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Goda DA, Shakam HM, Metwally ME, Abdelrasoul HA, Yacout MM. Enhancement of cellulolytic enzyme production from intrageneric protoplast fusion of Aspergillus species and evaluating the hydrolysate scavenging activity. Microb Cell Fact 2024; 23:73. [PMID: 38431598 PMCID: PMC10908185 DOI: 10.1186/s12934-024-02343-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 02/19/2024] [Indexed: 03/05/2024] Open
Abstract
BACKGROUND Lignocellulosic biomass provides a great starting point for the production of energy, chemicals, and fuels. The major component of lignocellulosic biomass is cellulose, the employment of highly effective enzymatic cocktails, which can be produced by a variety of microorganisms including species of the genus Aspergillus, is necessary for its utilization in a more productive manner. In this regard, molecular biology techniques should be utilized to promote the economics of enzyme production, whereas strategies like protoplast fusion could be employed to improve the efficacy of the hydrolytic process. RESULTS The current study focuses on cellulase production in Aspergillus species using intrageneric protoplast fusion, statistical optimization of growth parameters, and determination of antioxidant activity of fermentation hydrolysate. Protoplast fusion was conducted between A. flavus X A. terreus (PFFT), A. nidulans X A. tamarii (PFNT) and A. oryzae X A. tubingensis (PFOT), and the resultant fusant PFNT revealed higher activity level compared with the other fusants. Thus, this study aimed to optimize lignocellulosic wastes-based medium for cellulase production by Aspergillus spp. fusant (PFNT) and studying the antioxidant effect of fermentation hydrolysate. The experimental strategy Plackett-Burman (PBD) was used to assess how culture conditions affected cellulase output, the best level of the three major variables namely, SCB, pH, and incubation temperature were then determined using Box-Behnken design (BBD). Consequently, by utilizing an optimized medium instead of a basal medium, cellulase activity increased from 3.11 U/ml to 7.689 U/ml CMCase. The following medium composition was thought to be ideal based on this optimization: sugarcane bagasse (SCB), 6.82 gm; wheat bran (WB), 4; Moisture, 80%; pH, 4; inoculum size, (3 × 106 spores/ml); and incubation Temp. 31.8 °C for 4 days and the fermentation hydrolysate has 28.13% scavenging activities. CONCLUSION The results obtained in this study demonstrated the significant activity of the selected fusant and the higher sugar yield from cellulose hydrolysis over its parental strains, suggesting the possibility of enhancing cellulase activity by protoplast fusion using an experimental strategy and the fermentation hydrolysate showed antioxidant activity.
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Affiliation(s)
- Doaa A Goda
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technological Applications (SRTA-City), Universities and Research Institutes Zone, P.O. 21934, New Borg El-Arab City, Alexandria, Egypt.
| | - Huda M Shakam
- Genetics Department, Faculty of Agriculture (El-Shatby), Alexandria, Egypt
| | - Mai E Metwally
- Genetics Department, Faculty of Agriculture (El-Shatby), Alexandria, Egypt
| | | | - Mohamed M Yacout
- Genetics Department, Faculty of Agriculture (El-Shatby), Alexandria, Egypt
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2
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Constantin OE, Stoica F, Rațu RN, Stănciuc N, Bahrim GE, Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review. Antioxidants (Basel) 2024; 13:100. [PMID: 38247524 PMCID: PMC10812587 DOI: 10.3390/antiox13010100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/22/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Florina Stoica
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Roxana Nicoleta Rațu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
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Potential and Restrictions of Food-Waste Valorization through Fermentation Processes. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil. Several research efforts have focused on upgrading FL and FW in a portfolio of added-value products and energy vectors. Among the most relevant research advances, biotechnological upgrading of these residues via fermentation has been demonstrated to be a potential valorization alternative. Despite the multiple investigations performed on the conversion of FL and FW, a lack of comprehensive and systematic literature reviews evaluating the potential of fermentative processes to upgrade different food residues has been identified. Therefore, this article reviews the use of FL and FW in fermentative processes considering the composition, operating conditions, platforms, fermentation product application, and restrictions. This review provides the framework of food residue fermentation based on reported applications, experimental, and theoretical data. Moreover, this review provides future research ideas based on the analyzed information. Thus, potential applications and restrictions of the FL and FW used for fermentative processes are highlighted. In the end, food residues fermentation must be considered a mandatory step toward waste minimization, a circular economy, and the development of more sustainable production and consumption patterns.
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Isolated and fermented orange and grape wastes: Bromatological characterization and phytase, lipase and protease source. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102978] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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El Sheikha AF, Ray RC. Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2004161] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Aly Farag El Sheikha
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, China
- Department of Biology, McMaster University, Hamilton, Ontario, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada
- Bioengineering and Technological Research Centre for Edible and Medicinal Fungi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Jiangxi Agricultural University, Nanchang, China
| | - Ramesh C. Ray
- ICAR-Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India
- Centre for Food Biology & Environment Studies, Bhubaneswar, India
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6
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Optimization of hydrolases production from cassava peels by Trametes polyzona BKW001. SCIENTIFIC AFRICAN 2021. [DOI: 10.1016/j.sciaf.2021.e00835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Chowdhary P, Gupta A, Gnansounou E, Pandey A, Chaturvedi P. Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 278:116796. [PMID: 33740601 DOI: 10.1016/j.envpol.2021.116796] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/28/2021] [Accepted: 02/17/2021] [Indexed: 06/12/2023]
Abstract
Grape pomace (GP) is a low-value by-product that contains a significant amount of high value-added products. The huge amount of non-edible residues of GP wastes (seeds, skins, leaves and, stems) produced by wine industries causes' environmental pollution, management issues as well as economic loss. Studies over the past 15-20 years revealed that GP could serve as a potential source for valuable bioactive compounds like antioxidants, bioactive, nutraceuticals, single-cell protein, and volatile organic compounds with an increasing scientific interest in their beneficial effects on human and animal health. However, the selection of appropriate techniques for the extraction of these compounds without compromising the stability of the extracted products is still a challenging task for the researcher. Based on the current scenario, the review mainly summarizes the novel applications of winery wastes in many sectors such as agriculture, pharmaceuticals, cosmetics, livestock fields, and also the bio-energy recovery system. We also summarize the existing information/knowledge on several green technologies for the recovery of value-added by-products. For the promotion of many emerging technologies, the entrepreneur should be aware of the opportunities/techniques for the development of high-quality value-added products. Thus, this review presents systematic information on value-added by-products that are used for societal benefits concerning the potential for human health and a sustainable environment.
