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6 articles for “Submerged fermentation”
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Utilization of the Brewer’s Spent Grain for Lactic acid production: Acid hydrolysis and submerged fermentation
Abstract: The production of Lactic acid from Brewery Spent Grain using Lactobacillus plantarum ATCC 8014. was carried out in this study. Box Behnken Design (BBD) (Design expert® 7 software) was used to investigate the effect of temperature, reaction time and acid concentration during the hydrolysis. Fermentation of the hydrolyzate was performed at 35 °C, pH 5.0-5.5 and 200 rpm for 72 h.
Published in Journal of Catalyst & Catalysis · Vol. 7, Issue 1, 2020 · pp. 1–5 Read article
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Gluconic acid production from cane molasses using Aspergillus carneus
Abstract: Gluconic acid is a multifunctional organic acid, non-volatile, non-corrosive, non-toxic, readily biodegradable, with environmentally friendly properties. In this study, gluconic acid was produced from the treated molasses using Aspergillus carneus strain under the submerged fermentation. The parameters were studied using the four-factor, three-level Box-Behnken design using using Design Expert ® version 11. The acid produced was characterized using the Fourier transform infrared spectroscopy. The optimum values of the parameters were …
Published in Emerging Trends in Chemical Engineering · Vol. 6, Issue 3, 2019 · pp. 37–44 Read article
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Feasibility Study of Mahua (Madhuca Indica) Fruit Pulp as a Feedstock for Bio-Alcohol Industry
Abstract: AbstractFor a developing nation like India, adequate sources of energy are basic requirement. As fossil fuels are depleting day by day, the necessity of renewable energy sources is increasing rapidly. Apart from that, burning of fossil fuels is polluting our environment drastically and increasing the threat of global warming. Thus, there is a need to adopt a cleaner and renewable source of energy. Among the different sources of energy, bioalcohol …
Published in Journal of Alternate Energy Sources & Technologies · Vol. 10, Issue 1, 2019 · pp. 32–35 Read article
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Production And Purification of Amylase Through Bacterial Strain
Abstract: Amylases are important industrial enzymes with use in detergents, brewing, and food processing because of their ability to hydrolyze starch. In this research, the production and optimization of α-amylase from a potato soil isolated bacterium using agro-waste as a carbon source is investigated. The isolate had a hydrolytic zone of 13.33 mm and the highest activity of 545 U/mL under submerged fermentation with 1% starch. Optimum conditions were pH 7.0, …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 15, Issue 2, 2025 · pp. 1–10 Read article
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Valorization of Fruit and Vegetable Wastes for CA Production: A Comprehensive Review with Emphasis on Aspergillus niger Bioprocessing and Future Prospects
Abstract: Citric Acid (CA) is a multifunctional organic acid with diverse industrial applications, recently gaining prominence in polymer and composite science as a green crosslinker, compatibilizer, and functional additive. Conventionally produced through submerged fermentation of refined sugars by Aspergillus niger, industrial CA production faces sustainability challenges due to reliance on food-grade substrates. This review highlights emerging strategies for CA biosynthesis from vegetable and fruit processing residues—including cucumber peels, broccoli stalks, spinach …
Published in Journal of Polymer & Composites · Vol. 14, Issue 1, 2026 · pp. 807–822 Read article
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White-Rot Fungi-Based Bioprocessing for Circular Bioeconomy & Valorization of Lignocellulosic Waste
Abstract: The escalating global demand for sustainable resource management and the imperative to reduce dependence on fossil-based products have positioned the circular bioeconomy as a transformative paradigm for the 21st century. Lignocellulosic biomass, generated abundantly as agricultural and forestry residues, constitutes one of the most underexploited renewable carbon sources on Earth, yet its recalcitrant structure, interlinking cellulose, hemicellulose, and lignin, has long impeded its efficient valorization. White-rot fungi (WRF), predominantly belonging …
Published in International Journal of Fungi · Vol. 3, Issue 2, 2026 Read article