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Oladzad S, Fallah N, Mahboubi A, Afsham N, Taherzadeh MJ. Date fruit processing waste and approaches to its valorization: A review. BIORESOURCE TECHNOLOGY 2021; 340:125625. [PMID: 34332444 DOI: 10.1016/j.biortech.2021.125625] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 06/13/2023]
Abstract
In the Middle East and North Africa, dates are a traditional and economically valuable crop, playing an essential role in people's daily diets. Date fruit production and related processing industry generate a large quantity of waste; for illustration, the date juicing industry produces roughly 17-28% Date press cake (DPC), which is mainly discarded in open lands and drains. Considering the generation volume and the nutrient content of DPC, this organic by-product stream can be valorized through the production of a wide range of products with a great market appeal, such as volatile fatty acids, activated carbon, organic acids, etc. To provide an insight into the feasibility of the application DPC as a green precursor for various chemical and biological processes, the chemical and nutritional composition of dates and DPC, an overview of the date processing industries, and common practices conducted for DPC valorization addressed and thoroughly discussed, in this review.
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Affiliation(s)
- Sepideh Oladzad
- Swedish Centre for Resource Recovery, University of Borås, 501 90, Borås, Sweden; Department of Chemical Engineering, Amirkabir University of Technology, 15875-4413, Tehran, Iran
| | - Narges Fallah
- Department of Chemical Engineering, Amirkabir University of Technology, 15875-4413, Tehran, Iran
| | - Amir Mahboubi
- Swedish Centre for Resource Recovery, University of Borås, 501 90, Borås, Sweden
| | - Neda Afsham
- Department of Chemical Engineering, Amirkabir University of Technology, 15875-4413, Tehran, Iran
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Fahimitabar A, Razavian SMH, Rezaei SA. Application of RSM for optimization of glutamic acid production by Corynebacterium glutamicum in bath culture. Heliyon 2021; 7:e07359. [PMID: 34222694 PMCID: PMC8243512 DOI: 10.1016/j.heliyon.2021.e07359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/14/2021] [Accepted: 06/16/2021] [Indexed: 11/26/2022] Open
Abstract
Glutamate plays an important role in different cellular processes. Its new applications in various industries have led to an increase in the production of it while fermentation is a very important economically method. In this study, the production of glutamate by the wild type of Corynebacterium glutamicum PTCC(Persian Type Culture Collection) 1532 was optimized using RSM. Central Composite Design (CCD) was developed by Design-Expert software version 12.0.3.0 (dx-12, State-Ease Inc.) to evaluate the effect of four important variables in five levels on glutamate production. TLC was employed to evaluate glutamate in medium qualitatively and then quantitative estimation was done by HPLC. Normal probability analysis demonstrated that data has a normal distribution. The results of ANOVA analysis showed that the urea concentration both alone and with temperature is the most effective variable in the fermentation process. Based on the quadratic model obtained in CCD, temperature 30 °C; glucose 9 g.dL-1; biotin 9 μg.L-1 and urea concentration of 0.3 g.dL-1 were found optimum conditions with a predicted glutamate production of 19.84 mg.mL-1 with desirable level 1. Therefore RSM can be an effective method to optimize glutamate production and the findings of this study are a guideline for the other amino acids fermentation by C. glutamicum.
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Affiliation(s)
- Azadeh Fahimitabar
- Department of Microbiology, Qom Branch, Islamic Azad University, Qom, Iran
| | | | - Seyyed Ali Rezaei
- Department of Microbiology, Qom Branch, Islamic Azad University, Qom, Iran
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Lim YH, Foo HL, Loh TC, Mohamad R, Abdul Rahim R. Rapid Evaluation and Optimization of Medium Components Governing Tryptophan Production by Pediococcus acidilactici TP-6 Isolated from Malaysian Food via Statistical Approaches. Molecules 2020; 25:E779. [PMID: 32054138 PMCID: PMC7071007 DOI: 10.3390/molecules25040779] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 12/06/2019] [Accepted: 12/09/2019] [Indexed: 12/05/2022] Open
Abstract
Tryptophan is one of the most extensively used amino acids in livestock industry owing to its effectiveness in enhancing the growth performance of animals. Conventionally, the production of tryptophan relies heavily on genetically modified Escherichia coli but its pathogenicity is a great concern. Our recent study demonstrated that a lactic acid bacterium (LAB), Pediococcus acidilactici TP-6 that isolated from Malaysian food was a promising tryptophan producer. However, the tryptophan production must enhance further for viable industrial application. Hence, the current study evaluated the effects of medium components and optimized the medium composition for tryptophan production by P. acidilactici TP-6 statistically using Plackett-Burman Design, and Central Composite Design. The optimized medium containing molasses (14.06 g/L), meat extract (23.68 g/L), urea (5.56 g/L) and FeSO4 (0.024 g/L) significantly enhanced the tryptophan production by 150% as compared to the control de Man, Rogosa and Sharpe medium. The findings obtained in this study revealed that rapid evaluation and effective optimization of medium composition governing tryptophan production by P. acidilactici TP-6 were feasible via statistical approaches. Additionally, the current findings reveal the potential of utilizing LAB as a safer alternative tryptophan producer and provides insight for future exploitation of various amino acid productions by LAB.
