Advertisement

Application of Tropical Agro-industrial Residues as Substrate for Solid-state Fermentation Processes

  • Reeta Rani Singhania
  • Carlos Ricardo Soccol
  • Ashok Pandey

Abstract

In recent years, there has been constant increase in the efforts to utilize agro-industrial residues particularly those originating from tropical regions. Advances in industrial biotechnology offer ample opportunities for its economic utilization. The tropical agro-industrial residues are generated in large amounts during the processing and their disposal rather causes several environmental problems. There has been an increasing trend towards more efficient utilization of agro-industrial residues such as cassava bagasse, sugar cane bagasse, sugar beet pulp, coffee pulp/husk, oil cakes, apple pomace, etc. in bioprocesses as substrate (carbon source). These are utilised as a potential raw materials in bioprocesses as they provide an excellent substratum for the growth of micro-organism supplying the essential nutrients to them (Pandey and Soccol, 1998; Pandey, 1994; Pandey and Soccol, 2000; Pandey et al., 2000a; 2000b; 2000c; 2000d; Pandey, 1999a; Pandey, 1992). Several processes have been developed that utilise these as raw material for the production of bulk chemicals and value-added fine products such as ethanol, single-cell protein (SCP), mushrooms, enzymes, organic acids, amino acids, biologically active secondary metabolites, etc. Application of agro-industrial residues in bioprocesses on the one hand provides alternative substrates, and on other helps in solving pollution problems, which their disposal may otherwise cause. With the advent of biotechnological innovations, mainly in the area of enzyme and fermentation technology, many new avenues have opened for their effective utilization.

