Production of pectinases by <i>A. niger</i>: Influence of fermentation conditions

Response surface methodology was used for optimization of polygalacturonase (PG) and pectinesterase (PE) production in submerged fermentation by A.niger. A Central Composite Experimental Design was applied, consisting of 22 experiments, including eight central points. Variables studied were: ferment...

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Detalles Bibliográficos
Autores principales: Martos, María A., Martínez Vázquez, Francisco, Benassi, Fernando O., Hours, Roque Alberto
Formato: Articulo
Lenguaje:Inglés
Publicado: 2009
Materias:
Ciencias Exactas
Química
Aspergillus Niger
Citrus pectin
pectinases
Pectinesterase
polygalacturonase
response surface methodology
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/37520
http://www.scielo.br/pdf/babt/v52n3/v52n3a07.pdf
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-37520
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Aspergillus Niger
Citrus pectin
pectinases
Pectinesterase
polygalacturonase
response surface methodology
spellingShingle Ciencias Exactas
Química
Aspergillus Niger
Citrus pectin
pectinases
Pectinesterase
polygalacturonase
response surface methodology
Martos, María A.
Martínez Vázquez, Francisco
Benassi, Fernando O.
Hours, Roque Alberto
Production of pectinases by <i>A. niger</i>: Influence of fermentation conditions
topic_facet Ciencias Exactas
Química
Aspergillus Niger
Citrus pectin
pectinases
Pectinesterase
polygalacturonase
response surface methodology
description Response surface methodology was used for optimization of polygalacturonase (PG) and pectinesterase (PE) production in submerged fermentation by A.niger. A Central Composite Experimental Design was applied, consisting of 22 experiments, including eight central points. Variables studied were: fermentation time (24 to 120 h), pH (3.5 to 6.5) and initial concentration of pectin (5 to 20 g/l). Maximum PE production was 220 U/l, after 74 h of culture, in a medium containing 20 g/l of pectin (pH 6.5). The optimal conditions for PG production were pH: 4.1, 20 g/l of pectin and 94 h of fermentation with a maximum value of 1032 U/l. Under these conditions, the PE production was low (15 U/l). A liquid extract with high PG activity and low PE activity could be suitable to be used in food processing in order to reduce the production of methanol.
format Articulo
Articulo
author Martos, María A.
Martínez Vázquez, Francisco
Benassi, Fernando O.
Hours, Roque Alberto
author_facet Martos, María A.
Martínez Vázquez, Francisco
Benassi, Fernando O.
Hours, Roque Alberto
author_sort Martos, María A.
title Production of pectinases by <i>A. niger</i>: Influence of fermentation conditions
title_short Production of pectinases by <i>A. niger</i>: Influence of fermentation conditions
title_full Production of pectinases by <i>A. niger</i>: Influence of fermentation conditions
title_fullStr Production of pectinases by <i>A. niger</i>: Influence of fermentation conditions
title_full_unstemmed Production of pectinases by <i>A. niger</i>: Influence of fermentation conditions
title_sort production of pectinases by <i>a. niger</i>: influence of fermentation conditions
publishDate 2009
url http://sedici.unlp.edu.ar/handle/10915/37520
http://www.scielo.br/pdf/babt/v52n3/v52n3a07.pdf
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AT martinezvazquezfrancisco productionofpectinasesbyianigeriinfluenceoffermentationconditions
AT benassifernandoo productionofpectinasesbyianigeriinfluenceoffermentationconditions
AT hoursroquealberto productionofpectinasesbyianigeriinfluenceoffermentationconditions
bdutipo_str Repositorios
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