Activity of an A-L-Rhamnosidase Produced  by Aspergillus niger During Solid State Fermentation of Coffee Pulp Wastes

Muzakhar, Kahar; Winarsa, Rudju

doi:10.15575/biodjati.v4i1.4411

Cited by 3 publications

(4 citation statements)

References 14 publications

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“…According to a study by Favella-Torres et al (1998), the lag phase of A. niger cultivated on a PDA medium was at 20 th hours after incubation. The logarithmic phase was seen when the incubation period reached 40-50 hours and after that, the stationary phase began to appear (Favella-Torres et al, 1998;Muzakkar & Winarsa, 2019). The findings supported the results obtained in this study which showed that the spores were produced on day-4 of incubation (after 50 hours of incubation).…”

Section: Total Flavonoid Content Of Lemon Substratesupporting

confidence: 90%

Effect of Pectin Biodegradation with Aspergillus niger on Total Flavonoid Content of Citrus limon L.)

et al. 2019

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Lemon peel and leaf as well as lower grade of lemon contain a considerable amount of flavonoid which can be extracted to produce a valuable product. The presence of pectin in lemon hinders the extraction of flavonoid compound. This research was conducted to examine the effect of pectin biodegradation of lemon leaf, peel, and lower grade fruit using solid-state fermentation towards the yield of pectin, crude flavonoid, and total flavonoid content. Fermentation was carried out with the help of Aspergillus niger at 30℃ for 3, 5, 7, and 9 days of cultivation time. Pectin was extracted from the fermentation broth using citric acid. Crude flavonoid was extracted using maceration and stirred about 500 rpm at 50℃ for 40 minutes. Total flavonoid content was analyzed using a spectrophotometer. The optimum cultivation time of Aspergillus niger with leaf and peel was 9 days with a pectin yield from lemon leaf was 0.43% dry weight and the pectin yield from lemon peel was 0.04% dry weight. As for the lower grade fruit, a cultivation time for 7 days showed an optimal result with a pectin yield of 0.08% dry weight. The total flavonoid content in the leaf increased up to 94.3% (1.06 mg of the quercetin equivalents per g of substrate) whereas the total flavonoid content in the peel and lower grade fruit increased up to 42% (0.12 mg of the quercetin equivalents per g of substrate) and 48% (0.021 mg of the quercetin equivalents per g of substrate), respectively. These results highlighted the potential valorization of Citrus limon L. as an alternative source for producing flavonoid in food and pharmaceutical industry.

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Section: Total Flavonoid Content Of Lemon Substratesupporting

confidence: 90%

Effect of Pectin Biodegradation with Aspergillus niger on Total Flavonoid Content of Citrus limon L.)

et al. 2019

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“…Optimization production on coffee pulp substrate under SSF. Hydrolysis optimization was performed by inoculated 1 mL inoculum with a spore density of 10 7 spores/mL from isolate VTM4 into 10 g coffee pulp with a water content of 20 mL (1:2) [13], then it was incubated at 30 °C for 0-168 hours. The crude enzyme was harvested daily and measured for the enzyme activity.…”

Section: Methodsmentioning

confidence: 99%

“…The amount of the product will be inhibitor bound at the allosteric site and change the enzyme's active conformation site [20]. Isolate VTM4 is able to utilized coffee pulp as a carbon and nitrogen, even mineral source [13].…”

Section: Symposium Of Materials Science and Chemistry IIImentioning

confidence: 99%

Pectinase Production by Using Coffee Pulp Substrate as Carbon and Nitrogen Source

Gasani

Azizah

Siswanto

et al. 2021

KEM

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About thirty-five percent of coffee pulp waste is pectin. It may potentially be a source to be used in the bioprocessing industry. For example, it can be used as a substrate to produce pectinase from microorganisms under solid-state fermentation (SSF). In this investigation, an isolated fungus VTM4 with density 107 spores/mL was grown on coffee pulp medium-based, and after 0-168 hours incubation at 30 °C, pectinase activity was detected. The activity was measured based on reducing sugar released by crude pectinase against 0.5% alkali extract pectin substrate in 20 mM buffer acetate pH 5. The highest reducing sugar produced was 223.34 µg/mL after 72 hours of incubation at 30 °C. The optimum pH on enzyme activity was 4 with the maximum activity 0.747 U/mL and was stable (more than 80%) at a pH range of 4-5.5. The results revealed that the coffee substrate could be utilized as a carbon and nitrogen source to produce pectinase. Further research on purification and characterization of the enzyme to improve pectinase yield production was needed.

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“…One ml supernatant was measured using a spectrophotometer at a wavelength of 500 nm [14,21]. One unit of enzyme activity was defined as the amount of enzyme that produced reducing sugar at a rate of 1 µmol per minute [15,22].…”

Section: Enzyme Assaysmentioning

confidence: 99%

Pectinase Production of Aspergillus sp. VTM5 Through Solid State Fermentation Using Coffee Pulp Substrate and Its Purification

Azizah¹,

Hidayah²,

Amelia³

et al. 2022

Proceedings of the 4th International Conference on Life Sciences and Biotechnology (ICOLIB 2021)

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Hydrolytic Pectinase is an important enzyme and is widely used in several industries. In the previous investigation, this enzyme could be produced by Aspergillus sp. VTM5 under solid-state fermentation and the coffee pulp waste substrates were used. The specific activity of about 0.4 U/ml of pectinase was detected when 40gr coffee pulp water-saturated inoculated with 1.2x10 7 spores of Aspergillus sp. VTM5 was incubated at 30 °C for 168 h, and without any nutrients added. Against 0.5% alkaline extract of pomelo pulp substrate in 20 Mm acetate buffer pH 5, pectinase activity increases up to 1.03 U/ml, and the purity 3.5 times, after dialyzed using 12-14 kDa, pores cellulose membrane tube higher than previously step. Open column purification using Fractogel EMD SO3-(S) cation exchange chromatography, pectinase was eluted at 0.45 M NaCl. The pectinase activity significantly increased to 0.295 U/ml with 12.37-fold and 17.04% yield. Based on these results, it can be proved that coffee pulp waste is suitable as a substrate for pectinase production by Aspergillus sp. VTM5. Further research to analyze the properties and characterize the stability of pectinase against temperature, pH, the effect of heavy metals, and molecular analysis is needed.

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Activity of an A-L-Rhamnosidase Produced by Aspergillus niger During Solid State Fermentation of Coffee Pulp Wastes

Cited by 3 publications

References 14 publications

Effect of Pectin Biodegradation with Aspergillus niger on Total Flavonoid Content of Citrus limon L.)

Effect of Pectin Biodegradation with Aspergillus niger on Total Flavonoid Content of Citrus limon L.)

Pectinase Production by Using Coffee Pulp Substrate as Carbon and Nitrogen Source

Pectinase Production of Aspergillus sp. VTM5 Through Solid State Fermentation Using Coffee Pulp Substrate and Its Purification

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