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Affiliation(s)
- Ye Heng Lim
- Institute of Bioscience, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia; (Y.H.L.); (R.M.); (R.A.R.)
| | - Hooi Ling Foo
- Institute of Bioscience, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia; (Y.H.L.); (R.M.); (R.A.R.)
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Teck Chwen Loh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Rosfarizan Mohamad
- Institute of Bioscience, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia; (Y.H.L.); (R.M.); (R.A.R.)
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Raha Abdul Rahim
- Institute of Bioscience, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia; (Y.H.L.); (R.M.); (R.A.R.)
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
- Office of Vice Chancellor, Universiti Teknikal Malaysia Melaka, Jalan Hang Tuah Jaya, Durian Tunggal 76100, Melaka, Malaysia
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Uhoraningoga A, Kinsella GK, Frias JM, Henehan GT, Ryan BJ. The Statistical Optimisation of Recombinant β-glucosidase Production through a Two-Stage, Multi-Model, Design of Experiments Approach. Bioengineering (Basel) 2019; 6:bioengineering6030061. [PMID: 31323833 PMCID: PMC6784099 DOI: 10.3390/bioengineering6030061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 07/06/2019] [Accepted: 07/16/2019] [Indexed: 12/17/2022] Open
Abstract
β-glucosidases are a class of enzyme that are widely distributed in the living world, with examples noted in plants, fungi, animals and bacteria. They offer both hydrolysis and synthesis capacity for a wide range of biotechnological processes. However, the availability of native, or the production of recombinant β-glucosidases, is currently a bottleneck in the widespread industrial application of this enzyme. In this present work, the production of recombinant β-glucosidase from Streptomyces griseus was optimised using a Design of Experiments strategy, comprising a two-stage, multi-model design. Three screening models were comparatively employed: Fractional Factorial, Plackett-Burman and Definitive Screening Design. Four variables (temperature, incubation time, tryptone, and OD600 nm) were experimentally identified as having statistically significant effects on the production of S.griseus recombinant β-glucosidase in E. coli BL21 (DE3). The four most influential variables were subsequently used to optimise recombinant β-glucosidase production, employing Central Composite Design under Response Surface Methodology. Optimal levels were identified as: OD600 nm, 0.55; temperature, 26 °C; incubation time, 12 h; and tryptone, 15 g/L. This yielded a 2.62-fold increase in recombinant β-glucosidase production, in comparison to the pre-optimised process. Affinity chromatography resulted in homogeneous, purified β-glucosidase that was characterised in terms of pH stability, metal ion compatibility and kinetic rates for p-nitrophenyl-β-D-glucopyranoside (pNPG) and cellobiose catalysis.
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Affiliation(s)
- Albert Uhoraningoga
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Dublin D07 ADY7, Ireland
| | - Gemma K Kinsella
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Dublin D07 ADY7, Ireland
| | - Jesus M Frias
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Dublin D07 ADY7, Ireland
| | - Gary T Henehan
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Dublin D07 ADY7, Ireland
| | - Barry J Ryan
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Dublin D07 ADY7, Ireland.
