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Stepwise optimisation of enzyme production in solid state fermentation of waste bread pieces

Paper ID Volume ID Publish Year Pages File Format Full-Text
19134 43045 2013 9 PDF Available
Title
Stepwise optimisation of enzyme production in solid state fermentation of waste bread pieces
Abstract

•A. awamori solid state fermentation of waste bread for multi-enzyme production.•Prominent activities of both amylolytic and proteolytic enzymes were achieved.•Optimal conditions for co-production were determined.•Major breakthrough in the recuperation of the most commonly wasted food in the UK.•Confirmation of waste bread as a potential feedstock for biorefineries.

When it is not consumed, bread presents a major source of food waste, both in terms of the amount and its economic value. However, bread also possesses the characteristics of an ideal substrate for solid state fermentation. Yet nearly all wasted bread ends up in landfill sites, where it is converted into methane by anaerobic digestion. Governments are finally taking action and, according to the EU Landfill Directive, for example, biodegradable municipal waste disposed into landfills must be decreased to 35% of 1995 levels, by 2020. Solid state fermentation of waste bread for the production of value added products is a novel idea, which could help with the achievement of this target. In this study, glucoamylase and protease production from waste bread pieces, via solid state fermentation, was investigated in detail. The optimum fermentation conditions for enzyme production were evaluated as, 20 mm particle size, 1.8 (w/w, db) initial moisture ratio, and duration of 144 h. Under these conditions, glucoamylase and protease activities reached up to 114.0 and 83.2 U/g bread (db), respectively. This study confirms that waste bread could be successfully utilised as a primary raw material in cereal based biorefineries.

Keywords
Aspergillus awamori; Glucoamylase; Protease; Solid state fermentation; Waste bread; Cereal based biorefineries
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 4, October 2013, Pages 638–646
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