scholarly journals Pectinase production by Aspergillus niger isolated from decomposed apple skin

2013 ◽  
Vol 48 (1) ◽  
pp. 25-32 ◽  
Author(s):  
S Islam ◽  
B Feroza ◽  
AKMR Alam ◽  
S Begum
Keyword(s):  
Aspergillus Niger ◽  
Incubation Temperature ◽  
Nitrogen Sources ◽  
Inoculum Size ◽  
Point Of View ◽  
Media Composition ◽  
Maximal Level ◽  
Pectinolytic Activity ◽  
Pectinase Activity ◽  
Pectinase Production

Pectinase activity among twelve different fungal strains, Aspergillus niger IM09 was identified as a potential one to produce maximal level 831 U/g at pH 4.0. Media composition, incubation temperature, incubation time, substrate concentration, aeration, inoculum size, assay temperature and nitrogen sources were found to effect pectinase activity. Moisture content did not affect the activity significantly. Media composition was varied to optimize the enzyme production in solid state fermentation. It was observed that the highest pectinase activity of 831.0 U/g was found to produce in presence of yeast extract as a nitrogen source in combination with ammonium sulfate in assay media. Aeration showed positive significant effects on pectinase production 755 U/g at 1000 ml flasks. The highest pectinase production was found at 2 g pectin (521 U/g) used as a substrate. Pectinolytic activity was found to have undergone catabolite repression with higher pectin concentration (205 U/g at 5 g pectin). The incubation period to achieve maximum pectinase activity by the isolated strain Aspergillus niger IM09 was 3 days, which is suitable from the commercial point of view. DOI: http://dx.doi.org/10.3329/bjsir.v48i1.15410 Bangladesh J. Sci. Ind. Res. 48(1), 25-32, 2013

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.

scholarly journals SCREENING OF ASPERGILLUS NIGER ISOLATED FROM SOIL FOR PECTINASE PRODUCTION

2020 ◽  
Vol 4 (2) ◽  
pp. 244-249
Author(s):  
Abubakar Madika ◽  
Ulem Asagha Eugene ◽  
Musa Bishir ◽  
Mamunu Abdulkadir Sulaiman ◽  
Ibrahim Mohammed Hussaini
Keyword(s):  
Aspergillus Niger ◽  
Submerged Fermentation ◽  
Botanical Garden ◽  
Culture Technique ◽  
Soil Samples ◽  
Citrus Pectin ◽  
Fermentation Conditions ◽  
Cotton Blue ◽  
Pectinase Activity ◽  
Pectinase Production

This study was conducted to screen for pectinase production by Aspergillus niger isolated from soil samples collected from three different locations within Ahmadu Bello University, Zaria, namely; botanical garden, refuse dump and sheep pen sites. A total of fifteen (15) soil samples were collected from different locations and used for isolation by a cultural method. Isolates suspected to be Aspergillus niger were further identified by microscopic examination of the lactophenol cotton blue stained-preparation and slide culture technique. The isolates were then screened in a pectin-containing medium for their pectinase activity. The isolates were further subjected to pectinase production using citrus pectin as the substrate under submerged fermentation conditions. Seven (7) isolates were confirmed to be Aspergillus niger with percentage occurrence of 60% each from sheep pen (SP) and refuse dumpsites (RD), and 20% from the botanical garden (BG). Aspergillus niger RD3 produced the highest zone of pectin hydrolysis (53 ± 1.1 mm) while isolate RD5 produced the lowest (35 ± 3.1 mm). Under submerged fermentation conditions, Aspergillus niger SP5 had the highest pectinase activity of 2.92 U/mL while isolate RD4 had the lowest pectinase activity of 1.29 U/mL. Aspergillus niger can be readily isolated from various soil types with the highest frequency in soils from sheep pen and refuse dumpsites. All the Aspergillus niger isolates demonstrated the potential for pectinase production. The study reveals the potential of various Aspergillus niger isolates from different soil in the production of pectinase.

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).

Effect of Environmental and Nutritional Parameters on the Extracellular Lipase Production by Aspergillus niger

2016 ◽  
Vol 60 ◽  
pp. 18-29 ◽  
Author(s):  
Ahmed I. El-Batal ◽  
Ayman A. Farrag ◽  
Mohamed A. Elsayed ◽  
Ahmed M. El-Khawaga
Keyword(s):  
Aspergillus Niger ◽  
Incubation Temperature ◽  
Carbon Sources ◽  
Nitrogen Sources ◽  
Growth Conditions ◽  
Lipase Production ◽  
Extracellular Lipase ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

Abstract- The present investigation was carried out to evaluate the effect of different growth conditions on lipase production byAspegillus niger. The extracellular lipase producing fungus was isolated from spent bleaching earths. Optimization of physical and chemical parameters was done for maximum lipase production using this isolate. Growth of the organism and lipase production were measured usig varying pH (4 – 9), incubation temperature (20 – 30 °C), incubation time (8 – 80 hrs.), carbon sources, nitrogen sources, and shaking speed. Enhanced lipase production was observed at 24 °C, pH 7 and after 72hrs of incubation. Olive oil 5 % was observed as the most effective carbon source and Yeast extract 1.0 % as the most effective nitrogen source for lipase production. The optimum shaking value to get maximum lipase activity byAspergillusnigerwas 200 rpm.

