Open AccessOptimization of cellulase production under solid‐state fermentation by a new mutant strain of Trichoderma reesei
Author(s) -
Darabzadeh Nazanin,
HamidiEsfahani Zohreh,
Hejazi Parisa
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.852
Subject(s) - trichoderma reesei , cellulase , solid state fermentation , fermentation , strain (injury) , mutant , food science , chemistry , trichoderma , microbiology and biotechnology , biology , enzyme , biochemistry , gene , anatomy
Nowadays, the use of agricultural by‐products, as the cheap substrate for the production of value‐added products, is of high interest for the researchers and practitioners. Cellulase is a relatively expensive and a very important industrial enzyme where in this study was produced form rice by‐products under solid‐state fermentation. A new mutant of Trichoderma reesei was used for cellulase production. The effective variables were initially screened by “Plackett and Burman design.” Afterward, the main variables including moisture content, P source, incubation temperature, and incubation time were optimized by “one factor at a time design.” Finally, the resulting variables including 74% for moisture content, 2 g/L for K 2 HPO 4 , 30°C of incubation temperature, and 4 days of incubation time were reported as the ultimate optimal condition for cellulase production.