SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY
Authorized Users Only
2019
Authors
Šekuljica, NatašaSalim, Abdalla Ali
Lukovic, Nevena
Mijalković, Jelena
Jakovetić Tanasković, Sonja
Grbavčić, Sanja
Knežević-Jugović, Zorica

Conference object (Published version)

Metadata
Show full item recordAbstract
Solid-state fermentation (SSF) is a fermentation process where different agro-industrial
residues have been used as substrates to maximize their utilizations and to address the waste
disposal issues. Bacillus sp. strain has been studied for its ability to produce different enzymes
by SSF of agro-industrial residues. Soybean meal (SBM) is a co-product after solvent
extraction process in dietary oil production and high quality source of protein.
Herein, SBM was assessed for the production of hydrolytic enzymes through SSF with
Bacillus sp. strain for 8 days at 30 °C. Highest obtained yields of producing proteases,
cellulases, α-amylases and pectinases were 56.4, 0.89, 0.95 and 1.07 U g-1, respectively. The
enzymes produced were very different in biochemical characteristics, including activities at
specific temperatures and a wide range of pH values. The highest activity proteases,
cellulases, α-amylases exhibited at higher temperatures, 50 °C suggesting the high potential of
t...hese enzymes for industrial application involving elevated conditions. Fermented soybean
meal (FSBM) was examined in terms of total phenol content (TPC), scavenging DPPH and
ABTS radical abilities. Scavenging DPPH and ABTS abilities of FSBM were all stronger than
that of SBM. The radical scavenging ability increased by fermentation in accordance with the
increase in TPC content. TPC increase from 1.12 to 3.12 mgGAE/g soybean meal after three days
of fermentation was observed. The high hydrolytic enzyme activity and stability established
plus the low cost of the substrate make this solid-state process a promising tool for
biotechnological industry.
Keywords:
Bacillus subtilis / solid-state fermentation / soybean meal / enzyme production / antioxidant activitySource:
Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019), 2019, 102-110Publisher:
- Bratislava : Slovak Society of Chemical Engineering
Funding / projects:
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
- Scientific and Technological Collaboration of the Republic of Serbia and PR China - Project #I-1 (Title: Development of new biological processes in the value added utilization of agro-industrial waste)
Institution/Community
Inovacioni centarTY - CONF AU - Šekuljica, Nataša AU - Salim, Abdalla Ali AU - Lukovic, Nevena AU - Mijalković, Jelena AU - Jakovetić Tanasković, Sonja AU - Grbavčić, Sanja AU - Knežević-Jugović, Zorica PY - 2019 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6274 AB - Solid-state fermentation (SSF) is a fermentation process where different agro-industrial residues have been used as substrates to maximize their utilizations and to address the waste disposal issues. Bacillus sp. strain has been studied for its ability to produce different enzymes by SSF of agro-industrial residues. Soybean meal (SBM) is a co-product after solvent extraction process in dietary oil production and high quality source of protein. Herein, SBM was assessed for the production of hydrolytic enzymes through SSF with Bacillus sp. strain for 8 days at 30 °C. Highest obtained yields of producing proteases, cellulases, α-amylases and pectinases were 56.4, 0.89, 0.95 and 1.07 U g-1, respectively. The enzymes produced were very different in biochemical characteristics, including activities at specific temperatures and a wide range of pH values. The highest activity proteases, cellulases, α-amylases exhibited at higher temperatures, 50 °C suggesting the high potential of these enzymes for industrial application involving elevated conditions. Fermented soybean meal (FSBM) was examined in terms of total phenol content (TPC), scavenging DPPH and ABTS radical abilities. Scavenging DPPH and ABTS abilities of FSBM were all stronger than that of SBM. The radical scavenging ability increased by fermentation in accordance with the increase in TPC content. TPC increase from 1.12 to 3.12 mgGAE/g soybean meal after three days of fermentation was observed. The high hydrolytic enzyme activity and stability established plus the low cost of the substrate make this solid-state process a promising tool for biotechnological industry. PB - Bratislava : Slovak Society of Chemical Engineering C3 - Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019) T1 - SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY EP - 110 SP - 102 UR - https://hdl.handle.net/21.15107/rcub_technorep_6274 ER -
@conference{ author = "Šekuljica, Nataša and Salim, Abdalla Ali and Lukovic, Nevena and Mijalković, Jelena and Jakovetić Tanasković, Sonja and Grbavčić, Sanja and Knežević-Jugović, Zorica", year = "2019", abstract = "Solid-state fermentation (SSF) is a fermentation process where different agro-industrial residues have been used as substrates to maximize their utilizations and to address the waste disposal issues. Bacillus sp. strain has been studied for its ability to produce different enzymes by SSF of agro-industrial residues. Soybean meal (SBM) is a co-product after solvent extraction process in dietary oil production and high quality source of protein. Herein, SBM was assessed for the production of hydrolytic enzymes through SSF with Bacillus sp. strain for 8 days at 30 °C. Highest obtained yields of producing proteases, cellulases, α-amylases and pectinases were 56.4, 0.89, 0.95 and 1.07 U g-1, respectively. The enzymes produced were very different in biochemical characteristics, including activities at specific temperatures and a wide range of pH values. The highest activity proteases, cellulases, α-amylases exhibited at higher temperatures, 50 °C suggesting the high potential of these enzymes for industrial application involving elevated conditions. Fermented soybean meal (FSBM) was examined in terms of total phenol content (TPC), scavenging DPPH and ABTS radical abilities. Scavenging DPPH and ABTS abilities of FSBM were all stronger than that of SBM. The radical scavenging ability increased by fermentation in accordance with the increase in TPC content. TPC increase from 1.12 to 3.12 mgGAE/g soybean meal after three days of fermentation was observed. The high hydrolytic enzyme activity and stability established plus the low cost of the substrate make this solid-state process a promising tool for biotechnological industry.", publisher = "Bratislava : Slovak Society of Chemical Engineering", journal = "Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019)", title = "SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY", pages = "110-102", url = "https://hdl.handle.net/21.15107/rcub_technorep_6274" }
Šekuljica, N., Salim, A. A., Lukovic, N., Mijalković, J., Jakovetić Tanasković, S., Grbavčić, S.,& Knežević-Jugović, Z.. (2019). SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY. in Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019) Bratislava : Slovak Society of Chemical Engineering., 102-110. https://hdl.handle.net/21.15107/rcub_technorep_6274
Šekuljica N, Salim AA, Lukovic N, Mijalković J, Jakovetić Tanasković S, Grbavčić S, Knežević-Jugović Z. SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY. in Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019). 2019;:102-110. https://hdl.handle.net/21.15107/rcub_technorep_6274 .
Šekuljica, Nataša, Salim, Abdalla Ali, Lukovic, Nevena, Mijalković, Jelena, Jakovetić Tanasković, Sonja, Grbavčić, Sanja, Knežević-Jugović, Zorica, "SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY" in Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019) (2019):102-110, https://hdl.handle.net/21.15107/rcub_technorep_6274 .