Displaying publications 21 - 40 of 460 in total

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  1. Fulltext The morphology of Ganoderma lucidum mycelium in a repeated-batch fermentation for exopolysaccharide production
    Wan-Mohtar WA, Ab Kadir S, Saari N
    Biotechnol Rep (Amst), 2016 Sep;11:2-11.
    PMID: 28352534 DOI: 10.1016/j.btre.2016.05.005
    The morphology of Ganoderma lucidum BCCM 31549 mycelium in a repeated-batch fermentation (RBF) was studied for exopolysaccharide (EPS) production. RBF was optimised for time to replace and volume to replace. G. lucidum mycelium showed the ability to self-immobilise and exhibited high stability for repeated use in RBF with engulfed pellets. Furthermore, the ovoid and starburst-like pellet morphology was disposed to EPS production in the shake flask and bioreactor, respectively. Seven RBF could be carried out in 500 mL flasks, and five repeated batches were performed in a 2 L bioreactor. Under RBF conditions, autolysis of pellet core in the shake flask and shaving off of the outer hairy region in the bioreactor were observed at the later stages of RBF (R4 for the shake flask and R6 for the bioreactor). The proposed strategy showed that the morphology of G. lucidum mycelium can withstand extended fermentation cycles.
    Matched MeSH terms: Fermentation
  2. The investigation of media components for optimal metabolite production of Aspergillus terreus ATCC 20542
    Abd Rahim MH, Lim EJ, Hasan H, Abbas A
    J Microbiol Methods, 2019 09;164:105672.
    PMID: 31326443 DOI: 10.1016/j.mimet.2019.105672
    PURPOSE: This study aimed to assess the effect of nitrogen, salt and pre-culture conditions on the production of lovastatin in A. terreus ATCC 20542.

    METHODS: Different combinations of nitrogen sources, salts and pre-culture combinations were applied in the fermentation media and lovastatin yield was analysed chromatographically.

    RESULT: The exclusion of MnSO4 ·5H2O, CuSO4·5H2O and FeCl3·6H2O were shown to significantly improve lovastatin production (282%), while KH2PO4, MgSO4·7H2O, and NaCl and ZnSO4·7H2O were indispensable for good lovastatin production. Simple nitrogen source (ammonia) was unfavourable for morphology, growth and lovastatin production. In contrast, yeast extract (complex nitrogen source) produced the highest lovastatin yield (25.52 mg/L), while powdered soybean favoured the production of co-metabolites ((+)-geodin and sulochrin). Intermediate lactose: yeast extract (5:4) ratio produced the optimal lovastatin yield (12.33 mg/L) during pre-culture, while high (5:2) or low (5:6) lactose to yeast extract ratio produced significantly lower lovastatin yield (7.98 mg/L and 9.12 mg/L, respectively). High spore concentration, up to 107 spores/L was shown to be beneficial for lovastatin, but not for co-metabolite production, while higher spore age was shown to be beneficial for all of its metabolites.

    CONCLUSION: The findings from these investigations could be used for future cultivation of A. terreus in the production of desired metabolites.

    Matched MeSH terms: Fermentation
  3. Fulltext The influence of agitation on oil substrate dispersion and oxygen transfer in Pseudomonas aeruginosa USM-AR2 fermentation producing rhamnolipid in a stirred tank bioreactor
    Nur Asshifa MN, Zambry NS, Salwa MS, Yahya ARM
    3 Biotech, 2017 Jul;7(3):189.
    PMID: 28664380 DOI: 10.1007/s13205-017-0828-0
    Water-immiscible substrate, diesel, was supplied as the main substrate in the fermentation of Pseudomonas aeruginosa USM-AR2 producing rhamnolipid biosurfactant, in a stirred tank bioreactor. In addition to the typical gas-aqueous system, this system includes gas-hydrocarbon-aqueous phases and the presence of surfactant (rhamnolipid) in the fermentation broth. The effect of diesel dispersion on volumetric oxygen transfer coefficient, k L a, and thus oxygen transfer, was evaluated at different agitations of 400, 500 and 600 rpm. The oxygen transfer in this oil-water-surfactant system was shown to be affected by different oil dispersion at those agitation rates. The highest diesel dispersion was obtained at 500 rpm or impeller tip speed of 1.31 m/s, compared to 400 and 600 rpm, which led to the highest k L a, growth and rhamnolipid production by P. aeruginosa USM-AR2. This showed the highest substrate mixing and homogenization at this agitation speed that led to the efficient substrate utilization by the cells. The oxygen uptake rate of P. aeruginosa USM-AR2 was 5.55 mmol/L/h, which showed that even the lowest k L a (48.21 h-1) and hence OTR (57.71 mmol/L/h) obtained at 400 rpm was sufficient to fulfill the oxygen demand of the cells. The effect of rhamnolipid concentration on k L a showed that k L a increased as rhamnolipid concentration increased to 0.6 g/L before reaching a plateau. This trend was similar for all agitation rates of 400, 500 and 600 rpm, which might be due to the increase in the resistance to oxygen transfer (k L decrease) and the increase in the specific interfacial area (a).
