359 research outputs found
Control of agitation rate and aeration for enhanced polygalacturonase production in submerged fermentation by Aspergillus sojae using agro-industrial wastes
No full textBACKGROUND: The koji mold Aspergillus sojae, an industrially important microorganism, can produce high levels of pectinases utilizing agro-industrial wastes. This study introduces apricot and peach pomace, two agro-industrial wastes barely considered as raw material for the generation of value-added products, and focuses on its utilization together with orange peel for polygalacturonase production in submerged cultures using A. sojae. RESULTS: A Doehlert response surface methodology design conducted in shake flasks and applied individually with these three by-products led to 60–80 U mL−1 polygalacturonase activity. In bioreactor studies performed with a mixture of apricot pomace and orange peel, by fixing stirrer speed to 600 rpm and cascading airflow to the dissolved oxygen tension up to 1.7 vvm, oxygen limitation problems were overcome and polygalacturonase activity values of 380 U mL−1 were achieved. CONCLUSION: A simple and efficient strategy to minimize oxygen limitation with the lowest possible shear stress is provided for stirred-tank bioreactors working with highly viscous broths, so as to ultimately enhance microbial enzyme production. The polygalacturonase activity yields obtained in our study are among the highest reported in the literature.Fil: Fratebianchi de la Parra, Dante. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Crespo, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Tari, Canan. Izmir Institute of Technology; TurquíaFil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentin
Evaluation of agro-industrial wastes, their state and mixing ratio for maximum polygalacturonase and biomass production in submerged fermentation
No full textThe potential of important agro-industrial wastes, apple pomace (AP) and orange peel (OP) as C sources, was investigated in the maximization of polygalacturonase (PG), an industrially significant enzyme, using an industrially important microorganism Aspergillus sojae. Factors such as various hydrolysis forms of the C sources (hydrolysed-AP, non-hydrolysed-AP, hydrolysed-AP + OP, non-hydrolysed-AP + OP) and N sources (ammonium sulphate and urea), and incubation time (4, 6, and 8 days) were screened. It was observed that maximum PG activity was achieved at a combination of non-hydrolysed-AP + OP and ammonium sulphate with eight days of incubation. For the pre-optimization study, ammonium sulphate concentration and the mixing ratios of AP + OP at different total C concentrations (9, 15, 21 g l−1) were evaluated. The optimum conditions for the maximum PG production (144.96 U ml−1) was found as 21 g l−1 total carbohydrate concentration totally coming from OP at 15 g l−1 ammonium sulphate concentration. On the other hand, 3:1 mixing ratio of OP + AP at 11.50 g l−1 ammonium sulphate concentration also resulted in a considerable PG activity (115.73 U ml−1). These results demonstrated that AP can be evaluated as an additional C source to OP for PG production, which in turn both can be alternative solutions for the elimination of the waste accumulation in the food industry with economical returns.Fil: Göğüş, Nihan. Izmir Institute of Technology; TurquíaFil: Evcan, Ezgi. Izmir Institute of Technology; TurquíaFil: Tari, Canan. Izmir Institute of Technology; TurquíaFil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Cs.exactas. Centro de Investigación y Desarrollo En Fermentaciones Industriales; Argentin
mutant using wheat bran, an agro‐industrial waste, via solid‐state fermentation
No full textBACKGROUND: Polygalacturonases (PGs) are valuable enzymes of the food industry; therefore it is of great importance to discover new and GRAS PG-producing microbial strains. In this study, PG enzyme produced from a high PG activity producer mutant Aspergillus sojae using wheat bran at the flask scale under pre-optimized conditions of solid-state fermentation (SSF) was biochemically characterized. RESULTS: The crude PG enzyme showed optimum activity in the pH range 4.0–5.0 and was stable in the pH range 3.0–7.0. The optimum temperature for the PG was 40 °C and it retained 99% of its activity at 50 °C. The mutant A. sojae PG could preserve more than 50% of its stability between 25 and 50 °C, both for 30 and 60 min, and was found to be stable in the presence of most of the tested compounds and metal ions. The inactivation energy (Ed) was determined as 125.3 kJ mol−1. The enthalpy (ΔH*), free energy (ΔG*) and entropy (ΔS*) of inactivation were found to be stable with increasing temperature. CONCLUSION: The mutant A. sojae PG could be suitable for the clarification (depectinization) of orange and grape juices and wine. © 2015 Society of Chemical Industry
