SCP and crude pectinase production by slurry-state fermentation of lemon pulps

Gregorio, Ambra De; Mandalari, Giuseppina; Arena, Nicoletta; Nucita, F; Tripodo, M.M.; Curto, R.B. Lo

doi:10.1016/s0960-8524(01)00209-7

Cited by 88 publications

(26 citation statements)

References 31 publications

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“…Thus, achieving the highest surfactant agent stability of the enzyme is one of the main goals for optimization of any pectinase extraction procedure. Most of the surfactants which interact with proteins cause distinct electrostatic and hydrophobic regions and alter the secondary or tertiary structure of enzymes [16]. Therefore, the stability of some enzymes is markedly decreased in the presence of surfactant agents, while extracted pectinase from pitaya peel under optimum condition retained 83% of its stability, which is a significant achievement in the study.…”

Section: Surfactant Agent Stabilitymentioning

confidence: 97%

Optimization of Extraction of Novel Pectinase Enzyme Discovered in Red Pitaya (Hylocereus polyrhizus) Peel

Zohdi

Amid

2013

Molecules

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Plant peels could be a potential source of novel pectinases for use in various industrial applications due to their broad substrate specificity with high stability under extreme conditions. Therefore, the extraction conditions of a novel pectinase enzyme from pitaya peel was optimized in this study. The effect of extraction variables, namely buffer to sample ratio (2:1 to 8:1, X 1 ), extraction temperature (−15 to +25 °C, X 2 ) and buffer pH (4.0 to 12.0, X 3 ) on specific activity, temperature stability, storage stability and surfactant agent stability of pectinase from pitaya peel was investigated. The study demonstrated that the optimum conditions for the extraction of pectinase from pitaya sources could improve the enzymatic characteristics of the enzyme and protect its activity and stability during the extraction procedure. The optimum extraction conditions cause the pectinase to achieve high specific activity (15.31 U/mg), temperature stability (78%), storage stability (88%) and surfactant agent stability (83%). The most desirable conditions to achieve the highest activity and stability of pectinase enzyme from pitaya peel were the use of 5:1 buffer to sample ratio at 5 °C and pH 8.0.

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Section: Surfactant Agent Stabilitymentioning

confidence: 97%

Optimization of Extraction of Novel Pectinase Enzyme Discovered in Red Pitaya (Hylocereus polyrhizus) Peel

Zohdi

Amid

2013

Molecules

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“…All solutions were sterilized by filtration (0.22 µm pore size filter). The culture media were inoculated to concentration of 4x10 6 spores per gram of dried medium. Each inoculated culture medium was transferred aseptically to a fixed bed column bioreactor.…”

Section: Culture Media and Bioreactormentioning

confidence: 99%

“…Pectinase synthesis occurs in many microbial groups, however, for the industrial pectinase production, fungi are the most used group due to their high enzymatic excretion capacity (23). Pectinolytic enzyme synthesis is highly influenced by substratum, particularly, carbon and nitrogen sources (6), presence of pectin (24) and temperature (3). Santos et al (22) reported that the aeration rate affects the substratum temperature and recommend controlling it to avoid overheating and enzyme denaturation during SSC.…”

Section: Introductionmentioning

confidence: 99%

Column bioreactor use for optimization of pectinase production in solid substrate cultivation

Linde¹,

Magagnin

Costa

et al. 2007

Braz. J. Microbiol.

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This study aimed to determine the influence of process variables and production, of polygalacturonase (PG) and polymetylgalacturonase (PMG) by solid substrate cultivation using a fixed bed column bioreactor. A fractional factorial design (FFD) was used to study the effect of the following variables: microorganism (Aspergillus oryzae and Aspergillus niger), substratum (wheat bran and defatted rice bran), aeration (40 and 60 ml h -1 g -1 ), pectin (5 and 10 g g -1 ) and nitrogen (urea and ammonium sulfate). Microorganism, aeration and initial pectin were identified in FFD as significant variables (p<0.05) on PG production. A central composed design to optimize PG and PMG productions indicated that Aspergillus niger presents higher PG production; substratum and nitrogen do not affect PG production; the aeration rate affects positively the production of PG and negatively the production of PMG and the initial pectin concentration affects positively both PG and PMG production. The optimal point of aeration and initial pectin concentration for PG production are 66.13 ml h -1 g -1 and 12.8 g g -1 , respectively and for PMG production are 40 ml h -1 g -1 and 15.0 g g -1 , respectively.

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“…The degradation of pectic substances in mashed fruit purees is achieved through the addition of pectolytic enzymes resulting in an increase in juice yield and its clarification as well as a decrease in viscosity. Treatment with pectinases also provides filtering of the product (de Gregorio et al, 2002;Fernandez-Gonzalez et al, 2004;Ribeiro et al, 2010;Sarioglu et al, 2001;Souza et al, 2003). Table 2.…”

Section: Extraction Of Fruit and Vegetable Juicesmentioning

confidence: 99%