scholarly journals AVALIAÇÃO DO POTENCIAL DE PRODUÇÃO DE PECTINASE A PARTIR DO RESÍDUO DA CASCA DA MAÇÃ POR FERMENTAÇÃO DE ESTADO SÓLIDO / EVALUATION OF PECTINASE PRODUCTION POTENTIAL FROM APPLE HAND RESIDUE BY SOLID STATE FERMENTATION

2021 ◽  
Vol 7 (3) ◽  
pp. 27797-27811
Author(s):  
Larissa Fernanda Finazzi da Costa
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Production Potential ◽  
Pectinase Production

scholarly journals Pectinase production by fungal strains in solid-state fermentation using agro-industrial bioproduct

2004 ◽  
Vol 47 (5) ◽  
pp. 813-819 ◽  
Author(s):  
Natalia Martin ◽  
Simone Regina de Souza ◽  
Roberto da Silva ◽  
Eleni Gomes
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Sugar Cane Bagasse ◽  
Pectin Lyase ◽  
Optimum Activity ◽  
Fungal Strains ◽  
Penicillium Sp ◽  
Polygalacturonase Production ◽  
Pectinase Production

Pectin lyase and polygalacturonase production by newly isolated fungal strains was carried out in solid-state fermentation. Moniliella SB9 and Penicillium sp EGC5 produced polygalcturonase (PG) and pectin lyase (PL) on mixture of orange bagasse, sugar cane bagasse and wheat bran as substrate. PG and PL produced by Moniliella presented optimum activity at pH 4.5 and 10.0 and at 55 and 45°C, respectively, while these enzymes from Penicillium sp presented optimum activity at pH 4.5-5.0 and 9.0 and 40°C, respectively.

scholarly journals PECTINASE PRODUCTION BY ASPERGILLUS NIGER IOC 4003 BY SOLID-STATE FERMENTATION USING CAJA DEPULPING RESIDUE

2018 ◽  
Author(s):  
J. C. ROCHA ◽  
J. S. ARAÚJO ◽  
W. K. V. PAIVA ◽  
C. R. R. FERREIRA ◽  
M. G. F. SILVA ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Pectinase Production

scholarly journals Comparative Studies of Pectinase Production byBacillus subtilis strain Btk 27in Submerged and Solid-State Fermentations

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Oliyad Jeilu Oumer ◽  
Dawit Abate
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Industrial Applications ◽  
Global Market ◽  
Subtilis Strain ◽  
Fast Pace ◽  
Initial Ph ◽  
Pectinase Production

The request for enzymes in the global market is expected to rise at a fast pace in recent years. With this regard, there has been a great increase in industrial applications of pectinase owing to their significant biotechnological uses. This study was undertaken with main objectives of meeting the growing industrial demands of pectinase, by improving the yield without increasing the cost of production. In addition, this research highlights the underestimated potential of agroresidues for the production of biotechnologically important products. In this study, the maximum pectinase production attained was using wheat bran, among the tested agroresidues. The production of pectinase was improved from 10.1 ± 1.4 U/ml to 66.3 ± 1.2 U/ml in submerged fermentation whereas it was in solid state fermentation from 800.0 ± 16.2 U/g to 1272.4 ± 25.5 U/g. The maximum pectinase production was observed using YEP (submerged fermentation) and wheat bran (solid state fermentation) at initial pH of 6.5, at 37°C and by supplementing the medium with 3 mM MgSO4.7H2O.

Pectinase Production from Banana Peel Biomass via the Optimization of the Solid-state Fermentation Conditions of Aspergillus niger Strain

2021 ◽  
Vol 30 (1) ◽  
pp. 257-275
Author(s):  
Nazaitulshila Rasit ◽  
Yong Sin Sze ◽  
Mohd Ali Hassan ◽  
Ooi Chee Kuan ◽  
Sofiah Hamzah ◽  
...  
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Incubation Temperature ◽  
Inoculum Size ◽  
Operating Conditions ◽  
Banana Peel ◽  
Fermentation Conditions ◽  
Pectinase Production ◽  
Full Factorial