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Uhoraningoga A, Kinsella GK, Henehan GT, Ryan BJ. The Goldilocks Approach: A Review of Employing Design of Experiments in Prokaryotic Recombinant Protein Production. Bioengineering (Basel) 2018; 5:E89. [PMID: 30347746 PMCID: PMC6316313 DOI: 10.3390/bioengineering5040089] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 10/09/2018] [Accepted: 10/12/2018] [Indexed: 02/06/2023] Open
Abstract
The production of high yields of soluble recombinant protein is one of the main objectives of protein biotechnology. Several factors, such as expression system, vector, host, media composition and induction conditions can influence recombinant protein yield. Identifying the most important factors for optimum protein expression may involve significant investment of time and considerable cost. To address this problem, statistical models such as Design of Experiments (DoE) have been used to optimise recombinant protein production. This review examines the application of DoE in the production of recombinant proteins in prokaryotic expression systems with specific emphasis on media composition and culture conditions. The review examines the most commonly used DoE screening and optimisation designs. It provides examples of DoE applied to optimisation of media and culture conditions.
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Affiliation(s)
| | | | - Gary T Henehan
- Dublin Institute of Technology, Dublin D01 HV58, Ireland.
| | - Barry J Ryan
- Dublin Institute of Technology, Dublin D01 HV58, Ireland.
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Sadh PK, Kumar S, Chawla P, Duhan JS. Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products). Molecules 2018; 23:E2560. [PMID: 30297619 PMCID: PMC6222923 DOI: 10.3390/molecules23102560] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 09/22/2018] [Accepted: 09/25/2018] [Indexed: 12/27/2022] Open
Abstract
A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day's different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.
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Affiliation(s)
- Pardeep Kumar Sadh
- Department of Biotechnology, Ch. Devi Lal University, Sirsa 125055, India.
| | - Suresh Kumar
- Department of Biotechnology, Ch. Devi Lal University, Sirsa 125055, India.
| | - Prince Chawla
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, Himachal Pradesh, India.
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Kumar RS, Moorthy IMG, Baskar R. MODELING AND OPTIMIZATION OF GLUTAMIC ACID PRODUCTION USING MIXED CULTURE OFCorynebacterium glutamicumNCIM2168 ANDPseudomonas reptilivoraNCIM2598. Prep Biochem Biotechnol 2013; 43:668-81. [DOI: 10.1080/10826068.2013.772064] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Rajaram Shyam Kumar
- a Department of Biotechnology , Centre for Research, Bioprocess and Downstream Processing Laboratory, Kamaraj College of Engineering and Technology , Virudhunagar , Tamilnadu , India
| | - Innasi Muthu Ganesh Moorthy
- a Department of Biotechnology , Centre for Research, Bioprocess and Downstream Processing Laboratory, Kamaraj College of Engineering and Technology , Virudhunagar , Tamilnadu , India
| | - Rajoo Baskar
- b Department of Chemical Engineering , School of Chemical and Food Sciences, Kongu Engineering College, Perundurai , Erode , Tamilnadu , India
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Chandrasekaran M, Bahkali AH. Valorization of date palm (Phoenix dactylifera) fruit processing by-products and wastes using bioprocess technology - Review. Saudi J Biol Sci 2013; 20:105-20. [PMID: 23961227 PMCID: PMC3730931 DOI: 10.1016/j.sjbs.2012.12.004] [Citation(s) in RCA: 105] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2012] [Revised: 12/30/2012] [Accepted: 12/30/2012] [Indexed: 10/27/2022] Open
Abstract
The date palm Phoenix dactylifera has played an important role in the day-to-day life of the people for the last 7000 years. Today worldwide production, utilization and industrialization of dates are continuously increasing since date fruits have earned great importance in human nutrition owing to their rich content of essential nutrients. Tons of date palm fruit wastes are discarded daily by the date processing industries leading to environmental problems. Wastes such as date pits represent an average of 10% of the date fruits. Thus, there is an urgent need to find suitable applications for this waste. In spite of several studies on date palm cultivation, their utilization and scope for utilizing date fruit in therapeutic applications, very few reviews are available and they are limited to the chemistry and pharmacology of the date fruits and phytochemical composition, nutritional significance and potential health benefits of date fruit consumption. In this context, in the present review the prospects of valorization of these date fruit processing by-products and wastes' employing fermentation and enzyme processing technologies towards total utilization of this valuable commodity for the production of biofuels, biopolymers, biosurfactants, organic acids, antibiotics, industrial enzymes and other possible industrial chemicals are discussed.
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Affiliation(s)
- M. Chandrasekaran
- Department of Botany and Microbiology, College of Science, P.O. Box 2455, King Saud University, Riyadh 11451, Saudi Arabia
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Sequential optimization approach for enhanced production of glutamic acid from Corynebacterium glutamicum 2262 using date juice. BIOTECHNOL BIOPROC E 2012. [DOI: 10.1007/s12257-011-0486-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-011-0764-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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