Production and characterization of endo-polygalacturonase from Aspergillus niger in solid-state fermentation in double-surface bioreactor

Hendges, Diogo Henrique; Montanari, Queli; Malvessi, Eloane; Silveira, Maurício Moura da

doi:10.1590/s1516-89132011000200005

Cited by 14 publications

(4 citation statements)

References 21 publications

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“…The From previous works found in the specialized literature, it was observed that thermo-stability varies depending on the enzymatic extract of each strain. Hendges et al [25] evaluated the thermo-stability of endo-PG produced by A. niger T0005007-2 and observed a decrease of about 40% of the original activity when the preparation was exposed to 50 • C for 60 min. For the same temperature and time, Ortega et al [26] reported that the CCM commercial pectinase preparation held 57% of its initial activity while only 5% to 10% of the activities of Rapidase C80 and Pectinex 3XL have been preserved.…”

Section: Application Of the Enzyme Extract In Strawberry Juice Treatmmentioning

confidence: 99%

Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation

Sandri

Silveira

2018

Beverages

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In this study, different concentrations of the inducer (pectin) and the carbon source (glucose) were evaluated as components of the culture medium for the production of pectinases by Aspergillus niger. Furthermore, it evaluated the stability of the enzymes produced with respect to the temperature and the enzyme extract produced was tested for the clarification of strawberry juice. The highest pectinolytic activity (68 U/g) was obtained at a concentration of 6% (w/w) of pectin in the absence of glucose in the medium. Pectinases activity has shown high stability at 20 • C and 30 • C while a gradual decrease of activity was observed when the temperature rose. A reduction of about 50% of the total pectinases activity was measured at 50 • C after 60 min of exposure. The experimental enzymatic extract was compared with a high-quality commercial product for the clarification of strawberry juice. Similar data were obtained for turbidity and viscosity reduction. The enzymatic treatment led to a reduction of about 60% in the turbidity and 40% in the viscosity of the juice. After the enzymatic treatment, the total phenolic compounds, total anthocyanins, and antioxidant activity were preserved. The results obtained in the present work indicate the potential of the enzymes produced for using in fruit processing.Beverages 2018, 4, 48 2 of 10 Aspergillus niger. Teixeira et al. [7] described a repression of endo-PG and exo-PG production in Aspergillus japonicus when concentrations of glucose, pectin, and sucrose were above certain levels.A. niger pectinases are the most widely used in industries because these species have the GRAS (generally regarded as safe) status so that the metabolites produced by this strain can be safely used [8].Considering the promising opportunities that this species might offer to the food industry, the present study was carried out to assess the production of pectinases by A. niger LB-02-SF in experiments carried out with different pectin and glucose concentrations. Furthermore, the stability of these enzymes was evaluated at temperatures from 20 • C to 70 • C and the enzymatic extract was evaluated for treating strawberry juice. Materials and Methods MicroorganismA. niger LB-02-SF from the culture collection of the Institute of Biotechnology of the University of Caxias do Sul (Brazil) was used in the experiments. The strain was propagated in glycerin agar medium and incubated at 30 • C for five days. After this period, the sporulated cultures were stored at 4 • C or used for the inoculation of culture media.

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Section: Application Of the Enzyme Extract In Strawberry Juice Treatmmentioning

confidence: 99%

Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation

Sandri

Silveira

2018

Beverages

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“…Patil and Dayanand (2006), Hendges et al (2011), Demir and Tari (2014), Barman et al (2014) and Wong et al (2017) obtained the maximum polygalacturonase production by Aspergillus strains at 34, 30, 37, 32.37 and 33 °C, respectively. Jahan et al (2017) reported decrease in production by 29 and 32% when fermentation was carried out at 40 and 45 °C, respectively.…”

Section: Production Temperaturementioning

confidence: 96%

“…Heerd et al (2014) reported enhanced pectinase production by A. sojae in SSF using wheat bran supplemented with 30% sugar beet pulp as inducer. Various other microorganisms such as A. niger (Hendges et al 2011;Heerd et al 2012), Bacillus sp. (Kashyap et al 2003;Gupta et al 2008) have been used in SSF for polygalacturonase production using wheat bran as solid substrate.…”

Section: Crop Wastementioning

confidence: 99%

Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review

Patidar

Nighojkar²,

Kumar

et al. 2018

3 Biotech

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A plethora of solid substrates, cultivation conditions and enzyme assay methods have been used for efficient production and estimation of polygalacturonase and pectin methylesterase enzymes. Recent developments in industrial biotechnology offer several opportunities for the utilization of low cost agro-industrial waste in Solid State Fermentation (SSF) for the pectinolytic enzyme production using fungi. Fruit waste mainly citrus fruit waste alone and along with other agro-industrial waste has been explored in SSF for enzyme production. Agro-industrial waste, due to the economic advantage of low procuring cost has been employed in SSF bioreactors for pectinolytic enzyme production. Acidic pectinases produced by fungi are utilized especially in food industries for clarification of fruit juices. This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.

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“…However, no significant difference was noticed with respect to protein concentration at the different temperatures (Figure 1), and it is possible that a partial inactivation of enzyme occurred due to the combination of a higher temperature and the time of incubation. Mohsen et al (2009) [30] and Hendges et al (2011), reported that pectinases produced by different strains of A. niger have shown to be almost completely stable at temperatures up to 30°C, but their activities have been reduced to approximately 60% and 80% of the initial, respectively, after exposed to a temperature of 40°C for 60 minutes.…”

Section: Definition Of Solid / Liquid Extraction Conditionsmentioning

confidence: 99%

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

Poletto

Borsoi

Zeni

et al. 2015

Food Sci. Technol (Campinas)

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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.

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Production and characterization of endo-polygalacturonase from Aspergillus niger in solid-state fermentation in double-surface bioreactor

Abstract: Endo-polygalacturonase (endo-PG) production by

Cited by 14 publications

References 21 publications

Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation

Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation

Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review

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

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