    Matched MeSH terms: Fermentation
  4. The impact of diet and ethnicity on gut microbiota variation in irritable bowel syndrome: A multi-center study
    Khoo XH, Chong CW, Talha AM, Philip K, Teh CS, Isa AM, et al.
    J Gastroenterol Hepatol, 2023 Aug;38(8):1259-1268.
    PMID: 36908030 DOI: 10.1111/jgh.16174
    BACKGROUND AND AIM: The gut microbiota in irritable bowel syndrome (IBS) is known to vary with diet. We aim to (i) analyze the gut microbiota composition of IBS patients from a multi-ethnic population and (ii) explore the impact of a low FODMAP diet on gastrointestinal symptoms and gut microbiota composition among IBS patients.

    METHODS: A multi-center study of multi-ethnic Asian patients with IBS was conducted in two phases: (i) an initial cross-sectional gut microbiota composition study of IBS patients and healthy controls, followed by (ii) a single-arm 6-week dietary interventional study of the IBS patients alone, exploring clinical and gut microbiota changes.

    RESULTS: A total of 34 adult IBS patients (IBS sub-types of IBS-D 44.1%, IBS-C 32.4%, and IBS-M 23.5%) and 15 healthy controls were recruited. A greater abundance of Parabacteroides species with lower levels of bacterial fermenters and short-chain fatty acids producers were found among IBS patients compared with healthy controls. Age and ethnicity were found to be associated with gut microbiota composition. Following a low FODMAP dietary intervention, symptom and quality of life improvement were observed in 24 (70.6%) IBS patients. Symptom improvement was associated with adherence to the low FODMAP diet (46.7% poor adherence vs 92.9% good adherence, P = 0.014), and gut microbiota patterns, particularly with a greater abundance of Bifidobacterium longum, Anaerotignum propionicum, and Blautia species post-intervention.

    CONCLUSION: Gut microbiota variation in multi-ethnic IBS patients may be related to dietary intake and may be helpful to identify patients who are likely to respond to a low FODMAP diet.

    Matched MeSH terms: Fermentation
  5. Fulltext The illustration of a rat large intestine: a model for the effect of Carcinogens
    Khodijah Zulkiflee, Zunariah Buyong, Asmah Hanim Hamdan
    International Medical Journal Malaysia, 2017;16(11):28-28.
    MyJurnal
    Rat large intestine is an established model to study the effect of
    carcinogens. There are several distinctive features among mammalian gastrointestinal
    tracts in gross anatomy but they share some basic similar structures. The variety in
    digestive system relies on its physiology. Rats rarely eat high fatty diets, thus the
    function of gall bladder become less significant in their digestive system and this is
    justified by the fact that rats have none. Rats have large caecum designated for their
    fermentation chamber to digest cellulose. Another notable difference is the size and
    length of colon itself, in which human colon is significantly bigger and longer. We aimed
    to demonstrate the gross anatomy and histology of rat digestive system particularly the
    large intestine. (Copied from article).
    Matched MeSH terms: Fermentation
  6. The feasibility of growing cells of Saccharomyces cerevisiae for citronellol production in a continuous-closed-gas-loop bioreactor (CCGLB)
    Arifin AA, Don MM, Uzir MH
    Bioresour Technol, 2011 Oct;102(19):9318-20.
    PMID: 21835610 DOI: 10.1016/j.biortech.2011.07.053
    The present work aims to address the gas-phase biotransformation of geraniol into citronellol using growing cells of Saccharomyces cerevisiae (baker's yeast) in a continuous-closed-gas-loop bioreactor (CCGLB). This study revealed that the gaseous geraniol had a severe effect on the production of biomass during the growing cell biotransformation resulting in the decrease in the specific growth rate from 0.07 to 0.05 h⁻¹. The rate of reaction of the growing cell biotransformation was strongly affected by agitation and substrate flow rates. The highest citronellol concentration of 1.18 g/L and initial rate of reaction of 7.06 × 10⁻⁴ g/min g(cell) were obtained at 500 rpm and 8 L/min, respectively.
