Production of a highly glucose tolerant β-glucosidase by Paecilomyces variotii MG3: optimization of fermentation conditions using Plackett–Burman and Box–Behnken experimental designs

Abstract

b-Glucosidases (b-D-glucoside glucohydrolase, 3.2.1.21) are a group of enzymes mainly involved in the hydrolysis of b-glycosidic bonds connecting carbohydrate residues in different classes of b-D glycosides. During cellulose degradation they convert cellobiose and cellooligosaccharides produced by the endo and exoglucanases to glucose. Most of the microbial b-glucosidases are inhibited by glucose. This limits their application in commercial scale cellulose degradation ventures. Solid state fermentation production of a highly glucose tolerant b-glucosidase by a novel isolate of Paecilomyces was optimized using a two step statistical experiment design. In the first step which employed a Plackett-Burman design, the effects of parameters such as moisture, temperature, pH, inoculum concentration, incubation time and different concentrations of (NH 4 ) 2 SO 4 , KH 2 PO 4 , NaCl, peptone and cellobiose were evaluated. The parameters with significant influence on the process were selected and fine tuned in the second step using a Box-Behnken design. The model obtained was validated and a peptone concentration of 2 g/ l, inoculum concentration of 1.2 9 10 6 spores/ml and an incubation period of 96 h were found to be optimum for the maximum production of the enzyme. The optimization resulted in a doubling of the enzyme production by the fungus.

Optimization of cultivation conditions in banana wastes for production of extracellular β-glucosidase byTrichoderma harzianumRifai efficient forin vitroinhibition ofMacrophomina phaseolina

“…The quality of fitting to the second-order polynomial models to justify its robustness was confirmed by the attained high values for the coefficient of determination obtained for b-glucosidase activity (R 2 = 0.9491) ( Table 2). A high R 2 values signifies an excellent correlation [29], specifically a value of R 2 > 0.9 [30]. Likewise, the values of adjusted coefficients of determination for enzyme activity (R 2 adj = 0.8983) also closely agreed with the obtained R 2 .…”

Identification of Newly IsolatedTalaromyces pinophilusand Statistical Optimization of β-Glucosidase Production Under Solid-State Fermentation

“…Fifteen independent variables including temperature, pH, incubation time, inoculum size, moisture content, substrate concentration, NaNO 3 A c c e p t e d M a n u s c r i p t 9 20 runs. The low level (−1) and high level (+1) of each factor are listed in Table 1.…”

“…This includes the applications in pharmaceutical, cosmetic and detergent industries. [3] Besides, transglucosylation by β-glucosidase is another interesting property, which greatly extends the biotechnological applications of this enzyme in the production of some biologically active oligosaccharides and nonionic surfactants, alkyl glucosides. [4,5] β-glucosidases have been isolated from many different fungal species including ascomycetes such as A.…”

“…β-glucosidase hydrolyzes soluble cellobiose and cello-dextrins to glucose, and are thus competitively inhibited by glucose. [8] Downloaded by [Tulane University] at 10:09 19 October 2014 A c c e p t e d M a n u s c r i p t 3 Solid state fermentation (SSF) is alternative to submerged fermentation for production of antibiotics, single cell protein, enzymes, organic acids, etc. The technique of SSF involves the growth and metabolism of microorganisms on moist solids in absence or near absence of any free-flowing water.…”

Fast activated charcoal prepurification of Fusarium solani β-glucosidase for an efficient oleuropein bioconversion

“…Proteases, lipases and carbohydrases dominate the enzyme market, accounting for more than 70% of all sold enzymes [3]. β-glucosidases hydrolyse β-1,4-glycosidic bonds of cellobiose and small oligosaccharides as well as the aryl and alkyl-β-D-glycosides [4]. Thus, β-glucosidases deglycosylate several food compounds into beneficial compounds to improve flavor and/or nutritional quality.…”