Effect of carbon sources on the synthesis of pectinase by Aspergilli

Nair, S. R.; Rakshit, Sudip Kumar; Panda, T.

doi:10.1007/bf00368763

Cited by 17 publications

(7 citation statements)

References 7 publications

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“…Environmental conditions can affect protein production and secretion of pectolytic enzymes in various organisms (Annis and Goodwin 1997;Condemine and Robert-Baudouy 1995). Temperature, incubation time, pH and level of pectin as carbon source are the major environmental factors affecting polygalacturonase production in fungal pathogens (Yakoby et al 2000;Nair et al 2004). These factors could affect the production of polygalacturonase from Fusarium moniliforme in solid state Microbiol Biotechnol (2010) 26:1973-19801977 culture.…”

Section: Discussionmentioning

confidence: 99%

Production and optimization of polygalacturonase from mango (Mangifera indica L.) peel using Fusarium moniliforme in solid state fermentation

Kumar

Varakumar

Obulam

2010

World J Microbiol Biotechnol

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Mango peel is one of the major wastes from fruit processing industries, which poses considerable disposal problems and ultimately leads to environmental pollution. The objective of the current research was to determine the significant parameters on the production of polygalacturonase from mango peel which is a major industrial waste. Solid state culture conditions for polygalacturonase production by Fusarium moniliforme from dried mango peel powder were optimized by Taguchi's L-18 orthogonal array experimental design methodology. Eight fungal metabolic influencing variables, viz. temperature, mango peel, inoculum, peptone, ammonium nitrate (NH 4 NO 3) , magnesium sulphate (MgSO 4 ), zinc sulphate (ZnSO 4 ) and potassium dihydrogen phosphate (KH 2 PO 4 ) were selected to optimize polygalacturonase production. The optimized parameters composed of temperature (30°C), mango peel (6.5%, g, w/v), inoculum (8%, ml, v/ v), peptone (1%, g, w/v), NH 4 NO 3 (0.60%, g, w/v), MgSO 4 (0.05%, g, w/v), ZnSO 4 (0.06%, g, w/v) and KH 2 PO 4 (0.4%, g, w/v). Based on the influence of interaction of fermentation components of fermentation, these could be classified as the least significant and the most significant at individual and interaction levels. The temperature, inoculum level, mango peel substrate and KH 2 PO 4 showed maximum production impact at optimized conditions. From the optimized conditions the polygalacturonase activity was maximized to 43.2 U g -1 .

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Section: Discussionmentioning

confidence: 99%

Production and optimization of polygalacturonase from mango (Mangifera indica L.) peel using Fusarium moniliforme in solid state fermentation

Kumar

Varakumar

Obulam

2010

World J Microbiol Biotechnol

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“…In our earlier communication, it is found that a medium containing glucose and corn yielded the most favourable results among several media studied for the production of pectinase by A. niger, NCIM 548 [7]. In addition, it is also observed that the synthesis of pectolytic enzymes decreased when a mixture of pectin and corn was used.…”

Section: Introductionmentioning

confidence: 90%

“…In addition, it is also observed that the synthesis of pectolytic enzymes decreased when a mixture of pectin and corn was used. In view of the significant dependence of synthesis of pectolytic enzymes on both the concentration and the nature of carbon and nitrogen sources, it has been decided to optimize the levels of these sources in the medium mentioned in our earlier communication [7]. An experimental statistical design procedure is adopted in order to formulate the most appropriate concentrations of medium components.…”

Section: Introductionmentioning

confidence: 99%

Statistical optimization of medium components for improved synthesis of pectinase by Aspergillus niger

Nair

Panda

1997

Bioprocess Engineering

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“…Aspergillus foetidus NCIM 510 was the only one among the organisms which synthesised pectinase in appreciable amount in medium containing pectin in the absence of additional sugars supplied in medium [15]. It synthesised about 1.3 units of pectinase.…”

Section: Production Of Pectolytic Enzymesmentioning

confidence: 99%

Production of pectolytic enzymes – a review

Naidu

Panda

1998

Bioprocess Engineering

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Pectolytic enzymes play an important role in food processing industries and alcoholic beverage industries. These enzymes degrade pectin and reduce the viscosity of the solution so that it can be handled easily. These enzymes are mainly synthesized by plants and microorganisms. Aspergillus niger is used for industrial production of pectolytic enzymes. This fungus produces polygalacturonase, polymethylgalacturonase and pectinlyase. This review mainly concerns with the production of pectolytic enzymes using different carbon sources. It also deals with the effect of operating parameters such as temperature, aeration rate, agitation and type of fermentation on the production of these enzymes.

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Effect of carbon sources on the synthesis of pectinase by Aspergilli

Cited by 17 publications

References 7 publications

Production and optimization of polygalacturonase from mango (Mangifera indica L.) peel using Fusarium moniliforme in solid state fermentation

Production and optimization of polygalacturonase from mango (Mangifera indica L.) peel using Fusarium moniliforme in solid state fermentation

Statistical optimization of medium components for improved synthesis of pectinase by Aspergillus niger

Production of pectolytic enzymes – a review

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