Substrate–Microorganism Interactions and Multi-Response Optimization of Enzyme Production in Cereal-Based Solid-State Fermentation
Keywords:
Solid-State Fermentation, Cereal-Based Substrates, Fungal Co-Cultivation, Enzyme Production, Multi-Response OptimizationAbstract
Solid-state fermentation (SSF) offers a sustainable approach for producing industrial enzymes using cereal-based agricultural residues. This study aimed to evaluate substrate–microorganism interactions, compare enzyme-production performance, and identify favourable fermentation combinations through multi-response optimization. A quantitative secondary-data analysis was conducted using the publicly available Mendeley Data repository, Production of enzymes via solid state fermentation from cereals. The analysis included 487 enzyme-production records representing 209 experiments. Descriptive statistics, comparative analysis, Pearson correlation, and desirability-based optimization were applied to examine substrate characteristics, fungal microorganisms, fermentation duration, and enzyme activities. Wheat bran was the most frequently reported substrate (21.1%) and exhibited a median xylanase activity of 2,467.53 U/gds. Fungal co-cultivation involving Trichoderma reesei and Aspergillus niger demonstrated comparatively higher xylanase, CMCase, and FPase activities than the corresponding monocultures within selected experimental comparisons. Incubation duration showed a weak negative correlation with xylanase activity (r = -0.223). Multi-response optimization identified a rice straw–wheat bran mixture combined with fungal co-cultivation as the highest-ranked observed combination, achieving a composite desirability score of 1.000. These findings highlight the potential of substrate selection and microbial co-cultivation for improving enzyme production. However, heterogeneous experimental conditions and measurement differences necessitate controlled validation before industrial application.
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