Lactosenim as a moistening medium and crude inducer for fungal cellulase and hemicellulase induction through solid-state fermentation of apple pomace

被引:28
|
作者
Dhillon, Gurpreet Singh [1 ]
Brar, Satinder Kaur [1 ]
Kaur, Surinder [1 ,2 ]
Metahni, Sabrine [1 ,3 ]
M'hamdi, Naceur [4 ]
机构
[1] Univ Quebec, INRS ETE, Quebec City, PQ G1K 9A9, Canada
[2] Banaras Hindu Univ, Inst Agr Sci, Dept Mycol & Plant Pathol, Varanasi 221005, Uttar Pradesh, India
[3] Ecole Super Agr Mateur, Dept Anim Prod, Mateur 7030, Tunisia
[4] Inst Super Agron Chott Mariem, Dept Anim Sci, Sousse 4042, Tunisia
来源
BIOMASS & BIOENERGY | 2012年 / 41卷
基金
加拿大自然科学与工程研究理事会;
关键词
Aspergillus niger; Apple pomace; Brewer's spent grain; Crude inducer; Lactoserurn; Solid-state fermentation; AGRICULTURAL WASTES; XYLANASE PRODUCTION; OPTIMIZATION; LIGNOCELLULOSE; ENDOGLUCANASE; CULTIVATION; CULTURE; ENZYMES;
D O I
10.1016/j.biombioe.2012.02.021
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
Objectives: The potential of lactoserum as a crude inducer and moistening medium for fungal cellulase and hemicellulase induction was tested through solid-state fermentation. Methodology: Solid-state fermentation was conducted in Erlenmeyer flasks and plastic trays using apple pomace (AP) as solid substrate by Aspergillus niger NRRL 567 and A. niger NRRL 2001. Results: Solid-state tray fermentation resulted in cellulase activities (IU g (1) dry weight basis) of 383.7 +/- 17.9, 425.3 +/- 21.3, 336.1 +/- 16.2 and 4868 +/- 39.8, respectively for FPase (filter paper cellulase), CMCase (carboxymethyl cellulase), BGL (beta-glucosidase) and xylanase using A. niger NRRL 567. Similarly, A. niger NRRL 2001 resulted in enzyme activities (IU g I) of 401 +/- 23.8, 544.7 +/- 24.5, 285.4 +/- 11.7 and 4580.7 +/- 34.5, respectively for FPase, CMCase, BGL and xylanase. The enzyme loading of FPase 50 IU g (1) substrate in the hydrolysis of AP resulted in (g kg (1)): 509.3 +/- 22.9 total sugar (48 h), 109.3 +/- 5.7 reducing sugar (48 h), 16.1 +/- 0.8 glucose (60 h) and 10.4 +/- 2.0 xylose, respectively whereas hydrolysis of BSG resulted in (g kg (1)): 375.7 +/- 16.2 total sugars (36 h), 114.6 +/- 4.0 reducing sugar (60 h), 18.1 +/- 0.9 glucose (60 h) and 19.8 +/- 2.0 xylose (48 h), respectively. Conclusions: This study demonstrated the potential of SSF as a simple and cheap technology for higher cellulase and hemicellulase production using negative cost AP waste which could eventually help to utilize abundant lignocellulosic biomass for production of biofuels and other value-added products. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:165 / 174
页数:10
相关论文
共 50 条
  • [21] Solid-state fermentation of apple pomace using Phanerocheate chrysosporium - Liberation and extraction of phenolic antioxidants
    Ajila, C. M.
    Brar, S. K.
    Verma, M.
    Tyagi, R. D.
    Valero, J. R.
    FOOD CHEMISTRY, 2011, 126 (03) : 1071 - 1080
  • [22] Chitinolytic and Chitosanolytic Activities from Crude Cellulase Extract Produced by A. niger Grown on Apple Pomace Through Koji Fermentation
    Dhillon, Gurpreet Singh
    Brar, Satinder Kaur
    Kaur, Surinder
    Valero, Jose R.
    Verma, Mausam
    JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2011, 21 (12) : 1312 - 1321
  • [23] Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace
    Selo, Gordana
    Planinic, Mirela
    Tisma, Marina
    Klaric, Ana-Marija
    Bucic-Kojic, Ana
    MICROORGANISMS, 2024, 12 (07)
  • [24] Potato pomace: An efficient resource for Monascus pigments production through solid-state fermentation
    Chen, Xiaoju
    Yan, Juan
    Chen, Ju
    Gui, Ruiyu
    Wu, Yuqing
    Li, Nan
    JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2021, 132 (02) : 167 - 173
  • [25] Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity
    C. M. Ajila
    F. Gassara
    Satinder Kaur Brar
    M. Verma
    R. D. Tyagi
    J. R. Valéro
    Food and Bioprocess Technology, 2012, 5 : 2697 - 2707
  • [26] BIOETHANOL PRODUCTION FROM APPLE POMACE USING CO-CULTURES WITH SACCHAROMYCES CEREVISIAE IN SOLID-STATE FERMENTATION
    Kumar, Dinesh
    Surya, Karan
    Verma, Rachna
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2020, 9 (04): : 742 - 745
  • [27] Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity
    Ajila, C. M.
    Gassara, F.
    Brar, Satinder Kaur
    Verma, M.
    Tyagi, R. D.
    Valero, J. R.
    FOOD AND BIOPROCESS TECHNOLOGY, 2012, 5 (07) : 2697 - 2707
  • [28] Microbial Strategies for Cellulase and Xylanase Production through Solid-State Fermentation of Digestate from Biowaste
    Mejias, Laura
    Cerda, Alejandra
    Barrena, Raquel
    Gea, Teresa
    Sanchez, Antoni
    SUSTAINABILITY, 2018, 10 (07)
  • [29] Solid-state fermentation with Zygomycetes fungi as a tool for biofortification of apple pomace with γ-linolenic acid, carotenoid pigments and phenolic antioxidants
    Dulf, Francisc Vasile
    Vodnar, Dan Cristian
    Dulf, Eva -Henrietta
    FOOD RESEARCH INTERNATIONAL, 2023, 173
  • [30] Optimization of pullulan production from apple pomace in solid-state and submerged fermentation conditions: structural, thermal and rheological characterization
    Wani, Shoib Mohmad
    Khanday, Firdous A.
    Masoodi, Farooq A.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2025,