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Affiliation(s)
- Pankaj Chowdhary
- Aquatic Toxicology Laboratory, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India
| | - Abhishek Gupta
- Aquatic Toxicology Laboratory, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India
| | - Edgard Gnansounou
- Bioenergy and Energy Planning, IIC, ENAC, École Polytechnique fédérale de Lausanne (EPFL), Station 18, CH-1015, Lausanne, Switzerland
| | - Ashok Pandey
- Centre for Innovation and Transnational Research, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India
| | - Preeti Chaturvedi
- Aquatic Toxicology Laboratory, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India.
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8
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An Q, Gong X, Le L, Zhu D, Xiang D, Geng F, Zhu H, Peng L, Zou L, Zhao G, Wan Y. Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1906699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Qi An
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy Of Agricultural Sciences, Beijing, Peoples R, China
| | - Xuxiao Gong
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Liqing Le
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Dazhou Zhu
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy Of Agricultural Sciences, Beijing, Peoples R, China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Hong Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy Of Agricultural Sciences, Beijing, Peoples R, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
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9
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Acan BG, Kilicli M, Bursa K, Toker OS, Palabiyik I, Gulcu M, Yaman M, Gunes R, Konar N. Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110451] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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10
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Industrially Important Fungal Enzymes: Productions and Applications. Fungal Biol 2021. [DOI: 10.1007/978-3-030-68260-6_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Saldarriaga-Hernández S, Velasco-Ayala C, Leal-Isla Flores P, de Jesús Rostro-Alanis M, Parra-Saldivar R, Iqbal HMN, Carrillo-Nieves D. Biotransformation of lignocellulosic biomass into industrially relevant products with the aid of fungi-derived lignocellulolytic enzymes. Int J Biol Macromol 2020; 161:1099-1116. [PMID: 32526298 DOI: 10.1016/j.ijbiomac.2020.06.047] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 06/03/2020] [Accepted: 06/05/2020] [Indexed: 02/08/2023]
Abstract
Lignocellulosic material has drawn significant attention among the scientific community due to its year-round availability as a renewable resource for industrial consumption. Being an economic substrate alternative, various industries are reevaluating processes to incorporate derived compounds from these materials. Varieties of fungi and bacteria have the ability to depolymerize lignocellulosic biomass by synthesizing degrading enzymes. Owing to catalytic activity stability and high yields of conversion, lignocellulolytic enzymes derived from fungi currently have a high spectrum of industrial applications. Moreover, these materials are cost effective, eco-friendly and nontoxic while having a low energy input. Techno-economic analysis for current enzyme production technologies indicates that synthetic production is not commercially viable. Instead, the economic projection of the use of naturally-produced ligninolytic enzymes is promising. This approach may improve the economic feasibility of the process by lowering substrate expenses and increasing lignocellulosic by-product's added value. The present review will discuss the classification and enzymatic degradation pathways of lignocellulolytic biomass as well as the potential and current industrial applications of the involved fungal enzymes.
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Affiliation(s)
- Sara Saldarriaga-Hernández
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico
| | - Carolina Velasco-Ayala
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico
| | - Paulina Leal-Isla Flores
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico
| | - Magdalena de Jesús Rostro-Alanis
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico
| | - Roberto Parra-Saldivar
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo Leon 64849, Mexico
| | - Danay Carrillo-Nieves
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramón Corona 2514, Nuevo México, Zapopan C.P. 45138, Jalisco, Mexico.
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12
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Functional Annotation of Agriculturally Important Fungi for Crop Protection: Current Research and Future Challenges. Fungal Biol 2020. [DOI: 10.1007/978-3-030-48474-3_12] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Satapathy S, Rout JR, Kerry RG, Thatoi H, Sahoo SL. Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing. Front Nutr 2020; 7:117. [PMID: 32850938 PMCID: PMC7424017 DOI: 10.3389/fnut.2020.00117] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Accepted: 06/22/2020] [Indexed: 12/29/2022] Open
Abstract
Both pectin and pectinase are vitally imperative biomolecules in the biotechnological sector. These molecules are a feasible non-toxic contrivance of nature with extensive applicative perception. Understanding pectic substances and their structure, unique depolymerization, and biochemical properties such as a catalytic mechanism and the strong interrelationship among these molecules could immensely enhance their applicability in industries. For instance, gaining knowledge with respect to the versatile molecular heterogeneity of the compounds could be considered as the center of concern to resolve the industrial issues from multiple aspects. In the present review, an effort has been made to orchestrate the fundamental information related to structure, depolymerization characteristics, and classification of pectin as well as the types and biochemical properties of pectinase. Furthermore, various production methods related to the optimization of the product and its significant contribution to the pharmaceutical industry (either pectinase or derived pectic substances) are described in this article.
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Affiliation(s)
- Sonali Satapathy
- Microbiology Research Laboratory, Post Graduate Department of Botany, Utkal University, Bhubaneswar, India
| | | | - Rout George Kerry
- Post Graduate Department of Biotechnology, Utkal University, Bhubaneswar, India
| | | | - Santi Lata Sahoo
- Microbiology Research Laboratory, Post Graduate Department of Botany, Utkal University, Bhubaneswar, India
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Mohammed Bin Zacharia K, Yadav S, Machhirake NP, Kim SH, Lee BD, Jeong H, Singh L, Kumar S, Kumar R. Bio-hydrogen and bio-methane potential analysis for production of bio-hythane using various agricultural residues. BIORESOURCE TECHNOLOGY 2020; 309:123297. [PMID: 32283483 DOI: 10.1016/j.biortech.2020.123297] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/31/2020] [Accepted: 03/31/2020] [Indexed: 05/12/2023]
Abstract
The present study targeted towards the feasibility of various agricultural residues for bio-hythane production by anaerobic digestion (AD) process without pre-treatment. Biochemical methane potential (BMP) analysis was carried out for mixed fruit waste (MFW), mixed vegetable waste (MVW), sugarcane bagasse (SB), rice husk (RH), and wheat straw (WS). The analysis of gas was carried out in gas chromatography with a thermal conductivity detector (GC-TCD). The BMP test results in the study for SB, MFW, and MVW reveal that the average percentage value of bio-hythane production was 53.64%, 43.54%, and 40.92% and that of RH and WS was 16.74% and 29.75%, respectively. The result also shows that agricultural biomass, such as WS and RH produces less % of bio-hythane due to the presence of lignocellulosic components. The main contribution of this study is to highlight the bio-hythane potential with reference to the bio-methane and bio-hydrogen productions from the agricultural residues.
