Article
Fisheries
Krushna Chandra Das, Snehalata Mohanty, Prabin Kumar Sahoo, Satyanarayan Sahoo, Bhukya Prakash, Priyabrat Swain
Summary: Mahua oil cake can be used as a cheap source of nutrients for fish through solid state fermentation. Feeding rohu fingerlings with diets containing 20% fermented mahua oil cake significantly improved growth performance and immunological parameters. The study suggests that solid state fermented mahua oil cake can be incorporated into fish diets up to 40% without interfering with growth, digestibility, and immunological parameters.
Article
Biochemistry & Molecular Biology
Muge Canatar, Hilal Nur Gurler Tufan, Selime Benemir Erkan Unsal, Cansu Yilmazer Koc, Ali Ozcan, Gokce Kucuk, Selin Basmak, Ercan Yatmaz, Mustafa Germec, Ibrahim Yavuz, Irfan Turhan
Summary: This study aimed to produce inulinase and fructooligosaccharides (FOSs) from carob using solid-state fermentation (SSF) conditions. The maximum inulinase and specific inulinase activities were 249.98 U/mL and 318.29 U/mg protein, respectively. The results also showed that the maximum total FOS amount produced was 28,712.70 ppm.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Maria-Rocio Meini, Ignacio Cabezudo, Cecilia S. Galetto, Diana Romanini
Summary: Solid-state fermentation by filamentous fungi like Aspergillus niger and Aspergillus oryzae can facilitate the extraction of polyphenols from grape pomace, leading to extracts with antioxidant and prebiotic properties.
Article
Food Science & Technology
Minyu Cai, Liyan Huang, Sashuang Dong, Nanxin Diao, Weilian Ye, Zhiye Peng, Xiang Fang
Summary: This study aimed to enhance the flavor of Summer green tea (SGT) by using fermentation with A. niger RAF106 and examining the changes in its metabolites during this process. The results showed that the content of alcohol, alkanes, and nitroxides in tea leaves increased after fermentation. The volatile compounds identified in fermented tea leaves included linalool, (Z)-alpha, alpha, 5-trimethyl-5-vinyltetrahydrofuran-2-methanol, (E)-linalool oxide (furan type), linalool oxide (pyran type), and theapyrrole, and their content significantly increased compared to the non-fermented control group. The study also found that the content of non-ester catechins, soluble sugars, and total flavonoids reached their peak on the 4th day of fermentation, while gallic acid and free amino acids reached their peak on the 6th day. However, the content of ester catechin and caffeine decreased during fermentation. The content of lactic acid, acetic acid, and citric acid in tea after fermentation was significantly higher compared to before fermentation. This study offers a new approach for improving the quality of SGT.
Article
Food Science & Technology
Zhihong Zhong, Zhiyun Wang, Yi Zhang, Baodong Zheng, Hongliang Zeng
Summary: This study analyzed the relationship between quality and sensory characteristics of kelp paste during fermentation using physicochemical indexes, nutritional components, electronic nose, and electronic tongue. The results showed that the contents of amino nitrogen, total acid, ammonium salt, and ash increased with fermentation time, while pH value, moisture, fat, protein, and carbohydrate decreased. Nitrogen oxides and methane were the main causes of odor, and freshness, salinity, and richness were the main taste indicators. Quality indexes such as amino nitrogen and protein were significantly related to odor sensor, reflecting the odor produced in the fermentation process of kelp paste. There was a significant correlation between quality indicators and important taste indicators such as umami, richness, and salty taste, reflecting the taste of kelp paste during fermentation.
Article
Biotechnology & Applied Microbiology
Zhen Fan, Tianming Chen, Guolin Cai, Xiaoyu Huang, Suchuan Zhong, Xiaoming Li, Enping Zhang
Summary: Gas chromatography-mass spectrometry was used to investigate the differential metabolites of corn stalks before and after Aspergillus niger fermentation, and 32 potential characteristic compounds were identified. This study provides theoretical support for the quality evaluation of fermented corn stalks and high-value product development in the future.
FERMENTATION-BASEL
(2023)
Article
Fisheries
Dipanjan Dutta, Koushik Ghosh
Summary: The study evaluated the effects of Bacillus tequilensis on the growth and health status of Labeo rohita fingerlings, showing that D2 group had the highest weight gain and feed utilization. Improved haematological parameters and immune response were observed in fish that received B. tequilensis either through diets (D2) or as water additive (WA3). However, dietary administration of probiotics at a lower dose was more effective than the water additive.
