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All Journal Indonesian Journal of Life Sciences
Tania, Veren
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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Comparative Study Between Mixed Culture of Schizosaccharomyces Pombe with  Saccharomyces and Single Culture Saccharomyces on Wine End Product Mulyono, Roselyn; Tania, Veren; Heryson, Robert; Felix, Kenny Roy; Ratnasari, Nanda Risqia
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (620.743 KB) | DOI: 10.54250/ijls.v4i1.63

Abstract

Wine industry has always been searching for a way to improve the quality of its produce. Lately, the trends of using mixed culture of yeast to improve the wine qualities in the wine industry are increasing. The aim of this systematic review is to determine whether or not the mixed culture of Schizosaccharomyces pombe and Saccharomyces cerevisiae actually improves the quality of the wine. Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were used to conduct the systematic review, and studies performed from 2010-2020 were collected from the databases of MDPI, ScienceDirect, Semantic Scholar, and PubMed. A total of 54 studies are systematically reviewed in this paper. Pure fermentation of S.cerevisiae produced generally acceptable wine qualities with desirable amounts of ethanol and acceptable amount of secondary metabolites, however in recent findings S.cerevisiae cannot naturally degrade malic acid, leading to a too sour-taste wine. Meanwhile, pure fermentation of S.pombe results in the high production of polysaccharide, pyranoanthocyanin, glycerol, pyruvic acid, urease; reduction of malic acid and gluconic acid, altogether considered as desirable traits in wine production. Mixed fermentation with S.cerevisiae and proper strain selection of S.pombe are the solutions for the suppressed production of acetic acid, acetaldehyde, and acetoin, which are the undesirable compounds highly produced by Schizosaccharomyces. The hypothesis is proven to be true as mixed fermentation of S.cerevisiae and S.pombe results in enhanced wine quality, especially contributed by the compounds produced from S.pombe fermentation.
Recent Advancements of Fungal Xylanase Upstream Production and Downstream Processing J, Jonathan; Tania, Veren; Tanjaya, Jessica C.; K, Katherine
Indonesian Journal of Life Sciences 2021: IJLS Vol 03 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (469.397 KB) | DOI: 10.54250/ijls.v3i1.122

Abstract

Xylanase is a hydrolytic enzyme produced by fungi and bacteria utilized in various industrial applications such as food, biobleaching, animal feed, and pharmaceuticals. Due to its wide variety of applications, xylanase's large-scale industrial production has gained researchers' interest. Many factors and methods affect fungal xylanase's production in both upstream and downstream processing stages. The upstream production methods used are submerged fermentation (SmF) and solid-state fermentation (SSF), where SmF involves the usage of liquid substrates, while the SSF applies solid substrates to inoculate the microbes. The downstream processing of fungal xylanase includes extraction, purification, and formulation. The extraction methods used to extract fungal xylanase are filtration and solvent extraction. Meanwhile, the purification methods include ultrafiltration, precipitation, chromatography, Aqueous Two-Phase System (ATPS), and Aqueous Two-Phase Affinity Partitioning (ATPAP). The formulation of xylanase product is obtained in either liquid from the extraction-purification results, which can be converted to powder form using technologies such as spray drying to increase storage life. Moreover, immobilization of xylanase with nanoparticles of SiO2 could produce reusable xylanase enzymes. Several future studies have also been suggested. This review aims to explain the upstream and downstream processes of fungal xylanase production as well as the factors that affect those processes.
Co-Authors Felix, Kenny Roy Heryson, Robert J, Jonathan K, Katherine Mulyono, Roselyn Ratnasari, Nanda Risqia Tanjaya, Jessica C.