    Matched MeSH terms: Fermentation
  7. Fulltext The effects of cooking on oxalate content in Malaysian soy-based dishes: Comparisons with raw soy products
    Ghazaleh Shimi, Hasnah Haron
    International Food Research Journal, 2014;21(5):2019-2024.
    MyJurnal
    The advantage of cooking cannot be summarized just as the better food digestion. Some investigations showed the effect of cooking on reduction of food anti-nutrients such as oxalate. This study was aimed to determine the effect of cooking on oxalate content and its negative effects on calcium availability in eight Malaysian soy-based dishes. Since there is few data which examined the effects of cooking on food oxalate content globally, thus this study was designed as the first in Malaysia. Oxalate in this research was analyzed by using enzymatic methods, while calcium content was determined by using Atomic Absorption Spectrophotometer. The oxalate concentration was in the range of 6.43-19.40 mg/100 g for whole cooked samples, 9.03-11.90 mg/100 g for raw soy products, and 4.36-7.99 mg/100 g for cooked ones. There were 5 out of 12 samples containing oxalate, which was significantly lower (p < 0.05) in cooked products compared to the raw ones. The rest of the samples were also lower in oxalate but not significantly different (p > 0.05). Oxalate in raw/cooked fermented soy products (tempeh) was slightly lower compared to the non-fermented ones. However, there was no significant difference (p > 0.05) in oxalate amount between fermented and non-fermented soy products. As Oxalate/Calcium ratio was below 1, oxalate did not have an effect on availability of calcium in the studied samples. Optimal cooking and food processing might be effective in reducing oxalate content in soy products. There is a need for more investigations about the effect of cooking on soy products to confirm the present results.
    Matched MeSH terms: Fermentation
  8. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads
    Buddrick O, Jones OAH, Hughes JG, Kong I, Small DM
    Food Chem, 2015 Aug 01;180:181-185.
    PMID: 25766816 DOI: 10.1016/j.foodchem.2015.02.044
    Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process.
    Matched MeSH terms: Fermentation
  9. The effect of aeration, agitation and light on biohydrogen production by Rhodobacter sphaeroides NCIMB 8253
    Jaapar SZ, Kalil MS, Anuar N
    Pak J Biol Sci, 2009 Sep 15;12(18):1253-9.
    PMID: 20384278
    Photo fermentation is a biological process that can be applied for hydrogen production. The process is environmental friendly which is operated under mild conditions using renewable resources. In order to increase yield of H2 produced by Rhodobacter sphaeroides, some experimental factors that may enhance H2 production were studied. The effect of operating parameters including agitation, aeration and light on hydrogen production using R. sphaeroides NCIMB 8253 was investigated. Rhodobacter sphaeroides NCIMB 8253 was grown in 100 mL serum bottle containing growth medium with maliec acid as the sole organic carbon source. The cultures were incubated anaerobically at 30 degrees C with tungsten lamp (100 W) as the light source (3.8 klux) and argon gas was purged for maintaining anaerobic condition. The results show that maximum hydrogen produced was higher (54.37 mL) in static culture with 69.98% of H2 in the total gas compared with shake culture (11.57 mL) with 57.86% of H2. By using static culture, H2 produced was five times higher compared with non-static in both aerobic and anaerobic condition. It was found that growth and H2 production with fluorescent lamp showed better results than growth and H2 production with tungsten light.
    Matched MeSH terms: Fermentation
  10. Fulltext The discrimination of d-tartrate positive and d-tartrate negative S. enterica subsp. enterica serovar Paratyphi B isolated in Malaysia by phenotypic and genotypic methods
    Ahmad N, Hoon ST, Ghani MK, Tee KY
    Malays J Pathol, 2012 Jun;34(1):35-9.
