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  1. Article ; Online: Microbial carbonic anhydrase mediated carbon capture, sequestration & utilization: A sustainable approach to delivering bio-renewables.

    Zaidi, Saniya / Srivastava, Nitin / Kumar Khare, Sunil

    Bioresource technology

    2022  Volume 365, Page(s) 128174

    Abstract: In the recent scenario, anthropogenic interventions have alarmingly disrupted climatic conditions. The persistent change in the climate necessitates carbon neutrality. Efficient ways of carbon capture and sequestration could be employed for sustainable ... ...

    Abstract In the recent scenario, anthropogenic interventions have alarmingly disrupted climatic conditions. The persistent change in the climate necessitates carbon neutrality. Efficient ways of carbon capture and sequestration could be employed for sustainable product generation. Carbonic anhydrase (CA) is an enzyme that reversibly catalyzes the conversion of carbon dioxide to bicarbonate ions, further utilized by cells for metabolic processes. Hence, utilizing CA from microbial sources for carbon sequestration and the corresponding delivery of bio-renewables could be the eco-friendly approach. Consequently, the microbial CA and amine-based carbon capture chemicals are synergistically applied to enhance carbon capture efficiency and eventual utilization. This review comprehends recent developments coupled with engineering techniques, especially in microbial CA, to create integrated systems for CO
    MeSH term(s) Carbonic Anhydrases/metabolism ; Carbon Dioxide/metabolism ; Carbon Sequestration ; Fossil Fuels ; Bicarbonates
    Chemical Substances Carbonic Anhydrases (EC 4.2.1.1) ; Carbon Dioxide (142M471B3J) ; Fossil Fuels ; Bicarbonates
    Language English
    Publishing date 2022-10-22
    Publishing country England
    Document type Journal Article ; Review
    ZDB-ID 1065195-0
    ISSN 1873-2976 ; 0960-8524
    ISSN (online) 1873-2976
    ISSN 0960-8524
    DOI 10.1016/j.biortech.2022.128174
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Integrated fermentative production and downstream processing of L-malic acid by Aspergillus wentii using cassava peel waste.

    Gopaliya, Deeksha / Zaidi, Saniya / Srivastava, Nitin / Rani, Bhumika / Kumar, Vinod / Kumar Khare, Sunil

    Bioresource technology

    2023  Volume 377, Page(s) 128946

    Abstract: L-malic acid (L-MA) is an industrially significant chemical with enormous potential. The fungal cell factories could be exploited to harvest it on large scales. In our study, Aspergillus wentii strain (MTCC ... ...

    Abstract L-malic acid (L-MA) is an industrially significant chemical with enormous potential. The fungal cell factories could be exploited to harvest it on large scales. In our study, Aspergillus wentii strain (MTCC 1901
    MeSH term(s) Fermentation ; Manihot ; Glucose ; Hydrolysis
    Chemical Substances malic acid (817L1N4CKP) ; Glucose (IY9XDZ35W2)
    Language English
    Publishing date 2023-03-22
    Publishing country England
    Document type Journal Article
    ZDB-ID 1065195-0
    ISSN 1873-2976 ; 0960-8524
    ISSN (online) 1873-2976
    ISSN 0960-8524
    DOI 10.1016/j.biortech.2023.128946
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article ; Online: Immobilization of L-asparaginase on magnetic nanoparticles: Kinetics and functional characterization and applications.

    Alam, Shahenvaz / Nagpal, Tanya / Singhal, Rekha / Kumar Khare, Sunil

    Bioresource technology

    2021  Volume 339, Page(s) 125599

    Abstract: L-asparaginase shows great potential as a food enzyme to reduce acrylamide formation in fried and baked products. But for food applications, enzymes must be stable at high temperatures and have higher catalytic efficiency. These desirable characteristics ...

    Abstract L-asparaginase shows great potential as a food enzyme to reduce acrylamide formation in fried and baked products. But for food applications, enzymes must be stable at high temperatures and have higher catalytic efficiency. These desirable characteristics are conferred by the immobilization of enzymes on a suitable matrix. The present study aimed to immobilize the L-asparaginase enzyme on magnetic nanoparticles to reduce acrylamide content in the food system. Immobilized preparations were characterized using SEM, TEM, FTIR, UV-spectrometry, and XRD diffraction analyses. These nanoparticles enhanced the thermal stability of the enzyme up to four-fold at 70 °C compared to the free enzyme. Kinetic parameters exhibited an increase in V
    MeSH term(s) Acrylamide ; Asparaginase/metabolism ; Catalysis ; Enzyme Stability ; Enzymes, Immobilized/metabolism ; Kinetics ; Magnetite Nanoparticles
    Chemical Substances Enzymes, Immobilized ; Magnetite Nanoparticles ; Acrylamide (20R035KLCI) ; Asparaginase (EC 3.5.1.1)
    Language English
    Publishing date 2021-07-17
    Publishing country England
    Document type Journal Article
    ZDB-ID 1065195-0
    ISSN 1873-2976 ; 0960-8524
    ISSN (online) 1873-2976
    ISSN 0960-8524
    DOI 10.1016/j.biortech.2021.125599
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article: Immobilization of L-asparaginase on magnetic nanoparticles: Kinetics and functional characterization and applications

    Alam, Shahenvaz / Nagpal, Tanya / Singhal, Rekha / Kumar Khare, Sunil

    Bioresource technology. 2021 Nov., v. 339

    2021  

    Abstract: L-asparaginase shows great potential as a food enzyme to reduce acrylamide formation in fried and baked products. But for food applications, enzymes must be stable at high temperatures and have higher catalytic efficiency. These desirable characteristics ...