Keywords

Sugarcane Bagasse Citric Acid Production Apple Pomace Coffee Pulp Coffee Husk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Arnanda E & Barois I, 1999, III International Seminar on Biotechnology in the Coffee Agro-industry, 24-28, Londrina, Brazil, p. 51.Google Scholar
  2. Bampidis VA & Robinson PH 2006, Citrus by-products as ruminant feeds: A review Animal Feed Science and Technology, 128, 175-217.Google Scholar
  3. Bogar B, Szakacs G, Pandey A, Sabu A, Linden JC & Tengerdy RP, 2003, Production of phytase by Mucor racemosus in solid-state fermentation. Biotechnology Progress 19(2), 312–319.CrossRefGoogle Scholar
  4. Cereda MP, 1994. Caratecrizacßã de res õduos da industrializacßã da mandioca. In: Cereda M.P. (Ed.), Industrializacßã da mandioca no. Paulic eia, SaoPaulo, Brazil, 11–50.Google Scholar
  5. Rosales E, Couto SE & Sanroman MA, 2005 Reutilization of food processing wastes for production of relevant metabolites: application to laccase production by Trametes hirsute, Journal of Food Engineering, 66, 419–423.CrossRefGoogle Scholar
  6. Farzana K, Shah SN, Butt FB & Awan SB, 2005, Biosynthesis of bacitracin in solid-state fermentation by Bacillus licheniformis using defatted oil seed cakes as substrate. Pakistan Journal Pharmaceutical Sciences 18, 55–57.Google Scholar
  7. Johri TS, Agrawal R & Sadagopan VR, 1988, Available lysine and methionine contents of some proteinous feedstuffs. Indian Journal of Animal Nutrition. 5, 228–229.Google Scholar
  8. John PR, Nampoothiri KM & Pandey A, 2006, Solid-state fermentation for L-lactic acid production from agro wastes using Lactobacillus delbrueckii, Process Biochemistry 41,759–763.CrossRefGoogle Scholar
  9. Joshi VK, Parmar M & Rana NS, 2006, Pectin esterase production from apple pomace in solid-state and submerged fermentation. Food Technology and Biotechnology, 44, 253–256.Google Scholar
  10. Kurakake M, Ooshima H & Harano Y, 1991, Pre-treatment of bagasse by UCT-solvent for the enzymatic hydrolysis, Applied Biochemistry and Biotechnology, 27, 11–121.CrossRefGoogle Scholar
  11. Li Y, Guo C, Yang J, Wei J, Xu J & Cheng S, 2006, Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96,254–260.CrossRefGoogle Scholar
  12. Nampoothiri KM & Pandey A, 1996, Solid-state fermentation for L-glutamic acid production using Brevibacterium sp. Biotechnology Letters, 18, 199–204.CrossRefGoogle Scholar
  13. Ohtsuki T, Akiyama J, Shimoyama T, Yazaki S-I, Ui S, Hirose Y & Mimura A, 2003, Increased production of antioxidative sesaminol glucosides from sesame oil cake through fermentation by Bacillus circulans strain YUS-2,. Bioscience, Biotechnology. Biochemistry, 67, 2304–2306.CrossRefGoogle Scholar
  14. Pandey A, 1992, Recent process developments in solid-state fermentation. Process Biochemistry 27, 109–117CrossRefGoogle Scholar
  15. Pandey A, 1994, Solid-state Fermentation, In-Solid-state Fermentation, Pandey A (ed), Wiley Eastern, New Delhi, pp 3–10.Google Scholar
  16. Pandey A, 2003, Solid-state fermentation, Biochemical Engineering Journal, 14, 81–84CrossRefGoogle Scholar
  17. Pandey A & Soccol CR, 1998, Bioconversion of biomass: A case study of lingocellulosics bioconversions in solid-state fermentation, Brazilian Archives of Biology and Technology, 41, 379–390.Google Scholar
  18. Pandey A & Soccol CR, 2000, Economic utilization of crop residues for value addition-A futuristic approach, Journal of Scientific and Industrial Research, 59, 12–22.Google Scholar
  19. Pandey A, Ashakumary L & Selvakumar P, 1995, Copra waste — A novel substrate for solid-state fermentation, Bioresource Technology. 51, 217–220.CrossRefGoogle Scholar
  20. Pandey A, Selvakumar P, Soccol CR & Nigam P, 1999a. Solid-state fermentation for the production of industrial enzymes, Current Sciences, 77, 149–162.Google Scholar
  21. Pandey A, Benjamin S, Soccol CR, Nigam P, Krieger N & Soccol VT, 1999b, The realm of microbial Upases in biotechnology. Biotechnology and Applied Biochemistry, 29, 119–131.Google Scholar
  22. Pandey A, Soccol CR & Mitchell D, 2000a, New developments in solid-state fermentation: I bioprocesses and products, Process Biochemistry. 35, 1153–1169.CrossRefGoogle Scholar
  23. Pandey A, Soccol CR, Nigam P & Soccol VT, 2000b, Biotechnological potential of agro-industrial residues: I Sugarcane bagasse, Bioresource Technology. 74, 69–80.CrossRefGoogle Scholar
  24. Pandey A, Soccol CR, Nigam P, Soccol VT, Vandenberghe LPS & Mohan R, 2000c, Biotechnological potential of agro-industrial residues: II Cassava bagasse. Bioresource Technology, 74, 81–87.CrossRefGoogle Scholar
  25. Pandey A, Soccol CR, Nigam P, Brand D & Mohan R, 2000d, Biotechnological potential of coffee pulp and coffee husk for bioprocesses, Biochemical Engineering Journal, 6(2), 153–162.CrossRefGoogle Scholar
  26. Ramachandran S, Patel AK, Nampoothiri KM, Francis F, Nagy V, Szakacs G & Pandey A, 2004, Coconut oil cake—a potential raw material for the production of α-amylase. Bioresource Technology, 93, 169–174.CrossRefGoogle Scholar
  27. Ramachandran S, Roopesh K, Nampoothiri K.M, Szakacs G & Pandey A, 2005, Mixed substrate fermentation for the production of phytase by Rhizopus spp. using oilcakes as substrates, Process Biochemistry 40, 1749–1754.CrossRefGoogle Scholar
  28. Ramachandran S, Singh SK, Larroche C, Soccol CR & Pandey A, 2006, Oil cakes and their potential applications, Bioresource technology.Google Scholar
  29. Roopesh K, Ramachandran S, Nampoothiri KM, Szakacs G & Pandey A, 2006, Comparison of phytase production on wheat bran and oilcakes in solid-state fermentation by Mucor racemosus, Bioresource Technology, 97, 506–511.CrossRefGoogle Scholar
  30. Rosa M, Alonso S, Carlos H, Alejandro B, Luis A, Berrueta, Bianca G & Francisca V, 2005, Classification of apple fruits according to their maturity state by the pattern recognition analysis of their polyphenolic compositions. Food Chemistry 93, 113–123.CrossRefGoogle Scholar
  31. Sabu A, Sarita S, Pandey A, Bogar B, Szakacs G & Soccol CR, 2002. Solid-state fermentation for production of phytase by Rhizopus oligosporus, Applied Biochemistry and Biotechnology. — Part A Enzyme Engineering Biotechnology, 251–260.Google Scholar
  32. Sachaal BA & Olsen KM, 1999, Cassava’s origin. Proceedings of National Academy of Sciences, USA, Cited from Quadnet, Cassava6-4WU (http://www.quad.net.com/archive/CASSAVA6-4wu).
  33. Sandhya C, Sumantha A, Szakacs G & Pandey A, 2005, Comparative evaluation of neutral protease production by Aspergillus oryzae in submerged and solid-state fermentation, Process Biochemistry, 40(8), 2689–2694.CrossRefGoogle Scholar
  34. Stertz S C, 1997, Bioconversao da Farinha de Mandioca Crua (Manihot Esculenta, Crantz) por Fungos do Genero Rhizopus em Fermentacßã no Estado S olido. Tese Mestrado, Universidade Federal do Paran a, Curitiba.Google Scholar
  35. Shashirekha MN, Rajarathnam S & Bano Z, 2002, Enhancement of bioconversion efficiency and chemistry of the mushroom, Pleurotus sajor-caju (Berk and Br.) Sacc. produced on spent rice straw substrate, supplemented with oil seed cakes, Food Chemistry 76, 27–31.CrossRefGoogle Scholar
  36. Soccol CR, Stertz SC, Raimbault M & Pinheiro LI, 1995, Biotransformation of solid waste from cassava starch production by Rhizopus in solid-state fermentation. 2. Optimization of the culture conditions and growth kinetics, Archives of Biology and Technology, 38(4), 1311–1318.Google Scholar
  37. Sumantha A, Sandhya C, Szakacs G, Soccol CR & Pandey A, 2005. Production and partial purification of a neutral metalloprotease by fungal mixed substrate fermentation, Food Technology and Biotechnology, 43(4), 313–319. http://www.eco-web.com/editorial/01779-03.html (05/10/2006). http://cat.inist.fr/?aModele=afficheN&cpsidt=2897619 (05/10/2006). http://www.bio.ilstu.edu/Armstrong/syllabi/cassava/cassava.htm (12/11/06). http://www.icms.com.au/chemeca2005/abstract/184.htm) (14/11/06).Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Reeta Rani Singhania
    • 1
  • Carlos Ricardo Soccol
    • 2
  • Ashok Pandey
    • 1
  1. 1.Biotechnology DivisionNational Institute for Interdisciplinary Science & TechnologyTrivandrumIndia
  2. 2.Bioprocess Engineering and Biotechnology DivisionFederal University of ParanáCuritiba-PRBrazil

Personalised recommendations