Article citationsMore>>

Liu, L., Sun, Y., Yue, Y., Yang, J., Chen, L., Ashraf, J., et al. (2020) Composition and Foam Properties of Whole Wheat Dough Liquor as Affected by Xylanase and Glucose Oxidase. Food Hydrocolloids, 108, Article 106050.
https://doi.org/10.1016/j.foodhyd.2020.106050

has been cited by the following article:

• TITLE: Xylanase Production from Fruit and Vegetable Waste Using Aspergillus brasiliensis and Its Application in Cookie Production

  AUTHORS: Timar Petros Menbere, Joseph Wafula Matofari, John Masani Nduko

  KEYWORDS: Solid-State Fermentation, Xylanase, Aspergillus brasiliensis, Fruit and Vegetable Waste, Cookie Production

  JOURNAL NAME: Food and Nutrition Sciences, Vol.16 No.8, August 25, 2025

  ABSTRACT: This study assessed the potential of using fruit and vegetable waste, including banana and mango peels and carrot pomace, to produce xylanase enzymes via solid-state fermentation with Aspergillus brasiliensis. Fruit and vegetable waste was collected from Nakuru city, dried for 24 hours at 70˚C, then ground into 0.5 mm powder. Box-Behnken Design (BBD) was employed to optimize fermentation parameters, where pH levels were adjusted to 4.0, 5.0, and 6.0. The substrates were inoculated with 1 × 106 spores/mL of Aspergillus brasiliensis and then incubated at 25˚C, 30˚C, and 35˚C for a duration of 96, 120, and 144 hours in triplicate. Aspergillus brasiliensis produced xylanase, which is indicated by a clear zone around a sample hole in a medium containing xylan. Data analysis using Minitab and SAS 9.4, with significance levels set at p