ISSN: 0973-7510

E-ISSN: 2581-690X

Parveen Jamal1,2 , Zulkarnain Mohamed Idris1,3, Md Zahangir Alam1, Zaki Zainuddin1 and Abdullah Al-Mamun1
1Bioenvironmental Engineering Research Centre (BERC), Department of Biotechnology
Engineering, Faculty of Engineering, International Islamic University Malaysia, P.O. Box 10, 50728, Kuala Lumpur, Malaysia.
2International Institute for Halal Research and Training (INHART), International Islamic University Malaysia, Malaysia.
3School of Bioprocess Engineering, Kompleks Pusat Pengajian Jejawi 3, University Malaysia Perlis, 02600 Arau, Perlis, Malaysia.
J Pure Appl Microbiol. 2014;8(Spl. Edn. 1):803-808
© The Author(s). 2014
Received: 08/01/2014 | Accepted: 24/03/2014 | Published: 31/05/2014
Abstract

Palm oil mill effluent (POME) is one of the major sources of aquatic pollution in Malaysia. Phenolics production using organic residue of POME and potential Aspergillus niger strains would be a novel approach to solve this problem. Thus screening was conducted for seven locally isolated Aspergillus niger strains namely IBS-101ZA, IBO-103MNB, IBS-103ZA, IBS-104ZA, IBS-105ZA, IBS-106ZA and IBO-107MNB at 24, 48, 72, 96 and 120 hours of fermentation and at fixed process conditions of 150 rpm of agitation rate, 2% (v/v) of inoculum size, 4% (w/v) of solid concentration and at the temperature of 30 ± 2 ºC. The substrate was added with co-substrates of 2% (w/v) of wheat flour, 2% (w/v) of glucose and 2% (w/v) of ammonium nitrate to enhance the growth of the strains. The selection of the potential fungal strain was determined on the basis of growth rate and highest total phenolic content. No significant difference (p >0.05) in radial growth rates between Aspergillus niger strains was observed. The distribution of phenolic compounds produced by different Aspergillus niger strains showed that the highest total phenolic content was obtained by IBS-103ZA strain with 639.9±4.19 GAE mg/L after 72 hours of fermentation.

Keywords

Palm oil mill effluent, Aspergillus niger, Phenolics, Fermentation

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