The optimization of solid-substrate medium and fermentation conditions for the production of enzyme carrageenase by a Pseudomonas aeruginosa ZSL-2 was achieved for the first time by employing an orthogonal array testing strategy (OATS). Of the four different substrates tested, wheat bran showed maximum production of carrageenase enzyme. The factors that influence the solid-substrate fermentatio...

Lipases are the most versatile industrial enzymes and are known to bring about a range of bioconversion reactions. This compendium throws light on the developments in the field of fermentation of lipases and their scale up. Recently, interests have been shown on solid-state fermentation of lipases in order to facilitate the use of low cost agricultural wastes as substrates. Whole cell immobiliz...

This work investigated the production of the fungi Isaria fumosorosea and Isaria farinosa in biphasic fermentation using agro-industrial products and residues. Combinations of natural liquid substrates, alternative to the complete medium and potato dextrose medium, were evaluated. The best liquid media were sugarcane molasses + rice broth, rice broth + yeast and sugarcane molasses + yeast + ric...

Agro-industrial wastes are mainly composed of complex polysaccharides that might serve as nutrients for microbial growth and production of enzymes. The aim of this work was to study polygalacturonase (PG) production by Aspergillus niveus cultured on liquid or solid media supplemented with agro-industrial wastes. Submerged fermentation (SbmF) was tested using Czapeck media supplemented with 28 d...

The antibiotic meroparamycin was produced in the free culture system of Streptomyces sp. strain MAR01. Five solid substrates (rice, wheat bran, Quaker, bread, and ground corn) were screened for their ability to support meroparamycin production in solid-state fermentation. In batch culture, wheat bran recorded the highest antibacterial activity with the lowest residual substrate values. The high...

The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains ...