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The Optimization of Aspergillus sp.GM4 Tannase Production under Submerged Fermentation
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作者 Alessandra Goncalves de Melo Rayssa Cristina Faria Pedroso +4 位作者 Luis Henrique Souza Guimaraes José Guilherme Lembi Ferreira Alves Eustáquio Souza Dias Mário Lúcio Vilela de Resende Patrícia Gomes Cardoso 《Advances in Microbiology》 2014年第3期143-150,共8页
Tannase is a hydrolytic enzyme that is involved in the biodegradation of tannins and it has biotechnological potential in the pharmaceutical, chemical, food and beverage industries. Microorganisms, especially filament... Tannase is a hydrolytic enzyme that is involved in the biodegradation of tannins and it has biotechnological potential in the pharmaceutical, chemical, food and beverage industries. Microorganisms, especially filamentous fungi, are important tannase producers. The aims of this work were to find a potential tannase producer and to improve the cultivation conditions. Three Aspergillus species (A. japonicus 246A, A. tamarii 3 and Aspergillus sp. GM4) were investigated in different culture media (Adams, Czapeck, Khanna, M5 and Vogel) and inducers (1% and 2% tannic acid;1% green tea;1% methyl gallate;1% gallic acid). Aspergillus sp. GM4 and Adams medium were selected. The tannase production by Aspergillus sp. GM4 in Adams medium was induced in the presence of 2% (w/v) tannic acid and gallic acid as carbon sources, while green tea was not able to induce tannase production. The Plackett-Burman screening design was performed with the variables MgSO4, KH2PO4, yeast extract, tannic acid, agitation rate and salt solution. The variables MgSO4 and agitation rate were selected for the optimization of tannase production using a Central Composite Rotatable Design. Under optimized conditions, a 2.66-fold increase in the enzyme production was observed with small modifications in the medium composition. 展开更多
关键词 Aspergillus sp. Response Surface Methodology submerged fermentation TANNASE Tannic Acid
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Clean Monascus pigments production from Chinese rice wine wastes through submerged fermentation
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作者 Mengfei Long Yongchao Cai +6 位作者 Nan Zheng Zhi Lu Wentao Cao Yaxian Li Xiaomei Pei Osire Tolbert Xiaole Xia 《Food Bioscience》 SCIE 2023年第2期843-850,共8页
The potential for Monascus pigments(MPs)production in a mixture of Chinese rice wine lees,soaked rice wastewater and broken rice was explored.MPs production reached 120.1 U/mL with optimal solid-liquid ratio of cultur... The potential for Monascus pigments(MPs)production in a mixture of Chinese rice wine lees,soaked rice wastewater and broken rice was explored.MPs production reached 120.1 U/mL with optimal solid-liquid ratio of culture medium 1:10 and 20 g/L broken rice addition at shake flask level.We further explored the effects of stirring speed on MPs production in 7.5 L agitated bioreactor.The stirring speed had a great impact on cell morphology and the maximum MPs concentration and yield were 128.4 U/mL and 8174 U/g respectively at 400 rpm.The soluble chemical oxygen demand for the soaked rice wastewater decreased by 78.7%,which was mainly due to the intake of carbohydrates,organic acids and amino acids.Furthermore,a simultaneous fermentation process and production system with two-stage stirring speed control strategy was further developed in the 50 L pilot scale,in which the MPs production reached 158.9 U/mL.Meanwhile,Chinese rice wine wastes were fully utilized without addition of organic solvents during the process and no generation of new waste.Our results showed that Monascus was capable of converting Chinese rice wine wastes into natural pigments by submerged fermentation,which could provide an economic and environmentally friendly approach to reduce the cost of wastes treatment as well as high-value utilization. 展开更多
关键词 Monascus pigments submerged fermentation Chinese rice wine wastes Pilot scale fermentation Simultaneous fermentation process and production system
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Characterization and Biological Activities of Protein-Bound Polysaccharides Produced by Cultures of Pleurotus ostreatus