    Abstract L-asparaginase shows great potential as a food enzyme to reduce acrylamide formation in fried and baked products. But for food applications, enzymes must be stable at high temperatures and have higher catalytic efficiency. These desirable characteristics are conferred by the immobilization of enzymes on a suitable matrix. The present study aimed to immobilize the L-asparaginase enzyme on magnetic nanoparticles to reduce acrylamide content in the food system. Immobilized preparations were characterized using SEM, TEM, FTIR, UV-spectrometry, and XRD diffraction analyses. These nanoparticles enhanced the thermal stability of the enzyme up to four-fold at 70 °C compared to the free enzyme. Kinetic parameters exhibited an increase in Vₘₐₓ, Kₘ, and catalytic efficiency by ~ 38% than the free counterpart. The immobilized preparations were reusable for up to five cycles. Moreover, their application in the pre-treatment coupled with blanching of potato chips led to a significant reduction (greater than 95%) of acrylamide formation.
    Keywords acrylamides ; asparaginase ; catalytic activity ; magnetism ; potatoes ; thermal stability ; ultraviolet-visible spectroscopy
    Language English
    Dates of publication 2021-11
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 1065195-0
    ISSN 1873-2976 ; 0960-8524
    ISSN (online) 1873-2976
    ISSN 0960-8524
    DOI 10.1016/j.biortech.2021.125599
    Database NAL-Catalogue (AGRICOLA)

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  5. Article ; Online: Microbial itaconic acid production from starchy food waste by newly isolated thermotolerant Aspergillus terreus strain.

    Narisetty, Vivek / Prabhu, Ashish A / Al-Jaradah, Khalid / Gopaliya, Deeksha / Hossain, Abeer H / Kumar Khare, Sunil / Punt, Peter J / Kumar, Vinod

    Bioresource technology

    2021  Volume 337, Page(s) 125426

    Abstract: In the present study, we have explored the potential of newly isolated Aspergillus terreus BD strain, which can accumulate itaconic acid (IA) at higher temperature. The shake flask cultivation of thermotolerant strain with medium optimized using Box- ... ...

    Abstract In the present study, we have explored the potential of newly isolated Aspergillus terreus BD strain, which can accumulate itaconic acid (IA) at higher temperature. The shake flask cultivation of thermotolerant strain with medium optimized using Box-Behnken Design at 45 °C resulted in IA accumulation of 28.9 g/L with yield of 0.27 g/g. The enzymatic saccharification of the synthetic food waste (SFW) consisting of potatoes, rice & noodles were optimized using Taguchi method of orthogonal array to maximize the release of fermentable sugar. The maximum glucose release of 0.60 g/g was achieved with 10% biomass loading, 5% enzyme concentration, pH 5.5 and temperature 60
    MeSH term(s) Aspergillus ; Fermentation ; Food ; Refuse Disposal ; Succinates
    Chemical Substances Succinates ; itaconic acid (Q4516562YH)
    Language English
    Publishing date 2021-06-17
    Publishing country England
    Document type Journal Article
    ZDB-ID 1065195-0
    ISSN 1873-2976 ; 0960-8524
    ISSN (online) 1873-2976
    ISSN 0960-8524
    DOI 10.1016/j.biortech.2021.125426
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

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  6. Article: Microbial itaconic acid production from starchy food waste by newly isolated thermotolerant Aspergillus terreus strain

    Narisetty, Vivek / Prabhu, Ashish A / Al-Jaradah, Khalid / Gopaliya, Deeksha / Hossain, Abeer H / Kumar Khare, Sunil / Punt, Peter J / Kumar, Vinod

    Bioresource technology. 2021 Oct., v. 337

    2021  

    Abstract: In the present study, we have explored the potential of newly isolated Aspergillus terreus BD strain, which can accumulate itaconic acid (IA) at higher temperature. The shake flask cultivation of thermotolerant strain with medium optimized using Box- ... ...

    Abstract In the present study, we have explored the potential of newly isolated Aspergillus terreus BD strain, which can accumulate itaconic acid (IA) at higher temperature. The shake flask cultivation of thermotolerant strain with medium optimized using Box-Behnken Design at 45 °C resulted in IA accumulation of 28.9 g/L with yield of 0.27 g/g. The enzymatic saccharification of the synthetic food waste (SFW) consisting of potatoes, rice & noodles were optimized using Taguchi method of orthogonal array to maximize the release of fermentable sugar. The maximum glucose release of 0.60 g/g was achieved with 10% biomass loading, 5% enzyme concentration, pH 5.5 and temperature 60 ⁰C. The sugars obtained from SFW was integrated with IA production and maximum IA titer achieved with SFW hydrolysate during bioreactor cultivation was 41.1 g/L with conversion yield of 0.27 g/g while with pure glucose IA titer and yield were 44.7 g/L and 0.30 g/g, respectively.
    Keywords Aspergillus terreus ; Taguchi method ; biomass ; bioreactors ; enzymes ; experimental design ; food waste ; glucose ; heat tolerance ; hydrolysates ; itaconic acid ; liquid state fermentation ; pH ; rice ; saccharification ; temperature
    Language English
    Dates of publication 2021-10
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 1065195-0
    ISSN 1873-2976 ; 0960-8524
    ISSN (online) 1873-2976
    ISSN 0960-8524
    DOI 10.1016/j.biortech.2021.125426
    Database NAL-Catalogue (AGRICOLA)

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