In this study, the biomass of banana peel was used to produce pectinase via optimization of solid-state fermentation conditions of the filamentous fungi Aspergillus nigeA. niger). The operating conditions of solid-state fermentation were optimized using the method of full factorial design with incubation temperature ranging between 25 °C and 35 °C, moisture content between 40% and 60%, and inoculum size between 1.6 x 106 spores/mL and 1.4 x 107 spores/mL. Optimizing the solid-state fermentation conditions appeared crucial to minimize the sample used in this experimental design and determine the significant correlation between the operating conditions. A relatively high maximal pectinase production of 27 UmL-1 was attained at 35° C of incubation, 60% of moisture content, and 1.6 x 106 spores/mL of inoculum size with a relatively low amount of substrate (5 g). Given that the production of pectinase with other substrates (e.g., pineapple waste, lemon peel, cassava waste, and wheat bran) generally ranges between 3 U/mL and 16 U/mL (Abdullah et al., 2018; Handa et al., 2016; Melnichuk et al., 2020; Thangaratham and Manimegalai, 2014; Salim et al., 2017), thus the yield of pectinase derived from the banana peel in this study (27 U/mL) was considered moderately high. The findings of this study indicated that the biomass of banana peel would be a potential substrate for pectinase production via the solid-state fermentation of A. niger.

Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation

2007 ◽  
Vol 42 (1) ◽  
pp. 98-101 ◽  
Author(s):  
Carolina Botella ◽  
Ana Diaz ◽  
Ignacio de Ory ◽  
Colin Webb ◽  
Ana Blandino
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Grape Pomace ◽  
Aspergillus Awamori ◽  
Pectinase Production

scholarly journals Production of ethanol and clarification of apple juice by pectinase enzyme produced from Aspergillus terreus NCFT 4269.10

2016 ◽  
Vol 4 (1) ◽  
pp. 67 ◽  
Author(s):  
Bijay Sethi ◽  
Amrita Satpathy ◽  
Subodh Tripathy ◽  
Sidarth Parida ◽  
Sameer Kumar Singdevsachan ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Apple Juice ◽  
Aspergillus Terreus ◽  
Specific Activity ◽  
Sole Source ◽  
Crude Enzyme ◽  
Maximum Production ◽  
Pectinase Production

Aspergillus terreus NCFT 4269.10 was evaluated by liquid static surface fermentation (LSSF), shaking fermentation (ShF) and solid state fermentation (SSF) for the production of pectinase. Among various substrates tested, banana peels supported maximum production of pectinase i.e. 1000 ± 141.42 U/ml. The biomass of A. terreus was maximum with wheat bran (0.55±0.07g/50ml). Pectinase produced by A. terreus displayed higher specific activity when wheat bran was used as the sole source of carbon and energy. After successful fermentation, crude enzyme was purified to electrophoretic homogeneity with a specific activity of 1846.50 U/mg from an initial specific activity of 1282.05 U/mg. The cell free-dialyzed-enzyme containing 107100 U was purified to 1.44 fold with an overall enzyme yield of 35.70%.Immobilization study revealed that the production of pectinase was increased up to third cycle and decreased thereafter when further pectinase production was carried out by immobilized spores of A. terreus.

Pectinase production from Aspergillus niger IBT-7 using solid state fermentation

2018 ◽  
Vol 47 (3) ◽  
pp. 473-478 ◽  
Author(s):  
Roheena Abdullah ◽  
Iqra Farooq ◽  
Afshan Kaleem ◽  
Mehwish Iqtedar ◽  
Tehreema Iftikhar
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Fruits And Vegetables ◽  
Nitrogen Sources ◽  
Carbon And Nitrogen Sources ◽  
Carbon And Nitrogen ◽  
Local Soil ◽  
Microscopic Studies ◽  
Pectinase Production

Different fungal strains were isolated from the local soil, fruits and vegetables on the basis of pectin hydrolysis. All the isolated strains were identified through microscopic studies and screened for pectinase production using solid state fermentation. The fungal strain identified as Aspergillus niger IBT-7 showed the highest pectinase production. The selected strain was further subjected to optimization through different physical and nutritional parameters to enhance the production of pectinase. Amongst seven different media tested M1 containing rice bran, moistened with Czapek’s nutrient medium showed the highest pectinase production. During optimization maximum pectinase production was achieved after 72 hrs of incubation at 30 ml of moisture content, pH 5.0 and 30°C. Xylose (1.5%) and yeast extract (1%) proved to be best supplemented carbon and nitrogen sources, respectively which gave the highest pectinase production (39.1 U/ml/min).

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