Isolation, purification and characterization of cellulase produced by Aspergillus niger cultured on Arachis hypogaea shells

Sulyman, Abdulhakeem Olarewaju; Igunnu, Adedoyin; Malomo, Sylvia O.

doi:10.1016/j.heliyon.2020.e05668

Cited by 84 publications

(33 citation statements)

References 45 publications

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“…The estimated molecular weight of this enzyme is shown in lane 1, with an extrapolated weight of 13.5KDa as seen in Fig 3. This correspond to a research done by [23]. The total protein determination done on the five fractions after serial doubling dilution shows that the first stock fraction has the highest total protein while the last dilution power fraction has the least protein content.…”

Section: Discussionsupporting

confidence: 78%

Isolation and Biochemical Characterization of Cellulase Produced by Bacterial Isolates from Sugarcane Waste Soil

Hassan

Jafaru

Mato

et al. 2021

AJBGMB

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Cellulase is one of the most economically important enzyme, which aids in catalyzing cellulolysis, the decomposition of cellulose and other related polysaccharides. So the demand/importance of this enzyme in both domestic and commercial sectors cannot be over emphasized. In this research cellulase-producing bacteria were isolated from soil around sugarcane waste dumping area, which was identified to be P. fulorescens after numerous biochemical and microbiological analysis. The bacteria were then grown and used to ferment certain biomass, with the aim of using the organisms to produce the cellulase enzyme. The total protein/cellulase enzyme activity of the medium was ascertained. Optimization/characterization for maximum cellulase activity was done by varying the temperature, pH, enzyme concentration and substrate concentration, in which the optimum condition for cellulase production was ascertain to be at a temperature and pH of 40˚C and pH 7 respectively. SDS-PAGE electrophoresis was carried out to determine and reconfirm the presence and molecular weight of the isolated enzyme. The estimated extrapolated molecular weight of the enzyme was found to be 13.5KDa.

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Section: Discussionsupporting

confidence: 78%

Isolation and Biochemical Characterization of Cellulase Produced by Bacterial Isolates from Sugarcane Waste Soil

Hassan

Jafaru

Mato

et al. 2021

AJBGMB

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“…(2019) and Sulyman et al. (2020) reported an optimum temperature for cellulase activity is 40°C. The pH of sapodilla pulp (pH 5.78 ± 0.25) was not adjusted while tissue hydrolysis as it has been reported that optimum pH for the pectic enzyme activities ranges from 3 to 7 (Ceci & Lozano, 1998).…”

Section: Methodsmentioning

confidence: 98%

“…The experimental range of independent variables in coded form ( t 1 , t 2 , t 3 , t 4 ) are shown in Table 1 . Rajauria and Tiwari ( 2017 ) reported that the optimum pectinase activity is at temperature below 50°C, whereas Handique et al ( 2019 ) and Sulyman et al ( 2020 ) reported an optimum temperature for cellulase activity is 40°C. The pH of sapodilla pulp (pH 5.78 ± 0.25) was not adjusted while tissue hydrolysis as it has been reported that optimum pH for the pectic enzyme activities ranges from 3 to 7 (Ceci & Lozano, 1998 ).…”

Section: Experimental Design For Enzymatic Hydrolysismentioning

confidence: 99%

Optimization of enzymatic hydrolysis parameters for sapodilla fruit ( Manikara achras L.) juice extraction

