Pectinase production by Penicillium viridicatum RFC3 by solid state fermentation using agricultural wastes and agro-industrial by-products

Abstract

Pectin lyase and polygalacturonase production by newly isolated Penicillium viridicatum strain Rfc3 was carried out by means of solid state fermentation using orange bagasse, corn tegument, wheat bran and mango and banana peels as carbon sources. The maximal activity value of polygalacturonase (Pg) (30U.g-1) was obtained using wheat bran as carbon source while maximal pectin lyase (Pl) (2000 U.g-1) activity value was obtained in medium composed of orange bagasse. Mixtures of banana or mango peels with sugar cane bagasse resulted in increased Pg and Pl production compared to fermentations in which this residue was not used. The mixture of orange bagasse and wheat bran (50%) increased the production of Pg and Pl to 55 U.g-1 and 3540 U.g-1 respectively. Fractions of Pg and Pl, isolated by gel filtration in Sephadex G50, presented optimum activity at pH 5.0 and 10.5 respectively. Maximal activity of Pg and Pl fractions was determined at 55ºC and 50ºC respectively. Pg was stable in neutral pH range and at 40ºC whereas Pl was stable in acidic pH and at 35ºC, for 1 h.

Pectinase production by fungal strains in solid-state fermentation using agro-industrial bioproduct

“…The fractions of PG and PL, obtained from gel filtration, were used for characterization assay (Silva et al, 2002). Optimum pH and temperatures for enzyme activity: The enzyme activity was determined at 50°C, in different pH using as buffers sodium acetate (pH 3.0-5.0), citrate-phosphate (pH 5.0-7.0), tris-HCl (pH 7.0-8.5) and glycine-NaOH (pH 8.5-11.0).…”

“…Due to this low amount of water available in solid-state bioprocessing, the class of microorganisms that are most commonly used is fungi (Zheng and Shetty, 2000;Pandey et al, 2001). Several agro-industrial waste and by-products such as orange bagasse (Martins et al, 2002), sugar cane bagasse (Silva et al, 2002) wheat bran (Cavalitto et al, 1996) and other food processing waste (Zheng and Shetty,2000) are effective substrates for depolymerizing enzyme production by solid-state fermentation. Recently, a large number of microorganisms, isolated from different materials, have been screened for their ability to degrade polysaccharide present in vegetable biomass producing pectinases on solid-state culture (Soares et al, 2001;Gomes et al, 2001).…”

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

“…In general, both submerged state fermentation (SmF) and solid-state fermentation (SSF) have been successfully used in pectinases production from different microbial strains (Castilho et al 2000;Silva et al 2002;Pedrolli and Carmona 2009;Dinu et al 2007). The solid-state fermentation is preferred over submerged fermentation based on the fact that it uses various agro-industrial by-products such as soy, pulps of apple, sugar beet and coffee, peels of lemon, oranges and tomato, pomace of apple and citrus fruits, sugarcane bagasse, wheat bran, etc., making the entire process cost effective (Castilho et al 2000;Yadav and Shastri 2007;Lara-Marquez et al 2011;Yadav et al 2014).…”

Evaluation of certain Penicillium frequentans isolates against Cercospora leaf spot disease of sugar beet

“…c Inhibition zone between P. frequentans and C. beticola Kawano et al (1999) who noted that P. frequentans produced high levels of extracellular pectinases after 24 h of incubation in submerged culture. Moreover, many researches have shown the ability of different Penicillium species to produce some enzymes, such as P. italicum (Alana et al 1990), pectolytic molds (Fawole and Odunfa 1992), P. viridicatum RFC3 (Silva et al 2002), P. roqueforti (Pericin et al 2007), and P. expansum (Cardoso et al 2007). From these results, it is clear that there was a correlation between enzyme activity and the antagonistic ability for each isolate.…”