Study the Relation between Fermentation Characteristics of Submerged Fluid and Improving the Lactic Acid Production by Fungi

Lactic acid (LA) is a colorless, odorless monocarboxylic acid naturally produced by many organisms. This weak acid has extensively used as an excipient in the food, cosmetics, pharmaceutical and chemical industries. The L-isomer is being preferred for food and pharmaceutical applications. Lactic acid can be produced by several microorganisms classified into bacteria, fungi, yeast, cyanobacteria, and algae. Among these microorganisms, lactic acid production using fungal fermentation showed high efficiency. Widely used method for the production of lactic acid is batch fermentation. Hydrodynamic conditions in the fermenter influence the morphology of the fungus and thus the rheology. 

High agitation rates, which are required for optimum mass transfer, lead to high shear stress. Consequently, mycelial networks are fragmented, increasing the amount of free filaments and hence the viscosity. Besides, high viscosity at low agitation rate causes insufficient mass transfer and oxygen limitation. Because of an existing dynamic relationship between fermentation conditions and fungal growth patterns, an improved impeller that was sufficiently flexible for submerged cultures would be an advantage in the design of an efficient enzyme production system.

Implementation of linseed oil cake through solid state fermentation by Non-Starch Polysaccharides

Cellulose and hemicellulose are the most common Non- Starch Polysaccharides present in plant ingredients that exhibit anti-nutritional effect. The degradation of cellulosehave been investigated under solid state fermentation using oil cakes, groundnut oil cake, mustard oil cake, sunflower oil cake, sesame oil cake and linseed oil cake as substrates.Further research has investigated about the sustainable utilization of SSF processed LOC to set up a strategy for sustainable utilization of low cost oil cakes as animal feed ingredients.

Oil-cakes are the by-products obtained after oil extraction from the seeds. Being rich in protein, oil-cakes are frequently can be used as animal feed ingredients, especially for ruminants and fish. However, beside deficiencies in some of the essential amino acids, the direct incorporation of oil-cakes in animal feed has been restrained by the presence of antinutritional factors (ANFs), majority of which are polyphenols, trypsin inhibitors, phytic acid and Non-Starch Polysaccharides (NSPs). NSPs comprise up to 90% of the plant cell wall, wherein cellulose, hemicellulose and pectin are the most abundant. Xylan is considered as the major structural component of plant cell wall and the most abundant copious renewable hemicellulose.