulus PD-1 enhanced ε-PL biosynthesis by improving respiration and ATP supply. To the best of our knowledge, this is the first report on enhancing ε-PL production by chromosomal integration of the VHb gene in an ε-PL-producing strain, and it will open a new avenue for ε-PL production.

Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review

  • Mukherjee, Runni;Chakraborty, Runu;Dutta, Abhishek
    • Asian-Australasian Journal of Animal Sciences
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    • v.29 no.11
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    • pp.1523-1529
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    • 2016
  • Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.

Bioprocess Strategies and Recovery Processes in Gibberellic Acid Fermentation

  • Shukla, Ruchi;Srivastava, Ashok K.;Chand, Subhash
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.8 no.5
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    • pp.269-278
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    • 2003
  • Gibberellic acid (GA$_3$) is a commercially important plant growth hormone, which is gaining much more attention all over the world due to its effective use in agriculture and brewing industry. Industrially it is produced by submerged fermentation technique using Ascomycetous fungus Gibberella fujikuroi. Solid state and immobilized cell fermentation techniques had also been developed as an alternative to obtain higher yield of GA$_3$. This review summarizes the problems of GA$_3$ fermentation such as production of co-secondary metabolites along with GA$_3$, substrate inhibition and degradation of GA$_3$ to biologically inert compound gibberellenic acid, which limits the yield of GA$_3$ in the fermentation medium. These problems can be overcome by various bioprocessing strategies e.g. two - stage and fed batch cultivation processes. Further research on bioreactor operation strategies such as continuous and / or extractive fermentation with or without cell recycle / retention system need to be investigated for improvement in yield and productivity. Down stream processing for GA$_3$ isolation is also a challenge and procedures available for the same have been critically evaluated.

Ammonium Acetate Supplement Strategy for Enhancement of Chaetominine Production in Liquid Culture of Marine-Derived Aspergillus fumigatus CY018

  • Liu, Chang-Qing;Wei, Xing-Chen;An, Fa-Liang;Lu, Yan-Hua
    • Journal of Microbiology and Biotechnology
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    • v.29 no.4
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    • pp.587-595
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    • 2019
  • Pharmacological research on (CHA), a marine-derived quinazolinone alkaloid with significant cytotoxic activity, is restricted by low yields and is a problem that needs to be settled urgently. In this work, the selection of additional nitrogen sources and the optimization of additional concentrations and longer fermentation times using ammonium acetate, were investigated. CHA production was optimized to 62.1 mg/l with the addition of 50 mM ammonium acetate at 120 h of the fermentation in the shaker flask. This feeding strategy significantly increased 3-deoxy-arabino-heptulosonate-7-phosphate synthase activity and transcript levels of critical genes (laeA, dahp, and trpC) in the shikimate pathway compared with the non-treatment group. In addition, the selection of the feeding rate (0.01 and $0.03g/l{\cdot}h$) was investigated in a 5-L bioreactor. As a result, CHA production was increased by 57.9 mg/l with a $0.01g/l{\cdot}h$ ammonium acetate feeding rate. This work shows that the strategy of ammonium acetate supplementation had an effective role in improving CHA production by Aspergillus fumigatus CY018. It also shows that this strategy could serve as an important example of large-scale fermentation of a marine fungus in submerged culture.