Table 5 Summary of recent studies on different glycosidases produced by various fermentation methods using agro-industrial residues as substrates.
From: Valorization of fruit pomaces for glycosidic enzymes production via solid state fermentation
Microbial Strain | Substrate | Fermentation Type | Enzyme Produced | Max Enzyme Yield | Reference |
|---|---|---|---|---|---|
B. licheniformis | Paddy Straw | SSF | Amylase | 1.002 IU/g | |
Geotrichum candidum PO27 | Olive Pomace | SSF | Amylase | 180.71 IU/g | |
C. guilliermondii CGL-A10 | Date Wastes | SmF | Amylase | 2304.19 µmol/L/min | |
B. subtilis VSP4 | Wheat Bran | SSF | Amylase | 169.72 U/gds | |
B. subtilis J12 | Okara Residue | SSF | Amylase | 983 U/g | |
Pleurotus pulmonarius | Cocoa Shells | SSF | Amylase | 83.90 U/gds | |
A. oryzae | Licuri Cake | SmF | Amylase | 357.89 U/mL | |
G. candidum PO27 | Olive Pomace | SSF | Amylase | 412.94 U/g | |
B. amyloliquefaciens | Mango Peels | SmF | Amylase | 9.03 U/ml | |
A. niger | Orange Peel Extract | SmF | pectinase | 6800 IU/g | |
Penicillium chrysogenum MF318506 | Orange Peel Waste | SmF | pectinase | 0.48 U/ml | |
B. megaterium | Mango Peel | SSF | xylanase | 2876 U/mL | |
A. awamori | Tomato Pomace | SSF | xylanase | 100 IU/gds | |
A. awamori | Tomato Pomace | SSF | pectinase | 80 IU/gds | |
Penicillium sp. FSDE15 | Wheat bran | SSF | xylanase | 102.34 U/g |
