Solid‐state fermentation for the production of debittering enzyme naringinase using <i>Aspergillus niger</i> MTCC 1344

Shanmugaprakash, M.; Vaidyanathan, Vinoth Kumar; Hemalatha, Manickavassham; Melbia, Vargese; Karthik, P.

doi:10.1002/elsc.201000128

Cited by 20 publications

(8 citation statements)

References 12 publications

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“…Fermentation technology has been used for fooddebittering purposes, through directly modifying the flavour of beverages like tea (Wickremasinghe 1978;Yamanishi 1990), converting bitter compounds like oleuropein to nonbitter compounds like elenolic acid and 3,4-dihydroxyphenylethylethanol (Ciafardini et al 1994) or producing debittering enzymes like naringinase (Shanmugaprakash et al 2011).…”

Section: Non-encapsulation Technologiesmentioning

confidence: 99%

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

Sun‐Waterhouse

Wadhwa

2012

Food Bioprocess Technol

121

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Section: Non-encapsulation Technologiesmentioning

confidence: 99%

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

Sun‐Waterhouse

Wadhwa

2012

Food Bioprocess Technol

121

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“…When the levels of monosaccharides decrease, naringinase synthesis is induced by naringin, leading to an increased naringinase production. This induction mechanism may help A. niger to degrade naringin to access further other nutrient supplies in the media, especially carbon [23]. Because of its high level of avonoids, grapefruit rind was selected as one of the substrates for more in-depth studies of naringinase production.…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2021

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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.

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“…There are only few reports on the commercial manufacture of this enzyme. These enzymes have been used for elimination of bitter flavor in citrus fruit juice (due to naringin) [12,[71][72][73][74][75][76][77][78].…”

Section: Naringinasesmentioning

confidence: 99%

Prospective Application ofAspergillusSpecies: Focus on Enzyme Production Strategies, Advances and Challenges

Gholami-Shabani¹,

Shams-Ghahfarokhi²,

Jamzivar³

et al. 2022

Natural Food Additives

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Fungal enzymes that catalyze different types of biochemical reactions play a significant role in modern industry by improving existing processes. Also, the use of enzymes to replace some traditional toxic chemical or mechanical approaches helps decrease energy demand and environmental pollution. However, enzymes must be able to compete commercially with relatively low-priced traditional approaches. Meeting economical and commercial feasibility criteria depends on a number of enzymatic properties including the specificity to the substrate, stability in industrial enzymatic reaction conditions and catalytic efficiency. Fungi used as an enzyme manufacture host should be appropriate for industrial scale fermentation. Aspergillus species are being developed as one of the best enzyme manufacture factories due to their capability to secrete high quantities of enzymes suitable for industrial applications. The industrial importance of Aspergillus species also includes the progress and commercialization of new products derived from genetically engineered modified strains. Hence, the main aim of this chapter investigation is to analyze the secreted and cellular proteins from Aspergillus species and their application in industries.

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Solid‐state fermentation for the production of debittering enzyme naringinase using Aspergillus niger MTCC 1344

Cited by 20 publications

References 12 publications

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

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

Prospective Application ofAspergillusSpecies: Focus on Enzyme Production Strategies, Advances and Challenges

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