Applicability of enzymatic extracts obtained by solid state fermentation on grape pomace and orange peels mixtures in must clarification

Díaz, Ana Belén; Bolı́var, Jorge; Ory, Ignacio de; Caro, Ildefonso; Blandino, Ana

doi:10.1016/j.lwt.2010.12.006

Cited by 26 publications

(10 citation statements)

References 15 publications

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“…Protein bands for partially purified pectinase (L4) and pure pectinase were found to be almost similar in pattern. Proteins bands of crude pectinase (L2) were less intensely stained than pure and partially purified pectinases, while, ammonium sulfate fractionated pectinase was least stained, as also observed by Díaz et al (2011) indicating that partial purification with ethanol is an effective method for separation Effect of pectinase treatment on clarification of banana juice Table 5 shows the effect of different treatment combinations using crude and partially purified enzyme on absorbance, titrtable acidity and reducing sugar content of clarified banana juice. It has been observed that highest clarification i.e.…”

Section: Sds-page Profile Of Pectinasementioning

confidence: 63%

Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice

et al. 2014

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Optimization of substrate concentration, time of incubation and temperature for crude pectinase production from A. niger was carried out using Bhimkol banana (Musa balbisiana) peel as substrate. The crude pectinase produced was partially purified using ethanol and effectiveness of crude and partially purified pectinase was studied for banana juice clarification. The optimum substrate concentration, incubation time and temperature of incubation were 8.07 %, 65.82 h and 32.37 °C respectively, and the polygalacturonase (PG) activity achieved was 6.6 U/ml for crude pectinase. The partially purified enzyme showed more than 3 times of polygalacturonase activity as compared to the crude enzyme. The SDS-PAGE profile showed that the molecular weight of proteins present in the different pectinases varied from 34 to 42 kDa. The study further revealed that highest clarification was achieved when raw banana juice was incubated for 60 min with 2 % concentration of partially purified pectinase and the absorbance obtained was 0.10.

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Section: Sds-page Profile Of Pectinasementioning

confidence: 63%

Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice

et al. 2014

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“…Pectinase, CMCase, and xylanase activities were determined according to the methods of Díaz et al [28], Ghose [29], and Bailey et al [30], respectively. One unit of pectinase, CMCase, and xylanase was defined as the amount of enzyme required to release 1 lmol of D-galacturonic acid, glucose, and xylose, respectively, per minute under standard assay conditions.…”

Section: Methodsmentioning

confidence: 99%

Comparative study of multi-enzyme production from typical agro-industrial residues and ultrasound-assisted extraction of crude enzyme in fermentation with Aspergillus japonicus PJ01

Xia

Shan

et al. 2015

Bioprocess Biosyst Eng

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Submerged fermentation (SmF) and solid-state fermentation (SSF) of Aspergillus japonicus PJ01 for multi-enzyme complexes (MEC) production were comparatively studied. The results showed that orange peel and wheat bran were the best substrates for MEC production in SmF and SSF, respectively. After 72 h of cultivation under SmF, the maximal pectinase, CMCase, and xylanase activities reached 2610, 85, and 335 U/gds (units/gram dry substrate), respectively; while after 72 h of cultivation under SSF, these three enzymes' activities reached 966, 58, and 1004 U/gds, respectively. Effects of ultrasound on extraction of crude enzymes from SSF medium were determined, the maximal activities of pectinase, CMCase, and xylanase increased to 1.20, 1.48, and 1.30-fold, respectively. Apparent different mycelia growths of SSF and SmF were observed by scanning electron microscopy; and different isoforms of the crude enzyme extracts from SSF and SmF were presented by zymogram analysis.

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“…In fact, grape marc contains a large amount of hemicellulosic sugars, which can be used to produce i) lactic acid and bioemulsifiers by L. pentosus fermentations (Portilla et al, 2010); ii) antiallergic compounds after Lactobacillus spp. fermentation (Tominaga et al, 2010); and iii) hydrolytic enzymes by solid state fermentation (Díaz et al, 2011 costly treatments actually used to process the vast amounts of waste produced by the wine industry. It is interesting to underline how the application of pro-environmental business practices and environmentally sustainable approaches may also promote the profile of a brand and improve its image, obtaining tangible benefits as well as better consumer acceptance.…”

Section: Microbial Resources For the Valorisation Of Wine Industry Wastementioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter cultures to induce malolactic fermentation in wine relies on the characterisation and propagation of suitable strains of lactic acid bacteria. Furthermore, the selection of new strains, the renewal of management of microbial resources and new technologies allow continuous improvements in oenology, which may increase the beneficial aspects of wine. In this review, with the aim to stimulate microbial-driven, consumer-oriented advances in the oenological sector, we propose an overview of recent trends in this field that are reported by following the classical separation into 'product innovation' and 'process innovation'. Hence, we shall highlight i) the possible positive innovative impacts of microbial resources on the safety and the sensorial and functional properties of wine (product innovation) and ii) the potential microbial-based improvements allowing the reduction of time/costs and the environmental impacts associated with winemaking (process innovation).

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Applicability of enzymatic extracts obtained by solid state fermentation on grape pomace and orange peels mixtures in must clarification

Cited by 26 publications

References 15 publications

Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice

Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice

Comparative study of multi-enzyme production from typical agro-industrial residues and ultrasound-assisted extraction of crude enzyme in fermentation with Aspergillus japonicus PJ01

Microbial Resources and Innovation in the Wine Production Sector

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