Downstream processing of pectinase produced by Aspergillus niger in solid state cultivation and its application to fruit juices clarification

Abstract

In this work, a protocol for the formulation of an enzyme concentrated product to be applied in fruit juice treatment is described. Downstream processing conditions for the recovery and concentration of pectinases produced by the new strain Aspergillus niger LB-02-SF in solid state cultivation were assessed. The solid-liquid ratio in the extraction step of pectinases recovery from the cultivated media was evaluated and the highest activity was obtained with a solid-liquid ratio of 1:10. The crude extract was concentrated by ultrafiltration and the total pectinase (TP) activity was 73.6-fold concentrated in relation to the crude extract, and a final TP titer of 663 U mL -1 was obtained with 73.7% of recovery yield. KCl and different glycerol concentrations were added to the concentrated extract and the stability of pectinases during the storage at 5°C for 59 weeks was tested. The formulation with 50% w/w glycerol was applied to the treatment of apple and grape juices and the results of these tests were statistically comparable to those obtained with two high-quality commercial preparations.

Optimisation of xylanases production by two Cellulomonas strains and their use for biomass deconstruction

“…Concentration of enzymes is an important step in their production, especially if it helps to overcome the need for preservation and transportation at low temperatures. Many commercial enzyme preparations consist of concentrated culture broth with additives that stabilise enzymatic activity (Poletto et al 2015 ). In the current work, the extracellular extracts from Cellulomonas sp.…”

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

“…Furthermore, in order to improve the enzyme recovery from SSF, it has been observed that extraction followed by diafiltration can enhance the activity recovery by removing inhibitory phenolic compounds from extracts [217]. Since the recovery and concentration steps are significant in enzyme production, employing ultrafiltration with 10 kDa cut off after solid-liquid extraction can improve the rate of enzyme recovery by about 74% [20,218]. Moreover, the recovery of biosurfactant such as sophorolipid from SSF can be improved by employing solid-liquid extraction using methanol followed by multiple re-extractions of the fermented material with ethyl acetate with continuous mixing for 1 h, subsequently filtered using 0.2 µm membrane filtration [219].…”

Análise Sensorial De Paçoca De Pilão Cuiabana Comercializada Na Cidade De Cuiabá/Mt

“…Contudo, Poletto et al (2015) verificaram que a 40 ºC a atividade da pectinase decai, possivelmente há uma inativação parcial da enzima devido à combinação de temperatura e tempo de incubação. Tabela 2 -Atividade da pectinase dos extratos de maçã dos tipos Fuji e Gala deterioradas e próprias para consumo (controle), e da enzima comercial, após hidrólise por 60 minutos a 45, 50 e 60 ºC.…”