Partial purification of a polygalacturonase from a new<i>Aspergillus sojae</i>mutant and its application in grape mash maceration
No full textThe use of polygalacturonase (PG) preparations in winemaking promotes the release of phenolic compounds. A PG from a new source, Aspergillus sojae mutant, was semi-purified and tested for grape mash maceration. Crude extract (CE), a commercial pectinase, and two high PG activity semi-purified preparations, F-I and F-II,F- were applied for maceration at PG activity of 3.5Ug(-1) of grape for 46h. Enzyme-assisted maceration significantly (P < 0.05) increased the total phenolic content from 255.8 to 916.3 +/- 5.2, 5732.9 +/- 9.9, 563.4 +/- 6.7 and 620.6 +/- 18.4mgL(-1) for CE, commercial pectinase, F-I and F-II, respectively. The content of individual phenolics such as gallic, protocatechuic, chlorogenic and p-coumaric acids was improved. Principal component and hierarchical clustering analyses suggested that CE has a better performance upon the release of phenols. Semi-purified preparations acted similar to commercial pectinase. These findings open an opportunity for the potential use of PG from the mutant strain as an alternative macerating enzyme
TARI UYEG PANCAWARNA SEBAGAI SUMBER GARAP PENYAJIAN TARI
No full textABSTRAK Tari Uyeg Pancawarna merupakan tarian yang terdapat dalam pertunjukan Longser Pancawarna pimpinan Ateng Japar. Tari tersebut merupakan tari selingan atau jembatan dari tatalu ke adegan pertama, sebelum babak awal cerita lakon Longser dimulai. Pada mulanya, tarian ini disajikan oleh seorang ronggeng namun dalam perkembangannya dapat disajikan oleh beberapa ronggeng atau kelompok.Tari Uyeg Pancawarna merupakan minat utama penyajian tari yang penulis pilih sebagai sumber garap dengan bentuk tari kelompok sebanyak empat orang penari perempuan. “Gubahan Tari” menurut A.A.M Djelantik merupakan landasan teori dalam proses garap penyajian Tari Uyeg Pancawarna. Proses pengembangan yang dilakukan meliputi: variasi gerak, pola lantai, karawitan, dan rias busana. Hasil yang dicapai dalam garapan penyajian tari Uyeg Pancawarna adalah tercapainya bentuk penyajian yang baru tanpa mengubah identitas sumber aslinya.Kata Kunci: Tari Uyeg, Pancawarna, Penyajian. ABSTRACT Pancawarna Uyeg Dance is a dance found in Pancawarna Longser performance, led by Ateng Japar. This dance is an interlude dance or a bridge from the beginning (tatalu) to the first presentation, before the beginning part of the story of Longser play starts. Previously, the dance was presented by a ronggeng, but in its development it can be presented by several ronggeng or groups.Pancawarna Uyeg Dance is a major interest indance presentation which the author chooses as a source of work in a form of group dance as many as 4 female dancers. "Dance composition" by A.A.M Djelantik is the theoretical foundation in the process of working on the presentation of Pancawarna Uyeg Dance. The development process that has been carried out includes: movement variations, floor patterns, music (karawitan), and costume. The result achieved is the realization of a new form of Pancawarna Uyeg Dance presentation without changing the identity of the original source.Key words: Uyeg Dance, Pancawarna, Presentation
Effect of various process parameters on morphology, rheology, and polygalacturonase production by Aspergillus sojae in a batch bioreactor