scholarly journals Pectinolytic activity of aspergillus niger and Aspergillus flavus grown on grapefruit (citrus Parasidis) peel in solid state fermentation

2021 ◽  
Vol 27 (2) ◽  
pp. 93-105
Author(s):  
M. R. Adedayo ◽  
M. T Mohammed ◽  
A. E. Ajiboye ◽  
S. A Abdulmumini
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Aspergillus Flavus ◽  
Solid State Fermentation ◽  
Optimum Temperature ◽  
Fruit Peel ◽  
Grape Fruit ◽  
Microbiological Methods ◽  
Pectinolytic Activity ◽  
Pectinase Activity

The present study was aimed at studying pectinolytic activity of resident fungi isolated from decomposing grapefruit (Citrus parasidis) peels in solid state fermentation. Grape fruit peel was subjected to natural fermentation and the fermenting fungi were isolated, characterized and identified using standard microbiological methods. The isolated fungi were in turn used for fermentation to determine their pectinolytic activity through solid state fermentation technique. Culture parameters such as incubation period, temperature, moisture content and addition of salts supplements were optimized during the research for five days. The identified fungi were Aspergillus Niger and Aspergillus flavus. The peak of pectinolytic activity was at day three of fermentation when the highest pectinase activity of 13.32 μmol/mg/min was recorded for A. Niger and 11.32 μmol/mg/min for A. flavus. Optimum temperature and pH for pectinase activity by A. Niger and A. flavus was at 40 0C and pH 7.5 and 7.7 respectively. The use of salt supplemented substrate did not alter enzyme activity. In conclusion, the isolated fungi could be promising organisms for pectinolytic enzyme production on grape peel as substrate. Keywords: Grapefruit, Pectinolytic Activity, Fungi, Fermentation, Aspergillus

scholarly journals Optimization of Protease from Aspergillus Niger under Solid-State Fermentation Utilizing Shrimp Shell Substrate

2021 ◽  
Vol 11 (6) ◽  
pp. 14809-14824
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Incubation Temperature ◽  
Proteolytic Enzymes ◽  
Initial Moisture Content ◽  
Inoculum Size ◽  
Protease Production ◽  
Shrimp Shell

Proteases, also known as proteinases or proteolytic enzymes, belong to a group of hydrolases. It can be applied in numerous fields and industries. Solid-state fermentation (SSF) is recognized as an effective method to produce protease. The ultimate aim of this study is to optimize the production of protease from Aspergillus niger under solid-state fermentation (SSF) by utilizing shrimp shell powder as a solid substrate. It was found that the produced protease from SSF was slightly alkaline. The correlation between factors operating parameters (incubation temperature, inoculum size, moisture content) for enzyme production is analyzed using statistical software, Minitab 16. A 23 full factorial experimental design was employed, and the enzyme produced was optimized by the method of desirability function. The optimal conditions for protease production of 3.7 U/mg were 35 °C of incubation temperature, 60% of initial moisture content, and 1.0 inoculum size. It is concluded that SSF protease was successfully produced from Aspergillus niger by utilizing shrimp waste as substrate. Through optimization study, moisture content, the interaction between incubation temperature and moisture content, interaction between moisture content and inoculum size significantly impact protease production.

Optimization of the decolorization conditions of Rose Bengal by using Aspergillus niger TF05 and a decolorization mechanism

Microbiology ◽  
2022 ◽  
Vol 168 (1) ◽  
Author(s):  
Minghui Zhou ◽  
Yan Zhang ◽  
Yajun Chen ◽  
Fangyan Zhang ◽  
Daihu Yang
Keyword(s):  
Aspergillus Niger ◽  
Ammonium Chloride ◽  
Rose Bengal ◽  
Metal Ion ◽  
Degradation Products ◽  
Uniform Design ◽  
Nitrogen Sources ◽  
Spore Concentration ◽  
Rose Bengal Dye ◽  
Burman Design

Aspergillus niger TF05 was applied to decolorize Rose Bengal dye. The effects of carbon source, nitrogen source, metal ion and spore concentration on Rose Bengal treatment with A. niger TF05 were studied. A Plackett–Burman design (PBD) and a uniform design (UD) were used to optimize the decolorization conditions of A. niger TF05 and enhance its decolorization effect. The mechanism of Rose Bengal decolorization by A. niger TF05 was examined by analysing degradation products via UV–visible light spectroscopy, IR spectroscopy and GC-MS. The best decolorization effect was achieved in the single factor test with glucose and ammonium chloride as carbon and nitrogen sources, respectively. Mg2+ was an essential ion that could improve the mould ball state and adsorption efficiency if the spore concentration was maintained at 106 spores ml–1. The optimal decolorization conditions obtained using the PBD and UD methods were 11.5 g l−1 glucose, 6.5 g l−1 ammonium chloride, 0.4 g l−1 magnesium sulphate, pH 5.8, 28 °C, 140 r.p.m. rotational speed, 0.18 g l−1 dye concentration, 0.5 ml of inocula and 120 h decolorization time. Under these conditions, the maximum decolorization rate was 106%. Spectral analysis suggested that the absorption peak of the product changed clearly after decolorization; GC-MS analysis revealed that the intermediate product tetrachlorophthalic anhydride formed after decolorization. The combined use of the PBD and UD methods can optimize multi-factor experiments. A. niger TF05 decolorized Rose Bengal during intracellular enzymatic degradation after adsorption.

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