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• W2072068878 abstract "The aim of this study was to optimise airflow rate for glucoamylase and protease production from waste bread via solid state fermentation by Aspergillus awamori in packed bed bioreactors. Airflow rates, between 0.40 and 3.00 vvm, were tested. In all experiments, the fungal growth was almost uniform throughout the solids. Fungi grew both on and within the substrate and fungal cakes were formed. The highest glucoamylase and protease activities were recorded as 130.8 U/g bread (db) and 80.3 U/g bread (db) in the experiments with 1.50 vvm airflow rate, respectively. These values are 27.2% and 32.3% higher than the glucoamylase and protease activities obtained in petri dish experiments with static air. At 1.50 vvm airflow rate, the dry weight of the solids had decreased to 46% of the initial value at the end of the fermentation. The temperature of the solids increased up to 37.5 ??C with high axial temperature gradients due to high metabolic activity. The average moisture content of the solids first decreased to 150% (db) and then increased to 275% (db) by the end of the fermentation. Both above and below 1.50 vvm airflow rate, enzyme production and fungal growth were affected significantly. Also, a Gaussian-based mathematical model was developed to model the effects of airflow rate on enzyme production. The model fitted almost seamlessly to the experimental data. Thus, this study clearly showed the effects of aeration on glucoamylase and protease production from waste bread under solid state fermentations. ?? 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved." @default.
• W2072068878 created "2016-06-24" @default.
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• W2072068878 date "2015-07-01" @default.
• W2072068878 modified "2023-09-24" @default.
• W2072068878 title "Solid state fermentation of waste bread pieces by Aspergillus awamori: Analysing the effects of airflow rate on enzyme production in packed bed bioreactors" @default.
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• W2072068878 doi "https://doi.org/10.1016/j.fbp.2015.03.011" @default.
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