Valorization of corn cobs for xylanase production by Aspergillus flavus AW1 and its application in the production of antioxidant oligosaccharides and removal of food stain

Cryptococcus laurentii: a wild yeast for xylanase production from agricultural by-products

The development of technologies that allow the production of enzymes at a competitive cost is of great importance for several biotechnological applications, and the use of agro-industrial by-products is an excellent alternative to minimize costs and reduce environmental impacts. This study aimed to produce endo-xylanases using agro-industrial substrates rich in hemicellulose as sources of xylan in culture media. For this purpose, the yeast Cryptococcus laurentti and five lignocellulosic materials (defatted rice bran, rice husk, corn cob, oat husks, and soybean tegument), with and without pretreatment, were used as a source of xylan for enzyme production. To insert the by-products in the culture medium, they were dried and treated (if applicable) with 4% (w.v-1) NaOH and then added in a concentration of 2% (w.v-1). The cultures were agitated for 96 h, and the aliquots were removed to determine the enzymatic activities. Among the by-products studied, the maximum activity (8.7 U. mL-1 at pH 7.3) was obtained where rice bran was used. In contrast, corn cob was the by-product that resulted in lower enzyme production (1.6 U.mL-1). Thus, the defatted rice bran deserves special attention in front of the other by-products used since it provides the necessary substrate for producing endo-xylanases by yeast.

Non-deteriorative eco-friendly water-saving tactic for removal of vegetable matters from wool fleece using xylanase and cellulase

The carbonization of wool fleece (WF) is conducted to remove the adhered vegetable matter (VM) from contaminated WF using sulfuric acid, followed by drying and backing. This process has a deteriorative effect on WF and requires a tremendous quantity of water for rinsing WF after carbonization to remove any H2SO4 residuals. Herein, we propose an alternative eco-friendly water-saving process for the removal of VM from WF using enzymes. Cellulase-containing xylanase from the fungus Aspergillus terreus, and cellulase-free xylanase from the fungus Aspergillus flavus AW1 were used to remove the VM from WF. The effect of some process parameters on the amount of the removed VM was assessed. Alkali solubility as well as sulfur and cystine content were used to follow the alteration in the chemistry of the bio-treated WF. The fiber morphology was examined using scanning electron microscopy. The dyeability of the treated WF towards acid, reactive, and basic dyes was monitored. The results revealed that the removal of the VM from WF by applying the examined enzymes was effective and could be an appropriate, non-destructive, eco-friendly water-saving substitute to the conventional carbonization procedures. By virtue of enzyme specificity, the proposed process removed the VM without deteriorating the fiber.

Effect of Microparticles on Fungal Fermentation for Fermentation-Based Product Productions

Ranging from simple food ingredients to complex pharmaceuticals, value-added products via microbial fermentation have many advantages over their chemically synthesized alternatives. Some of such advantages are environment-friendly production pathways, more specificity in the case of enzymes as compared to the chemical catalysts and reduction of harmful chemicals, such as heavy metals or strong acids and bases. Fungal fermentation systems include yeast and filamentous fungal cells based on cell morphology and culture conditions. However, filamentous fungal fermentation has gained attention in the past few decades because of the diversity of microbial products and robust production of some of the most value-added commodities. This type of fungal fermentation is usually carried out by solid-state fermentation. However, solid-state fermentation poses problems during the scale-up for industrial production. Therefore, submerged fermentation for value-added products is usually preferred for scaling-up purposes. The main problem with submerged fungal fermentation is the formation of complex mycelial clumps or pellets. The formation of such pellets increases the viscosity of the media and hinders the efficient transfer of oxygen and nutrient resources in the liquid phase. The cells at the center of the clump or pellet start to die because of a shortage of resources and, thus, productivity decreases substantially. To overcome this problem, various morphological engineering techniques are being researched. One approach is the use of microparticles. Microparticles are inert particles with various size ranges that are used in fermentation. These microparticles are shown to have positive effects, such as high enzyme productivity or smaller pellets with fungal fermentation. Therefore, this review provides a background about the types of microparticles and summarizes some of the recent studies with special emphasis on the fungal morphology changes and microparticle types along with the applications of microparticles in filamentous fungal fermentations.