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Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
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Solid-state fermentation of soybean and corn processing coproducts for potential feed improvement.

JunYi Lio1, Tong Wang

  • 1Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.

Journal of Agricultural and Food Chemistry
|July 18, 2012
PubMed
Summary
This summary is machine-generated.

Co-culturing fungi on agro-industrial coproducts like soybean fiber and distiller's dried grains with solubles (DDGS) enhances enzyme production. This process improved xylanase and cellulase activity, suggesting better feed quality.

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Area of Science:

  • Biotechnology
  • Enzyme Technology
  • Agricultural Science

Background:

  • Agro-industrial coproducts such as soybean cotyledon fiber and distiller's dried grains with solubles (DDGS) are abundant and underutilized resources.
  • Solid-state fermentation (SSF) is a promising technology for valorizing these byproducts into value-added products.
  • Optimizing fungal co-culturing strategies can enhance enzyme production for various industrial applications.

Purpose of the Study:

  • To evaluate the effect of co-culturing three fungi—Aspergillus oryzae, Trichoderma reesei, and Phanerochaete chrysosporium—on enzyme production using soybean fiber and DDGS as substrates in SSF.
  • To determine the optimal inoculation sequence and incubation time for maximizing enzyme yields.
  • To assess the impact of the fermentation process on the nutritional quality of the substrates.

Main Methods:

  • Solid-state fermentation (SSF) was employed using soybean cotyledon fiber and DDGS as substrates.
  • Co-culturing of Aspergillus oryzae, Trichoderma reesei, and Phanerochaete chrysosporium was performed with varied inoculation sequences and incubation times.
  • Enzyme activities (xylanase and cellulase) were quantified using standard assays.
  • Nutritional composition, including fiber and protein content, of the fermented products was analyzed.

Main Results:

  • The highest xylanase activity (757.4 IU/g) and cellulase activity (3.2 IU/g) were achieved on soybean fiber using a sequential inoculation of T. reesei and P. chrysosporium followed by A. oryzae.
  • This specific fungal combination also yielded the highest xylanase activity (399.2 IU/g) on DDGS.
  • Large-scale SSF produced fermented products with xylanase and cellulase activities ranging from 35.9–57.0 IU/g and 0.4–1.2 IU/g, respectively.
  • Fermented products exhibited reduced fiber content (3.5–15.1% lower) and increased protein content (1.3–4.2% higher).

Conclusions:

  • Co-culturing specific fungal strains in a sequential manner significantly enhances the production of xylanase and cellulase via SSF on agro-industrial coproducts.
  • The optimized fermentation process not only boosts enzyme yields but also improves the nutritional profile of the substrates, indicating potential for enhanced animal feed.
  • This study demonstrates a viable strategy for the bioconversion of low-value byproducts into high-value enzymes and improved feed ingredients.