Download or read book Optimization of Process Conditions of Lipase Production from Coconut Dregs by Solid state Fermentation written by Nittiyah Vasudevan and published by . This book was released on 2013 with total page 45 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipases comprise a group of hydrolytic enzymes which catalyze the hydrolysis and synthesis of triacylglycerides in the oil water interface. Screening of microorganism for extracellular lipase production from coconut dregs was conducted by using Aspergillus niger and Rhizopus oligosporus. The result shows that Rhizopus oligosporus able to produce higher lipase, 0.1527 U/mL compared to Aspergillus niger and thus it was chosen for further analysis. Process conditions such as pH, temperature and moisture content which influence the growth and production of lipase were studied. Central-Composite Design (CCD) of Response Surface approach was used to analyze the results and the optimum conditions for lipase production was determined. According to CCD, the optimum process conditions for Rhizopus oligosporus to produce lipase were as follow: 34.8 C, pH 5.24 and 62 % of moisture content. Validation process was carried out for 10 days under these conditions and it gives the maximum lipase activity at day 6 (0.2281 U/mL) . The standard error between optimization and validation was 2.23 %.
Download or read book Optimization of Media Compositions for Lipase Production from Coconut Dregs by Solid State Fermentation written by Nur Izzatul Akmar Muhammad Zaini and published by . This book was released on 2012 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipase are enzymes which catalyze the hydrolysis of triglycedes. In this study, the lipase was produced by solid state fermentation (SSF) using Aspergillus niger. In this work, the waste from extraction of coconut milk which is coconut dregs was used as substrate and suplemented with nutriens and olive oil during fermentation. The aim of this research is to optimize media composition for lipase production byResponse Surface Methodology (RSM) , using Central Composite Design (CCD). The design was carried out to study the effect of parameters involved to obtain high production of lipase . In this study, concentration of carbon source (sucrose), nitrogen source (peptone) and inducer (olive oil) have being optimized.
Download or read book Optimization of Process Conditions for Lipase Production from Rice Bran by Solid state Fermentation written by Nur Adila Ahmad and published by . This book was released on 2013 with total page 45 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipases have potential application in different field of natural science. this study describes the production of lipases by solid - state fermentation by utilizing rice bran. Rice bran was used as the substrate for screening two funguses that is Aspergillus niger and Rhizopous oligosporus and also defined suitable incubation time for lipase production by solid - state fermentation. The best producer, Rhizopous oligosporous, was used for optimizing the process parameters for enzyme production for 6 days. The effects of the experimental variables on lipase activity had been optimized by using central composite design (CCD). Interactions were studied for three different conditions that is initial pH, temperature and moisture content for fermentation. Fermentation was then carried out under optimized conditions to obtain the lipase activity using lipase assay. Fermentation with 65 % initial moisture content and pH 6.5 of mineral media at temperature 35 oc for 6 days was found to be optimum for enzymes secretion by the fermenting organism that is 0.1753 U/mL. Biomass estimation also determined after fermentation to show growth profile for Rhizopous oligosporus. the growth profile showed that day six is the optimum growth for Rhizopous oligosporus where after day six the growth is slowly decreased. For validation of experiment, the suggested value for initial pH is 6.48, temperature is 36.68 oc and moisture content is 64.9 %. the lipases activity for validation of experiment is 0.162676 U/mL.
Download or read book Production and Optimization of Halophilic Lipase Through Solid State Fermentation by Halophilic Bacteria written by Nur Amirah Binti Mahfod and published by . This book was released on 2016 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: Halophilic lipases are hydrolytic enzymes that are stable and it catalyze the cleavage of ester bonds in triglycerides to free fatty acids, mono and diacylglycerols and glycerol. Therefore, it makes the halophilic lipases a valuable catalyst for many industrial applications. The tolerance of lipase enzyme produced by halophilic bacteria can be exploited to function under extreme conditions as in the presence of organic solvents and high in temperature and such salt content. This research draws attention to industries for ways to improve production of lipases by discovering new high enzyme producing halophilic bacteria together with optimizing the production condition with a few parameters such as type of carbon, nitrogen and oil inducers source, moisture content, temperature, pH and NaCl concentration. Twenty-one bacteria strains were obtained from stock culture in Laboratory of Bioprocess Engineering School. Screening by tributyrin agar was carried out to make sure the strains are all lipolytic and to find the potential highest enzyme producing microorganism. After screening process, the chosen 3 best strains were proceeding into Solid State Fermentation (SSF) process and the highest producing halophilic lipase microorganism was selected (SWJ 1) for optimization steps. Optimization process were conducted using One Factor at A Time (OFAT) method and Response Surface Methodology (RSM) in conjunction with Central Composite Design (CCD). The factors were carbon source, nitrogen source, oil inducers, moisture content, temperature, pH and NaCl concentration. Factors that induce the best halophilic lipase were yeast extract (carbon source) , casein hydrolysed (nitrogen source), olive oil ( oil inducers) with a 90% (v/w) moisture content , pH 7 and 10% of NaCl concentration under 45 oC temperature. Other than that, the optimum halophilic lipase production was obtained at 10.38% (w/w) of yeast extract, 0.44% (w/w) of casein hydrolysed and 7.38% (v/w) of olive oil. This research has potential to be used in industry at the same time helps to reduce pollution by converting waste materials into valueble product.