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Affiliation(s)
- K Mohammed Bin Zacharia
- CSIR - National Environmental Engineering Research Institute, Nagpur, Maharashtra 440 020, India; Environmental Engineering Department, National Institute of Technology Warangal, Telangana 506 004, India.
| | - Shraddha Yadav
- CSIR - National Environmental Engineering Research Institute, Nagpur, Maharashtra 440 020, India; Shri Govind Ram Seksaria Institute of Technology and Science, Indore, Madhya Pradesh 452 003, India.
| | - Nitesh Premchand Machhirake
- CSIR - National Environmental Engineering Research Institute, Nagpur, Maharashtra 440 020, India; G.H Raisoni College of Engineering, Nagpur, Maharastra 440 020, India.
| | - Sang-Hyoun Kim
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea.
| | - Byung-Don Lee
- Institute of Chemical & Environmental Process, Jeonjin Entech Co., Ltd, Busan 46729, Republic of Korea.
| | - Heondo Jeong
- Korea Institute Energy Research, Daejon, Republic of Korea.
| | - Lal Singh
- CSIR - National Environmental Engineering Research Institute, Nagpur, Maharashtra 440 020, India.
| | - Sunil Kumar
- CSIR - National Environmental Engineering Research Institute, Nagpur, Maharashtra 440 020, India.
| | - Rakesh Kumar
- CSIR - National Environmental Engineering Research Institute, Nagpur, Maharashtra 440 020, India.
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Papadaki E, Kontogiannopoulos KN, Assimopoulou AN, Mantzouridou FT. Feasibility of multi-hydrolytic enzymes production from optimized grape pomace residues and wheat bran mixture using Aspergillus niger in an integrated citric acid-enzymes production process. BIORESOURCE TECHNOLOGY 2020; 309:123317. [PMID: 32305014 DOI: 10.1016/j.biortech.2020.123317] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 04/01/2020] [Accepted: 04/02/2020] [Indexed: 06/11/2023]
Abstract
In this study, the potential of the co-generation of hydrolytic enzymes in the biorefinery plant for citric acid fermentation was investigated. Aspergillus niger B60 mycelium along with the solid residue after the recovery of sugars from white pomace (WP') were recycled from citric acid fermentation. A mixture design was used to determine the optimum ternary feedstock mixture composed of WP' (15%), red grape pomace (15%) and wheat bran (70%) that produced the target enzymes with high activities, which were compared to those from pure feedstocks. Maximum carboxymethyl cellulase, polygalacturonase, amylase, xylanase and acid protease activities obtained through solid-state fermentation (120 h, 30 °C) of the feedstock mixture were 668 IU/g, 3,151 IU/g, 1,099 IU/g, 579 IU/g and 204 IU/g (dry mass basis), respectively. The system was successfully simulated in SuperPro Designer. Results showed that the enzymes production process serves as the main contributor to the profitability of the biorefinery plant.
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Affiliation(s)
- Eugenia Papadaki
- Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece; Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki 57001, Greece.
| | - Konstantinos N Kontogiannopoulos
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki 57001, Greece; Laboratory of Organic Chemistry, School of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
| | - Andreana N Assimopoulou
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki 57001, Greece; Laboratory of Organic Chemistry, School of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
| | - Fani Th Mantzouridou
- Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece; Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki 57001, Greece.
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Tsakona S, Papadaki A, Kopsahelis N, Kachrimanidou V, Papanikolaou S, Koutinas A. Development of a Circular Oriented Bioprocess for Microbial Oil Production Using Diversified Mixed Confectionery Side-Streams. Foods 2019; 8:E300. [PMID: 31370368 PMCID: PMC6723147 DOI: 10.3390/foods8080300] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 07/25/2019] [Accepted: 07/29/2019] [Indexed: 01/27/2023] Open
Abstract
Diversified mixed confectionery waste streams were utilized in a two-stage bioprocess to formulate a nutrient-rich fermentation media for microbial oil production. Solid-state fermentation was conducted for the production of crude enzyme consortia to be subsequently applied in hydrolytic reactions to break down starch, disaccharides, and proteins into monosaccharides, amino acids, and peptides. Crude hydrolysates were evaluated in bioconversion processes using the red yeast Rhodosporidium toruloides DSM 4444 both in batch and fed-batch mode. Under nitrogen-limiting conditions, during fed-batch cultures, the concentration of microbial lipids reached 16.6-17 g·L-1 with the intracellular content being more than 40% (w/w) in both hydrolysates applied. R. toruloides was able to metabolize mixed carbon sources without catabolite repression. The fatty acid profile of the produced lipids was altered based on the substrate employed in the bioconversion process. Microbial lipids were rich in polyunsaturated fatty acids, with oleic acid being the major fatty acid (61.7%, w/w). This study showed that mixed food side-streams could be valorized for the production of microbial oil with high unsaturation degree, pointing towards the potential to produce tailor-made lipids for specific food applications. Likewise, the proposed process conforms unequivocally to the principles of the circular economy, as the entire quantity of confectionery by-products are implemented to generate added-value compounds that will find applications in the same original industry, thus closing the loop.
