Browsing by Author "Suresh Kumar Srivastava"

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A comprehensive review on vanillin: its microbial synthesis, isolation and recovery
(Bellwether Publishing, Ltd., 2021) Veena Paul; Dinesh Chandra Rai; Ramyaa Lakshmi T.S; Suresh Kumar Srivastava; Abhishek Dutt Tripathi
Vanillin is an extensively used flavor compound valuable in the food and pharmaceutical industries. Vanillin flavoring compound is present as natural, synthetic, and biotechnologically generated. The food safety authorities contemplate biotechnologically-derived vanillin as nature-identical vanillin. This review endeavors to present an overview of the microbial approach for vanillin production. This review summarizes the current trend in the biotechnologically-derived vanillin bioconversion from agricultural byproducts rich in eugenol, ferulic acid, isoeugenol, lignin, and de novo synthesis by bacteria, fungi, and recombinant microbial cells. This review also outlines the enzymes involved in vanillin synthesis. The subsequent section deals with the cultural conditions needed for the enhanced production of vanillin. This review offers broad knowledge about the downstream processes such as isolation, characterization, purification, and recovery. The concluding section describes the limitation in the production process, specifically toxicity and by-product formation, and various strategies to overcome these factors using fermentation technology with adsorbent resins and recombinant microbial cells. © 2021 Taylor & Francis Group, LLC.
Effect of nutritional supplements on bio-plastics (PHB) production utilizing sugar refinery waste with potential application in food packaging
(Taylor and Francis Inc., 2019) Abhishek Dutt Tripathi; Tek Raj Joshi; Suresh Kumar Srivastava; Kinaoush Khosravi Darani; Shankar Khade; Jyoti Srivastava
Polyhydroxyalkanoates (PHAs) are intracellular carbon and energy storage reserve material stored by gram-negative bacteria under nutrient limitation. PHAs are best alternative biodegradable plastics (bio-plastics) due to their resemblance to conventional synthetic plastic. The present study investigated the synergistic effect of nutritional supplements (amino acid and vitamin) on the PHA production by Alcaligenes sp. NCIM 5085 utilizing a sugar refinery waste (cane molasses) under submerged fermentation process. Initially, the effect of individual factor on PHA yield was studied by supplementing amino acids (cysteine, isoleucine, and methionine), vitamin (thiamin), and cane molasses at varying concentration in the production medium. Further, the cultivation medium was optimized by varying the levels of cane molasses, methionine and thiamin using response surface methodology to enhance the PHA yield. The maximum PHA yield of 70.89% was obtained under the optimized condition, which was then scaled up on 7.5 L-bioreactor. Batch cultivation in 7.5 L-bioreactor under the optimized condition gave a maximum PHA yield and productivity of 79.26% and 0.312 gL−1 h−1, respectively. The PHA produced was subsequently characterized as PHB by FTIR. PHB extracted was of relatively high molecular weight and crystallinity index. DSC analysis gave Tg, Tm, and Xc of 4.2, 179 °C and 66%, respectively. TGA analysis showed thermal stability with maximized degradation occurring at 302 °C, which is above the melting temperature (179 °C) of the purified polymer. The extracted polymer, therefore, possessed desirable material properties to be used in food packaging. © 2019, © 2019 Taylor & Francis Group, LLC.
