Journals / Hacettepe Journal of Biology and Chemistry / 2011 / Cilt: 39 - Sayı: 3

Laccase Production with Submerged and Solid State Fermentation: Benefit and Cost Analysis

Batık ve Katı Faz Fermentasyonu ile Lakkaz Üretimi: Fayda ve Maliyet Analizi

Pages
305–313
Publication Date
2011-08-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This situation indicates laccase production with this type fermentation for a company is more attractive

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study is to investigate benefit and cost analysis of enzyme production with solid state and submerged fermentation techniques, biotechnological processes within production of value-added products.
📊
Key Findings & Data:This analysis was referred two methodologies on production of laccase, a significant enzyme at environmental biotechnology.
💡
Conclusion & Impact:This situation indicates laccase production with this type fermentation for a company is more attractive
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Fayda-maliyet analizi · çevresel enzim · lakkaz

Abstract

The aim of this study is to investigate benefit and cost analysis of enzyme production with solid state and submerged fermentation techniques, biotechnological processes within production of value-added products. The approach of benefit and cost analysis is commonly used a way at deciding and investigating of the project. This analysis was referred two methodologies on production of laccase, a significant enzyme at environmental biotechnology. According to the result of the comparison, benefit/cost ratio in laccase activity obtained with solid state fermentation was calculated 1.76 and the ratio of laccase activity was 22.62 U ml-1, whereas those of submerged fermentation was 2.42 and the activity was 29.08 U ml-1. In particular, induced liquid culture obtained submerged fermentation is seen maximum benefit of production facilities and the minimum cost. This situation indicates laccase production with this type fermentation for a company is more attractive

Özet

B u çalışmanın amacı, katma değer ürünlerin üretimlerine sahip biyoteknolojik süreçlerden katı faz ve batık fermentasyon teknikleri ile enzim üretiminin, fayda maliyet analizini değerlendirmektir. Fayda maliyet analiz yaklaşımı projenin karar verilmesinde ve değerlendirilmesinde genelde kullanılan bir yoldur. Bu analiz, çevresel biyoteknolojide önemli bir enzim olan lakkazın üretiminde kullanılan iki yöntemle ilgilidir. Karşılaştırma sonucuna göre, katı faz fermentasyonla elde edilen lakkaz aktivitesinde fayda/maliyet oranı 1.76 ve aktivite değeri 22.62 U ml-1 olurken batık fermentasyonla elde edilen lakkaz aktivitesi içinse bu değer 2.42 ve aktivite değeri 29.08 U ml-1’dir. Özellikle batık fermentasyonla elde edilen indüklenmiş sıvı kültürü, üretim faaliyetinin maksimum fayda sağladığı ve minimum maliyet getirdiği görülmektedir. Bu durum bir şirket için bu tip fermentasyonla lakkaz üretiminin daha cazip olduğunu göstermektedir

🔖

Cite This Article

DEMİR, A., AYTAR, P., GEDİKLİ, S., ÇABUK, A., ARISOY, M. (2011). Laccase Production with Submerged and Solid State Fermentation: Benefit and Cost Analysis. Hacettepe Journal of Biology and Chemistry, Cilt: 39 - Sayı: 3, 305–313. https://ajindex.com/articles/256185

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (15)

  1. S.Rodriguez Couto, M.A., Sanrom´an, Application of solid-state fermentation to ligninolytic enzyme production, Biochem. Eng. J., 22 (2005) 211
  2. A. Pandey, Solid-state fermentation, Biochem. Eng. J., 13 (2003) 81
  3. R.R. Singhania, R.K. Sukumarana, A.K. Patelb, et al., Advancement and comparative profiles in the production technologies using solid-state and submerged fermentation for microbial cellulases, Enzym. Microb. Tech., 46 (2010) 541
  4. G. Viniegra-Gonz´alez, E. Favela-Torres, Why solidstate fermentation seems to be resistant to catabolite repression?, Food Technol. Biotechnol., 44 (2006) 397
  5. G. Viniegra-Gonz´alez, 1998. Strategies for the selection of mold strains geared to produce enzymes on solid substrates, in: E. Glindo, O.T. Ram´ırez (Eds.), Advances in Biprocess Engineering II, Kluwer Academic Publishers, Dordrecht, p. 123–136
  6. G. Viniegra-Gonz´alez, E. Favela-Torres, C. Noe Aguilar, et al., Advantages of fungal enzyme production in solid state over liquid fermentation systems, Biochem. Eng. J., 13 (2003) 157
  7. Y. Matsumoto, G. Saucedo-Castañeda, S. Revah, et al., Production of β-N-acetylhexosaminidase of Verticillium lecanii by solid state and submerged fermentations utilizing shrimp waste silage as substrate and inducer, Process Biochem., 39 (2004) 665
  8. T. Robinson, G. McMullan, R. Marchant, et al., Remediation of dyes in textile effluent: a critical review on current treatment technologies with a proposed alternative, Bioresour. Technol., 77 (2001) 247
  9. C. Krishna, Solid-state fermentation systems – an overview, Crit. Rev. Biotechnol., 25 (2005) 1
  10. D. Mamma, E. Kourtoglou, P. Christakopoulos, Fungal multienzyme production on industrial by-products of the citrus-processing industry, Bioresour. Technol., 99 (2008) 2373
  11. C. Sandhya, A. Sumantha, G. Szakacs, et al., Comparative evaluation of neutral protease production by Aspergillus oryzae in submerged and solid-state fermentation, Process Biochem., 40 (2005) 2689
  12. U. Hölker, J. Lenz, Solid-state fermentation - are there any biotechnological advantages? Curr. Opin. Microbiol., 8 (2005) 301
  13. V. Ramamurthy, R.M. Kothari, Comparison of fungal protease production by submerged and surface cultivation, J. Biotechnol., 27 (1993) 349
  14. N.E. Ramírez, M.C. Vargas, J.C. Ariza, C. Martínez, Caracterización de la lacasa obtenida por dos métodos de producción con Pleurotus ostreatus, Rev. Colombiana Biotecnol., 2 (2003) 64
  15. M. Téllez-Téllez, F.J. Fernández, A.M.