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/s002530050429

Cited by 4 publications

(3 citation statements)

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“…Pectinolytic enzymes from Aspergillus niger are pectin-degrading enzymes which are used extensively in the food industry as processing aids for extraction, clarification, and maceration. These enzymes are usually produced in solid or submerged fermentation (Friedrich et al, 1989;Bailey and Pessa, 1990;Schmidth et al, 1995;Naidu and Panda, 1998). Submerged fermentation generally produces smaller quantities of secretory enzymes and solid fermentations is not susceptible to automation.…”

Section: Introductionmentioning

confidence: 99%

Experimental investigations of submerged fermentation and synthesis of pectinolytic enzymes by Aspergillus Niger : Effect of inoculum size and age of spores

Mojsov

2010

ATI

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The paper investigates effects of the different concentration of inoculums and age of spores in the synthesis of pectinolytic enzymes with the aim of their optimizing for maximal enzyme production and growth of the microorganism. The microorganism used in this work was the fungus Aspergillus niger MK-15, which was isolated from soil as a highly active producer of pectinolytic enzymes. The results showed that the concentration of the inoculum and age of spores have a pronounced effect on the pectinolytic activity and dry weight. Obrained results sugest that for submerged fermentation and synthesis of pectinolytic enzymes by Aspergillus niger MK-15, the optimal inoculum concentration is 3% or 6x106 spores and optimal age of spores is 3 days old.

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Section: Introductionmentioning

confidence: 99%

Experimental investigations of submerged fermentation and synthesis of pectinolytic enzymes by Aspergillus Niger : Effect of inoculum size and age of spores

Mojsov

2010

ATI

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“…This type of relationship occurs not only in bacteria but also in fungi like A. niger, leading to interruption of PG and pectin esterase (24) and in P. expansum leading to reduction of PG synthesis (27). Schimidt et al (30) also observed this phenomenon when growing A. niger in a fermenter using sucrose as carbon source. However, in the present study, PL production by P. griseoroseum does not appear to be influenced by concentrations of sucrose used or by the free glucose in the medium.…”

Section: Resultsmentioning

confidence: 98%

Production of pectin lyase by Penicillium griseoroseum in bioreactors in the absence of inducer

Piccoli-Valle¹,

Passos²,

Passos³

et al. 2001

Braz. J. Microbiol.

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Penicillium griseoroseum was grown in bioreactors on mineral medium supplemented with yeast extract and sucrose. The influence of inoculum and carbon source concentrations, aeration and pH on pectin lyase (PL) production, as well as the capacity of P. griseoroseum to produce PL when grown on sugar cane syrup as carbon source were evaluated. Inoculum concentration did not influence PL production. Production was higher in nonaerated than in aerated medium. The best results were obtained using 60 mM sucrose at pH 6.3-7.2. Production using cane syrup 25% (v/v), without yeast extract supplement, was equal to that obtained under the conditions cited above.

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“…Alkaline pectic enzymes have been used in several areas, including retting and degumming of fiber crops, textile processing, coffee and tea fermentations, paper and pulp industry, and oil extraction (Hoondal et al, 2002;Fogarty and Kell, 1983). Pectinolytic enzymes are usually produced on solid or submerged fermentation (Friedrich et al, 1989;Bailey and Pessa, 1990;Schmidth et al, 1995;Kaur and Satyanarayana, 2004;Silva et al, 2005;Aguilar et al, 2008;Tsereteli et al, 2009). Submerged fermentations generally produce smaller quantities of secretory enzymes and solid fermentations are not susceptible to automation.…”

Section: Introductionmentioning

confidence: 99%

The effects of different carbon sources on biosynthesis of pectinolytic enzymes by Aspergillus niger

Mojsov¹

2010

ATI

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The aim of this work was to investigate the effects of different carbon sources on the nourishing base on the production of pectinolytic enzymes by Aspergillus niger with the aim of optimizing the medium for maximal enzyme production.Growth and enzymes production by Aspergillus niger were evaluated on glucose, fructose, galactose, xylose, lactose, apple pectin and the dry apple pulp. Results of different carbon sources on base showed maximal endo-pectinolytic activity, endo-PG

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

Cited by 4 publications

References 0 publications

Experimental investigations of submerged fermentation and synthesis of pectinolytic enzymes by Aspergillus Niger : Effect of inoculum size and age of spores

Experimental investigations of submerged fermentation and synthesis of pectinolytic enzymes by Aspergillus Niger : Effect of inoculum size and age of spores

Production of pectin lyase by Penicillium griseoroseum in bioreactors in the absence of inducer

The effects of different carbon sources on biosynthesis of pectinolytic enzymes by Aspergillus niger

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