Production of pectinases by A. niger: influence of fermentation conditions

Martos, María Alicia; Vázquez, Francisco Reveles; Benassi, F. O; Hours, Roque Alberto

doi:10.1590/s1516-89132009000300007

Cited by 12 publications

(5 citation statements)

References 13 publications

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“…Some of the fungal PGs described in literature have maximum activity at pH range of 4.0-5.0 [2]. Optimal PG production was observed at pH 4.1 and lower values were obtained at pH 6.5 [29]. PG produced from Pencillium sp E9C5 presented optimum activity at pH 4.5-5.0 [14].…”

Section: Resultsmentioning

confidence: 97%

Production of polygalacturonase by Aspergillus niger BC23 isolated from Irvingia gabonensis (African mango) fruit

Nwokoro

Chukwuemeka

2016

Hem Ind

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Polygalacturonase was produced from Aspergillus niger BC 23 which was isolated from spoiled Irvingia gabonensis fruit. The influence of carbon substrates on enzyme production showed that the medium containing sucrose produced a maximum enzyme yield of 38.5 U/mg protein after 72 h. Enzyme productivity in this medium was much higher than in the medium that contained only citrus pectin as the sole carbon source. Medium containing yeast extract as a nitrogen source caused the production of specific enzyme activity of 31.2 U/mg protein. Results on the effect of metal ions on enzyme activity showed that Ca 2+ gave a percent relative activity of 214% in comparison to the native enzyme activity. The enzyme showed maximum activity in slight acid and neutral pH media with optimal activity at pH 4.0. Temperature activity profile of the enzyme showed best activity at temperature of 35 °C. Dried fruit peels were tested for their abilities to support enzyme production in a media devoid of citrus pectin. The best enzyme productivity of 102.3 U/mg protein was achieved after 72 h in the medium containing orange peel and this level was much higher than that achieved when pure carbon sources or citrus pectin alone were used for enzyme production.

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Section: Resultsmentioning

confidence: 97%

Production of polygalacturonase by Aspergillus niger BC23 isolated from Irvingia gabonensis (African mango) fruit

Nwokoro

Chukwuemeka

2016

Hem Ind

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“…In the present study, citrus pectin was observed as the best carbon source to enhance pectinase production compared to other various sole carbon sources. According to Martos [ 26 ], pectin had a positive effect and linear correlation with pectinase activity whereby a higher polygalacturonase (pectinase) production was achieved when the concentration of pectin was increased. On the other hand, it is noteworthy that carbon sources such as lactose and CMC significantly suppressed pectinase production.…”

Section: Discussionmentioning

confidence: 99%

Assessment of cultivation parameters influencing pectinase production by Aspergillus niger LFP-1 in submerged fermentation

Jalil

Zakaria

Salikin

et al. 2023

Journal of Genetic Engineering and Biotechnology

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Background Pectinase is helpful in food and beverage industries, particularly in the preparation of fruit juice, the extraction of vegetable oil, and the fermentation of coffee. The current work aimed to screen Aspergillus niger LFP-1, a recently identified fungal strain, for its ability to produce pectinase and to ascertain the contribution of various physicochemical factors to pectinase production. Results The primary and secondary pectinase activity screenings by Aspergillus niger LFP-1 were performed using pectin screening agar and shake flask system, respectively. The finding revealed that the locally isolated strain is able to secrete favourable pectinase production. Before improvement, the pectinase production was 0.88 ± 0.09 U/mL. However, the improved conditions such as 6 days of the cultivation period, agitation speed of 150 rpm, inoculum size of 1 × 106 spores/mL, 2.5% (w/v) citrus pectin, and 0.4% (w/v) ammonium nitrate could significantly increase pectinase production up to 7.41 ± 0.24 U/mL, representing an 88% increase. In this study, supplementing 2.5% (w/v) citrus pectin to the culture medium as a carbon source increased enzyme production by up to 3.07 ± 0.17 U/mL. Meanwhile, 0.4% (w/v) ammonium nitrate was used as a nitrogen source yielding the highest enzyme activity with a value of 6.86 ± 0.07 U/mL. Conclusion Thus, the locally isolated fungal strain, A. niger LFP-1 has outstanding pectinase-producing capability and can be utilized for the commercial production of pectinase. The improved cultural conditions significantly increase pectinase production and shorten the incubation period from 8 days (before improvement) to 6 days (after improvement).

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“…30 Martos et al used pectin agar as a substrate in a submerged fermentation for PG enzyme by A. niger; the activity reported was 1.03 U/mL. 31 Malvessi and da Silveira studied the production of exo-PG by Aspergillus oryzae CCT3940 in a complex media based on wheat bran, salts, and pectin as an inducer and found that maximum exo-PG activity was 45 U/mL after 64 h of cultivation at 28°C and 300 rpm. 32 These enzymes are produced by the microorganisms during the first hours of fermentation.…”

Section: Pectinase Productionmentioning

confidence: 99%

Utilization of Orange Peel, Corn Steep Liquor, and Parboiled Rice Water in the Production of Polygalacturonase from Aspergillus niger

PiliJonaina

DanielliAngélica

Zeni

et al. 2015

Industrial Biotechnology

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The objective of this work was to optimize the process parameters of exo-polygalacturonase production from Aspergillus niger ATCC 9642 via submerged fermentation using agro-industrial residues such as orange peel, corn steep liquor, and parboiled rice water and to do partial enzyme characterization. A complete second-order design was used for screening the most important factors and to maximize exo-polygalacturonase production. The maximum exo-polygalacturonase activity in our work was 18.5 U/mL (specific activity of 195.6 U/mg) at 120 h with concentrations of 80 g/L orange peel, 60 g/L corn steep liquor, and 450 g/L parboiled rice water, at 180 rpm, 30°C, pH initial 5.5, and spore concentration 5x10 6 spores/mL. The highest storage stability was obtained at 348 h for 55°C and 808 h for -80°C (pH 5.5). The activation energy (Ed) for deactivation reaction was 1.05 KJ/mol, with a half-life (t 1/2 ) of 63 h.

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Production of pectinases by A. niger: influence of fermentation conditions

Cited by 12 publications

References 13 publications

Production of polygalacturonase by Aspergillus niger BC23 isolated from Irvingia gabonensis (African mango) fruit

Production of polygalacturonase by Aspergillus niger BC23 isolated from Irvingia gabonensis (African mango) fruit

Assessment of cultivation parameters influencing pectinase production by Aspergillus niger LFP-1 in submerged fermentation

Utilization of Orange Peel, Corn Steep Liquor, and Parboiled Rice Water in the Production of Polygalacturonase from Aspergillus niger

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