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Affiliation(s)
- Sofia Tsakona
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece
| | | | - Seraphim Papanikolaou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Apostolis Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
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Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds. Food Res Int 2019; 120:441-448. [DOI: 10.1016/j.foodres.2018.10.083] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 10/25/2018] [Accepted: 10/29/2018] [Indexed: 01/30/2023]
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18
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Kour D, Rana KL, Yadav N, Yadav AN, Singh J, Rastegari AA, Saxena AK. Agriculturally and Industrially Important Fungi: Current Developments and Potential Biotechnological Applications. RECENT ADVANCEMENT IN WHITE BIOTECHNOLOGY THROUGH FUNGI 2019. [DOI: 10.1007/978-3-030-14846-1_1] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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19
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Patidar MK, Nighojkar S, Kumar A, Nighojkar A. Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review. 3 Biotech 2018; 8:199. [PMID: 29581931 DOI: 10.1007/s13205-018-1220-4] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Accepted: 03/16/2018] [Indexed: 12/11/2022] Open
Abstract
A plethora of solid substrates, cultivation conditions and enzyme assay methods have been used for efficient production and estimation of polygalacturonase and pectin methylesterase enzymes. Recent developments in industrial biotechnology offer several opportunities for the utilization of low cost agro-industrial waste in Solid State Fermentation (SSF) for the pectinolytic enzyme production using fungi. Fruit waste mainly citrus fruit waste alone and along with other agro-industrial waste has been explored in SSF for enzyme production. Agro-industrial waste, due to the economic advantage of low procuring cost has been employed in SSF bioreactors for pectinolytic enzyme production. Acidic pectinases produced by fungi are utilized especially in food industries for clarification of fruit juices. This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.
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Affiliation(s)
- Mukesh Kumar Patidar
- Maharaja Ranjit Singh College of Professional Sciences, Hemkunt Campus, Khandwa Road, Indore, 452001 India
| | - Sadhana Nighojkar
- Mata Gujri College of Professional Studies, A.B. Road, Indore, 452001 India
| | - Anil Kumar
- 3School of Biotechnology, Devi Ahilya University, Khandwa Road, Indore, 452001 India
| | - Anand Nighojkar
- Maharaja Ranjit Singh College of Professional Sciences, Hemkunt Campus, Khandwa Road, Indore, 452001 India
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Sagar NA, Pareek S, Sharma S, Yahia EM, Lobo MG. Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Compr Rev Food Sci Food Saf 2018; 17:512-531. [PMID: 33350136 DOI: 10.1111/1541-4337.12330] [Citation(s) in RCA: 346] [Impact Index Per Article: 57.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/30/2017] [Accepted: 12/01/2017] [Indexed: 11/30/2022]
Abstract
Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.
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Affiliation(s)
- Narashans Alok Sagar
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Sunil Pareek
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Sunil Sharma
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, 76230, Querétaro, México
| | - Maria Gloria Lobo
- Instituto Canario de Investigaciones Agrarias, La laguna-Santa Cruz de Tenerife, Canary Islands, Spain
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Muhlack RA, Potumarthi R, Jeffery DW. Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 72:99-118. [PMID: 29132780 DOI: 10.1016/j.wasman.2017.11.011] [Citation(s) in RCA: 106] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 10/31/2017] [Accepted: 11/04/2017] [Indexed: 06/07/2023]
Abstract
Grapes are one of the most cultivated fruits worldwide, with one third of total production used in winemaking. Both red and white winemaking processes result in substantial quantities of solid organic waste, such as grape marc (pomace) and stalks, which requires suitable disposal. Grape marc accounts for approximately 10-30% of the mass of grapes crushed and contains unfermented sugars, alcohol, polyphenols, tannins, pigments, and other valuable products. Being a natural plant product rich in lignocellulosic compounds, grape marc is also a promising feedstock for renewable energy production. However, despite grape marc having such potential, advanced technologies to exploit this have not been widely adopted in wineries and allied industries. This review covers opportunities beyond traditional composting and animal feed, and examines value-added uses via the extraction of useful components from grape marc, as well as thermochemical and biological treatments for energy recovery, fuel or beverage alcohol production, and specialty novel products and applications such as biosurfactants and environmental remediation. New advances in relevant technology for each of these processes are discussed, and future directions proposed at both individual producer and regional facility scales, including advanced processing techniques for integrated ethanol production followed by bioenergy generation from the spent marc.
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Affiliation(s)
- Richard A Muhlack
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Ravichandra Potumarthi
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - David W Jeffery
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia.
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Dias AA, Fernandes JMC, Sousa RMOF, Pinto PA, Amaral C, Sampaio A, Bezerra RMF. Fungal Conversion and Valorization of Winery Wastes. Fungal Biol 2018. [DOI: 10.1007/978-3-319-77386-5_9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Srivastava N, Srivastava M, Manikanta A, Singh P, Ramteke P, Mishra P, Malhotra BD. Production and Optimization of Physicochemical Parameters of Cellulase Using Untreated Orange Waste by Newly Isolated Emericella variecolor NS3. Appl Biochem Biotechnol 2017; 183:601-612. [DOI: 10.1007/s12010-017-2561-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Accepted: 07/17/2017] [Indexed: 10/19/2022]
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Amorim GM, Oliveira AC, Gutarra ML, Godoy MG, Freire DM. Solid-state fermentation as a tool for methylxanthine reduction and simultaneous xylanase production in cocoa meal. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.05.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Toushik SH, Lee KT, Lee JS, Kim KS. Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries. J Food Sci 2017; 82:585-593. [PMID: 28152204 DOI: 10.1111/1750-3841.13636] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/23/2016] [Accepted: 01/04/2017] [Indexed: 11/29/2022]
Abstract
Cellulose, hemicellulose, pectin (carbohydrate), and lignin (noncarbohydrate) polymers are the main substrates of lignocellulose-degrading enzymes. They are present in large amounts in the primary cell wall and dietary fibers of major fruits and vegetables. During processing of fruits and vegetables to the corresponding final food products, lignocellulosic substrates are hydrolyzed by different lignocellulolytic enzymes. Currently, lignocellulolytic enzymes such as cellulases, xylanases, pectinases, and laccases are extensively used during the processing of fruits and vegetables, in applications like texturizing and flavoring of products in the food industries. The present article provides an updated overview of functional applications of lignocellulolytic enzymes in the juice processing, oil extraction, and alcoholic beverage processing industries. Extensive use of lignocellulolytic enzymes in different food processing industries not only accelerates the production rates but also improves product quality. It is also possible to ensure the efficient use of fruits and vegetables globally by employing lignocellulolytic enzymes in the corresponding processing industries to convert them into food commodities, which will not only raise their economic value in the global market but also increase food availability, which will help mitigate nutritional problems worldwide.