    PMID: 22870596 MyJurnal
    Serotyping is not sufficient to differentiate between Salmonella species that cause paratyphoid fever from the strains that cause milder gastroenteritis as these organisms share the same serotype Salmonella Paratyphi B (S. Paratyphi B). Strains causing paratyphoid fever do not ferment d-tartrate and this key feature was used in this study to determine the prevalence of these strains among the collection of S. Paratyphi B strains isolated from patients in Malaysia. A total of 105 isolates of S. Paratyphi B were discriminated into d-tartrate positive (dT+) and d-tartrate negative (dT) variants by two lead acetate test protocols and multiplex PCR. The lead acetate test protocol 1 differed from protocol 2 by a lower inoculum size and different incubation conditions while the multiplex PCR utilized 2 sets of primers targeting the ATG start codon of the gene STM3356. Lead acetate protocol 1 discriminated 97.1% of the isolates as S. Paratyphi B dT+ and 2.9% as dT while test protocol 2 discriminated all the isolates as S. Paratyphi B dT+. The multiplex PCR test identified all 105 isolates as S. Paratyphi B dT+ strains. The concordance of the lead acetate test relative to that of multiplex PCR was 97.7% and 100% for protocol 1 and 2 respectively. This study showed that S. Paratyphi B dT+ is a common causative agent of gastroenteritis in Malaysia while paratyphoid fever appears to be relatively uncommon. Multiplex PCR was shown to be a simpler, more rapid and reliable method to discriminate S. Paratyphi B than the phenotypic lead acetate test.
    Matched MeSH terms: Fermentation
  11. Fulltext The Efficacy of Processing Strategies on the Gastroprotective Potentiality of Chenopodium quinoa Seeds
    Mariod AA, Salama SM
    ScientificWorldJournal, 2020;2020:6326452.
    PMID: 32549800 DOI: 10.1155/2020/6326452
    The current study has been conducted to evaluate the effect of different processing techniques on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity and the gastroprotective potential of Chenopodium quinoa red seeds in acute gastric injury induced by absolute ethanol in rats. Seven groups of female Sprague Dawley rats were assigned to normal and absolute ethanol (absolute EtOH) groups, given distilled water, reference control omeprazole (OMP, 20 mg/kg), pressure-cooked quinoa seeds (QP, 200 mg/kg), first stage-germinated quinoa seeds (QG, 200 mg/kg), Lactobacillus plantarum bacteria-fermented quinoa seeds (QB, 200 mg/kg), and Rhizopus oligosporus fungus-fermented quinoa seeds (QF, 200 mg/kg). One hour after treatment, all groups were given absolute ethanol, except for the normal control rats. All animals were sacrificed after an additional hour, and the stomach tissues were examined for histopathology of hematoxylin and eosin staining, immunohistochemistry of cyclooxygenase 2 (COX-2), and nitric oxide synthase (iNOS). Stomach homogenates were evaluated for oxidative stress parameters and prostaglandin E2 (PGE2). Gene expression was performed for gastric tumor necrosis factor alpha (TNF-α) and nuclear factor kappa of B cells (NF-kB). QB and QG recorded the highest DPPH scavengers compared to QF and QP. The gastroprotective potential of QB was comparable to that of OMP, followed by QF, then QG, and QP as confirmed by the histopathology, immunohistochemistry, and gene expression assessments. In conclusion, differently processed red quinoa seeds revealed variable antioxidant capacity and gastroprotective potential, while the bacterial fermented seeds (QB) showed the highest potential compared to the other processing techniques. These results might offer promising new therapy in the treatment of acute gastric injury.
    Matched MeSH terms: Fermentation
  12. Fulltext Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS
    Mohamed HN, Man YC, Mustafa S, Manap YA
    Molecules, 2012 May 03;17(5):5062-80.
    PMID: 22555296 DOI: 10.3390/molecules17055062
    Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds). The pH of Budu samples ranged from 4.50-4.92, while the salt (NaCl) content ranged between 11.80% and 22.50% (w/v). For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio)-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.
    Matched MeSH terms: Fermentation
  13. Sustainable and green pretreatment strategy of Eucheuma denticulatum residues for third-generation l-lactic acid production
    Chai CY, Tan IS, Foo HCY, Lam MK, Tong KTX, Lee KT
    Bioresour Technol, 2021 Jun;330:124930.
    PMID: 33735730 DOI: 10.1016/j.biortech.2021.124930
    Managing plastic waste remains an urgent environmental concern and switching to biodegradable plastics can reduce the dependence on depleting fossil fuels. This study emphasises the efficacy of macroalgae wastes, Eucheuma denticulatum residues (EDRs), as potential alternate feedstock to produce l-lactic acid (l-LA), the monomer of polylactic acid, through fermentation. An innovative environmental friendly strategy was explored in this study to develop a glucose platform from EDRs: pretreatment with microwave-assisted autohydrolysis (MAA) applied to enhance enzymatic hydrolysis of EDRs. The results indicate that MAA pretreatment significantly increased the digestibility of EDRs during the enzymatic hydrolysis process. The optimum pretreatment conditions were 120 °C and 50 min, resulting in 96.5% of enzymatic digestibility after 48 h. The high l-LA yield of 98.6% was obtained using pretreated EDRs and supplemented with yeast extract. The energy analysis implies that MAA pretreatment could further improve the overall energy efficiency of the process.
