Tray fermentation of palm kernel meal for mannanase production by Aspergillus wentii
2011
Saelee, N., Wailalak Univ., Thasala, Nakhonsithammarat, 80160 (Thailand). Dept. of Biotechnology
The demand for mannan hydrolyzing enzymes, in particular the commercial beta-mannanases is increasing because it is widely used in many industrial applications like paper bleaching, coffee production, pre-treatment of waste for animal feed and bioethanol fermentation which is an attractive because it can contribute to a cleaner environment. However, the efficient mannanase production processes and cheap raw material substrates are needed. Tray fermentation is the potential method for mannanase production because of it utilizes lower capital cost, low energy expenditure, less expensive downstream processing and produces low waste water output. This work studied the process parameters such as biomass, crude protein content. Total reducing sugar content, ph and a subw in order to examine the factors and patterns of the mannanase enzyme producing during tray fermentation of Palm Kernel Meal (PKM) by Aspergillus wentii. The different amounts of PKM, 1, 2, 3, 4 kg were optimized in tray. The highest amount of mannanase at 85.3 U/g was obtained when 1 kg PKM cultivated on tray. Maximum carbohydrate content, 11.1% g DW and maximum total reducing sugar, 6.5% g DW were available during the initial phase of fermentation. The amount of total protein and total soluble proteins increased during cultivation time which was correlated with growth. Values of ph were continually increased. Water activity was little changed during tray cultivation.
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Эту запись предоставил University of the Philippines at Los Baños