Optimization of inulinase production by a newly isolated strain Aspergillus flavus var. flavus by solid state fermentation of Saccharum arundinaceum

Optimization strategy for inulinase production by Aspergillus niger URM5741 and its biochemical characterization, kinetic/thermodynamic study, and application on inulin and sucrose hydrolysis

Inulinases are enzymes of great interest in the food industry, especially due to their application in the synthesis of fructose and fructo-oligosaccharides. Moreover, some inulinases (I) also present invertase activity (S), making them useful for sucrose hydrolysis processes. In the present study, the production of inulinase by Aspergillus niger URM5741 was evaluated and optimized using two statistical approaches. First, the composition of the cultivation medium was determined through a simplex centroid mixture design, followed by the selection of optimal fermentation conditions using the Box-Behnken design. Based on these experimental designs, the maximum activities of inulinase (16.68 U mL-1) and invertase (27.80 U mL-1) were achieved using a mixture of wheat, soy, and oat brans (5 g), along with 2.5% inulin and 40% moisture. The inulinase exhibited optimum temperature and pH of 60 °C and 4.0, respectively, displayed a high affinity for both substrates, as evidenced by very-low Michaelis constant values (1.07-1.54 mM). A relative thermostability was observed at 55-60 °C as indicated by half-lives values (I: 169.06-137.27 min; S: 173.29-141.52 min) and D-values (I: 561.61-456.00 min; S: 575.65-470.11 min) which were further confirmed by the high activation energy (123.01 and 143.29 kJ mol-1). The enzyme demonstrated favorable results in terms of inulin and sucrose hydrolysis, being a maximum release of reducing sugars of 6.04 and 15.80 g L-1, respectively. These results indicate that the sequential statistical approach proved to be beneficial to produce inulinase by A. niger URM5741, with the obtained enzyme considered promising for long-term industrial applications.

Production, purification, and characterization of inulinase from Streptomyces anulatus

Inulinase is an enzyme that catalyzes inulin to d-fructose. This enzyme can be extracted from plants, but it is difficult to obtain it in large quantities, so its production cost is high. Therefore, microbial inulinase has great potential for industrial needs. In the last decade, there have been very few reports on actinobacterial inulinases, especially on purification and characterization of inulinase process extraction. This study aims to select actinomycetes that possess high inulinase activity from the soil. To screen inulinase-producing bacteria, modified Czapex-Dox agar supplemented with 1% inulin powder was used. The most effective isolate was Streptomyces sp. EFBO8, morphological and genotypic identification methods, confirmed that the strain is Streptomyces anulatus and that its nucleotide sequence has been deposited in GenBank under accession number OQ073700. To optimize inulinase production, kinetics were performed by using S. anulatus strain, which proved to be most productive with a value of 24,024 EU/mL. The enzyme was purified from the culture filtrate by precipitation with ammonium sulfate (NH₄ )₂ SO₄ , followed by column chromatography Sephadex (G-50) separation. Purified protein has a molecular mass of 3331.83 Da.

Rhizopus oryzae Inulinase Production and Characterization with Application in Chicory Root Saccharification

The objective of this study was to create a fermentation process for the production of inulinase, an important enzyme with numerous applications in the food and pharmaceutical industries, using low-cost agricultural waste as substrates for Rhizopus oryzae NRRL 3563. High titer inulinase production in chicory roots by Rhizopus oryzae in a submerged culture was accomplished using a statistical experimental design. A two-level Plackett–Burman design followed by a three-level Box–Behnken design producing a high inulinase titer of 1085.11 U/mL, 2.83-fold the maximum level, was obtained in the screening experiment. The optimal levels were as follows: chicory root, 10 g/L; NaNO3, 5 g/L; and KCl, 0.2 g/L. The produced inulinase enzyme was purified using 70% ammonium sulfate precipitation and ultra-filtration causing 3.63-fold purification with 60% activity recovery. The enzyme had a molecular weight of approximately 130 KDa. The purified enzyme showed optimum activity at 50 °C and pH 6.0. The pH stability range was three to six and the temperature stability was up 70 °C. The purified inulinase could hydrolyze inulin and sucrose, but not cellobiose or soluble starch. Km and Vmax for inulin were determined to be 0.8 mg/mL and 50,000 U/mg, respectively. The two-level Plackett–Burman design was applied followed by a Box–Behnken model for optimization of fermentation conditions. Accordingly, the optimal combination of fermentation was a reaction time of seven hours, a temperature of 60 °C, and an enzyme concentration of 40,000 U/mL, which resulted in a 58.07% saccharification yield. The characteristics of the enzyme and its kinetic parameters suggested that it was highly effective in the fermentation of inulin and inulin-containing substrates. Additionally, it raises the potential of using inulinase enzymes in pharmaceutical and food industries.

