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Biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation

Four cellulolytic and hemicellulolytic bacterial cultures were purchased from the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Culture (DSMZ) and the American Type Culture Collection (ATCC). Two experiments were conducted; the objective of the first experiment was to determine...

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Main Authors: Alshelmani, Mohamed Idris, Loh, Teck Chwen, Foo, Hooi Ling, Lau, Wei Hong, Sazili, Awis Qurni
Format: Article
Language:English
Published: Hindawi Publishing Corporation 2014
Online Access:http://psasir.upm.edu.my/id/eprint/36651/1/Biodegradation%20of%20Palm%20Kernel%20Cake.pdf
http://psasir.upm.edu.my/id/eprint/36651/
http://dx.doi.org/10.1155/2014/729852
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spelling my.upm.eprints.366512016-02-15T08:40:12Z http://psasir.upm.edu.my/id/eprint/36651/ Biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation Alshelmani, Mohamed Idris Loh, Teck Chwen Foo, Hooi Ling Lau, Wei Hong Sazili, Awis Qurni Four cellulolytic and hemicellulolytic bacterial cultures were purchased from the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Culture (DSMZ) and the American Type Culture Collection (ATCC). Two experiments were conducted; the objective of the first experiment was to determine the optimum time period required for solid state fermentation (SSF) of palm kernel cake (PKC), whereas the objective of the second experiment was to investigate the effect of combinations of these cellulolytic and hemicellulolytic bacteria on the nutritive quality of the PKC. In the first experiment, the SSF was lasted for 12 days with inoculum size of 10% (v/w) on different PKC to moisture ratios. In the second experiment, fifteen combinations were created among the four microbes with one untreated PKC as a control. The SSF lasted for 9 days, and the samples were autoclaved, dried, and analyzed for proximate analysis. Results showed that bacterial cultures produced high enzymes activities at the 4th day of SSF, whereas their abilities to produce enzymes tended to be decreased to reach zero at the 8th day of SSF. Findings in the second experiment showed that hemicellulose and cellulose was significantly (P < 0.05) decreased, whereas the amount of reducing sugars were significantly (P < 0.05) increased in the fermented PKC (FPKC) compared with untreated PKC. Hindawi Publishing Corporation 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36651/1/Biodegradation%20of%20Palm%20Kernel%20Cake.pdf Alshelmani, Mohamed Idris and Loh, Teck Chwen and Foo, Hooi Ling and Lau, Wei Hong and Sazili, Awis Qurni (2014) Biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation. The Scientific World Journal, 2014. art. no. 729852. pp. 1-8. ISSN 2356-6140; ESSN: 1537-744X http://dx.doi.org/10.1155/2014/729852 10.1155/2014/729852
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Four cellulolytic and hemicellulolytic bacterial cultures were purchased from the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Culture (DSMZ) and the American Type Culture Collection (ATCC). Two experiments were conducted; the objective of the first experiment was to determine the optimum time period required for solid state fermentation (SSF) of palm kernel cake (PKC), whereas the objective of the second experiment was to investigate the effect of combinations of these cellulolytic and hemicellulolytic bacteria on the nutritive quality of the PKC. In the first experiment, the SSF was lasted for 12 days with inoculum size of 10% (v/w) on different PKC to moisture ratios. In the second experiment, fifteen combinations were created among the four microbes with one untreated PKC as a control. The SSF lasted for 9 days, and the samples were autoclaved, dried, and analyzed for proximate analysis. Results showed that bacterial cultures produced high enzymes activities at the 4th day of SSF, whereas their abilities to produce enzymes tended to be decreased to reach zero at the 8th day of SSF. Findings in the second experiment showed that hemicellulose and cellulose was significantly (P < 0.05) decreased, whereas the amount of reducing sugars were significantly (P < 0.05) increased in the fermented PKC (FPKC) compared with untreated PKC.
format Article
author Alshelmani, Mohamed Idris
Loh, Teck Chwen
Foo, Hooi Ling
Lau, Wei Hong
Sazili, Awis Qurni
spellingShingle Alshelmani, Mohamed Idris
Loh, Teck Chwen
Foo, Hooi Ling
Lau, Wei Hong
Sazili, Awis Qurni
Biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation
author_facet Alshelmani, Mohamed Idris
Loh, Teck Chwen
Foo, Hooi Ling
Lau, Wei Hong
Sazili, Awis Qurni
author_sort Alshelmani, Mohamed Idris
title Biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation
title_short Biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation
title_full Biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation
title_fullStr Biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation
title_full_unstemmed Biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation
title_sort biodegradation of palm kernel cake by cellulolytic and hemicellulolytic bacterial cultures through solid state fermentation
publisher Hindawi Publishing Corporation
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/36651/1/Biodegradation%20of%20Palm%20Kernel%20Cake.pdf
http://psasir.upm.edu.my/id/eprint/36651/
http://dx.doi.org/10.1155/2014/729852
_version_ 1643831796815626240
score 13.211869

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