Simultaneous amyloglucosidase and exo-polygalacturonase production by Aspergillus niger using solid-state fermentation

Costa, Jorge Alberto Vieira; Colla, Eliane; Magagnin, Glênio; Santos, Lucielen Oliveira; Vendruscolo, Maurício; Bertolin, Telma Elita

doi:10.1590/s1516-89132007000500003

Cited by 12 publications

(9 citation statements)

References 17 publications

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“…This consideration was done in spite of the observation that most works express exoamylase activities in terms of TRS release [22,[32][33][34][35][36], thus overestimating the activity of exoamylases by including reducing sugars with degree of polymerization of 2 or higher. It is known that even fungal a-amylases (endoamylases) can release maltose and maltotriose from raw starch [18].…”

Section: Resultsmentioning

confidence: 99%

Valorization of Residual Agroindustrial Cakes by Fungal Production of Multienzyme Complexes and Their Use in Cold Hydrolysis of Raw Starch

Castro

Andréa

Carvalho

et al. 2011

Waste Biomass Valor

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In this work four agroindustrial cakes were used as raw material both for production of enzyme pools containing amylases and accessory hydrolases by solidstate fermentation (SSF) and for cold starch hydrolysis. Eight fungal strains from the genera Aspergillus and Penicillium were screened for enzyme production, and their enzyme extracts were then evaluated in the hydrolysis of raw cakes. Babassu cake was the most suitable raw material for endoamylases, exoamylases and proteases production. The highest activities of these three enzymes were produced by A. awamori IOC-3914 (29.8 U g -1 ), A. wentii (47.8 U g -1 ) and P. verrucosum (27.5 U g -1 ), respectively. Regarding cellulases and xylanases, maximum activities (12.8 and 598.0 U g -1 , respectively) were obtained by A. awamori IOC-3915 in castor seed residue. Saccharification studies showed a flexible applicability of the raw extracts to hydrolyze different cakes. A maximum total reducing sugars concentration of 13.9 g L -1 was obtained from babassu cake using a raw enzyme extract produced by A. awamori IOC-3915, without any concentration or purification steps. The present results demonstrate that a low-cost SSF process can supply enzyme extracts with a high potential for application in the cold hydrolysis of raw starch from agroindustrial cakes.

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Section: Resultsmentioning

confidence: 99%

Valorization of Residual Agroindustrial Cakes by Fungal Production of Multienzyme Complexes and Their Use in Cold Hydrolysis of Raw Starch

Castro

Andréa

Carvalho

et al. 2011

Waste Biomass Valor

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“…For such purposes, only the intercellular cementing material that holds together cells (protopectin) and some portions of primary plant cell walls should be removed without damage to adjacent secondary cell walls, to help avoid cell lysis, keeping nutritional properties of food (COSTA et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots

et al. 2013

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“…The yields are expressed as enzyme units per gram of initial dry babassu cake. Although many studies quantify amylolytic enzymes at higher temperatures, such as 50 [19,25], 55 [26], 60 [27,28], and 65°C [29], in this work the enzyme activities were measured at 40°C in order to evaluate the potential of filamentous fungi to produce enzymes that could act at relatively low temperatures.…”

Section: Babassu Cake Fermentation For Enzyme Productionmentioning

confidence: 99%

Use of Mesophilic Fungal Amylases Produced by Solid-state Fermentation in the Cold Hydrolysis of Raw Babassu Cake Starch

Castro

Andréa

Castilho

et al. 2010

Appl Biochem Biotechnol

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Amylases constitute one of the most important groups of industrial enzymes, presenting several applications, such as in the food, textile, and ethanol manufacturing. In this work, a starchy residue from the Brazilian agroindustry, namely babassu cake, was used for the production of amylases by solid-state fermentation and for obtaining sugar hydrolysates, which can be used as building blocks for future bioconversions. Eight filamentous fungi from the genera Aspergillus and Penicillium were screened. Regarding amylase production, A. awamori strains showed well-balanced endoamylase and exoamylase activities, while A. wentii produced an amylolytic complex much richer in the endo-acting enzymes. Simultaneous liquefaction and saccharification using the crude enzyme extracts from the four most promising fungal strains was then investigated applying DOE techniques. The highest total reducing sugar content (24.70 g L −1 ) was obtained by the crude extract from A. awamori IOC-3914, corresponding to a hydrolysis yield of 52% of total starch in the cake, while A. awamori IOC-3915 produced the most appropriate extract in terms of glucose release (maximum of 5.52 g L −1 ). Multivariate analysis of the DOE studies indicated that these extracts showed their best performance at 50-57°C under acid conditions (pH 3.6-4.5), but were also able to act satisfactorily under milder conditions (36°C and pH 5.0), when TRS and glucose released were about 65% of the maximum values obtained. These data confirm the high potential of the enzyme extracts under study for cold hydrolysis of starch.

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Simultaneous amyloglucosidase and exo-polygalacturonase production by Aspergillus niger using solid-state fermentation

Abstract: Amyloglucosidase (AMG) and exo-polygalacturonase (exo-PG

Cited by 12 publications

References 17 publications

Valorization of Residual Agroindustrial Cakes by Fungal Production of Multienzyme Complexes and Their Use in Cold Hydrolysis of Raw Starch

Valorization of Residual Agroindustrial Cakes by Fungal Production of Multienzyme Complexes and Their Use in Cold Hydrolysis of Raw Starch

Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots

Use of Mesophilic Fungal Amylases Produced by Solid-state Fermentation in the Cold Hydrolysis of Raw Babassu Cake Starch

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