Nitrogen dependence of rhamnolipid mediated degradation of petroleum crude oil by indigenous Pseudomonas sp. WD23 in seawater

Effect of oil spills on living forms demands for safe, ecofriendly and cost-effective methods to repair the damage. Pseudomonads have exceptional tolerance to xenobiotics and can grow at varied environmental conditions. This study aims at biosurfactant mediated degradation of petroleum crude oil by an indigenous Pseudomonas sp. WD23 in sea water. Pseudomonas sp. WD23 degraded 34% of petroleum crude oil (1.0% v/v) on supplementation of yeast extract (0.05 g/L) with glucose (1.0 g/L) in seawater. The strain produced a biosurfactant which was confirmed as a rhamnolipid (lipid: rhamnose 1:3.35) by FT-IR, LCMS and quantitative analysis. Produced rhamnolipid had low CMC (20.0 mg/L), emulsified petroleum oils (75-80%) and had high tolreance to varied conditions of pH, temperature and ionic strength. OFAT studies were performed to analyse the effect of petroleum crude oil, glucose, inoculum, yeast extract, pH, agitation speed and incubation time on degradation by Pseudomonas sp. WD23. Petroleum crude oil and glucose had significant effect on biodegradation, rhamnolipid production and growth, further optimized by central composite design. At optimum conditions of 3.414% v/v PCO and 6.53 g/L glucose, maximum degradation of 81.8 ± 0.67% was observed at pH 7.5, 100 RPM, 15.0% v/v inoculum in 28 days, with a 3-fold increase in biodegradation. GCMS analysis revealed degradation (86-100%) of all low and high molecular weight hydrocarbons present in petroleum crude oil. Hence, the strain Pseudomonas sp. WD23 can be effectively developed for management of oil spills in seas and oceans due to its excellent degradation abilities.

Plant-mediated gold and silver nanoparticles as detectors of heavy metal contamination

Heavy metals are dumped into the environment as a result of human activities, posing a serious threat to ecology and human health. Surface water, potable drinking water, potable groundwater, and majority of wastewater include their traces, due to which, their detection by nanoparticles has received a lot of attention in recent years. Although microorganisms are utilised for green nanoparticle production, plant materials have recently been explored because they are more environmentally friendly, easier to scale up, and require fewer specific growth conditions. The production and attributes of nanoparticles synthesized by plant mediation could be enhanced through design of experiments approach, extending their feasibility in the detection of heavy metals in polluted environmental samples. A concise review on green synthesis of silver and gold nanoparticles utilizing plant phytochemicals, its mechanism of synthesis along with significance of design of experiments for enhancement, and their use as heavy metal contamination detectors is presented in the current study.

Artificial neural network and statistical modelling of biosorptive removal of hexavalent chromium using macroalgal spent biomass

This study focused on the sustainable removal of chromium in its hexavalent form by adsorption using sugar-extracted spent marine macroalgal biomass - Ulva prolifera. The adsorption of Cr (VI) from aqueous solutions utilizing macroalgal biomass was studied under varying conditions of pH, adsorbent amount, agitation speed, and time to assess and optimize the process variables by using a statistical method - response surface methodology (RSM) to enhance the adsorption efficiency. The maximum adsorption efficiency of 99.11 ± 0.23% was obtained using U. prolifera under the optimal conditions: pH: 5.4, adsorbent dosage: 200 mg, agitation speed: 160 rpm, and time: 75 min. Also, a prediction tool - artificial neural network (ANN) model was developed using the RSM experimental data. Eight neurons in the hidden layer yielded the best network topology (4-8-1) with a high correlation coefficient (R_ANN: 0.99219) and low mean squared error (MSE_ANN: 0.99219). Various performance parameters were compared between RSM and ANN models, which confirmed that the ANN model was better in predicting the response with a high coefficient of determination value (R²_ANN: 0.9844, R²_RSM: 0.9721) and low MSE value (MSE_ANN: 3.7002, MSE_RSM: 6.2179). The adsorption data were analyzed by fitting to various equilibrium isotherms. The maximum adsorption capacity was estimated as 6.41 mg/g. Adsorption data was in line with Freundlich isotherm (R² = 0.97) that confirmed the multilayer adsorption process. Therefore, the spent U. prolifera biomass can credibly be applied as a low-cost adsorbent for Cr (VI) removal, and the adsorption process can be modelled and predicted efficiently using ANN.

