Pectinase Production by Aspergillus niger and Its Applications in Fruit Juice Clarification

Wagh, Vrushali; Patel, Hirvitaben; Patel, Nafisa; Vamkudoth, Koteswara Rao; Ajmera, Shanthipriya

doi:10.22207/jpam.16.4.43

Cited by 2 publications

(2 citation statements)

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“…Moreover, the non‐fermented OP contained a higher concentration of monomeric sugars than WOP, which were partially removed during the washing step. In addition, despite the fungus growth being limited at the high temperature of hydrolysis (50°C), in the literature it is reported that some fungal species can grow at temperatures as high as 50 °C 35,36 . Thus, part of the monosaccharides released in the hydrolysis could have been consumed by the fungus, being this reduction more important at the highest proportion of fermented WOP.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, despite the fungus growth being limited at the high temperature of hydrolysis (50°C), in the literature it is reported that some fungal species can grow at temperatures as high as 50 °C. 35,36 Thus, part of the monosaccharides released in the hydrolysis could have been consumed by the fungus, being this reduction more important at the highest proportion of fermented WOP. Similar results were observed in a previous study carried out by Marzo et al 20 in which the maximum concentration of reducing sugars was lower when the fermented/unfermented ratio of sugar beet changed from 14.3%/85.7% to 50%/50%.…”

Section: Enzymatic Hydrolysis Of Orange Peels (Ops)mentioning

confidence: 99%

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Valorization of orange peels exploiting fungal solid‐state and lacto‐fermentation

et al. 2023

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Background Orange peels can serve as a cost‐effective raw material for the production of lactic acid. Indeed, given their high concentration of carbohydrates and low content of lignin, they represent an important source of fermentable sugars, recoverable after a hydrolytic step. Results In the present article, the fermented solid, obtained after 5 days of Aspergillus awamori growth, was used as the only source of enzymes, mainly composed of xylanase (40.6 IU g−1 of dried washed orange peels) and exo‐polygalacturonase (16.3 IU g−1 of dried washed orange peels) activities. After the hydrolysis, the highest concentration of reducing sugars (24.4 g L−1) was achieved with 20% fermented and 80% non‐fermented orange peels. The hydrolysate was fermented with three lactic acid bacteria strains (Lacticaseibacillus casei 2246 and 2240 and Lacticaseibacillus rhamnosus 1019) which demonstrated good growth ability. The yeast extract supplementation increased the lactic acid production rate and yield. Overall, L. casei 2246 produced the highest concentration of lactic acid in mono‐culture. Conclusion To the best of our knowledge this is the first study exploiting orange peels as low‐cost raw material for the production of lactic acid avoiding the employment of commercial enzymes. The enzymes necessary for the hydrolyses were directly produced during A. awamori fermentation and the reducing sugars obtained were fermented for lactic acid production. Despite this preliminary work carried out to study the feasibility of this approach, the concentrations of reducing sugars and lactic acid produced were encouraging, leaving open the possibility of other studies for the optimization of the strategy proposed here. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Enzymatic Hydrolysis Of Orange Peels (Ops)mentioning

confidence: 99%