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Solid state fermentation of waste bread pieces by Aspergillus awamori: Analysing the effects of airflow rate on enzyme production in packed bed bioreactors

Paper ID Volume ID Publish Year Pages File Format Full-Text
19004 43041 2015 13 PDF Available
Title
Solid state fermentation of waste bread pieces by Aspergillus awamori: Analysing the effects of airflow rate on enzyme production in packed bed bioreactors
Abstract

•Solid state fermentation of waste bread by Aspergillus awamori.•Effect of aeration on enzyme production in packed bed bioreactors was studied.•Fungal growth and enzyme production were better in 1.0 L packed bed bioreactor.•Highest glucoamylase and protease activities were achieved at 1.50 vvm airflow rate.

The aim of this study was to optimise airflow rate for glucoamylase and protease production from waste bread via solid state fermentation by Aspergillus awamori in packed bed bioreactors. Airflow rates, between 0.40 and 3.00 vvm, were tested. In all experiments, the fungal growth was almost uniform throughout the solids. Fungi grew both on and within the substrate and fungal cakes were formed. The highest glucoamylase and protease activities were recorded as 130.8 U/g bread (db) and 80.3 U/g bread (db) in the experiments with 1.50 vvm airflow rate, respectively. These values are 27.2% and 32.3% higher than the glucoamylase and protease activities obtained in petri dish experiments with static air. At 1.50 vvm airflow rate, the dry weight of the solids had decreased to 46% of the initial value at the end of the fermentation. The temperature of the solids increased up to 37.5 °C with high axial temperature gradients due to high metabolic activity. The average moisture content of the solids first decreased to 150% (db) and then increased to 275% (db) by the end of the fermentation. Both above and below 1.50 vvm airflow rate, enzyme production and fungal growth were affected significantly. Also, a Gaussian-based mathematical model was developed to model the effects of airflow rate on enzyme production. The model fitted almost seamlessly to the experimental data. Thus, this study clearly showed the effects of aeration on glucoamylase and protease production from waste bread under solid state fermentations.

Keywords
Forced aeration; Glucoamylase; Protease; Solid state fermentation; Waste bread; Aspergillus awamori
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Solid state fermentation of waste bread pieces by Aspergillus awamori: Analysing the effects of airflow rate on enzyme production in packed bed bioreactors
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 95, July 2015, Pages 63–75
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us