Production of xylanase intended to be used in bread-making: laboratory scale and pilot scale studies

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dc.authoridDÜZEL, Ahmet/0000-0003-4106-4548
dc.contributor.authorOngen, Gaye Ongen
dc.contributor.authorSahinbas, Dilek
dc.contributor.authorDuzel, Ahmet
dc.contributor.authorDuzdemir, Gizem Ezgi
dc.contributor.authorAltinel, Burak
dc.contributor.authorTuluk, Kubra
dc.contributor.authorSargin, Sait
dc.date.accessioned2024-08-31T07:50:44Z
dc.date.available2024-08-31T07:50:44Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, submerged and solid-state fermentation studies were performed for xylanase production simultaneously to determine ideal carbon and nitrogen sources together with necessary production parameters from the laboratory scale to the pilot scale. The results showed that barley malt sprout is effective as a nitrogen and a good carbon source. Under optimum conditions, xylanase activities 71.74 +/- 2.70 U/mL, 56.95 +/- 3.6 U/mL, 65.8 +/- 8 U/mL and 46.05 +/- 0.1 U/mL were achieved in shake flasks, 2, 10 and 30 L bioreactors, respectively. In solid-state fermentation studies, maximum activity in flasks was 759.15 +/- 36.16 U/g production media, and maximum activity in pilot-scale tray bioreactor productions was 1312 +/- 137.85 U/g dry substrate. Bread-making trials showed that using xylanase at 100 U/100g flour resulted in a significant increase in the loaf volume of wheat flour bread and whole wheat flour bread.en_US
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu [115O052]en_US
dc.description.sponsorshipThis work was supported by Turkiye Bilimsel ve Teknolojik Arastirma Kurumu [115O052].en_US
dc.identifier.doi10.1080/10242422.2024.2366792
dc.identifier.endpage523en_US
dc.identifier.issn1024-2422
dc.identifier.issn1029-2446
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85196319885en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage509en_US
dc.identifier.urihttps://doi.org/10.1080/10242422.2024.2366792
dc.identifier.urihttps://hdl.handle.net/11454/105334
dc.identifier.volume42en_US
dc.identifier.wosWOS:001250018800001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofBiocatalysis and Biotransformationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectXylanaseen_US
dc.subjectAspergillus Nigeren_US
dc.subjectPilot Scaleen_US
dc.subjectSubmerged Fermentationen_US
dc.subjectSolid-State Fermentationen_US
dc.subjectBread Qualityen_US
dc.titleProduction of xylanase intended to be used in bread-making: laboratory scale and pilot scale studiesen_US
dc.typeArticleen_US

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