Scale Up of Polygalacturonase Production by Solid State Fermentation Process

Alcântara, S. R.; Leite, Nathalya J.; Silva, Flávio L. H. da

doi:10.5772/53152

Cited by 3 publications

(2 citation statements)

References 33 publications

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“…Moisture content is one of the most important factors in solid state fermentation and it has also been identified to give significant effect in the production of pectinase [26]. In solid state fermentation process, high moisture content level will cause lower oxygen diffusion and lead to a reduction in gas exchange [27]. However, low level moisture content will also lead to a reduction in nutrient absorption, microbial growth, enzyme stability, and substrate development [13].…”

Section: Significant Factors Affecting Production Of Exopolygalacturo...mentioning

confidence: 99%

Screening of Factors Influencing Exo-Polygalacturonase Production by Aspergillus Niger Atcc 120120 Using Two-Level Fractional Factorial Design

et al. 2019

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Exo-polygalacturonase was produced by Aspergillus niger ATCC 120120 in a solid-state fermentation using Nephrolepis biserrata leaves. Factors affecting the production of exo-polygalacturonase were determined using a two-level fractional factorial design. The screening process for six factors; pH, incubation time, temperature, pectin concentration, inoculum size and moisture content, that influence the production of exo-polygalacturonase by A. niger was performed. The result of variance analysis (ANOVA) suggested that there were four statistically significant (P < 0.005) factors in the production of exo-polygalacturonase by A. niger. These factors were incubation time, temperature, pectin concentration and moisture content. The statistical analysis shows that the linear mathematical model is significant with coefficient of determination (R2) value of 0.9711. The optimum production of exo-polygalacturonase obtained using the model in this study was at 40.00 U/g.

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Section: Significant Factors Affecting Production Of Exopolygalacturo...mentioning

confidence: 99%

Screening of Factors Influencing Exo-Polygalacturonase Production by Aspergillus Niger Atcc 120120 Using Two-Level Fractional Factorial Design

et al. 2019

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“…The pH is an important physicochemical factor that affects the growth and enzymatic productivities. In particular, for filamentous fungi, a pH value between 4.5 and 5.0 is considered as optimal for growth; likewise, an acid pH is appropriate for the production of pectinolytic enzymes [31,32]. To verify that this decrease in pectinolytic productivity is not due to a cessation of metabolic activity, the extracellular protein content was determined (Supplementary Data 3).…”

Section: Comparative Study Of Total Pectinolytic Activitymentioning

confidence: 99%

Pectinase production by Aspergillus giganteus in solid-state fermentation: optimization, scale-up, biochemical characterization and its application in olive-oil extraction

Ortiz

Ponce-Mora

Noseda

et al. 2017

Journal of Industrial Microbiology and Biotechnology

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The application of pectinases in industrial olive-oil processes is restricted by its production cost. Consequently, new fungal strains able to produce higher pectinase titers are required. The aim of this work was to study the capability of Aspergillus giganteus NRRL10 to produce pectinolytic enzymes by SSF and evaluate the application of these in olive-oil extraction. A. giganteus was selected among 12 strains on the basis of high pectinolytic activity and stability. A mixture composed by wheat bran, orange, and lemon peels was selected as the best substrate for enzyme production. Statistical analyses of the experimental design indicated that pH, temperature, and CaCl are the main factors that affect the production. Subsequently, different aeration flows were tested in a tray reactor; the highest activity was achieved at 20 L min per kilogram of dry substrate (kgds). Finally, the pectinolytic enzymes from A. giganteus improved the oil yield and rheological characteristics without affecting oil chemical properties.

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OPTIMIZATION AND CHARACTERIZATION OF EXO-POLYGALACTURONASE BY Aspergillus niger CULTURED VIA SOLID STATE FERMENTATION

et al. 2018

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Polygalacturonases represent an important member of pectinases group of enzymes with immense industrial applications. The activity of exo-polygalacturonase produced by Aspergillus niger was studied in solid state fermentation (SSF) using Nephrolepis biserrata leaves as substrate. Central composite design (CCD) was used to optimize four significant variables resulted from the screening process that has been initially analyzed for the production of exo-polygalacturonase which are incubation time, temperature, concentration of pectin and moisture content. The optimum exo-polygalacturonase production obtained was 54.64 U/g at 120 hours of incubation time, temperature at 340C, 5.0 g/L of pectin concentration and 75.26% of moisture content. For partial characterization of exo-polygalacturonase, the optimum temperature and pH were obtained at 50°C and pH 4.0, respectively. SDS-PAGE analysis showed that molecular weight of exo-polygalacturonase were 35 and 71 kDa. This study has revealed a significant production of exo-polygalacturonase by A. niger under SSF using cheap and easily available substrate and thus could found immense potential application in industrial sectors and biotechnology

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Scale Up of Polygalacturonase Production by Solid State Fermentation Process

Cited by 3 publications

References 33 publications

Screening of Factors Influencing Exo-Polygalacturonase Production by Aspergillus Niger Atcc 120120 Using Two-Level Fractional Factorial Design

Screening of Factors Influencing Exo-Polygalacturonase Production by Aspergillus Niger Atcc 120120 Using Two-Level Fractional Factorial Design

Pectinase production by Aspergillus giganteus in solid-state fermentation: optimization, scale-up, biochemical characterization and its application in olive-oil extraction

OPTIMIZATION AND CHARACTERIZATION OF EXO-POLYGALACTURONASE BY Aspergillus niger CULTURED VIA SOLID STATE FERMENTATION

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