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 ...

The yeast Candida tropicalis DSM 7524 produces xylitol, a natural, low-calorie sweetener, by fermentation of xylose. In order to increase xylitol production rate during the submerged fermentation process, some parameters-substrate (xylose) concentration, pH, aeration rate, temperature and fermentation strategy-have been optimized. The maximum xylitol yield reached at 60-80 g/L initial xylose co...

Lignocellulolytic enzyme production by Aspergillus niger was compared both in submerged fermentation (SF) and biofilm fermentation (BF) at varying water activities. Maximal filter paper activity, endoglucanase and xylanase activities were much higher in BF (2.96, 4.7 and 4.61 IU ml, respectively) than in SF cultures (1.71, 1.31 and 2.3 IU ml, respectively) but biomass yields were lower in BF th...

Fungi isolated from various rotten fruits and vegetables were screened for the capability of producing citric acid. Aspergillus niger (A. niger) was obtained in the decayed onion peels and denoted as KON13 and this fungi strain was used in the production of citric acid by submerged fermentation. Critical process parameters affecting the fermentative citric acid production were investigated, inc...

Fermentation has been widely used for the production of a wide variety of substances that are highly beneficial to individuals and industry. Over the years, fermentation techniques have gained immense importance due to their economic and environmental advantages. Ancient techniques have been further modified and refined to maximize productivity. This has also involved the development of new mac...

Three different fermentation processes for the production of fructooligosaccharides (FOS) were evaluated and compared in terms of economic aspects and environmental impact. The processes included: submerged fermentation of sucrose solution by Aspergillus japonicus using free cells or using the cells immobilized in corn cobs, and solid-state fermentation (SSF) using coffee silverskin as support ...

Agro-industrial wastes are mainly composed of complex polysaccharides that might serve as nutrients for microbial growth and production of enzymes. The aim of this work was to study polygalacturonase (PG) production by Aspergillus niveus cultured on liquid or solid media supplemented with agro-industrial wastes. Submerged fermentation (SbmF) was tested using Czapeck media supplemented with 28 d...

A study was made of Penicillium chrysogenum and some other fungi to determine the relative distribution of intra- and extracellular invertase produced by them in submerged fermentation. The proportion of each type of enzyme varied with the organism and the period of fermentation. More of the enzyme initially bound to the mycelium was released into the medium with the progress of fermentation. D...

Orange bagasse comprising pulp tissues, rind, and seeds, constitutes a major industrial food waste arising from processing oranges for juice, and represents a fermentation feedstock for the production of enzymes. Botryosphaeria rhodina MAMB-05 grown on essential oils-extracted orange bagasse in submerged (SmF) and solid-state fermentation (SSF) with and without added nutrients produced pectinas...

Antibiotic activities of culture filtrates from twenty filamentous fungi, isolated from wood submerged in tropical freshwater habitats, were tested against a pathogenic strain of Candida albicans. These taxa were fermented separately in liquid medium in pure culture, while another set was fermented with the addition of a fluconazole-sensitive strain of Candida albicans in mix-culture. Fermentat...