    Matched MeSH terms: Fermentation
  14. Sugar palm (Arenga pinnata): Its fibres, polymers and composites
    Ishak MR, Sapuan SM, Leman Z, Rahman MZ, Anwar UM, Siregar JP
    Carbohydr Polym, 2013 Jan 16;91(2):699-710.
    PMID: 23121967 DOI: 10.1016/j.carbpol.2012.07.073
    Sugar palm (Arenga pinnata) is a multipurpose palm species from which a variety of foods and beverages, timber commodities, biofibres, biopolymers and biocomposites can be produced. Recently, it is being used as a source of renewable energy in the form of bio-ethanol via fermentation process of the sugar palm sap. Although numerous products can be produced from sugar palm, three products that are most prominent are palm sugar, fruits and fibres. This paper focuses mainly on the significance of fibres as they are highly durable, resistant to sea water and because they are available naturally in the form of woven fibre they are easy to process. Besides the recent advances in the research of sugar palm fibres and their composites, this paper also addresses the development of new biodegradable polymer derived from sugar palm starch, and presents reviews on fibre surface treatment, product development, and challenges and efforts on properties enhancement of sugar palm fibre composites.
    Matched MeSH terms: Fermentation
  15. Studies on extraction of mannanase enzyme by Aspergillus terreus SUK-1 from fermented palm kernel cake
    Rashid JI, Samat N, Yusoff WM
    Pak J Biol Sci, 2013 Sep 15;16(18):933-8.
    PMID: 24502150
    Microbial mannanases have become biotechnologically important in industry but their application is limited due to high production cost. In presents study, the extraction of mannanase from fermented Palm Kernel Cake (PKC) in the Solid State Fermentation (SSF) was optimized. Local isolate of Aspergillus terreus SUK-1 was grown on PKC in (SSF) using column bioreactor. The optimum condition were achieved after two washes of fermented PKC by adding of 10% glycerol (v/v) soaked for 10 h at the room temperature with solvent to ratio, 1:5 (w/v).
    Matched MeSH terms: Fermentation*
  16. Fulltext Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits
    Mohammad SM, Mahmud-Ab-Rashid NK, Zawawi N
    Molecules, 2021 Feb 11;26(4).
    PMID: 33670262 DOI: 10.3390/molecules26040957
    Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. Current literature data for bee bread is overshadowed by bee pollen, particularly of honeybee Apis. In regions such as South America, Australia, and Southeast Asia, information on stingless bee bee bread is mainly sought to promote the meliponiculture industry for socioeconomic development. This review aims to highlight the physicochemical properties and health benefits of bee bread from the stingless bee. In addition, it describes the current progress on identification of beneficial microbes associated with bee bread and its relation to the bee gut. This review provides the basis for promoting research on stingless bee bee bread, its nutrients, and microbes for application in the food and pharmaceutical industries.
    Matched MeSH terms: Fermentation
  17. Stepwise optimization of recombinant protein production in Escherichia coli utilizing computational and experimental approaches
    Packiam KAR, Ramanan RN, Ooi CW, Krishnaswamy L, Tey BT
    Appl Microbiol Biotechnol, 2020 Apr;104(8):3253-3266.
    PMID: 32076772 DOI: 10.1007/s00253-020-10454-w
    Over the past few decades, Escherichia coli (E. coli) remains the most favorable host among the microbial cell factories for the production of soluble recombinant proteins. Recombinant protein production (RPP) via E. coli is optimized at the level of gene expression (expression level) and the process condition of fermentation (process level). Presently, the reported studies do not give a clear view on the selection of methods employed in the optimization of RPP. Here, we have reviewed various optimization methods and their preferences with respect to the factors at expression and process levels to achieve the optimal levels of soluble RPP. With a greater understanding of these optimization methods, we proposed a stepwise methodology linking the factors from both levels for optimizing the production of soluble recombinant protein in E. coli. The proposed methodology is further explained through five sets of examples demonstrating the optimization of RPP at both expression and process levels.Key Points• Stepwise methodology of optimizing recombinant protein production is proposed.• In silico tools can facilitate the optimization of gene- and protein-based factors.• Optimization of gene- and protein-based factors aids host-vector selection.• Statistical optimization is preferred for achieving optimal levels of process factors.