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Affiliation(s)
| | - Kyung-Tai Lee
- Animal Genomics and Bioinformatics Div., Natl. Inst. of Animal Science, Rural Development Administration, Wanju, 565-851, South Korea
| | - Jin-Sung Lee
- Dept. of Biological Sciences, Kyonggi Univ., Suwon, 442-760, South Korea
| | - Keun-Sung Kim
- Dept. of Food Science and Technology, Chung-Ang Univ., Ansung, 456-756, South Korea
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Kafantaris I, Kotsampasi B, Christodoulou V, Kokka E, Kouka P, Terzopoulou Z, Gerasopoulos K, Stagos D, Mitsagga C, Giavasis I, Makri S, Petrotos K, Kouretas D. Grape pomace improves antioxidant capacity and faecal microflora of lambs. J Anim Physiol Anim Nutr (Berl) 2016; 101:e108-e121. [DOI: 10.1111/jpn.12569] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Accepted: 06/13/2016] [Indexed: 01/01/2023]
Affiliation(s)
- I. Kafantaris
- Department of Biochemistry and Biotechnology; University of Thessaly; Larissa Greece
- Animal Research Institute; Hellenic Agricultural Organization (HAO) - Demeter; Giannitsa Greece
| | - B. Kotsampasi
- Animal Research Institute; Hellenic Agricultural Organization (HAO) - Demeter; Giannitsa Greece
| | - V. Christodoulou
- Animal Research Institute; Hellenic Agricultural Organization (HAO) - Demeter; Giannitsa Greece
| | - E. Kokka
- Department of Biochemistry and Biotechnology; University of Thessaly; Larissa Greece
| | - P. Kouka
- Department of Biochemistry and Biotechnology; University of Thessaly; Larissa Greece
| | - Z. Terzopoulou
- Department of Biochemistry and Biotechnology; University of Thessaly; Larissa Greece
| | - K. Gerasopoulos
- Department of Biochemistry and Biotechnology; University of Thessaly; Larissa Greece
| | - D. Stagos
- Department of Biochemistry and Biotechnology; University of Thessaly; Larissa Greece
| | - C. Mitsagga
- Department of Food Technology; Lab of Food Microbiology and Biotechnology; Technical Education Institute of Thessaly; Karditsa Greece
| | - I. Giavasis
- Department of Food Technology; Lab of Food Microbiology and Biotechnology; Technical Education Institute of Thessaly; Karditsa Greece
| | - S. Makri
- Department of Biochemistry and Biotechnology; University of Thessaly; Larissa Greece
| | - K. Petrotos
- Department of Biosystem Engineering; Technical Education Institute of Thessaly; Larissa Greece
| | - D. Kouretas
- Department of Biochemistry and Biotechnology; University of Thessaly; Larissa Greece
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Dulf FV, Vodnar DC, Socaciu C. Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products. Food Chem 2016; 209:27-36. [PMID: 27173530 DOI: 10.1016/j.foodchem.2016.04.016] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2016] [Revised: 03/15/2016] [Accepted: 04/11/2016] [Indexed: 01/18/2023]
Abstract
Evolutions of phenolic contents and antioxidant activities during solid-state fermentation (SSF) of plum pomaces (from the juice industry) and brandy distillery wastes with Aspergillus niger and Rhizopus oligosporus were investigated. The effect of fermentation time on the oil content and major lipid classes in the plum kernels was also studied. Results showed that total phenolic (TP) amounts increased by over 30% for SSF with Rhizopus oligosporus and by >21% for SSF with A. niger. The total flavonoid contents presented similar tendencies to those of the TPs. The free radical scavenging activities of methanolic extracts were also significantly enhanced. The HPLC-MS analysis showed that quercetin-3-glucoside was the major phenolic compound in both fermented plum by-products. The results also demonstrated that SSF not only helped to achieve higher lipid recovery from plum kernels, but also resulted in oils with better quality attributes (high sterol ester and n-3 PUFA-rich polar lipid contents).
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Affiliation(s)
- Francisc Vasile Dulf
- Faculty of Agriculture, Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
| | - Carmen Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
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Hansen GH, Lübeck M, Frisvad JC, Lübeck PS, Andersen B. Production of cellulolytic enzymes from ascomycetes: Comparison of solid state and submerged fermentation. Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.05.017] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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ElMekawy A, Srikanth S, Bajracharya S, Hegab HM, Nigam PS, Singh A, Mohan SV, Pant D. Food and agricultural wastes as substrates for bioelectrochemical system (BES): The synchronized recovery of sustainable energy and waste treatment. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.045] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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El-Shishtawy RM, Mohamed SA, Asiri AM, Gomaa ABM, Ibrahim IH, Al-Talhi HA. Saccharification and hydrolytic enzyme production of alkali pre-treated wheat bran by Trichoderma virens under solid state fermentation. BMC Biotechnol 2015; 15:37. [PMID: 26018951 PMCID: PMC4445277 DOI: 10.1186/s12896-015-0158-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Accepted: 05/01/2015] [Indexed: 12/01/2022] Open
Abstract
Background In continuation of our previously interest in the saccharification of agriculture wastes by Bacillus megatherium in solid state fermentation (SSF), we wish to report an investigation and comparative evaluation among Trichoderma sp. for the saccharification of four alkali-pretreated agricultural residues and production of hydrolytic enzymes, carboxymethyl cellulase (CMCase), filter paperase (FPase), pectinase (PGase) and xylanase (Xylase) in SSF. The optimization of the physiological conditions of production of hydrolytic enzymes and saccharification content from Trichoderma virens using alkali-pretreated wheat bran was the last goal. Methods The physico-chemical parameters of SSF include incubation time, incubation temperature, moisture content of the substrate, incubation pH, supplementation with carbon and nitrogen sources were optimized. Results Saccharification of different solid state fermentation sources wheat bran, date's seeds, grass and palm leaves, were tested for the production of fermentable sugar by Trichoderma sp. The maximum production of hydrolytic enzymes CMCase, FPase, PGase and Xylase and saccharification content were obtained on wheat bran. Time course, moisture content, optimum temperature, optimum pH, supplementation with carbon and nitrogen sources were optimized to achieve the maximum production of the hydrolytic enzymes, protein and total carbohydrate of T. virens using alkali pre-treated wheat bran. The maximum production of CMCase, FPase, PGase, Xylase, protein and carbohydrate content was recorded at 72 h of incubation, 50-70 % moisture, temperature 25-35 °C and pH 5. The influence of supplementary carbon and nitrogen sources was studied. While lactose and sucrose enhanced the activity of PGase from 79.2 to 582.9 and 632.6 U/g, starch inhibited all other enzymes. This was confirmed by maximum saccharification content. Among the nitrogen sources, yeast extract and urea enhanced the saccharification content and CMCase, PGase and Xylase. Conclusions The results of this study indicated that alkali pre-treated wheat bran was a better substrate for saccharification and production of hydrolytic enzymes CMCase, FPase, PGase and xylase by T. virens compared to other alkali-pretreated agricultural residues tested.