Effect of α-dl tocopherol acetate (antioxidant) enriched edible coating on the physicochemical, functional properties and shelf life of minimally processed carrots (Daucus carota subsp. sativus)
(Elsevier B.V., 2022) Divya Keshari; Abhishek Dutt Tripathi; Aparna Agarwal; Saloni Rai; Suresh Kumar Srivastava; Pankaj Kumar
The present study was carried out to investigate the effect of varying sodium alginate-based edible coating (1, 2, and 3 %, w/v) supplemented with α- tocopherol acetate (antioxidant) at different concentrations (0.5 and 1 % w/v) on minimally processed carrot slices during 15 d storage at 10 °C and 65 % relative humidity. Seven different formulations (T1- T7) comprising different alginate and antioxidant combination were tested for selecting the best formulation maintaining the physicochemical attributes, antioxidant potential, carotenoid content, and overall acceptability (microbial counts) of carrot slices. Treatment T4 (2% sodium alginate + 1% α-tocopherol acetate) served as the best formulation in maintaining the quality, acceptability, nutritive value of minimally processed carrots. The T4 treated carrot samples showed minimum variation in weight loss, TSS, pH, whiteness index, reducing sugar, ascorbic acid content, TPC, antioxidant activity, total carotenoids, total aerobic bacterial count and yeast and mold counts, respectively in comparison to other treatments during storage. The statistical analysis also confirmed the significant (p<0.05) variation in physicochemical properties, antioxidant potential, carotenoid content and microbial count in control samples than edible coating formulations during storage. © 2022
Novel Food Grade Enzymes: Applications in Food Processing and Preservation Industries
(Springer Nature, 2022) Abhishek Dutt Tripathi; Kianoush Khosravi-Darani; Suresh Kumar Srivastava
This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
Optimization of nutritional supplements for enhanced lactic acid production utilizing sugar refinery by-products
(Springer Verlag, 2014) Abhinay Srivastava; Amrita Poonia; Abhishek Dutt Tripathi; Ravi Pratap Singh; Suresh Kumar Srivastava
The present study investigated the synergistic effect of nutritional supplements (amino acid and Tween 80) on lactic acid production by Lactobacillus delbruckii utilizing a sugar refinery by product (cane molasses) in a submerged fermentation process. Initially, the effect of individual factors on lactic acid yield was studied by supplementing amino acids and their combinations, Tween 80 and cane molasses at varying concentrations in production medium. A combination of l-phenylalanine and l-lysine gave a maximum lactic acid yield of 47.89∈±∈0.1 g/L on a dry cell weight basis at individual factor level. Similarly, maximum lactic acid yield was obtained by supplementing the production medium with 40.0 g/L and 2.0 g/L Tween 80 and cane molasses, respectively, at individual factor level. In order to further improve the lactic acid yield, nutritional supplements were optimized by central composite rotatable design (CCRD) using Minitab 15 software. Shake flask cultivation under optimized conditions, i.e., cane molasses (32.40 g/L), Tween 80 (2.0 g/L) and l-phenylalanine and l-lysine (34.0 mg/L) gave a lactic acid yield of 64.86∈±∈0.2 g/L, corresponding to 95.0 % of the predicted yield of 67.78∈±∈0.3 g/L. Batch cultivation performed in 7.5 L bioreactor (working volume: 3.0 L) under optimized conditions gave maximum lactic acid yield and productivity of 79.12∈±∈0.2 g/L and 3.40 g/L·h, which is higher than previous studies with reduced fermentation time. Screening of lactic acid producing bacteria and characterization of lactic acid was also done. © 2013 Springer-Verlag Berlin Heidelberg and the University of Milan.
Preface
(Springer Nature, 2022) Abhishek Dutt Tripathi; Kianoush Khosravi-Darani; Suresh Kumar Srivastava
[No abstract available]
Role of polyhydroxyalkanoates (PHA-biodegradable Polymer) in food packaging
(River Publishers, 2020) Abhishek Dutt Tripathi; Simmie Sebstraien; Kamlesh Kumar Maurya; Suresh Kumar Srivastava; Shankar Khade; Kundan
Bioplastics are more ecofriendly than petrochemical derived plastics due their environmental degradability.PHA based plastic easily biodegradable in soil beneath natural circumstance. Bioplastics are not cause any type of hazardous pollution. Biodegradable plastic used in various industries such as medical, agricultural and packaging industry. These bioplastics component like PHA and PHB produces by various microorganism using agro industrial wastage. So it is more convenient over petrochemical packaging material and very less emission of carbon. © 2020 River Publishers.
Statistical optimization of physical process variables for bio-plastic (PHB) production by Alcaligenes sp.
(2013) Abhishek Dutt Tripathi; Suresh Kumar Srivastava; Ravi Pratap Singh
In the present study, efforts have been made to optimize the three physical process variables viz; pH, temperature and agitation speed for enhanced polyhydroxybutyrate (PHB) production in batch cultivation by Alcaligenes sp. which serves as precursor for bio-plastic (PHB) production. Strain selection was done by viable staining method using nile blue A dye. Agro-industrial by products; cane molasses and urea were used as carbon and nitrogen source for PHB production. Optimization of physical process variables was done by central composite rotatable design (CCRD) using design expert (DX 8.0.6) software. Shake flask cultivation performed under optimum physical condition viz; 34.5°C temperature, 6.54 pH and agitation speed of 3.13Hz, gave PHB mass fraction yield of 76.80% on dry molasses substrate and showed 98.0% resemblance with the predicted percentage yield of 77.78%. Batch cultivation further performed in 7.5L lab scale bioreactor (working volume: 5.6L) under optimized condition gave maximum cell biomass of 11±0.5gL-1 with a PHB content of 8.8±0.4gL-1 after 48.0h of fermentation. Scale up study on bioreactor gave maximum PHB yield (YP/x) and productivity of 0.78 and 0.19gL-1h, which are higher than previous reports under similar condition. Characterization of PHB was done by FTIR. © 2013 Elsevier Ltd.