Singh

Thangalaksmi

et al. 2022

Food Processing Preservation

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Cold pressing of sapodilla fruit pulp for juice extraction is generally difficult and yields an inferior quality of juice due to fruit tissue rigidity and its granular pulpy nature which necessitates the enzyme combination for tissue hydrolysis. A central composite design was used to optimize the sapodilla tissue hydrolysis conditions like pectinase concentration (T1 0.1%–0.2%), cellulase concentration (T2 0.05%–0.1%), incubation temperature (T3 40–50°C), and incubation period (T4 90–150 min). The responses studied were juice yield, viscosity, total soluble solid, L‐value, clarity, total phenol content, and overall acceptability. Regression analysis fitted to a second‐order quadratic model for each response was a significant (p < .05) function of hydrolysis. The optimized level of pectinase concentration, cellulase concentration, incubation temperature, and period was 0.125%, 0.063%, 42.50°C, and 112.20 min, respectively. The validity of the model was confirmed by the closeness of experimental values (juice yield 61.51 ± 0.50%, viscosity 2.88 ± 0.02 cps, TSS 18.66 ± 0.06 °Brix, L‐value 35.94 ± 0.52, clarity (abs) 1.91 ± 0.03, TPC 1.588 ± 0.02 mg GAE/100 ml, and OA 7.23 ± 0.25) with predicted values. Practical applications Various benefits of enzymatic hydrolysis of sapodilla tissue for juice extraction have been found over conventional methods (cold and hot press). It overcomes the challenges of extractability and pressability. It also improves the functional (total phenolic content), physical (soluble solid, color, clarity, and viscosity), and sensory characteristics (overall acceptability) of juice. Higher juice yield and total phenolic content suggest that enzymatic hydrolysis of sapodilla could promote the juice industry for the production of quality juice and healthy fruit‐based drinks too. The reduced processing time in enzymatic hydrolysis as compared with that in traditional method and high TSS in extracted sapodilla juice will further offer the advantages of a reduced burden on cane sugar for sweetening purpose.

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“…Collectively, these findings suggested that a relatively high inoculum concentration was required for healthy microbe propagation and enzymatic activity, probably because of a shorter lag phase of microbial growth. Therefore, 6% was chosen as the optimal inoculum size for other experiments based on the following two reasons: (i) when inoculum size is too large in the beginning, the number of fungal cells increases sharply, however, due to limited raw material nutrient availability, enzyme production ceases; 25 (ii) if the inoculum size is too small, enzyme secretion is prolonged, resulting in less enzyme quantity production compared to when inoculum size is double or even triple 26 …”

Section: Resultsmentioning

confidence: 99%

Development of a novel multi‐strain wheat Qu with high enzyme activities for Huangjiu fermentation

Cao

et al. 2021

J Sci Food Agric

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BACKGROUND Wheat Qu has long been used as a fermentation starter to produce Huangjiu. Wheat Qu quality depends on its microbial community structure and the hydrolytic enzymes generated by the micro‐organisms. RESULTS Strain YF1 and YF2 were successfully screened as they exhibited high acidic protease (231.9 ± 1.4 U g−1) and cellulase (7.1 ± 0.6 U g−1) activities. Based on a morphological and sequence analysis of the internal transcribed spacer (ITS) gene, YF1 and YF2 were identified as Rhizopus oryzae and Aspergillus niger, respectively. Cooked wheat Qu was produced using mixed fungal starter fermentations with Aspergillus oryzae SU‐16, YF1, and YF2. For Qu‐making, the optimized conditions for fermentation time, water content, and inoculum size were 47.8 h, 69.4%, and 6.1%, respectively. Under these conditions, compared with single‐strain cooked wheat Qu, enzyme activities of amylase, acidic protease, and cellulase increased by 27.4%, 657.1%, and 1276.2%, respectively. Short peptides and free amino acids contents increased by 19.6% and 131.8%, respectively. This wheat Qu was used for Huangjiu brewing, and the alcohol content increased by approximately 14.6% because of the increased starch hydrolysis efficiency mainly attributed to its high enzyme activity. CONCLUSION Using mixed fungal strains as starter cultures may be an efficient strategy to improve wheat Qu quality, with great potential for application in industrial Huangjiu production. © 2021 Society of Chemical Industry

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Isolation, purification and characterization of cellulase produced by Aspergillus niger cultured on Arachis hypogaea shells

Cited by 84 publications

References 45 publications

Isolation and Biochemical Characterization of Cellulase Produced by Bacterial Isolates from Sugarcane Waste Soil

Isolation and Biochemical Characterization of Cellulase Produced by Bacterial Isolates from Sugarcane Waste Soil

Optimization of enzymatic hydrolysis parameters for sapodilla fruit ( Manikara achras L.) juice extraction

Development of a novel multi‐strain wheat Qu with high enzyme activities for Huangjiu fermentation

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