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Affiliation(s)
- Reda M El-Shishtawy
- Chemistry Department, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah, 21589, Saudi Arabia.
| | - Saleh A Mohamed
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia.
| | - Abdullah M Asiri
- Chemistry Department, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah, 21589, Saudi Arabia. .,The Center of Excellence for Advanced Materials Research, King Abdulaziz University, Jeddah, 21589, Saudi Arabia.
| | - Abu-Bakr M Gomaa
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia.
| | - Ibrahim H Ibrahim
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia.
| | - Hasan A Al-Talhi
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia.
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Ke W, Yang F, Undersander D, Guo X. Fermentation characteristics, aerobic stability, proteolysis and lipid composition of alfalfa silage ensiled with apple or grape pomace. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.01.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Scoma A, Rebecchi S, Bertin L, Fava F. High impact biowastes from South European agro-industries as feedstock for second-generation biorefineries. Crit Rev Biotechnol 2014; 36:175-89. [PMID: 25373788 DOI: 10.3109/07388551.2014.947238] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Availability of bio-based chemicals, materials and energy at reasonable cost will be one of the forthcoming issues for the EU economy. In particular, the development of technologies making use of alternative resources to fossil fuels is encouraged by the current European research and innovation strategy to face the societal challenge of natural resource scarcity, fossil resource dependence and sustainable economic growth. In this respect, second- generation biorefineries, i.e. biorefineries fed with biowastes, appear to be good candidates to substitute and replace the present downstream processing scheme. Contrary to first-generation biorefineries, which make use of dedicated crops or primary cultivations to achieve such a goal, the former employ agricultural, industrial, zootechnical, fishery and forestry biowastes as the main feedstock. This leaves aside any ethical and social issue generated by first-generation approaches, and concomitantly prevents environmental and economical issues associated with the disposal of the aforementioned leftovers. Unfortunately, to date, a comprehensive and updated mapping of the availability and potential use of bioresources for second-generation biorefineries in Europe is missing. This is a lack that severely limits R&D and industrial applications in the sector. On the other hand, attempts at valorizing the most diverse biowastes dates back to the nineteenth century and plenty of information in the literature on their sustainable exploitation is available. However, the large majority of these investigations have been focused on single fractions of biowastes or single steps of biowaste processing, preventing considerations on an integrated and modular (cascade) approach for the whole valorization of organic leftovers. This review aims at addressing these issues by gathering recent data on (a) some of the main high-impact biowastes located in Europe and in particular in its Southern part, and (b) the bio-based chemicals, materials and fuels that can be produced from such residues. In particular, we focused on those key compounds referred to as "chemical platforms", which have been indicated as fundamental to generate the large majority of the industrially relevant goods to date.
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Affiliation(s)
- Alberto Scoma
- a Department of Civil , Chemical, Environmental and Materials Engineering (DICAM), Alma Mater Studiorum, University of Bologna , Bologna , Italy
| | - Stefano Rebecchi
- a Department of Civil , Chemical, Environmental and Materials Engineering (DICAM), Alma Mater Studiorum, University of Bologna , Bologna , Italy
| | - Lorenzo Bertin
- a Department of Civil , Chemical, Environmental and Materials Engineering (DICAM), Alma Mater Studiorum, University of Bologna , Bologna , Italy
| | - Fabio Fava
- a Department of Civil , Chemical, Environmental and Materials Engineering (DICAM), Alma Mater Studiorum, University of Bologna , Bologna , Italy
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Sharma R, Kocher GS, Bhogal RS, Oberoi HS. Cellulolytic and xylanolytic enzymes from thermophilic Aspergillus terreus RWY. J Basic Microbiol 2014; 54:1367-77. [PMID: 25047723 DOI: 10.1002/jobm.201400187] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2014] [Accepted: 06/10/2014] [Indexed: 11/05/2022]
Abstract
Thermophilic Aspergillus terreus RWY produced cellulases and xylanases in optimal concentrations at 45 °C in solid state fermentation process, though enzyme production was also observed at 50 and 55 °C. Filter paper cellulase (FP), endoglucanase (EG), β-glucosidase (BGL), cellobiohydrolase (CBH), xylanase, β-xylosidase, α-L-arabinofuranosidase and xylan esterase activities for A. terreus RWY at 45 °C in 72 h were 11.3 ± 0.65, 103 ± 6.4, 122.5 ± 8.7, 10.3 ± 0.66, 872 ± 22.5, 22.1 ± 0.75, 126.4 ± 8.4 and 907 ± 15.5 U (g-ds)(-1) , respectively. Enzyme was optimally active at temperatures and pH ranging between 50-60 °C and 4.0-6.0, respectively. The half life (T1/2 ) of 270 and 240 min at 70 and 75 °C, respectively for the enzyme indicates its stability at higher temperatures. The addition of MnCl2 , CoCl2 , and FeCl3 significantly enhanced cellulase activity. Enzyme demonstrated multiplicity by having seven, one and three isoform(s) for EG, CBH and BGL, respectively. Significant production of functionally active consortium of cellulolytic and xylanolytic enzymes from A. terreus RWY makes it a potential candidate in bioprocessing applications.