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作者 Catia Salvador Maria do Rosario Martins +3 位作者 Maria de Fatima Candelas Amin Karmali Jose Maria Arteiro Ana Teresa Caldeira 《Journal of Agricultural Science and Technology(A)》 2012年第11期1296-1306,共11页
Several species of mushrooms, as Pleurotus ostreatus, have been valued as edible and medicinal resources. These mushrooms may be an important source of polysaccharides with medicinal properties as antioxidant, antitum... Several species of mushrooms, as Pleurotus ostreatus, have been valued as edible and medicinal resources. These mushrooms may be an important source of polysaccharides with medicinal properties as antioxidant, antitumoral, antimicrobial and immunological properties. The aim of this work was to produce and to evaluate the biological properties of protein-bound polysaccharide complexes, extra intracellular (E-PPS and I-PPS), extracted from P. ostreatus cultures, using agricultural sunflower wastes as carbon source. Three main compounds in the E-PPS and four main compounds in the I-PPS were identified by SEC-UV-RI-HPLC. These complexes of P. ostreatus present no toxicity in Artemia salina cultures, after 24 h of incubation. Antioxidant properties of the complexes were evaluated by radical scavenging activity using DPPH method and lipid peroxidation inhibition capacity, determined by erytbsocytes hemolysis. Additionally, E-PPS and I-PPS extracts revealed capacity to mimetize superoxide dismutase and catalase enzymatic activities. The hepatoprotector effect of E-PPS extracts in Wistar rats was evaluated by AST, ALT, ALP and y-GT activities, showing capacity to reduce the liver damage induced by ethanol-administration. This hepatoprotective effect is equivalent to that observed by silymarin, a standard drug. Our results suggests that the extracts of E-PPS and I-PPS produced by P. ostreatus cultures, using agricultural sunflower wastes as main carbon source, can be used as an important source of bioactive compounds with potential medicinal value. 展开更多
关键词 Protein-polysaccharides Pleurotus ostreatus edible mushrooms submerged fermentation agro-industrial residues bioactive compounds antioxidant properties hepatoprotective effect.
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Endophytic mycobiota of wild medicinal plants from New Valley Governorate,Egypt and quantitative assessment of their cell wall degrading enzymes
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作者 Abdel-Sater MA Abdel-Latif AMA +1 位作者 Abdel-Wahab DA Al-Bedak OA 《Studies in Fungi》 2021年第1期78-91,共14页
The present study isolated and identified 32 species of endophytic mycobiota belonging to 18 genera associated with 8 wild medicinal plants collected from El-Kharga Oasis,New Valley Governorate,Egypt.Fusarium was the ... The present study isolated and identified 32 species of endophytic mycobiota belonging to 18 genera associated with 8 wild medicinal plants collected from El-Kharga Oasis,New Valley Governorate,Egypt.Fusarium was the most common genus followed by Alternaria and Aspergillus.Convolvulus arvensis was the plant with the highest number of endophytes over the other plant species,while Moringa oleifera reported the lowest number of endophytes.In addition,the entomopathogenic fungus Beauveria bassiana;was recorded for the first time from leaves of Portulaca oleracea.One hundred and twenty-three isolates representing 32 species were screened for their abilities to produce pectinase,carboxy methyl cellulase(CMCase)and avicellase enzymes on sucrose free-Cz supplemented,individually with 1%pectin or 1%CMC or 1%avicel as a sole carbon source,respectively.Ninety-four isolates produced pectinase while 66 isolates produced cellulases.The quantitative assays of the three enzymes for high-producers were performed in submerged fermentation using sucrose-free Cz broth.Aspergillus was the superior in the production of the three enzymes with the potent strains were A.terreus AUMC 14287 for CMCase(22.0 IU/ml/min)and avicellase(47.868 IU/ml/min)and A.terreus AUMC 14278 for pectinase(225.43 IU/ml/min). 展开更多
关键词 CELLULOSE endophytic fungi medicinal plants PECTINASE submerged fermentation
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