3 research outputs found
Kitchen Waste Residues asKitchen Waste Residues as Potential Renewable Biomass Resources for the Production of Multiple Fungal Carbohydrases and Second Generation Bioethanol
No full textUtilization of kitchen waste, the major portion of municipal solid waste for the coproduction of multiple carbohydrases and bioethanol was investigated in this study. Solid-state fermentation was performed to evaluate the potential of various steam pretreated kitchen waste residues as substrates for the coproduction of cellulolytic, hemicellulolytic, pectinolytic, amylolytic enzymes by a locally isolated strain of Aspergillus niger CJ-5. All the kitchen waste residues simply moistened with water, without the supplementation of exogenous nutrients proved good for the induction of all the enzyme components of a cocktail after 96 h incubation. Of all the substrates evaluated, steam pretreated potato peels induced maximum yields corresponding to 69.0±1.92U CMCase, 16.5±0.54U FPase, 44.0±1.28U β-glucosidase, 999.0±28.90U xylanase, 58.2±2.12U mannanase, 120.0±3.72U pectinase, 31520.0±375.78U α-amylase, 482.8±9.82U glucoamylase/g dry substrate (gds). Saccharification of residues using inhouse produced crude enzyme cocktail resulted in the release of 610±10.56, 570±8.89, 435±6.54, 475±4.56, 445±4.27, 385±4.49, 370±6.89, 490±10.45 mg of total reducing sugars/g of dried potato peels, orange peels, pineapple peels, mausami peels, onion peels, banana stalks, pea pods and composite mixture respectively revealing carbohydrate conversion efficiencies in the range of 97.0-99.4%. After fermentation of released hexoses, alcohol yields ranging from 80±1.069 - 262±7.86 µL/gds were obtained.
A β-mannanase from <i>Fusarium oxysporum </i>SS-25<i> </i>via solid state fermentation on brewer spent grain: Medium optimization by statistical tools, kinetic characterization and its applications
No full textThis study concerned with the optimization of fermentation parameters for the hyper production of mannanase from Fusarium oxysporum SS-25 employing two step statistical strategy and kinetic characterization of crude enzyme preparation. The Plackett-Burman design was first used to screen out the important factors in the culture medium which were found to be: 20% (w/w) wheat bran, 2% (w/w) each of potato peels, soybean meal, malt extract, 1% tryptone, 0.14% NH4SO4, 0.2% KH2PO4, 0.0002% ZnSO4, 0.0005% FeSO4, 0.01% MnSO4, 0.012% SDS, 0.03% NH4Cl, 0.1% NaNO3 in brewer’s spent grain based medium with 50% moisture content, inoculated with 2.8×107 spores and incubated at 30oC for 6 days. Out of twenty seven factors, four variables including soybean meal, FeSO4, MnSO4 and NaNO3 were selected to study the interactive effects and optimum level of these variables in central composite design of response surface methodology. The final mannanase yield was 193 IU/g which was active at broader temperature and pH range and could result in 26.6% reduction in kappa number with 4.93% higher tear index and 1% increase in brightness when used to treat the wheat straw based kraft pulp. The hydrolytic potential of enzyme was demonstrated on both locust bean gum and guar gum. </jats:p
