Preparation of Aspergillus niger 426 naringinases for debittering citrus juice utilization of agro-industrial residues

Abstract

Naringin (4,5,7-trihydroxy avanone-7-rhamnoglucoside), considered as the main bitter component of grapefruit, requires the use of enzymes to reduce the level of this substance during juice processing. For this reason, it has been the focus of many studies. To increase the production of naringinase by Aspergillus niger cultivated in solid-state fermentation (SSF), it was veri ed whether the in uence of agroindustrial residues as fermentation substrates and, nally, selected the best of the three inducers, or their mixtures to remove the bitterness of grapefruit juice. Cultivation with 2.3 g of grapefruit peel, 2.5 g of rice bran, and 5.2 g of wheat bran and medium supplementation with a mixture of naringin, rutin, and hesperidin in the concentration of (g / L): 2, 5, 4.5, and 3.0, respectively, leading to a maximum activity of 28 U / mL. The results indicate that the sequencing procedure, which allowed the de nition of an optimal mixture of components, is a new way for microorganisms to have a high naringinase yield, in particular by SSF, since our data showed a 96% increase in the production of naringinase.

Source, Production, Immobilization and Industrial Applications of Debittering Enzyme Naringinase: Review

“…Post isolation and purification, the enzyme was successfully utilized for naringin hydrolysis extracted from the peel of citrus. [25] Mendoza-cal et al [15] analyzed 12 different filamentous fungi to assess their naringinase production ability. The rind of grapefruit and orange as well as residue from agro-industries was utilized as a substrate for cultivation.…”