Joint effect of nitrogen and phosphorous on glucose oxidase production by Aspergillus niger: Discussion of an experimental design with a risk of co-linearity

Mirón, Jesús; Vázquez, José Antonio; González, M.P.; Murado, M.A.

doi:10.1016/j.bej.2007.11.014

Cited by 6 publications

(6 citation statements)

References 26 publications

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“…It is also an important source of industrial enzymes (13)(14)(15)(16)(17). Although some previous works havestudiedtheantioxidantpropertiesoffermentedsoybeans (8,18), a mathematical modeling approach to predict and simulate the development of antioxidants in these bioprocesses has not been applied before.…”

Section: Introductionmentioning

confidence: 98%

“…The genus Aspergillus is one of the most common fungus groups and has been associated for a long time with traditional food fermentations in oriental countries, particularly soy sauce, koji, and miso production. It is also an important source of industrial enzymes − . Although some previous works have studied the antioxidant properties of fermented soybeans , , a mathematical modeling approach to predict and simulate the development of antioxidants in these bioprocesses has not been applied before.…”

Section: Introductionmentioning

confidence: 99%

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Mathematical Modeling of the Development of Antioxidant Activity in Soybeans Fermented with Aspergillus oryzae and Aspergillus awamori in the Solid State

Wardhani

Vázquez

Pandiella

2008

J. Agric. Food Chem.

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The kinetics of the development fungal growth, beta-glucosidase activity, total phenolics, and DPPH scavenging in soybeans fermented with Aspergillus oryzae and Aspergillus awamori were studied over an 8-day incubation period. Modified logistic equations were then used to describe the experimental fermentation profiles. In all cases the models were consistent and the parametric estimations were statistically significant. The predicted values have high coefficients of linear correlation with the experimental results, and the kinetic parameters obtained show that A. oryzae grows more rapidly and produces more antioxidant activity than A. awamori.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Mathematical Modeling of the Development of Antioxidant Activity in Soybeans Fermented with Aspergillus oryzae and Aspergillus awamori in the Solid State

Wardhani

Vázquez

Pandiella

2008

J. Agric. Food Chem.

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“…In this case, the only concentration of N (0.34 g l -1 ) was contributed by the protein source of MPW medium. G-03: This medium was formulated for GOD production in the solid-state bioreactor taking into account the optimal concentrations of N and P obtained in Mirón et al [35].…”

Section: Microbiological Methods Culture Media and Experimental Unitsmentioning

confidence: 99%

“…It is one of the most used bio-catalyst in the alimentary and pharmaceutical fields, as well as the essential component of the biosensors for glucose determination [29][30][31]. Its production is basically obtained by fermentation, generally by means of Aspergillus niger [32][33][34][35]. It is also one of the bioproductions with higher economical interest in the depuration and upgrade to the mussel processing wastewaters (MPW).…”

Section: Introductionmentioning

confidence: 99%

Enhancement glucose oxidase production by solid-state fermentation of Aspergillus niger on polyurethane foams using mussel processing wastewaters

Mirón

Vázquez

González

et al. 2010

Enzyme and Microbial Technology

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In the present work, studies of glucose oxidase (GOD) production in solid-state fermentation on polyurethane foams, using mussel processing wastewaters (MPW) as culture media, were carried out. Initially, the results generated in this experimental modality were compared with those that were obtained in conventional submerged fermentation. Later on, cultures were tested in solid-state with fed-batch performance, defining suitable conditions of operation. These conditions were finally corroborated in experiments with a bioreactor of own design, in which GOD production was improved 13 times regarding to the initial cultures.

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“…Para a produção de glucose-oxidase por A. niger, o NaNO 3 mostrou ser uma fonte adequada de nitrogênio. (MIRÓN, et al, 2008).…”

Section: Efeito Da Fonte De Nitrogênio Na Produção Enzimáticaunclassified

Naringinase de Aspergillus niger: Otimização da produção por metodologia de superfície de resposta e uso do ultrassom para extração

et al. 2011

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O Brasil é o maior produtor mundial de laranja e de suco concentrado destinado à exportação. Sucos cítricos concentrados para exportação com níveis elevados de naringina são excessivamente amargos, o que reduz a qualidade e o valor comercial do produto. A redução do amargor pode ser obtida pela naringinase, um complexo enzimático que degrada a naringina. Neste trabalho Aspergillus niger 426 foi usado como produtor de naringinase utilizando matérias-prima da agroindústria, melaço como fonte de carbono e extrato de levedura como fonte de nitrogênio. Naringina foi usada como indutor. Dentre as cinco fontes de nitrogênio pesquisadas, extrato de levedura apresentou o melhor resultado de 225,6 mU/mL de naringinase em 120 horas de cultivo. Para otimização da produção de naringinase, foi aplicada a metodologia de superfície de resposta, com planejamento fatorial incompleto 2 2 , obtendo 354,26 mU/mL de atividade de naringinase, tendo como variáveis independentes o extrato de levedura (14,0g/L) e naringina (0,2g/L). Quando aplicadas ondas de ultrassom com intensidade de 20 kHz por 2 minutos na cultura, a atividade de naringinase atingiu o valor máximo de 473,6 mU/mL. Assim, a naringinase, enzima de grande potencial de aplicação biotecnológica, teve a produção aumentada pelo uso do planejamento estatístico e ultrassom. Palavras-chave: Naringinase, melaço, metodologia de superfície de resposta, Aspergillus niger

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Joint effect of nitrogen and phosphorous on glucose oxidase production by Aspergillus niger: Discussion of an experimental design with a risk of co-linearity

Cited by 6 publications

References 26 publications

Mathematical Modeling of the Development of Antioxidant Activity in Soybeans Fermented with Aspergillus oryzae and Aspergillus awamori in the Solid State

Mathematical Modeling of the Development of Antioxidant Activity in Soybeans Fermented with Aspergillus oryzae and Aspergillus awamori in the Solid State

Enhancement glucose oxidase production by solid-state fermentation of Aspergillus niger on polyurethane foams using mussel processing wastewaters

Naringinase de Aspergillus niger: Otimização da produção por metodologia de superfície de resposta e uso do ultrassom para extração

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