AQUACULTURE NUTRITION
(2021)
Article
Environmental Sciences
Gislaine Brito Santos, Alvaro de Sousa Francisco Filho, Jacqueline Rego da Silva Rodrigues, Roberto Rodrigues de Souza
Summary: Cellulases are widely used in various industries for the degradation of cellulose, with the aim of recovering high value products. This study focused on efficient and cost-effective production of cellulases using urban lignocellulosic waste, showing promising results in enzyme production and sustainability.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Energy & Fuels
Amira H. Alabdalall, Asma A. Almutari, Sumayh A. Aldakeel, Ahmed M. Albarrag, Lena A. Aldakheel, Maryam H. Alsoufi, Lulwah Y. Alfuraih, Hesham M. Elkomy
Summary: This study aims to optimize the culture conditions of lignocellulosic biomass using two fungal strains, Aspergillus niger and Aspergillus flavus, for bioethanol production. The results showed that the optimal conditions for both strains were seven days of incubation, 5% glucose and 1% ammonium sulfate as carbon and nitrogen sources, and 80% moisture. The immobilized enzyme showed better stability and storage stability compared to the free enzyme.
Article
Biotechnology & Applied Microbiology
Shoaib Hasan, Zahid Anwar, Waseem Khalid, Fareed Afzal, Muddassar Zafar, Usman Ali, Mohammed Y. Refai, Mohamed Afifi, Ammar AL-Farga, Moneera O. Aljobair
Summary: In this study, fungal laccase was produced, purified, and optimized using solid-state fermentation with Aspergillus niger. Wheat straw provided the highest laccase activity, and the purified enzyme showed highest activity at 45℃ and pH 5.5. The results demonstrated the economical and environmentally friendly production of laccase by A. niger, which has unique oxidative and catalytic features.
FERMENTATION-BASEL
(2023)
Article
Environmental Sciences
Jiaying Cui, Nengwu Zhu, Fulin Mao, Pingxiao Wu, Zhi Dang
Summary: The study showed that optimization of fermentation methods can enhance the bioleaching efficiency of Aspergillus niger for indium in waste LCD panels, and identified carboxy groups from organic acids and proteins as key substances for releasing H+ to leach indium.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Biotechnology & Applied Microbiology
Fernanda de Oliveira, Tereza Cristina Luque Castellane, Marcelo Rodrigues de Melo, Joao Batista Buzato
Summary: The study utilized a mixing design and response surface methodology to optimize the component of the medium for increasing naringinase production by Aspergillus niger in solid-state fermentation. The results showed a significant increase in enzyme yield, providing a new approach for researchers to enhance enzyme production through fermentation processes.
INTERNATIONAL MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Y. Aso, Y. Nomura, M. Sano, R. Sato, T. Tanaka, H. Ohara, K. Matsumoto, K. Wada
Summary: The study aimed to enhance the production of alkylitaconic acids by Aspergillus niger S17-5 through the addition of caprylic acid as a precursor. Results showed that addition of caprylic acid improved the production efficiency of 9-HHIA and 10-HHIA, especially when added in the mid-growth phase.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Agronomy
Da Tian, Jingjing Xia, Ningning Zhou, Meiyue Xu, Xiang Li, Liangliang Zhang, Shuhua Du, Hongjian Gao
Summary: This study found that phosphate-solubilizing fungi can effectively promote phosphorus release from phosphogypsum. Application of phosphogypsum fertilizer can significantly increase the available phosphorus content in the soil and maintain a high concentration, which is important for the sustainable use of phosphate resources.
Article
Biotechnology & Applied Microbiology
Kunyi Liu, Liyan Han, Qi Wang, Liran Yang, Xiangyu Liu, Bin Jiang, Xu Zeng, Yun Liu, Mingyong Li, Wenwen Jiao, Mingli Liu
Summary: Developing an effective method to improve the stability and quality of Tibetan tea by inoculating Aspergillus niger has scientific significance. The study found that bioaugmented fermentation with A. niger resulted in infusions with a deeper color, a stronger aroma, and a thicker taste compared to normal fermentation. Furthermore, the inoculation of A. niger altered the metabolites in tea, potentially enhancing the sensory quality of Tibetan tea through a synergistic interaction with other microorganisms.
FERMENTATION-BASEL
(2023)
