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Substrate particle size reduction by Bacillus coagulans in solid-state fermentation.

Nandakumar, M. P. and Thakur, M. S. and Raghavarao, K. S. M. S. and Ghildyal, N. P. (1996) Substrate particle size reduction by Bacillus coagulans in solid-state fermentation. Enzyme and Microbial Technology, 18 (2). 121-125, 16 ref..

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Abstract

The mechanism of solid particle substrate degradation by Bacillus coagulans NK1 in solid-state fermentation (SSF) was studied using wheat bran with an average particle size of 1204 mum. Particle size reduction during fermentation and its corresponding effect (an indicator of substrate availability) on production of enzymes was analysed. Physical changes, such as water-holding capacity and moisture level, were analysed during the course of fermentation. Smaller particles with a higher starch content were utilized preferentially throughout the fermentation. Larger particles were degraded towards the end of the fermentation. Max. reduction in size and wt. of substrate particles, and optimal release of hydrolytic enzymes, such as alpha-amylase and xylanase, were observed after approx. 36-48 h fermentation. A mathematical model is presented for the degradation of substrate particles during fermentation. [From En summ.]

Item Type: Article
Uncontrolled Keywords: BACILLUS-; BACTERIA-; BIOTECHNOLOGY-; BRAN-; CEREAL-PRODUCTS; CEREALS-; ENZYMES-; FERMENTATION-; FERMENTATION-TECHNOLOGY; PARTICLES-; PHYSICAL-PROPERTIES; WHEAT-; SIZE-; WHEAT-BRAN
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions: Fermentation Technology and Bioengineering
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Nov 2008 11:03
Last Modified: 18 Nov 2016 10:18
URI: http://ir.cftri.com/id/eprint/7858

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