No full textThe effects of pH, agitation speed, and dissolved oxygen tension (DOT), significant in common fungal fermentations, on the production of polygalacturonase (PG) enzyme and their relation to morphology and broth rheology were investigated using Aspergillus sojae in a batch bioreactor. All three factors were effective on the response parameters under study. An uncontrolled pH increased biomass and PG activity by 27% and 38%, respectively, compared to controlled pH (pH 6) with an average pellet size of 1.69 ± 0.48 mm. pH did not significantly affect the broth rheology but created an impact on the pellet morphology. Similarly, at constant agitation speed the maximum biomass obtained at 500 rpm and at 30 h was 3.27 and 3.67 times more than at 200 and 350 rpm, respectively, with an average pellet size of 1.08 ± 0.42 mm. The maximum enzyme productivity of 0.149 U mL-1 h-1 was obtained at 200 rpm with an average pellet size of 0.71 ± 0.35 mm. Non-Newtonian and pseudoplastic broth rheology was observed at 500 rpm agitation speed, broth rheology exhibited dilatant behavior at the lower agitation rate (200 rpm), and at the medium agitation speed (350 rpm) the broth was close to Newtonian. Furthermore, a DOT range of 30-50% was essential for maximum biomass formation, whereas only 10% DOT was required for maximum PG synthesis. Non-Newtonian shear thickening behavior (n > 1.0) was depicted at DOT levels of 10% and 30%, whereas non-Newtonian shear thinning behavior (n < 1.0) was dominant at 50% DOT. The overall fermentation duration (50-70 h) was considerably shorter compared to common fungal fermentations, revealing the economic feasibility of this particular process. As a result this study not only introduced a new strain with a potential of producing a highly commercially significant enzyme but also provided certain parameters significant in the design and mathematical modeling of fungal bioprocesses.İYTE 2004,04 and İYTE 2004,0
Biochemical and thermal properties of β-galactosidase enzymes produced by artisanal yoghurt cultures
No full textβ-Galactosidases, produced by pure and mixed cultures of Streptococcus thermophilus 95/2 (St 95/2) and Lactobacillus delbrueckii ssp bulgaricus 77 (Lb 77) isolated from the Toros mountain region of Turkey, were characterised with respect to their biochemical and thermal properties. Optimum pH and temperature for maximum activity were determined and these enzymes were stable in the pH range 7-9 and in the temperature range 20-37 °C, retaining 80-90% of their initial activities. The inactivation energies of β-galactosidase from Lb 77, St 95/2 and mixed culture (Lb 77 and St 95/2) were 51.3, 44.0 and 48.3 kcal mol-1, respectively. Moreover, thermodynamic (ΔG, ΔS, ΔH) and kinetic constants (Km and Vmax) were determined and effects of metal ions were investigated. As a result, these enzymes could be considered as potential candidates for lactose hydrolysis of milk and milk products. © 2009 Elsevier Ltd. All rights reserved.TÜBİTAK (TOVAG 104O270) and State Plan Organization (DPT-2005 K 120570
REPERTOAR TARI GAPLEK KREATIVITAS DALAM PENYAJIAN TARI RAKYAT
No full textABSTRAKTari G[PO1] aplek adalah sebuah tarian yang disajikan dalam bentuk tari tunggal, dengan maksud menonjolkan keterampilan menari secara perorangan. Penokohannya ialah wanita yang lazim disebut R[PO2] onggeng yang sedang menghibur dalam ungkapan keakraban, kebersamaan, kehangatan, penuh keceriaan. Dengan karakter lincah/penuh tenaga, ceria dan genit. Suasana yang ada dalam tari Gaplek tersebut menyangkut hubungan manusia dengan manusia didasarkan atas kebutuhan biologis, yaitu kesenangan akan keperluan untuk hiburan atau penglipur lara yang tersalurkan lewat pertunjukan Ronggeng. Permasalahnnya adalah bagaimana mewujudkan repertoar itu menjadi sebuah bentuk dengan gaya penyajian yang baru, dengan tidak mengubah identitas sumbernya. Untuk menjawab hal itu penulis dalam garap penyajian tari Gaplek ini menggunakan teori gegubahan dari Djelantik dengan metode gubahan tari dan langkah-langkahnya adalah eksplorasi, evaluasi, dan komposisi. Adapun hasil yang dicapai adalah sebuah penyajian tari Gaplek yang berbeda, dengan tetap mempertahankan identitas sumbernya.Kata Kunci: Ronggeng, Tari Gaplek, Tari Tunggal. ABSTRACTRepertoire of Gaplek Dance Creativity in Folk Dance Presentation, June 2020. Gaplek dance is a dance that is presented in the form of a single dance, with the intention of accentuating individual dancing skills. The character is a woman commonly called Ronggeng who is entertaining in the expressions of