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Affiliation(s)
- Reetika Sharma
- Central Institute of Post-Harvest Engineering and Technology, P.O. PAU, Ludhiana, Punjab, India; Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab, India
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Sathya TA, Jacob AM, Khan M. Cloning and molecular modelling of pectin degrading glycosyl hydrolase of family 28 from soil metagenomic library. Mol Biol Rep 2014; 41:2645-56. [PMID: 24452715 DOI: 10.1007/s11033-014-3123-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2013] [Accepted: 01/11/2014] [Indexed: 10/25/2022]
Abstract
Western Ghats of India is recognized as one of the 12 mega diversity regions of the world and is the hot spot for unrevealed microbial diversity. To explore the diversity of polysaccharide degrading enzymes in that region, metagenomic library was constructed from forest soil of Southern Western Ghats region. Nine pectinolytic clones with the ability to degrade citrus pectin were isolated based on function based screening of the library. Sequence analysis of pg_4 clone containing revealed that it contained GH family 28 domain (pfam00295) belonging to polygalacturonase superfamily (PLN03003). Its amino acid sequence analysis showed 25-55 % identity to the other well-characterized polygalacturonases. Molecular modeling of pg_4 revealed that it comprised of three right handed-parallel β sheets, one anti-parallel β sheet and one α helix with three conserved catalytic residue D 2263, D 284-85 and H 312 at the C terminal end. The enzyme characterized was able to hydrolyze both apple and citrus pectin with K m values of 1.685 and 1.542 mg ml(-1) and retained more that 80 % of activity at pH 5-9 and temperature 20-60 °C.
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Affiliation(s)
- T A Sathya
- Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570020, India
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Oberoi HS, Rawat R, Chadha BS. Response surface optimization for enhanced production of cellulases with improved functional characteristics by newly isolated Aspergillus niger HN-2. Antonie Van Leeuwenhoek 2013; 105:119-34. [DOI: 10.1007/s10482-013-0060-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2013] [Accepted: 10/17/2013] [Indexed: 11/29/2022]
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Solid state production of polygalacturonase and xylanase by Trichoderma species using cantaloupe and watermelon rinds. J Microbiol 2013; 51:605-11. [DOI: 10.1007/s12275-013-3016-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2013] [Accepted: 04/15/2013] [Indexed: 10/26/2022]
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Carvalho AFA, Neto PDO, da Silva DF, Pastore GM. Xylo-oligosaccharides from lignocellulosic materials: Chemical structure, health benefits and production by chemical and enzymatic hydrolysis. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.021] [Citation(s) in RCA: 167] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Jiang C, Shi J, Zhu C. Fruit spoilage and ochratoxin a production by Aspergillus carbonarius in the berries of different grape cultivars. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.07.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Öner ET. Microbial Production of Extracellular Polysaccharides from Biomass. PRETREATMENT TECHNIQUES FOR BIOFUELS AND BIOREFINERIES 2013. [DOI: 10.1007/978-3-642-32735-3_2] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Lin S, Yang B, Chen F, Jiang G, Li Q, Duan X, Jiang Y. Enhanced DPPH radical scavenging activity and DNA protection effect of litchi pericarp extract by Aspergillus awamori bioconversion. Chem Cent J 2012; 6:108. [PMID: 23016522 PMCID: PMC3531264 DOI: 10.1186/1752-153x-6-108] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2012] [Accepted: 09/25/2012] [Indexed: 12/14/2022] Open
Abstract
UNLABELLED BACKGROUND Litchi (Litchi chinensis Sonn.) pericarp is a major byproduct which contains a significant amount of polyphenol. This study was designed to biotransformation litchi pericarp extract (LPE) by Aspergillus awamori to produce more bioactive compounds with stronger antioxidant activities. RESULTS The study exhibited that the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities significantly (p < 0.05) increased from 15.53% to 18.23% in the water-extracted fraction and from 25.41% to 36.82% in the ethyl acetate-extracted fraction. Application of DNA cleavage assay further demonstrated the enhanced protection effect of the fermented phenolics on DNA damage. It is also noted that the water-extracted fraction of the fermented LPE possessed a much stronger capacity than the ethyl acetate-extracted fraction to prevent from damage of supercoiled DNA. Interestingly, it was found that some new compounds such as catechin and quercetin appeared after of A. awamori fermentation of LPE, which could account for the enhanced antioxidant activity. CONCLUSION The DPPH radical scavenging activity and DNA protection effect of LPE were increased by Aspergillus awamori bioconversion while some compounds responsible for the enhanced antioxidant activity were identified. This study provided an effective way of utilizing fruit pericarp as a readily accessible source of the natural antioxidants in food industry and, thus, extended the application area such as fruit by-products.
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Affiliation(s)
- Sen Lin
- Key Laboratory of Plant Resource Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, People's Republic of China.