    Matched MeSH terms: Fermentation*
  18. Statistical optimization of process conditions for cellulase production by liquid state bioconversion of domestic wastewater sludge
    Alam MZ, Muyibi SA, Wahid R
    Bioresour Technol, 2008 Jul;99(11):4709-16.
    PMID: 17981027
    A two-level fractional factorial design (FFD) was used to determine the effects of six factors, i.e. substrate (domestic wastewater sludge - DWS) and co-substrate concentration (wheat flour - WF), temperature, initial pH, inoculum size and agitation rate on the production of cellulase enzyme by Trichoderma harzianum in liquid state bioconversion. On statistical analysis of the results from the experimental studies, optimum process conditions were found to be temperature 32.5 degrees C, substrate concentration (DWS) 0.75% (w/w), co-substrate (WF) concentration 2% (w/w), initial pH 5, inoculum size 2% (v/w) and agitation 175 rpm. Analysis of variance (ANOVA) showed a high coefficient of determination (R2) of 0.975. Cellulase activity reached 10.2 FPU/ml at day 3 during the fermentation process which indicated about 1.5-fold increase in production compared to the cellulase activity obtained from the results of design of experiment (6.9 FPU/ml). Biodegradation of DWS was also evaluated to verify the efficiency of the bioconversion process as a waste management method.
    Matched MeSH terms: Fermentation
  19. Statistical optimization of green fluorescent protein production from Escherichia coli BL21(DE3)
    Chew FN, Tan WS, Boo HC, Tey BT
    Prep Biochem Biotechnol, 2012;42(6):535-50.
    PMID: 23030465 DOI: 10.1080/10826068.2012.660903
    An optimized cultivation condition is needed to maximize the functional green fluorescent protein (GFP) production. Six process variables (agitation rate, temperature, initial medium pH, concentration of inducer, time of induction, and inoculum density) were screened using the fractional factorial design. Three variables (agitation rate, temperature, and time of induction) exerted significant effects on functional GFP production in E. coli shake flask cultivation and were optimized subsequently using the Box-Behnken design. An agitation rate of 206 rpm at 31°C and induction of the protein expression when the cell density (OD(600nm)) reaches 1.04 could enhance the yield of functional GFP production from 0.025 g/L to 0.241 g/L, which is about ninefold higher than the unoptimized conditions. Unoptimized cultivation conditions resulted in protein aggregation and hence reduced the quantity of functional GFP. The model and regression equation based on the shake flask cultivation could be applied to a 2-L bioreactor for maximum functional GFP production.
    Matched MeSH terms: Fermentation
  20. Fulltext Soy fermentation by indigenous oral probiotic Streptococcus spp. and its antimicrobial activity against oral pathogens
    How, Y. H., Ewe, J. A., Song, K. P., Kuan, C. H., Kuan, C. S., Yeo, S. K.
    International Food Research Journal, 2020;27(2):357-365.
    MyJurnal
    The present work aimed to determine the antagonistic effect of probiotic-fermented soy against oral pathogens. Indigenous oral probiotics (Streptococcus salivarius Taylor’s Univer- sity Collection Centre (TUCC) 1251, S. salivarius TUCC 1253, S. salivarius TUCC 1254, S. salivarius TUCC 1255, and S. orisratti TUCC 1253) were incorporated into soy fermentation at 37°C for 24 h. Growth characteristics, β-glucosidase activity, and total isoflavones content of Streptococcus strains following soy fermentation were analysed. Antimicrobial test of Streptococcus-fermented soy was carried out against oral pathogens Enterococcus faecalis American Type Culture Collection (ATCC) 700802, Streptococcus pyogenes ATCC 19615, and Staphylococcus aureus ATCC 25923. Streptococcus strains showed a significant increase in growth following soy fermentation. S. salivarius TUCC 1253-fermented soy showed signif- icantly higher extracellular β-glucosidase activity and amount of aglycones. S. salivarius TUCC 1253-fermented soy showed antimicrobial effect against all oral tested pathogens in both aerobic and anaerobic conditions. These results showed that S. salivarius TUCC 1253-fermented soy could potentially be used as a preventive action or alternative treatment for oral infections.

    Matched MeSH terms: Fermentation
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