Experimental and theoretical investigations of submerged fermentation and synthesis of pectinolytic enzymes by Aspergillus niger

Schmidt, Olaf; Angermann, H.; Frommhold-Treu, I.; Hoppe, K.

doi:10.1007/bf00218444

Cited by 13 publications

(3 citation statements)

References 7 publications

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“…According to Monod, the production of biomass X (g l -1 ) as a function of time t (d) is proportional to X, and the proportionality constant l (d -1 ) is the specific growth rate. The specific growth rates l i for each time t i were calculated from the experimental X i according to Schmidt et al (1995):…”

Section: Calculation Of Kinetic Parametersmentioning

confidence: 99%

Production, partial purification and characterization of α-l-rhamnosidase from Penicillium ulaiense

Rajal

Cid

Ellenrieder

et al. 2009

World J Microbiol Biotechnol

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Penicillium ulaiense is a post-harvest pathogenic fungus that attacks citrus fruits. The objective of this work was to study this microorganism as an a-L-rhamnosidase producer and to characterize it from P. ulaiense. The enzyme under study is used for different applications in food and beverage industries. a-L-Rhamnosidase was produced in a stirred-batch reactor using rhamnose as the main carbon source. The kinetic parameters for the growth of the fungi and for the enzyme production were calculated from the experimental values. A method for partial purification, including (NH 4 ) 2 SO 4 precipitation, incubation at pH 12 and DEAE-sepharose chromatography yielded an enzyme with very low b-glucosidase activity. The pH and temperature optima were 5.0 and 60°C, respectively. The Michaelis-Menten constants for the hydrolysis of p-nitrophenyl-a-L-rhamnoside were V max = 26 ± 4 IU ml -1 and K m = 11 ± 2 mM. The enzyme showed good thermostability up to 60°C and good operational stability in white wine. Co 2? affected positively the activity; EDTA, Mn 2? , Mg 2? , dithiotreitol and Cu 2? reduced the activity by different amounts, and Hg 2? completely inhibited the enzyme. The enzyme showed more activity on p-nitrophenyl-a-L-rhamnoside than on naringin. According to these results, this enzyme has potential for use in the food and pharmacy industries since P. ulaiense does not produce mycotoxins.

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Section: Calculation Of Kinetic Parametersmentioning

confidence: 99%

Production, partial purification and characterization of α-l-rhamnosidase from Penicillium ulaiense

Rajal

Cid

Ellenrieder

et al. 2009

World J Microbiol Biotechnol

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“…The results shows that 4 strains were choosen and they were tested for their exopolygalacturonase, pectinesterase and pectinlyase activities [4]. Schmidt et al [7] studied Aspergillus niger growth and pectolytic enzyme formation in a 30 l stirred and aerated glass fermenter. High levels of production of these enzymes were obtained in laboratory fermentations on a beet extraction waste medium.…”

Section: Production Of Pectolytic Enzymesmentioning

confidence: 99%

“…A process was developed for the production of polygalacturonase by Aspergillus niger VTT-D-77050 and its mutant VTT-D-86267. A mathematical model was also developed for this purpose [7]. The beet waste was formulated to a concentration of 30 kg/m 3 and added to the medium containing other nutrients.…”

Section: Production Of Pectolytic Enzymesmentioning

confidence: 99%

Production of pectolytic enzymes – a review

Naidu

Panda

1998

Bioprocess Engineering

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Pectolytic enzymes play an important role in food processing industries and alcoholic beverage industries. These enzymes degrade pectin and reduce the viscosity of the solution so that it can be handled easily. These enzymes are mainly synthesized by plants and microorganisms. Aspergillus niger is used for industrial production of pectolytic enzymes. This fungus produces polygalacturonase, polymethylgalacturonase and pectinlyase. This review mainly concerns with the production of pectolytic enzymes using different carbon sources. It also deals with the effect of operating parameters such as temperature, aeration rate, agitation and type of fermentation on the production of these enzymes.

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Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088

et al. 2007

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Experimental and theoretical investigations of submerged fermentation and synthesis of pectinolytic enzymes by Aspergillus niger

Cited by 13 publications

References 7 publications

Production, partial purification and characterization of α-l-rhamnosidase from Penicillium ulaiense

Production, partial purification and characterization of α-l-rhamnosidase from Penicillium ulaiense

Production of pectolytic enzymes – a review

Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088

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