intimacy, togetherness, warmth, and full of joy, with the character of agile/ full of energy, cheerful and flirty. The atmosphere in the Gaplek dance concerns human relations based on biological need, namely the pleasure of the need for entertainment or for cheer up which is expressed through the Ronggeng show. The problem is how to turn the repertoire into a form of a new presentation style, without changing the identity of the source. To answer this, the author in working on this Gaplek dance presentation uses the theory of gegubahan (transformation) by Djelantik with the dance composition method and the steps are exploration, evaluation, and composition. The result achieved is a different presentation of the Gaplek dance while maintaining its source identity.Keywords: Ronggeng, Gaplek Dance, Single Dance. [PO1]g [PO2]
ANISYCHOS KARYA PENCIPTAAN TARI KONTEMPORER
No full textKarya penciptaan tari dengan judul “ANISHYCOS” merupakan karya tari inovasi baru yang berangkat dari fenomena-fenomena sebuah sekte satanik yang marak terjadi di dunia. Karya ini menonjolkan sebuah proses kelabilan anak muda, yang rentan terkena ajakan-ajakan menyesatkan, karena fase remaja masih banyak yang belum memiliki pedoman keagamaan. Karya tari “ANISHYCOS” diangkat melalui sebuah karya tari kontemporer bertipe dramatik dengan konsep tari kelompok. Pada karya ini digarap dalam empat tahapan yaitu, eksplorasi, improvisasi, evaluasi dan pembentukan, kemudian hasil yang diperoleh karya tari ini mewujudkan ekspresi yang ingin disampaikan menurut tafsir penulis.
ABSTRACT
ANISYCHOS THE CREATION OF CONTEMPORARY DANCE, June 2023. The creation of dance work entitled "ANISHYCOS" is a new innovative dance work that comes from the phenomena of a satanic sect that are rife in the world. This work highlights the process of youth instability, which is vulnerable to misleading invitations, because many adolescents do not have religious guidelines. The dance work "ANISHYCOS" is elevated through a contemporary dance work of a dramatic type with the concept of group dance. This dance is worked on in four stages of the process of working method, namely: exploration, improvisation, evaluation, and formation, then the results obtained of this dance work embody the expression to be conveyed on the author\u27s interpretation.
Keywords: Anishycos, Satanic, Adolescents
TIKSNA (Penciptaan Tari Kontemporer)
No full textABSTRAKKarya tari yang berjdul TIKSNA memiliki arti semangat dan tajam, terinspirasi dari pengalaman empiris penulis dan fenomena sosial yang terjadi di lingkungan masyarakat Indonesia khususnya. Gagasan yang ingin penulis sampaikan dalam karya tari ini adalah untuk mewujudkan karya tari yang bersumber dari fenomena sosial, yaitu kasus kelaparan. Tiksna menceritakan sebuah kehidupan anak-anak jalanan yang ber-usaha mendapatkan apa yang mereka butuhkan untuk menutupi sesuatu yang mereka cari dalam hal ini yaitu kebutuhan makanan untuk menutupi rasa lapar yang mereka rasakan. Karya tari ini menggunakan metode proses garap Jacquiline Smith mencakup hal, memiliki tubuh yang profesional, menguasai teknik gerak, memiliki rasa gerak, serta daya tahan tubuh yang kuat; dengan pendekatan teori dramatik. Hasil garap adalah kontruksi tari tentang fenomena sosial anak jalanan.Kata Kunci: Penciptaan Tari, Tiksna, Tari Kontemporer.ABSTRACTTiksna (Creation of Contemporary Dance, June 2021. The dance work entitled TIKSNA has a spirit and sharp meaning, inspired by the author\u27s empirical experience and social phenomena that occur in Indonesian society in particular. The idea that the writer wants to convey in this dance work is to create a dance work that originates from a social phenomenon, namely the case of hunger. Tiksna tells about the lives of street children who are trying to get what they need to cover what they are looking for in this case, namely the need for food to cover the hunger they feel. This dance work using Jacquiline Smith\u27s processing methods includes, having a professional body, mastering movement techniques, having a sense of motion, and strong endurance; with a dramatic theoretical approach. The result of working on is a dance construction about the social phenomena of street children.Keywords: Dance Creation, Tiksna, Contemporary Dance
- …
