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Isolation and Screening of Filamentous Fungi Producing Extracellular Lipase with Potential in Biodiesel Production

Advances in Enzyme Research 2015年第4期3卷 101-114页

作者： Sabrina Moro Villela Pacheco Américo Cruz Júnior Ayres Ferreira Morgado Agenor Furigo Júnior onyetugo chioma amadi José Manuel Guisán Benevides Pessela Department of Food and Chemistry Engineering University Campus UFSC Florianópolis Brazil Department of Microbiology Faculty of Biological Science University of Nigeria Enugu Nigeria Departamento de Biocatálises Enzimática Instituto de Catalisis y Petroleoquimica ICP (CSIC-UAM) C/Marie Curie 2 Cantoblanco Campus de la Univerisdad Autónoma de Madrid Madrid Espa&ntilde a Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM) C/Nicolás Cabrera 9 Cantoblanco Campus de la Universidad Autónoma de Madrid Madrid Espa&ntilde a Departamento de Engenharia e Tecnologías Instituto Superior Politécnico de Tecnología e de Ciências ISPTEC Luanda Sul Talatona República de Angola

Nineteen fungal strains were isolated from a chicken slaughterhouse effluent and within those, only one showed high values of lipolytic activity in submerged cultures. This fungus was identified as Trametes hirsuta. The crude extract was immobilized in chitosan/clay beads, with an immobilization yield of 80.9%. The analyses of the crude extract and the immobilized derivative at different temperatures, pH (s), solvents, metallic ions and storage showed that the immobilization process increased the enzyme life span. Ethyl esters were obtained in solvent free systems using chicken viscera oil and the enzyme crude extract. For effective comparison, a reaction using viscera oil and commercial lipase Novozym 435 was carried out. The result revealed 35% and 28% esters conversion in the reactions containing chicken viscera oil, using Novozym 435 and the crude extract respectively. The extract was also used in a reaction with soybean oil, traditionally used as starting substrate for biodiesel production.

关键词： Biodiesel Production Trametes Hirsuta Lipase

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Application of Wild Yeast (<i>Saccharomyces cerevisiae</i>) Isolates from Palm Wine and Honey in Baking of Cassava/Wheat Composite Bread

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Food and Nutrition Sciences 2020年第7期11卷 695-711页

作者： James Bitrus onyetugo C. amadi Tochukwu N. Nwagu Chukwudi I. Nnamchi Anene N. Moneke Bioprocess and Fermentation Unit Department of Microbiology University of Nigeria Nsukka Nigeria

Saccharomyces cerevisiae (baker’s yeast) and wheat flour are the conventional raw materials used in baking of bread. Wheat flour is preferred due to gluten proteins providing bread elasticity. Interest is shown in using flours from cassava mainly due to economic and health reasons. Cassava does not have gluten protein required for bread elasticity. A different type of yeast would be required to bake bread using cassava flour. We investigated the use of composite (cassava/wheat) flour technology for bread baking. We also isolated yeast strains from palm wine (SPW) and honey (SH) using enriched media and evaluated their ability to produce acceptable cassava/wheat composite flour bread. Total of six yeast (3 each for palm wine and honey) strains identified as Saccharomyces cerevisiae

关键词： Saccharomyces cerevisiae Cassava Wheat Aroma Flavour

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