Utilization of tannery fleshings: Optimization of conditions for fermenting delimed tannery fleshings using Enterococcus faecium HAB01 by response surface methodology
| Autor: | Lalitha R. Gowda, Narayan Bhaskar, P.V. Suresh, P. Z. Sakhare, Thiyam General, Amit Kumar Rai, Prakash M. Halami, N. S. Mahendrakar |
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| Rok vydání: | 2010 |
| Předmět: |
Environmental Engineering
Hydrolyzed protein Free Radicals Surface Properties Enterococcus faecium Industrial Waste Bioengineering Arginine Antioxidants Picrates Leucine Response surface methodology Food science Waste Management and Disposal biology Renewable Energy Sustainability and the Environment business.industry Hydrolysis Biphenyl Compounds food and beverages Tanning General Medicine Hydrogen-Ion Concentration biochemical phenomena metabolism and nutrition biology.organism_classification Biotechnology Glucose Fermentation business |
| Zdroj: | Bioresource Technology. 101:1885-1891 |
| ISSN: | 0960-8524 |
| DOI: | 10.1016/j.biortech.2009.10.015 |
| Popis: | Conditions for fermentation of delimed tannery fleshings--to obtain higher degree of protein hydrolysis and reasonably better antioxidant activity--using Enterococcus faecium HAB01 (GenBank #FJ418568) were optimized. Three independent variables--viz., inoculum level (X1), glucose level (X2) and fermentation time (X3)--were optimized using response surface method considering degree of hydrolysis (DH; %) and total titrable acidity (TTA) as response variables. The optimized conditions were found to be 12.5% (v/w) inoculum, 17.5% (w/w) glucose and 96h of fermentation at 37+/-1 degrees C to obtain a maximum DH%. The usefulness of the predicted model was further validated by considering random combinations of the independent factors. The chemical score of the hydrolysate revealed an excess amount of essential amino acids, viz., arginine and leucine compared to reference protein. The liquor portion had relatively high antioxidant activities, indicating its potential for use as a high value feed ingredient. |
| Databáze: | OpenAIRE |
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