A fermentative approach to ameliorating solid waste challenges within food and hospitality industry

Microbial conversion of organic residues into resource often involves growth and development via modification of complex sugars inherent in the residues. Solid state bioconversion (SSB) process involving mixed culture of white rot fungi was conducted. Product synthesis by the microorganisms and b...

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Main Authors:	Jamal, Parveen, Saheed, Olorunnisola Kola, Abdulkarim, Mohd Ismail, Alam, Md Zahangir, Muyibi, Suleyman Aremu
Format:	Article
Language:	English English English
Published:	Elsevier Ltd. 2015
Subjects:	T Technology (General)
Online Access:	http://irep.iium.edu.my/43909/ http://irep.iium.edu.my/43909/ http://irep.iium.edu.my/43909/ http://irep.iium.edu.my/43909/1/International_Biodeterioration_%26_Biodegradation%2C_2015.pdf http://irep.iium.edu.my/43909/4/43909-A%20fermentative%20approach%20to%20ameliorating%20solid%20waste_SCOPUS.pdf http://irep.iium.edu.my/43909/5/43909-A%20fermentative%20approach%20to%20ameliorating%20solid%20waste_WOS.pdf

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spelling	iium-439092017-08-10T04:18:40Z http://irep.iium.edu.my/43909/ A fermentative approach to ameliorating solid waste challenges within food and hospitality industry Jamal, Parveen Saheed, Olorunnisola Kola Abdulkarim, Mohd Ismail Alam, Md Zahangir Muyibi, Suleyman Aremu T Technology (General) Microbial conversion of organic residues into resource often involves growth and development via modification of complex sugars inherent in the residues. Solid state bioconversion (SSB) process involving mixed culture of white rot fungi was conducted. Product synthesis by the microorganisms and bio-degradation of fruit peels' macromolecules were analyzed chemically and structurally. Protein enrichment was higher when fungal strains were mixed together (141.18 mg g-1) compared with when grown at 4 cm apart (115.62 mg g�1). Different mixtures of fruit peels raised fermentable sugar composition to 500.99 mg g�1 and protein enrichment increased to 160.68 mg g�1 while complex carbon was redistributed. Cellulase activity of 1.33 ± 0.04 units ml�1 and a-amylase activity of 112.46 ± 0.28 units ml�1 were recorded. Fourier transformation infrared (FT-IR) analysis revealed immense modification of complex sugars (cellulose, hemicellulose and lignin) and secretion of simple sugars by filamentous fungi. Elsevier Ltd. 2015-05-02 Article PeerReviewed application/pdf en http://irep.iium.edu.my/43909/1/International_Biodeterioration_%26_Biodegradation%2C_2015.pdf application/pdf en http://irep.iium.edu.my/43909/4/43909-A%20fermentative%20approach%20to%20ameliorating%20solid%20waste_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/43909/5/43909-A%20fermentative%20approach%20to%20ameliorating%20solid%20waste_WOS.pdf Jamal, Parveen and Saheed, Olorunnisola Kola and Abdulkarim, Mohd Ismail and Alam, Md Zahangir and Muyibi, Suleyman Aremu (2015) A fermentative approach to ameliorating solid waste challenges within food and hospitality industry. International Biodeterioration & Biodegradation, 102. pp. 182-190. ISSN 0964-8305 http://www.sciencedirect.com/science/article/pii/S0964830515001237 10.1016/j.ibiod.2015.03.031
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	T Technology (General)
spellingShingle	T Technology (General) Jamal, Parveen Saheed, Olorunnisola Kola Abdulkarim, Mohd Ismail Alam, Md Zahangir Muyibi, Suleyman Aremu A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
description	Microbial conversion of organic residues into resource often involves growth and development via modification of complex sugars inherent in the residues. Solid state bioconversion (SSB) process involving mixed culture of white rot fungi was conducted. Product synthesis by the microorganisms and bio-degradation of fruit peels' macromolecules were analyzed chemically and structurally. Protein enrichment was higher when fungal strains were mixed together (141.18 mg g-1) compared with when grown at 4 cm apart (115.62 mg g�1). Different mixtures of fruit peels raised fermentable sugar composition to 500.99 mg g�1 and protein enrichment increased to 160.68 mg g�1 while complex carbon was redistributed. Cellulase activity of 1.33 ± 0.04 units ml�1 and a-amylase activity of 112.46 ± 0.28 units ml�1 were recorded. Fourier transformation infrared (FT-IR) analysis revealed immense modification of complex sugars (cellulose, hemicellulose and lignin) and secretion of simple sugars by filamentous fungi.
format	Article
author	Jamal, Parveen Saheed, Olorunnisola Kola Abdulkarim, Mohd Ismail Alam, Md Zahangir Muyibi, Suleyman Aremu
author_facet	Jamal, Parveen Saheed, Olorunnisola Kola Abdulkarim, Mohd Ismail Alam, Md Zahangir Muyibi, Suleyman Aremu
author_sort	Jamal, Parveen
title	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_short	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_full	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_fullStr	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_full_unstemmed	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_sort	fermentative approach to ameliorating solid waste challenges within food and hospitality industry
publisher	Elsevier Ltd.
publishDate	2015
url	http://irep.iium.edu.my/43909/ http://irep.iium.edu.my/43909/ http://irep.iium.edu.my/43909/ http://irep.iium.edu.my/43909/1/International_Biodeterioration_%26_Biodegradation%2C_2015.pdf http://irep.iium.edu.my/43909/4/43909-A%20fermentative%20approach%20to%20ameliorating%20solid%20waste_SCOPUS.pdf http://irep.iium.edu.my/43909/5/43909-A%20fermentative%20approach%20to%20ameliorating%20solid%20waste_WOS.pdf
first_indexed	2023-09-18T21:02:28Z
last_indexed	2023-09-18T21:02:28Z
_version_	1777410715410235392

A fermentative approach to ameliorating solid waste challenges within food and hospitality industry

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