Maximizing chitin and chitosan recovery yields from Fusarium verticillioides using a many-factors-at-a-time approach.

The extraction of chitin and chitosan presents challenges due to the complexity of the process and the influence of many variables. This study aimed to optimize chitin and chitosan extraction from Fusarium verticillioides by analyzing many additives and processing variables and modeling their yields using multiple linear regression (MLR) and evolutionary algorithms. FT-IR analysis confirmed the presence of characteristic bands in the extracted samples, and SEM analysis further revealed the microfibrillar appearance of the chitin and the dense, non-porous structure of the chitosan.

Effect of temperature in Chitin and Chitosan production by solid culture of Penicillium Camembertii on YPG medium.

This study was devoted to polysaccharides extraction (Chitin and Chitosan) from Penicillium camembertii cell wall. A culture on solid medium was adopted under carefully selected conditions, appropriate to mycelium growth: duration 6 days, medium YPGA and pH 5. The temperature was adjusted (20 °C to 28 °C) in order to study the effect of temperature on Chitin/Chitosan production.

Degradation of direct azo dye by Cucurbita pepo free and immobilized peroxidase.

Enzymatic decolourization of the azo dye, Direct Yellow (DY106) by Cucurbita pepo (courgette) peroxidase (CP) is a complex process, which is greatly affected by pH, temperature, enzyme activity and the concentrations of H2O2 and dye. Courgette peroxidase was extracted and its performance was evaluated by using the free-CP (FCP) and immobilized-CP (ICP) forms in the decolourization of DY106. Immobilization of peroxidase in calcium alginate beads was performed according to a strategy aiming to minimize enzyme leakage and keep its activity at a maximum value by optimizing sodium alginate content, enzyme loading and calcium chloride concentration.

The effect of lactate addition on the growth of Penicillium camembertii on glutamate.

The effect of an additional carbon source, lactate, on Penicillium camembertii growth on glutamate as both carbon and nitrogen sources was examined. Glutamate (and lactate) was present in excess in both media. Throughout the whole culture, similar growth time-courses were recorded on both media, indicating the absence of a lactate effect on growth.