Metabolic engineering and thermodynamic characterization of an extracellular -glucosidase produced by Aspergillus niger

Zahoor, Sana; Javed, MM; Aftab, Saima; Latif, Farooq; Haq, Ikram Ul

doi:10.5897/ajb11.186

Cited by 10 publications

(5 citation statements)

References 53 publications

(50 reference statements)

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“…The optimum incubation temperature obtained in this study is quite similar to that reported by Bansal et al (2012) and Zahoor et al (2011). In their experiments, A. niger NS-2 was used to produce β-glucosidase using wheat bran as substrate (Bansal et al 2012), while Zahoor et al (2011) produced β-glucosidase from A. niger NRRL 599, resulting in optimum temperature for enzyme production at 30 o C.…”

Section: Effect Of Incubation Temperature On Enzyme Productionsupporting

confidence: 84%

“…Most filamentous fungi will grow optimally and secrete high production of enzymes in acidic pH (Zahoor et al 2011). This might be due to the fact that alkaline pH has inhibitory effect on fungal growth and enzyme production.…”

Section: Effect Of Initial Fermentation Ph On Enzyme Productionmentioning

confidence: 99%

“…Compared to another report, there is a difference in pH level for maximum production of β-glucosidase. Zahoor et al (2011) produced β-glucosidase from A. niger NRRL 599 under liquid state fermentation using wheat bran at pH levels ranging from 4.0-7.0. The results showed that maximum production was achieved at pH 5.5.…”

Section: Effect Of Initial Fermentation Ph On Enzyme Productionmentioning

confidence: 99%

“…The genus Aspergillus has potential for enzyme industry, because almost all fungi of this genus synthesize cellulase (Mai et al 2018). Production of β-glucosidase from different Aspergillus strains has been widely reported, such as Aspergillus niger (Zahoor et al 2011), Aspergillus oryzae (Watanabe et al 2016), Aspergillus terreus (Elshafei et al 2011), Aspergillus fumigatus (Cao et al 2015), Aspergillus saccharolyticus (Sørensen et al 2014), Aspergillus ochraceus (Asha et al 2016), and Aspergillus japonicus (da Silva et al 2014). The use of A. niger as a source of -glucosidase has been widely applied (Qian et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Effect of growth conditions on β-glucosidase production by local isolate of Aspergillus niger using rice bran substrate

et al. 2020

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Abstract. Sugiwati S, Hanafi M, Lioe HN, Suhartono MT. 2020. Effect of growth conditions on β-glucosidase production by local isolate of Aspergillus niger using rice bran substrate. Biodiversitas 21: 4058-4066. β-Glucosidase is the family of glycosyl hydrolase that have potential role in various food industry, such as in tea, wine and vanilla industries to increase the aroma and production of isoflavone aglycons in soybean flour. The present work produced β-glucosidase from local isolate of Aspergillus niger InaCC F57 under solid-state fermentation (SSF) using rice bran substrate. Fermentation process was made in various conditions with respect to carbon source as substrate, initial pH of fermentation medium, incubation time, water to substrate ratio, fermentation temperature, and addition of Mandels mineral salts solution. The results showed that activity of β-glucosidase was best at, i.e., 2.45 U/mL, with the use of rice bran as substrate. Furthermore, optimum condition for the highest production of β-glucosidase occurred at pH 2.0, incubation time of 5 days, water to substrate ratio of 1.5: 1, and incubation temperature of 32°C. Additionally, in optimum fermentation conditions, production of β-glucosidase could be enhanced up to 26.22% with the presence of Mandels mineral salts solution as compared to the control.

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Section: Effect Of Incubation Temperature On Enzyme Productionsupporting

confidence: 84%

Section: Effect Of Initial Fermentation Ph On Enzyme Productionmentioning

confidence: 99%

Section: Effect Of Initial Fermentation Ph On Enzyme Productionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of growth conditions on β-glucosidase production by local isolate of Aspergillus niger using rice bran substrate

et al. 2020

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“…Submerged fermentation technique had been reported for its use in the extracellular production of BGS by different Aspergillus strains (Gunata and Vallier 1999; Jager et al 2001). Zahoor et al (2011) reported the use of submerged fermentation technique for the maximum yield of BGS by Aspergillus niger in the Eggins and Pugh containing wheat bran (1%). A recent study by Mallek-Fakhfakh et al (2017) have reported the BGS producing Talaromyces thermophilus with the agricultural waste as a substrate using submerged fermentation technique.…”

Section: Introductionmentioning

confidence: 99%

Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

et al. 2017

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Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the black rice bran fermentation conditions for the total anthocyanin (ACN) content, total antioxidant properties, and relative activity of β-glucosidase (BGS) by Saccharomyces cerevisiae. The Box–Behnken design and response surface methodology was employed to achieve the maximum response in fermentation. The kinetic analysis of HPLC based phytochemical determination and bioconversion of ACN, and in vitro antioxidant assays were performed during fermentation. The optimum pH, temperature and NaCl concentration to achieve maximum ACN content, antioxidant capacity, and BGS activity were pH 4.0, 40 °C, and 0.5%, respectively. Bioconversion of cyanidin-3-glucoside and peonidin-3-glucoside to cyanidin and peonidin was recorded at a significant level, respectively. The maximum activity of BGS on rice bran was noticed at 24 h of fermentation. The results suggested that phytochemical content was not changed significantly, whereas the antioxidant properties of rice bran were slightly enhanced after 24 h of fermentation. Additional detailed in vivo evaluation is required to explain the impact of submerged fermentation on the bioactivity of rice bran.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-017-0411-4) contains supplementary material, which is available to authorized users.

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Enzymatic hydrolysis of lignocellulosic biomass using native cellulase produced by Aspergillus niger ITV02 under liquid state fermentation

Infanzón-Rodríguez

Ragazzo‐Sánchez

Moral

et al. 2021

Biotech and App Biochem

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The objective of this work was to evaluate the biochemical characteristics of an enzymatic extract obtained from autochthonous fungus Aspergillus niger ITV02 and its application in the enzymatic hydrolysis of wheat straw and corn stubble pretreated by steam explosion. The enzymatic extract was obtained by submerged fermentation using delignified sweet sorghum bagasse as a carbon source. The results obtained showed that the enzymatic extract had β-glucosidase and endoglucanase activities. The effects of pH and temperature on cellulase activity were evaluated and its thermostability was determined. The optimal parameters of the β-glucosidase and endoglucanase activities obtained were pH 5 and 70 °C. The enzymatic extract of A. niger ITV02 was used to hydrolyze wheat straw and corn stubble, and the hydrolysis yields were compared with those obtained by a commercial cellulase (Celluclast 1.5L NS 50013) and CellicCTec3. The results showed that with the use the mixture of Celluclast 1.5L-A. niger ITV02 and CellicCTec3-A. niger ITV02 in the hydrolysis, conversions of 86.36% and 67.8% were obtained, respectively. Glucose production for the mixture extract increased 2.15 times more than when the enzyme was used independently alone. The present work shows that A. niger ITV02 has a potential as an enzyme producer for lignocellulosic hydrolysis.

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Metabolic engineering and thermodynamic characterization of an extracellular -glucosidase produced by Aspergillus niger

Cited by 10 publications

References 53 publications

Effect of growth conditions on β-glucosidase production by local isolate of Aspergillus niger using rice bran substrate

Effect of growth conditions on β-glucosidase production by local isolate of Aspergillus niger using rice bran substrate

Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Enzymatic hydrolysis of lignocellulosic biomass using native cellulase produced by Aspergillus niger ITV02 under liquid state fermentation

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