Influence of medium composition and pH on the production of polygalacturonases by Aspergillus oryzae

Abstract

A liquid medium containing wheat bran, salts and a source of inducer (pectin)

Influence of pectin, glucose, and pH on the production of endo- and exo-polygalacturonase by Aspergillus oryzae in liquid medium

“…After this time, increasing pH values were measured in association with PG formation (Figure 1). Such a pH profile has been already reported for A. oryzae by Malvessi and Silveira (2004) and Fontana et al (2009) and is probably associated with the metabolism of the fungus itself. According to Carlile and Watkinson (1997), the medium pH in fungus cultivation is affected by the formation and consumption of organic acids, absorption of the nitrogen source and release of H + ions.…”

“…These authors also related their results to the stability profile of each enzyme in the pectinase complex. Malvessi and Silveira (2004) studied the production of PG by A. oryzae and observed that the microbial growth was favored by pH values close to 4, while pH values around 3 were needed for endoand exo-PG production.…”

Utilization of orange peel, a food industrial waste, in the production of exo-polygalacturonase by pellet forming Aspergillus sojae

“…Cell concentration did not increase after around 30-40 h, while both exo-and endo-PG productions continued at least for 96 h [13]. Malvessi et al [44] also obtained highest PG activity by A. oryzae at an initial pH of 4, where pH was slightly below 3 between 24 and 72 h.…”

Biotechnological potential of alternative carbon sources for production of pectinases by Rhizopus microsporus var. rhizopodiformis

“…For example, potatodextrose liquid medium plus 0.1% citric pectin for Trichoderma harzianum (Mohamed et al, 2006), or Kebede medium for Kluyveromyces wickerhamii (Moyo et al, 2003). Pectinolytic enzyme production has been reported as carbon source dependents (Gummadi and Panda, 2003;Blandino et al, 2001), as well as pH (Malvessi and Silveira, 2004), and temperature, culture time, aeration, and other parameters (Souza et al, 2003). For the growth time-course and pectinolytic enzyme production, R. microsporus var.…”