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

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dc.authoridDUZEL, Ahmet/0000-0003-4106-4548
dc.authoridTuluk, Kubra/0000-0001-6179-2871
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.accessioned2025-03-23T19:35:09Z
dc.date.available2025-03-23T19:35:09Z
dc.date.issued2024
dc.departmentSinop Üniversitesi
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.
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu [115O052]
dc.description.sponsorshipThis work was supported by Turkiye Bilimsel ve Teknolojik Arastirma Kurumu [115O052].
dc.identifier.doi10.1080/10242422.2024.2366792
dc.identifier.endpage523
dc.identifier.issn1024-2422
dc.identifier.issn1029-2446
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85196319885
dc.identifier.scopusqualityQ2
dc.identifier.startpage509
dc.identifier.urihttps://doi.org/10.1080/10242422.2024.2366792
dc.identifier.urihttps://hdl.handle.net/11486/5793
dc.identifier.volume42
dc.identifier.wosWOS:001250018800001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofBiocatalysis and Biotransformation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectXylanase
dc.subjectAspergillus niger
dc.subjectpilot scale
dc.subjectsubmerged fermentation
dc.subjectsolid-state fermentation
dc.subjectbread quality
dc.titleProduction of xylanase intended to be used in bread-making: laboratory scale and pilot scale studies
dc.typeArticle

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