34 research outputs found
A Novel Approach to Delignify Lignocellulosic Materials by Using Ligninolytic Enzyme Consortium
No full textLignin biodegradation is an attractive approach for producing value-added products. These valuable products are produced by the processing and refining of lignocellulosic residues. A set of ligninolytic enzymes including lignin peroxidase (LiP), manganese-dependent peroxidase (MnP), and laccase (Lac) were individually produced from Ganoderma lucidum, Trametes versicolor, and Pleurotus ostreatus. Solid state fermentation under pre-optimized culture conditions with varying ratios of enzymes were used for the delignification of lignocellulosic biomass residues. The fungal enzymes were purified in four steps including ammonium sulfate precipitation, dialysis, ion exchange chromatography, and gel filtration chromatography. The purified enzymes were subsequently used in varying ratios (with each containing 200 U/mL) for the delignification of wheat straw, sugarcane bagasse, and rice straw. The consortium of enzymes caused the removal of 58.5%, 46%, and 52% of the lignin from the wheat straw, sugarcane bagasse, and rice straw, respectively, at LiP: MnP: Lac ratios of 1:2:2, 1:1:2, and 2:1:2. The best delignification was observed in wheat straw (58.5%), exposing 76.54% cellulose content. The results suggested that the ligninolytic enzymes are effective catalysts for the selective partial delignification of lignocellulosic biomass residues. After delignification these lignocellulosic residues could be utilized as cost-effective substrates for the production of enzymes, biofuels, and other industrially significant products
Development and characterization of cross-linked enzyme aggregates of thermotolerant alkaline protease from Bacillus licheniformis
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Isolation of Lactoferrin from Camel Milk through Fast Protein Liquid Chromatography and its Antagonistic Activity against Escherichia coli and Staphylococcus aureus
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Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava
No full textAbstract Guava is very delicate and alluring fruit which is being ignored since very long time despite of highly nutritious fruit and rich source of Vitamin C. It contains Vitamin C 2-3 times more than orange. Naturally the guava fruit is enriched with vitamin C and polyphenoles. Guavas fruits after harvesting were dunked in solutions of CaCl2 (1, 2 and 3%) at room temperature for 5 minutes and stored for 24 days in 5% CO2 level at temperature of 10±1°C, while the humidity level of storage chamber were 80%. The stored fruits were analyzed at 6 days of interval for sugars (glucose, fructose and sucrose g/100g) total phenolic contents (mgGAE/100g), antioxidant activity (µmolTE/g), and organic acids (citric, tartaric, ascorbic, and malic acids mg/100 g). The total phenolic content and antioxidant activity of guava fruits were declined during progression in storage but in fewer amounts as compared to room storage condition. Citric acid and ascorbic acid contents were reduced with the progression in storage, however tartaric and malic acid values were amplified at end of storage but the rate of changes were slower. The pretreatments in combination with modified atmosphere storage escalate the shelf life of guava and slow down nutritional degradation process
Improvements in the Flavour of Soy Cheese
No full textU ovom su revijalnom prikazu navedene biokemijske i tehnološke sličnosti te razlike između sira od soje i sira tipa Cheddar. Tehnološki postupak proizvodnje sira od soje, te izgled, tekstura, okus, kemijska i biokemijska svojstva gotovog proizvoda, imaju sličnosti sa sirom tipa Cheddar. Proteini soje sadrže mnoge aminokiseline poput Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, itd., koje su prekurzori spojeva što daju okus siru, pa se pravilnim odabirom mikrobne kulture mogu dobro iskoristiti. S malom količinom soli, bez uporabe etanola, i uvođenjem starter-kultura kao što su Lactococcus lactis ssp. lactis (prijašnjeg naziva L. lactis ssp. lactis biovar. diacetylactis), Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes i Lactococcus lactis ssp. cremoris može se bitno poboljšati okus sira od soje.A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis), Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese