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Genisheva Z, Macedo S, Mussatto SI, Teixeira JA, Oliveira JM. Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.29] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zlatina Genisheva
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
| | - Susana Macedo
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
| | - Solange I. Mussatto
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
| | - José A. Teixeira
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
| | - José M. Oliveira
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
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Dhillon GS, Kaur S, Brar SK, Gassara F, Verma M. Improved xylanase production using apple pomace waste by Aspergillus niger in koji fermentation. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100102] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Affiliation(s)
| | | | | | | | - Mausam Verma
- Institut de recherche et de développement en agroenvironnement inc. (IRDA); Québec; Canada
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Díaz AB, de Ory I, Caro I, Blandino A. Enhance hydrolytic enzymes production by Aspergillus awamori on supplemented grape pomace. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2010.12.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Devesa-Rey R, Vecino X, Varela-Alende JL, Barral MT, Cruz JM, Moldes AB. Valorization of winery waste vs. the costs of not recycling. WASTE MANAGEMENT (NEW YORK, N.Y.) 2011; 31:2327-35. [PMID: 21752623 DOI: 10.1016/j.wasman.2011.06.001] [Citation(s) in RCA: 144] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2011] [Revised: 05/31/2011] [Accepted: 06/14/2011] [Indexed: 05/22/2023]
Abstract
Wine production generates huge amounts of waste. Before the 1990s, the most economical option for waste removal was the payment of a disposal fee usually being of around 3000 Euros. However, in recent years the disposal fee and fines for unauthorized discharges have increased considerably, often reaching 30,000-40,000 Euros, and a prison sentence is sometimes also imposed. Some environmental friendly technologies have been proposed for the valorization of winery waste products. Fermentation of grape marc, trimming vine shoot or vinification lees has been reported to produce lactic acid, biosurfactants, xylitol, ethanol and other compounds. Furthermore, grape marc and seeds are rich in phenolic compounds, which have antioxidants properties, and vinasse contains tartaric acid that can be extracted and commercialized. Companies must therefore invest in new technologies to decrease the impact of agro-industrial residues on the environment and to establish new processes that will provide additional sources of income.
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Affiliation(s)
- R Devesa-Rey
- Dpt. Ingeniería Química, E.T.S. Ingenieros Industriales, Campus As Lagoas, Marcosende, Universidad de Vigo, Spain.
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Martínez-Trujillo A, Arreguín-Rangel L, García-Rivero M, Aguilar-Osorio G. Use of fruit residues for pectinase production by Aspergillus flavipes FP-500 and Aspergillus terreus FP-370. Lett Appl Microbiol 2011; 53:202-9. [PMID: 21623849 DOI: 10.1111/j.1472-765x.2011.03096.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AIMS Utilization of fruit residues for pectinase production by two Aspergillus strains for recognizing the effects of some factors during fermentation and describing enzyme production kinetics. METHODS AND RESULTS Pectinase production on several fruit residues was compared. The effects of three factors on the production of several pectinases were evaluated by a full factorial 2(k) experimental design. Higher activities were obtained on lemon peel. In both strains, acidic pH values and high carbon source concentration favoured exopectinase and endopectinase production, while higher pH values and low carbon source concentration promoted pectin lyase and rhamnogalacturonase production. Unstructured mathematical modelling provided a good description of pectinase production in a submerged batch culture. CONCLUSIONS Fruit residues were very good substrates for pectinase production, and Aspergillus strains used showed a promising performance in submerged fermentation. Mathematical modelling was useful to describe growth and pectinase production. SIGNIFICANCE AND IMPACT OF THE STUDY Lemon peel can be used as a substrate to obtain high pectinase titres by Aspergillus flavipes FP-500 and Aspergillus terreus FP-370. The factors that contributed to improve the yield were identified, which supports the possibility of using this substrate in the industrial production of these enzymes.
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Affiliation(s)
- A Martínez-Trujillo
- Chemical and Biochemical Engineering Division, Technologic Institute for Higher Studies of Ecatepec, Col. Valle de Anáhuac, CP, Mexico
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Díaz AB, Bolívar J, de Ory I, Caro I, Blandino A. Applicability of enzymatic extracts obtained by solid state fermentation on grape pomace and orange peels mixtures in must clarification. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jiang Y, Simonsen J, Zhao Y. Compression-molded biocomposite boards from red and white wine grape pomaces. J Appl Polym Sci 2010. [DOI: 10.1002/app.32961] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Ntougias S, Kavroulakis N, Papadopoulou KK, Ehaliotis C, Zervakis GI. Characterization of cultivated fungi isolated from grape marc wastes through the use of amplified rDNA restriction analysis and sequencing. J Microbiol 2010; 48:297-306. [PMID: 20571946 DOI: 10.1007/s12275-010-9193-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2009] [Accepted: 04/09/2010] [Indexed: 11/28/2022]
Abstract
Microbial assessment of grape marc wastes, the residual solid by-product of the wine-industry, was performed by identifying phylogenetically the fungal culturable diversity in order to evaluate environmental and disposal safety issues and to discuss ecological considerations of applications on agricultural land. Fungal spores in grape marc were estimated to 4.7 x 10(6) per g dry weight. Fifty six fungal isolates were classified into eight operational taxonomic units (OTUs) following amplified ribosomal DNA restriction analysis (ARDRA) and colony morphology. Based on 18S rRNA gene and 5.8S rRNA gene-ITS sequencing, the isolates representing OTUs #1, #2, #3, and #4, which comprised 44.6%, 26.8%, 12.5%, and 5.3%, respectively, of the number of the total isolates, were identified as Aspergillus fumigatus, Bionectria ochroleuca, Haematonectria haematococca, and Trichosporon mycotoxinivorans. The isolates of OTU#5 demonstrated high phylogenetic affinity with Penicillium spp., while members of OTUs #6 and #7 were closer linked with Geotrichum candidum var. citri-aurantii and Mycocladus corymbifer, respectively (95.4 and 97.9% similarities in respect to their 5.8S rRNA gene-ITS sequences). The OTU#8 with a single isolate was related with Aspergillus strains. It appears that most of the fungal isolates are associated with the initial raw material. Despite the fact that some of the species identified may potentially act as pathogens, measures such as the avoidance of maintaining large and unprocessed quantities of grape marc wastes in premises without adequate aeration, together with its suitable biological treatment (e.g., composting) prior to any agriculture-related application, could eliminate any pertinent health risks.
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Affiliation(s)
- Spyridon Ntougias
- National Agricultural Research Foundation, Institute of Kalamata, Lakonikis 87, 24100, Kalamata, Greece
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Enhanced Oil Recovery by Pre-treatment of Mustard Seeds Using Crude Enzyme Extract Obtained from Mixed-Culture Solid-State Fermentation of Kinnow (Citrus reticulata) Waste and Wheat Bran. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0380-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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50
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Queji MD, Wosiacki G, Cordeiro GA, Peralta-Zamora PG, Nagata N. Determination of simple sugars, malic acid and total phenolic compounds in apple pomace by infrared spectroscopy and PLSR. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02173.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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