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Economic Analysis of the Production of Amylases and Other Hydrolases by Aspergillus awamori in Solid-State Fermentation of Babassu Cake.

de Castro AM, Carvalho DF, Freire DM, Dos Reis Castilho L - Enzyme Res (2010)

Bottom Line: A first evaluation showed a large impact of the inoculum propagation medium on production costs.Therefore, five propagation media were compared, and PDA medium presented the best cost-benefit ratio.The credits obtained from sales of fermented cake as a coproduct enabled a significant decrease in the production cost of the enzyme product, down to 10.40 USD kg(-1).

View Article: PubMed Central - PubMed

Affiliation: Renewable Energy Division, Research and Development Center, PETROBRAS, Avenue Horácio Macedo, 950 Ilha do Fundão, Rio de Janeiro 21941-915, Brazil.

ABSTRACT
Amylases are one of the most important industrial enzymes produced worldwide, with their major application being in ethanol manufacturing. This work investigated the production of amylases by solid-state fermentation of babassu cake, using the filamentous fungus Aspergillus awamori IOC-3914. Lab-scale experiments were carried out to generate input data for simulations of an industrial plant for amylase production. Additionally to the target enzymes, other hydrolases (cellulases, xylanases, and proteases) were also produced, enriching the final product. The most suitable fermentation time was 144 hours, when exoamylase and endoamylase activities of 40.5 and 42.7 U g(-1) were achieved, respectively. A first evaluation showed a large impact of the inoculum propagation medium on production costs. Therefore, five propagation media were compared, and PDA medium presented the best cost-benefit ratio. The credits obtained from sales of fermented cake as a coproduct enabled a significant decrease in the production cost of the enzyme product, down to 10.40 USD kg(-1).

No MeSH data available.


Production of amylases and accessory enzymes by SSF of babassu cake after propagation of A. awamori cells in starch medium: endoamylase (closed squares), exoamylase (closed circles), cellulase (open squares), protease (closed triangles), and xylanase (open circles).
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Related In: Results  -  Collection


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fig1: Production of amylases and accessory enzymes by SSF of babassu cake after propagation of A. awamori cells in starch medium: endoamylase (closed squares), exoamylase (closed circles), cellulase (open squares), protease (closed triangles), and xylanase (open circles).

Mentions: The experimental profiles for the production of these enzymes, considering as base-case fungal propagation in starch medium, are presented in Figure 1. Although absolute maximum endoamylase activity had been observed after 144 hours of fermentation, considering the confidence interval of the means, it can be assumed that the production of this group of enzymes began stabilizing after 96 hours of process. Exoamylase and cellulase activities reached their maximum values after 144 hours of fermentation. Although xylanase and protease activities had continuously increased after 120 hours of incubation, experiments were stopped after 168 hours of fermentation, since the other major enzyme activities started decreasing after 144 hours. The productivity peak for endoamylase (0.43 U g−1 h−1) was observed earlier (96 hours), and thus this fermentation time was compared to 144 hours in the simulations and economic analysis.


Economic Analysis of the Production of Amylases and Other Hydrolases by Aspergillus awamori in Solid-State Fermentation of Babassu Cake.

de Castro AM, Carvalho DF, Freire DM, Dos Reis Castilho L - Enzyme Res (2010)

Production of amylases and accessory enzymes by SSF of babassu cake after propagation of A. awamori cells in starch medium: endoamylase (closed squares), exoamylase (closed circles), cellulase (open squares), protease (closed triangles), and xylanase (open circles).
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC2962910&req=5

fig1: Production of amylases and accessory enzymes by SSF of babassu cake after propagation of A. awamori cells in starch medium: endoamylase (closed squares), exoamylase (closed circles), cellulase (open squares), protease (closed triangles), and xylanase (open circles).
Mentions: The experimental profiles for the production of these enzymes, considering as base-case fungal propagation in starch medium, are presented in Figure 1. Although absolute maximum endoamylase activity had been observed after 144 hours of fermentation, considering the confidence interval of the means, it can be assumed that the production of this group of enzymes began stabilizing after 96 hours of process. Exoamylase and cellulase activities reached their maximum values after 144 hours of fermentation. Although xylanase and protease activities had continuously increased after 120 hours of incubation, experiments were stopped after 168 hours of fermentation, since the other major enzyme activities started decreasing after 144 hours. The productivity peak for endoamylase (0.43 U g−1 h−1) was observed earlier (96 hours), and thus this fermentation time was compared to 144 hours in the simulations and economic analysis.

Bottom Line: A first evaluation showed a large impact of the inoculum propagation medium on production costs.Therefore, five propagation media were compared, and PDA medium presented the best cost-benefit ratio.The credits obtained from sales of fermented cake as a coproduct enabled a significant decrease in the production cost of the enzyme product, down to 10.40 USD kg(-1).

View Article: PubMed Central - PubMed

Affiliation: Renewable Energy Division, Research and Development Center, PETROBRAS, Avenue Horácio Macedo, 950 Ilha do Fundão, Rio de Janeiro 21941-915, Brazil.

ABSTRACT
Amylases are one of the most important industrial enzymes produced worldwide, with their major application being in ethanol manufacturing. This work investigated the production of amylases by solid-state fermentation of babassu cake, using the filamentous fungus Aspergillus awamori IOC-3914. Lab-scale experiments were carried out to generate input data for simulations of an industrial plant for amylase production. Additionally to the target enzymes, other hydrolases (cellulases, xylanases, and proteases) were also produced, enriching the final product. The most suitable fermentation time was 144 hours, when exoamylase and endoamylase activities of 40.5 and 42.7 U g(-1) were achieved, respectively. A first evaluation showed a large impact of the inoculum propagation medium on production costs. Therefore, five propagation media were compared, and PDA medium presented the best cost-benefit ratio. The credits obtained from sales of fermented cake as a coproduct enabled a significant decrease in the production cost of the enzyme product, down to 10.40 USD kg(-1).

No MeSH data available.