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A Quick Look-Around of Microbial Enzymes in Modern Food Industries and Dietary Research
Published in Pankaj Bhatt, Industrial Applications of Microbial Enzymes, 2023
Vineet Singh, Anjali Pande, Jae-Ho Shin
Generally, commercial production of enzymes occurs in a large batch of microbes allowed to grow in an industrial fermenter in optimized controlled conditions. Mainly, there are two commonly operated fermentation methods for enzyme production; the first is solid-state fermentation, and the second is submerged fermentation. The production of enzymes through solid-state fermentation is carried out on the solid-substrate surface itself. Solid-state fermentation is considered to be more suitable for the production of fungal enzymes than bacterial ones and has better productivity over submerged fermentation [5]. On the other hand, in the submerged fermentation method, microbes are allowed to grow in a liquid broth media enriched with nutrients to optimize their growth [6]. Commercially, submerged fermentation is the most used strategy in the production of different fermented products, including enzymes for the food industry [7–8]. Further, based on the oxygen requirement of microbes, the fermentation process can be broadly classified into aerobic fermentation and anaerobic fermentation.
Preliminary study on purification of wastewater from liquor production
Published in Binoy K. Saikia, Advances in Applied Chemistry and Industrial Catalysis, 2022
As can be seen from Table 13, the effects of nitrifying bacteria content, pH, time, and temperature on the COD content of Baijiu production wastewater were studied through orthogonal experiments of aerobic fermentation. After the anaerobic fermentation processing, the nitrifying bacteria were added immediately, the immediate addition of nitrifying bacteria overtakes anaerobic fermentation to aerobic fermentation, and the ammonium nitrogen produced by anaerobic fermentation is converted to nitrate nitrogen and nitrate. According to range R, pH has the most significant influence on aerobic fermentation, followed by the content of nitrifying bacteria and time. The temperature has little effect on aerobic fermentation. The optimal combination obtained by the orthogonal test is A1 B3 C2 D3, namely, pH6, 0.2mL nitrifying bacteria, the temperature of 30°C, and eight days.
Chemical Reaction Kinetics, Reactor/Bioreactor Analysis and Stoichiometry of Bioprocesses
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
Stoichiometry of the bioprocess also determines the heat evolved in the case of the aerobic fermentation process. Most bioproducts are produced through the aerobic fermentation process. In the fermentation process, the amount of oxygen required for both the aerobic and anaerobic process comes from the different sources; e.g. in the aerobic process the organism requires the molecular oxygen but in the anaerobic process the oxygen is utilized from compounds such as nitrate, sulphate, and nitrite. Heat evolved in the aerobic fermentation process is determined from molecular oxygen consumption. Heat evolved in the aerobic fermentation process can be calculated with the help of the equation:Q = 4 Q0 b [kJ/g atom of substrate consumed] (3.70)
Comparative bioreactor studies of different process enhancement methods in B. licheniformis for enzyme co-production
Published in Preparative Biochemistry & Biotechnology, 2022
Different process enhancement tools were used for increasing the enzyme concentration of uricase and alkaline protease in conventional fermentation (CF). Ultrasound-assisted fermentation (UAF), extractive fermentation using ATPS (ATPS) and, ultrasound-assisted extractive fermentation using ATPS (UATPS) were compared with the conventional method for fold enhancement of enzyme activities along with biomass production at a bioreactor level. The optimized flask scale parameters of the respective methods were used for bioreactor study, whereas aeration and agitation were optimized at the bioreactor level. Optimized aeration and agitation values such as 350 rpm and 0.5 vvm were used through all the bioreactor experiments. Aeration and agitation at the bioreactor level have important implications in aerobic fermentation. Mechanical agitation decreases the gas-liquid-solid mass transfer resistance and increases the substrate utilization by microbial cells. This results in increased growth and enzyme production at the bioreactor level compared to shake flask. Even at the bioreactor level, optimum aeration and agitation are desired as a higher agitation rate can be detrimental to cells, and lower agitation cannot reduce mass transfer resistance.