Pectinase production profile of Aspergillus foetidus in solid state cultures at different acidities

Solid-state cultures of a pectinase-producing fungus (Aspergillus foetidus NRRL 341) were performed under different acidic conditions. Glass bottles containing 5 g of wheat bran and 7.5 mL of 0.2, 0.3, 0.4, or 0.5 N HCl were autoclaved (15 min, 121°C), inoculated with a spore suspension appropriatel...

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Detalles Bibliográficos
Autores principales: Cavalitto, Sebastián Fernando, Arcas, Jorge Alfredo, Hours, Roque Alberto
Formato: Articulo
Lenguaje:Inglés
Publicado: 1996
Materias:
Bioquímica
Química
Acidity
Aspergillus
Bran
Enzyme Productivity
Lyase
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/137727
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-137727
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Bioquímica
Química
Acidity
Aspergillus
Bran
Enzyme Productivity
Lyase
spellingShingle Bioquímica
Química
Acidity
Aspergillus
Bran
Enzyme Productivity
Lyase
Cavalitto, Sebastián Fernando
Arcas, Jorge Alfredo
Hours, Roque Alberto
Pectinase production profile of Aspergillus foetidus in solid state cultures at different acidities
topic_facet Bioquímica
Química
Acidity
Aspergillus
Bran
Enzyme Productivity
Lyase
description Solid-state cultures of a pectinase-producing fungus (Aspergillus foetidus NRRL 341) were performed under different acidic conditions. Glass bottles containing 5 g of wheat bran and 7.5 mL of 0.2, 0.3, 0.4, or 0.5 N HCl were autoclaved (15 min, 121°C), inoculated with a spore suspension appropriately diluted to achieve an initial concentration of 4 × 10⁴ spores per gram of wet substrate (with a 60 % humidity, on wet basis) and incubated at 30°C. Time course of pH and of different pectinase activities were determined in culture extracts. Total pectinase activity (TPA), expressed in terms of viscosimetric units per gram of wet substrate (VU.g⁻¹), was affected by the initial culture acidity. The higher the HCl concentration used, the higher the TPA achieved, but after longer cultivation times. On the other hand, when 0.5 HCl was used, no fungal growth was observed. Nevertheless, enzyme productivity increased with culture acidity. When 0.4 HCl was used, TPA reached its maximum after 36 h of cultivation (2,535 VU.g⁻¹). With 0.2 and 0.3 N HCl, TPA was the highest at 24 h (733 VU.g⁻¹) and at 30 h (1,860 VU.g⁻¹) respectively. The composition of the pectinase pool was also affected by culture acidity. The higher the acidity, the lower the pectinesterase activity and the higher both the polymethylgalacturonate lyase and polygalacturonase activities.
format Articulo
Articulo
author Cavalitto, Sebastián Fernando
Arcas, Jorge Alfredo
Hours, Roque Alberto
author_facet Cavalitto, Sebastián Fernando
Arcas, Jorge Alfredo
Hours, Roque Alberto
author_sort Cavalitto, Sebastián Fernando
title Pectinase production profile of Aspergillus foetidus in solid state cultures at different acidities
title_short Pectinase production profile of Aspergillus foetidus in solid state cultures at different acidities
title_full Pectinase production profile of Aspergillus foetidus in solid state cultures at different acidities
title_fullStr Pectinase production profile of Aspergillus foetidus in solid state cultures at different acidities
title_full_unstemmed Pectinase production profile of Aspergillus foetidus in solid state cultures at different acidities
title_sort pectinase production profile of aspergillus foetidus in solid state cultures at different acidities
publishDate 1996
url http://sedici.unlp.edu.ar/handle/10915/137727
work_keys_str_mv AT cavalittosebastianfernando pectinaseproductionprofileofaspergillusfoetidusinsolidstateculturesatdifferentacidities
AT arcasjorgealfredo pectinaseproductionprofileofaspergillusfoetidusinsolidstateculturesatdifferentacidities
AT hoursroquealberto pectinaseproductionprofileofaspergillusfoetidusinsolidstateculturesatdifferentacidities
bdutipo_str Repositorios
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