Evaluation of twelve medium components on lipase production by Bacillus sphaericus MTCC511 in submerged batch fermentation was studied using the Plackett-Burman statistical experimental design. The most significant variables affecting lipase production were found to be glucose, olive oil, peptone, NaCl and MnSO4 · H2O. Maximum lipase activity of 2.82 U ml–1 was obtained in the batch fermentatio...

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, bri...

One variable at a time procedure was used to evaluate the effect of qualitative variables on the production of tannase from Aspergillus niger Van Tieghem. These variables including: fermentation technique, agitation condition, tannins source, adding carbohydrates incorporation with tannic acid, nitrogen source type and divalent cations. Submerged fermentation under intermittent shaking gave the...

Lignocellulose wastes are the most abundant residues on surface of earth. This project studies possibility ethanol production from a forestry waste. Wood Gmelina arborea were treated with dillute sulfuric acid to break down lignin component. Fermentation for was done using baker’s yeast (Saccharomyces cerevisiae ATCC 204508/S288c) 120 hours submerged fermentation, and pH, reducing sugar, specif...

tannase has several important applications in food, feed, chemical and pharmaceutical industries. in the present study, production of tannase by mutant strain, penicillium sp. ez-zh390, was optimized in submerged fermentation utilizing two statistical approaches. at first step, a one factor at a time design was employed to screen the preferable nutriments (carbon and nitrogen sources of the med...

background and objective: in the present study, bacillus polymyxa ncim no. 2539 was selected to utilize agro-industrial byproduct (orange peel) for amylase production under submerged fermentation conditions. material and methods: different agro-industrial byproducts like cane molasses, wheat bran, rice bran and orange peel were screened for maximum amylase production. amylase activitiy of bacil...

The xylanase production by a new Cochliobolus sativus Cs5 strain was improved under submerged fermentation. The xylanase was induced by xylan and repressed by glucose, sucrose, maltose, xylose, starch and cellulose. Highest enzyme production (98.25 IU/mL) was recorded when wheat straw (4 % by mass per volume) was used as a carbon source after 120 h of incubation. NaNO3 increased xylanase produc...

Background and Objective: The cost of substrate represents a significant percentage the total biosynthesis citric acid. There is need to continue searching for better cheap underutilize starchy raw material acid biosynthesis. Therefore, objective this research was biologically synthesis in submerged fermentation Aspergillus niger using wild Dioscorea esculenta (wild yam) tubers.
 Methodolo...

Arachidonic acid is an essential fatty acid in human nutrition. In the present study, production of arachidonicacid by Mortierella alpina CBS 754.68 was evaluated in submerged fermentation. The fermentation variableswere selected in accordance with the Plackett-Burman (PB) design and further optimized via response surface methodology (RSM). Five significant variables, namely glucose...