Biocontrol of Aflatoxins Using Non-Aflatoxigenic Aspergillus flavus: A Literature Review

Aflatoxins (AFs) are mycotoxins, predominantly produced by Aspergillus flavus, A. parasiticus, A. nomius, and A. pseudotamarii. AFs are carcinogenic compounds causing liver cancer in humans and animals. Physical and biological factors significantly affect AF production during the pre-and post-harvest time. Several methodologies have been developed to control AF contamination, yet; they are usually expensive and unfriendly to the environment. Consequently, interest in using biocontrol agents has increased, as they are convenient, advanced, and friendly to the environment. Using non-aflatoxigenic strains of A. flavus (AF⁻) as biocontrol agents is the most promising method to control AFs’ contamination in cereal crops. AF⁻ strains cannot produce AFs due to the absence of polyketide synthase genes or genetic mutation. AF⁻ strains competitively exclude the AF⁺ strains in the field, giving an extra advantage to the stored grains. Several microbiological, molecular, and field-based approaches have been used to select a suitable biocontrol agent. The effectiveness of biocontrol agents in controlling AF contamination could reach up to 99.3%. Optimal inoculum rate and a perfect time of application are critical factors influencing the efficacy of biocontrol agents.

Optimization of fermentation parameters for high-activity inulinase production and purification from Rhizopus oryzae by Plackett-Burman and Box-Behnken

The aim of study was to optimize fermentation parameters for inulinase production from Rhizopus oryzae by a statistical approach and to carry out purification of inulinase. Five isolated fungal strains were screen out inulin degradation by using Lugol's iodine solution. R. oryzae exhibited maximum zone of clearance around the colony and was used as an inulinase producer. The effect of carbon sources (inulin, glucose, maltose, sucrose, lactose, onion peel, stevia root, wheat bran) as medium component and fermentation parameters (temperature (25-45 °C), initial pH (4-7), time (3-7 days)) on inulinase production was investigated by Plackett-Burman Design. Wheat Bran (WB), temperature, pH, and incubation time were found to be significant for the production of inulinase (P < 0.05). Furthermore, Box-Behnken Design was employed to optimize fermentation conditions. The maximum experimental results for inulinase activity and specific activity were 348.36 EU/mL and 3621.78 EU/mg, respectively. The results were obtained at 5 days of incubation time, 35 °C of incubation temperature, initial pH of 5.5, and 2% (w/v) WB. Also, inulinase was purified by using ammonium sulfate precipitation, gel filtration chromatography with 2.19-fold and its molecular weight was found as 89.12 kDa. The optimal pH and temperature of the purified enzyme were 4.0 and 60 °C, respectively. Furthermore, the purified enzyme showed excellent stability at 60 °C. In conclusion, the present study offers cost-effective method to produce inulinase from Rhizopus oryzae. Also, it can be suggested that the purified inulinase has strong potential for usage in production of fructose syrup and other industrial areas.

Optimization of process parameters for improved chitinase activity from Thermomyces sp. by using artificial neural network and genetic algorithm

Chitinase is responsible for the breaking down of chitin to N-acetyl-glucosamine units linked through (1-4)-glycosidic bond. The chitinases find several applications in waste management and pest control. The high yield with characteristics thermal stability of chitinase is the key to their industrial application. Therefore, the present work focuses on parameter optimization for chitinase production using fungus Thermomyces lanuginosus MTCC 9331. Three different optimization approaches, namely, response surface methodology (RSM), artificial neural network (ANN) and genetic algorithm (GA) were used. The parameters under study were incubation time, pH and inoculum size. The central composite design with RSM was used for the optimization of the process parameters. Further, results were validated with GA and ANN. A multilayer feed-forward algorithm was performed for ANN, i.e., Levenberg-Marquardt, Bayesian Regularization, and Scaled Conjugate Gradient. The ANN predicted values gave higher chitinase activity, i.e., 102.24 U/L as compared to RSM-predicted values, i.e., 88.38 U/L. The predicted chitinase activity was also closer to the observed data at these levels. The validation study suggested that the highest activity of chitinase as predicted by ANN is in line with experimental analysis. The comparison of three different statistical approaches suggested that ANN gives better optimization results compared to the GA and RSM study.

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently understood. In this study, the aim was to investigate the composition of the microbial consortia, describe the variation of volatile metabolites, and relate such profiles with their particular flavor attributes during the fermentation of sotol (Dasylirion sp.) must. Ascomycota was the phylum of most strains identified with 75% of total abundance. The genus of fermenting yeasts constituted of 101 Pichia strains and 13 Saccharomyces strains. A total of 57 volatile metabolites were identified and grouped into ten classes. The first stage of fermentation was composed of diesel, green, fruity, and cheesy attributes due to butyl 2-methylpropanoate, octan-1-ol, ethyl octanoate, and butanal, respectively, followed by a variation to pungent and sweet descriptors due to 3-methylbutan-1-ol and butyl 2-methylpropanoate. The final stage was described by floral, ethereal-winey, and vinegar attributes related to ethyl ethanimidate, 2-methylpropan-1-ol, and 2-hydroxyacetic acid. Our results improve the knowledge of the variations of volatile metabolites during the fermentation of sotol must and their contribution to its distinctive flavor.