Download or read book Production and optimization of extracellular lipase by Bacillus subtilis using submerged fermentation written by Prem Jose Vazhacharickal and published by Prem Jose. This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipase is an extracellular enzyme in food industry and is produced by different microbial and fungal sources by submerged and solid state fermentation process. In the present study, Bacillus subtilis was employed for the production of lipase in peptone broth with olive oil as inducer. Maximum lipase production was observed at 96 hours of incubation and NH4Cl (40.75 U/ml) as salt and peptone (24U/ml) as nitrogen source and olive oil (24 U/ml) as inducer. The results of the present study demonstrate that Bacillus subtilis is ideal for extracellular production at industrial level.
Download or read book Optimization of Media Composition of Lipase Production from Oil Palm Press Fiber OPPF by Solid State Fermentation SSF written by Nor'Izzah Zainuddin and published by . This book was released on 2012 with total page 63 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipase is an enzyme which capable to be catalyst in the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids. oil palm pressed fiber (OPPF) is an agricultural waste know as mesocarp fiber which recovered from pressed palm oil and based on dry weight basis, approximately it contains of 40% cellulose, 24% pentosan , 21% lignin and 5% ash. The production of extracellular lipase from OPPF using Aspergillus niger by solid state fermentation (SSF) was studied. The main target in this study is to produce high yield oflipase activity from OPPF based on media composition which is inducer, carbon and nitrogen sources.
Download or read book Selection and Optimization of Lipase Production Aspergillus Falvus USM A10 Via Solid State Fermentation SSF on Rice Husks and Wood Dusts as Substrates written by Shiao Pau How and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Green Bio processes written by Binod Parameswaran and published by Springer. This book was released on 2018-11-03 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.
Download or read book Prospects of Renewable Bioprocessing in Future Energy Systems written by Ali Asghar Rastegari and published by Springer. This book was released on 2019-04-03 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses various renewable energy resources and technologies. Topics covered include recent advances in photobioreactor design; microalgal biomass harvesting, drying, and processing; and technological advances and optimised production systems as prerequisites for achieving a positive energy balance. It highlights alternative resources that can be used to replace fossil fuels, such as algal biofuels, biodiesel, bioethanol, and biohydrogen. Further, it reviews microbial technologies, discusses an immobilization method, and highlights the efficiency of enzymes as a key factor in biofuel production. In closing, the book outlines future research directions to increase oil yields in microalgae, which could create new opportunities for lipid-based biofuels, and provides an outlook on the future of global biofuel production. Given its scope, the book will appeal to all researchers and engineers working in the renewable energy sector.
Download or read book Natural Fibers Plastics and Composites written by Frederick T. Wallenberger and published by Springer Science & Business Media. This book was released on 2011-06-28 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fermentation Biotechnology written by Badal C. Saha and published by American Chemical Society. This book was released on 2003-10-09 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saha (fermentation biotechnology research, U.S. Department of Agriculture) presents a compilation of seven papers from an August 2002 American Chemical Society symposium and eight solicited manuscripts, all covering advances in fermentation biotechnology research. The papers are organized into sections covering production of specialty chemicals, production of pharmaceuticals, environmental bioremediation, metabolic engineering, and process validation. Distributed by Oxford U. Press. Annotation : 2004 Book News, Inc., Portland, OR (booknews.com).
Download or read book Tropical and Subtropical Fruits written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2012-08-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.
Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Download or read book Cleaner Production written by Francisco José Gomes da Silva and published by Springer. This book was released on 2019-07-18 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an overview of cleaner production, including how regulations have evolved, and presents a broad perspective on how it is being developed. Presenting several practical examples and applications of modern clean production technologies, it provides readers with ideas on how to extend these practices to other industry sectors in order to contribute to a better environment in the future. The authors start from the initial concepts of how to implement new cleaner production systems, before collecting recent developments in the area and demonstrating practical ways in which the latest knowledge can be applied. It motivates readers to develop new ideas on how to improve manufacturing systems to save energy and generate less waste, and discusses strategies on how to save, reuse and adapt materials, as well as techniques to reduce the waste and pollution produced. This book serves as a reference resource for industrial management engineers and researchers, and is also of interest to undergraduate and postgraduate students looking for insights into cleaner production in industry.
Download or read book The Science of Hair Care Second Edition written by CLAUDE. BOUILLON and published by . This book was released on 2005 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Waste to Valuable Resources written by Rajesh Banu and published by Academic Press. This book was released on 2020-04-28 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis. Following its introduction, this book explores new valuable resource technologies, the bioeconomy, the technoeconomical evaluation of food-waste-based biorefineries, and the policies and regulations related to a food-waste-based economy. It is an ideal reference for researchers and industry professionals working in the areas of food waste valorization, food science and technology, food producers, policymakers and NGOs, environmental technologists, environmental engineers, and students studying environmental engineering, food science, and more. Presents recent advances, trends and challenges related to food waste valorization Contains invaluable knowledge on of food waste management, biorefineries, valuable specialty products and technoeconomic analysis Highlights modern advances and applications of food waste bioresources in various products’ recovery
Download or read book Microbial Applications Vol 1 written by Vipin Chandra Kalia and published by Springer. This book was released on 2017-04-04 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: This contributed volume sheds new light on waste management and the production of biofuels. The authors share insights into microbial applications to meet the challenges of environmental pollution and the ever- growing need for renewable energy. They also explain how healthy and balanced ecosystems can be created and maintained using strategies ranging from oil biodegration and detoxification of azo dyes to biofouling. In addition, the book illustrates how the metabolic abilities of microorganisms can be used in microbial fuel-cell technologies or for the production of biohydrogen. It inspires young researchers and experienced scientists in the field of microbiology to explore the application of green biotechnology for bioremediation and the production of energy, which will be one of the central topics for future generations.
