Download Advances in Applied Microbiology, Vol. 35 by Saul L. Neidleman (ed.), Allen I. Laskin (ed.) PDF

By Saul L. Neidleman (ed.), Allen I. Laskin (ed.)

Meant for researchers in utilized microbiology and environmental engineers, this e-book covers such subject matters as environmental evaluation of biotechnological strategies and microbial differences of haloaromatic and haloaliphatic compounds.

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Extra info for Advances in Applied Microbiology, Vol. 35

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1985; Chahal, 1983). The nutrients present in those plant cells of WB that are not penetrated by the mycelial cells are thus not available to the culture during fermentation. Some of the vital nutrients necessary for optimum growth and product formation processes may also be present in WB at suboptimal levels. Hence, the supplementation of WB with other solid and/or water-soluble nutrients was found to lead to enhanced product formation in SSF processes (Kumar and Lonsane, 1987a,b). The various solid and water-soluble supplementary nutrients used along with WB for improving enzyme yield are listed in Tables IV and V, respectively.

Another approach to minimize the acidification of the fermenting medium is to use urea instead of ammonium salts for nitrogen supplementation of the medium (Raimbault and Alazard, 1980). Both these approaches were relied on by workers in the production of bacterial a-amylase in the SSF process. The incorporation of 2% CaCO, in the fermenting solids was also employed (Tobey and Yousten, 1976) for control of pH at the desired level during fermentation. , 1945). This indicates that the pH probably is not altered during the course of fermentation or that the change in pH of the fermenting solid medium is effectively counteracted by the buffer.

On the contrary, the enzyme produced in the SSF technique was reported to show results similar to those usually obtained with commercial enzymes in the saccharification of starch (Park and Rivera, 1982). The enzyme produced by B. 0 and 70"C, respectively (Ramesh and Lonsane, 1987a). A sharp drop in enzyme activity at lower and higher temperatures as well as at acidic pH values was reported. The products of starch hydrolysis were found to be higher oligosaccharides > maltose 2 glucose. Enzyme activity was increased by 72% at 85°C by adding zinc sulfate at 10 p g level in the reaction mixture.

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