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

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-degradat...

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Main Authors:	Jamal, Parveen, Olorunnisola, K.S, Abdul Karim, Mohamed Ismail, Alam, Md. Zahangir, Suleyman, Aremu Muyibi
Format:	Conference or Workshop Item
Language:	English English English English
Published:	2014
Subjects:	TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/39054/ http://irep.iium.edu.my/39054/ http://irep.iium.edu.my/39054/1/CESE%2714_poster.pdf http://irep.iium.edu.my/39054/4/invite_BIOI_32_%282%29.docx http://irep.iium.edu.my/39054/5/invite_BIOI_32_%25282%2529.pdf http://irep.iium.edu.my/39054/8/tt.pdf

id	iium-39054
recordtype	eprints
spelling	iium-390542018-06-11T04:59:07Z http://irep.iium.edu.my/39054/ A fermentative approach to ameliorating solid waste challenges within food and hospitality industry Jamal, Parveen Olorunnisola, K.S Abdul Karim, Mohamed Ismail Alam, Md. Zahangir Suleyman, Aremu Muyibi TP248.13 Biotechnology 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 2014-10 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/39054/1/CESE%2714_poster.pdf application/pdf en http://irep.iium.edu.my/39054/4/invite_BIOI_32_%282%29.docx application/pdf en http://irep.iium.edu.my/39054/5/invite_BIOI_32_%25282%2529.pdf application/pdf en http://irep.iium.edu.my/39054/8/tt.pdf 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) http://www.utm.my/staff/2014/09/30/the-7th-international-conference-on-the-challenges-in-environmental-science-and-engineering-cese-2014/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English English
topic	TP248.13 Biotechnology
spellingShingle	TP248.13 Biotechnology Jamal, Parveen Olorunnisola, K.S Abdul Karim, Mohamed Ismail Alam, Md. Zahangir Suleyman, Aremu Muyibi A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
description	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
format	Conference or Workshop Item
author	Jamal, Parveen Olorunnisola, K.S Abdul Karim, Mohamed Ismail Alam, Md. Zahangir Suleyman, Aremu Muyibi
author_facet	Jamal, Parveen Olorunnisola, K.S Abdul Karim, Mohamed Ismail Alam, Md. Zahangir Suleyman, Aremu Muyibi
author_sort	Jamal, Parveen
title	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_short	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_full	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_fullStr	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_full_unstemmed	A fermentative approach to ameliorating solid waste challenges within food and hospitality industry
title_sort	fermentative approach to ameliorating solid waste challenges within food and hospitality industry
publishDate	2014
url	http://irep.iium.edu.my/39054/ http://irep.iium.edu.my/39054/ http://irep.iium.edu.my/39054/1/CESE%2714_poster.pdf http://irep.iium.edu.my/39054/4/invite_BIOI_32_%282%29.docx http://irep.iium.edu.my/39054/5/invite_BIOI_32_%25282%2529.pdf http://irep.iium.edu.my/39054/8/tt.pdf
first_indexed	2023-09-18T20:56:05Z
last_indexed	2023-09-18T20:56:05Z
_version_	1777410313624223744

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

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