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

Jamal, Parveen and Olorunnisola, K.S and Abdul Karim, Mohamed Ismail and Alam, Md. Zahangir and Suleyman, Aremu Muyibi (2014) A fermentative approach to ameliorating solid waste challenges within food and hospitality industry. In: The 7th Conference on The Challenges in Environmental Science and Engineering, 12-16 October, 2014, Johor Bahru. (Unpublished)

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Abstract

Solid wastes emanating from food and hospitality domains constitute environmental challenges and their holistic management remained inevitable. Solid state bioconversion process involving mixed culture of microbes was conducted for 7 days. Bio-product synthesis by the microorganisms and bio-degradation extent of fruit peels’ components were analyzed for chemical and structural changes. Chemical analysis showed improved protein enrichment when microbes were mixed together at different ratios (141.18 mg/g) compared with 4 cm apart (115.62 mg/g). Through substrate reformulation, fermentable sugar composition rose to 500.99 mg/g and protein enrichment increased to 160.68 mg/g, cellulase activity was 1.33±0.04 units/ml and α-amylase activity of 112.46±0.28 units/ml was synthesized. Analysis of reformulated substrates indicated presence of more metabolizable sugar while FT-IR analysis revealed immense modifications and consumption of complex sugars (cellulose, hemicellulose and lignin) by selected filamentous fungi

Item Type:	Conference or Workshop Item (Poster)
Additional Information:	2937/39054
Uncontrolled Keywords:	Solid wastes; Food industry; Enrichment; Metabolism; Fungi
Subjects:	T Technology > TP Chemical technology > TP248.13 Biotechnology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	Prof.Dr. Parveen Jamal
Date Deposited:	27 Nov 2014 16:13
Last Modified:	11 Jun 2018 12:59
URI:	http://irep.iium.edu.my/id/eprint/39054

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