Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH

Autores
Fratebianchi de la Parra, Dante; Acosta, Marina Alejandra; Cavalitto, Sebastian Fernando
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Soybean hulls result from the processing of the bean for producing oil and protein products. This by-product generated massively in America has virtually no commercial value, so substantial effort is being applied to its exploitation for generating value-added goods. This work evaluates soybean hulls as inducer of the production of pectinolytic enzymes, through optimization studies regarding polygalacturonase production by Aspergillus sojae in submerged cultures. RESULTS: A 2-fold improvement in polygalacturonase yield was found by varying the initial pH of the culture in a very narrow acid pH range (2.40–2.80). The optimized fermentation process was successfully transferred to stirred-tank bioreactors in terms of volumetric productivity, and final polygalacturonase yields were 42 U mL-1 and 1.39 U g-1 soybean hulls, which are among the highest reported with this by-product. Morphological characterization of A. sojae during cultivation showed that the fungus mainly developed in dispersed mycelia at initial pH of 2.40–2.80 while, conversely, fungal pellets predominated in cultures performed at initial pH of 5.40. CONCLUSION: High enzyme titers are possibly connected to the formation of dispersed mycelia, as well as to acid-induced expression of the respective gene/s. It is foreseen that this data will be helpful regarding the production of fungal pectinases or other acid-induced enzymes. © 2017 Society of Chemical Industry.
Fil: Fratebianchi de la Parra, Dante. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Acosta, Marina Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Materia
Aspergillus Sojae
Initial Culture Ph
Polygalacturonase
Soybean Hull
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48609
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48609
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pHFratebianchi de la Parra, DanteAcosta, Marina AlejandraCavalitto, Sebastian FernandoAspergillus SojaeInitial Culture PhPolygalacturonaseSoybean Hullhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2BACKGROUND: Soybean hulls result from the processing of the bean for producing oil and protein products. This by-product generated massively in America has virtually no commercial value, so substantial effort is being applied to its exploitation for generating value-added goods. This work evaluates soybean hulls as inducer of the production of pectinolytic enzymes, through optimization studies regarding polygalacturonase production by Aspergillus sojae in submerged cultures. RESULTS: A 2-fold improvement in polygalacturonase yield was found by varying the initial pH of the culture in a very narrow acid pH range (2.40–2.80). The optimized fermentation process was successfully transferred to stirred-tank bioreactors in terms of volumetric productivity, and final polygalacturonase yields were 42 U mL-1 and 1.39 U g-1 soybean hulls, which are among the highest reported with this by-product. Morphological characterization of A. sojae during cultivation showed that the fungus mainly developed in dispersed mycelia at initial pH of 2.40–2.80 while, conversely, fungal pellets predominated in cultures performed at initial pH of 5.40. CONCLUSION: High enzyme titers are possibly connected to the formation of dispersed mycelia, as well as to acid-induced expression of the respective gene/s. It is foreseen that this data will be helpful regarding the production of fungal pectinases or other acid-induced enzymes. © 2017 Society of Chemical Industry.Fil: Fratebianchi de la Parra, Dante. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Acosta, Marina Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaJohn Wiley & Sons Ltd2018-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48609Fratebianchi de la Parra, Dante; Acosta, Marina Alejandra; Cavalitto, Sebastian Fernando; Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH; John Wiley & Sons Ltd; Journal of Chemical Technology and Biotechnology; 93; 3; 3-2018; 667-6740268-2575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jctb.5408info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jctb.5408info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:32Zoai:ri.conicet.gov.ar:11336/48609instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:34:33.159CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH
title Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH
spellingShingle Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH
Fratebianchi de la Parra, Dante
Aspergillus Sojae
Initial Culture Ph
Polygalacturonase
Soybean Hull
title_short Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH
title_full Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH
title_fullStr Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH
title_full_unstemmed Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH
title_sort Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH
dc.creator.none.fl_str_mv Fratebianchi de la Parra, Dante
Acosta, Marina Alejandra
Cavalitto, Sebastian Fernando
author Fratebianchi de la Parra, Dante
author_facet Fratebianchi de la Parra, Dante
Acosta, Marina Alejandra
Cavalitto, Sebastian Fernando
author_role author
author2 Acosta, Marina Alejandra
Cavalitto, Sebastian Fernando
author2_role author
author
dc.subject.none.fl_str_mv Aspergillus Sojae
Initial Culture Ph
Polygalacturonase
Soybean Hull
topic Aspergillus Sojae
Initial Culture Ph
Polygalacturonase
Soybean Hull
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: Soybean hulls result from the processing of the bean for producing oil and protein products. This by-product generated massively in America has virtually no commercial value, so substantial effort is being applied to its exploitation for generating value-added goods. This work evaluates soybean hulls as inducer of the production of pectinolytic enzymes, through optimization studies regarding polygalacturonase production by Aspergillus sojae in submerged cultures. RESULTS: A 2-fold improvement in polygalacturonase yield was found by varying the initial pH of the culture in a very narrow acid pH range (2.40–2.80). The optimized fermentation process was successfully transferred to stirred-tank bioreactors in terms of volumetric productivity, and final polygalacturonase yields were 42 U mL-1 and 1.39 U g-1 soybean hulls, which are among the highest reported with this by-product. Morphological characterization of A. sojae during cultivation showed that the fungus mainly developed in dispersed mycelia at initial pH of 2.40–2.80 while, conversely, fungal pellets predominated in cultures performed at initial pH of 5.40. CONCLUSION: High enzyme titers are possibly connected to the formation of dispersed mycelia, as well as to acid-induced expression of the respective gene/s. It is foreseen that this data will be helpful regarding the production of fungal pectinases or other acid-induced enzymes. © 2017 Society of Chemical Industry.
Fil: Fratebianchi de la Parra, Dante. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Acosta, Marina Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
description BACKGROUND: Soybean hulls result from the processing of the bean for producing oil and protein products. This by-product generated massively in America has virtually no commercial value, so substantial effort is being applied to its exploitation for generating value-added goods. This work evaluates soybean hulls as inducer of the production of pectinolytic enzymes, through optimization studies regarding polygalacturonase production by Aspergillus sojae in submerged cultures. RESULTS: A 2-fold improvement in polygalacturonase yield was found by varying the initial pH of the culture in a very narrow acid pH range (2.40–2.80). The optimized fermentation process was successfully transferred to stirred-tank bioreactors in terms of volumetric productivity, and final polygalacturonase yields were 42 U mL-1 and 1.39 U g-1 soybean hulls, which are among the highest reported with this by-product. Morphological characterization of A. sojae during cultivation showed that the fungus mainly developed in dispersed mycelia at initial pH of 2.40–2.80 while, conversely, fungal pellets predominated in cultures performed at initial pH of 5.40. CONCLUSION: High enzyme titers are possibly connected to the formation of dispersed mycelia, as well as to acid-induced expression of the respective gene/s. It is foreseen that this data will be helpful regarding the production of fungal pectinases or other acid-induced enzymes. © 2017 Society of Chemical Industry.
publishDate 2018
dc.date.none.fl_str_mv 2018-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48609
Fratebianchi de la Parra, Dante; Acosta, Marina Alejandra; Cavalitto, Sebastian Fernando; Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH; John Wiley & Sons Ltd; Journal of Chemical Technology and Biotechnology; 93; 3; 3-2018; 667-674
0268-2575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48609
identifier_str_mv Fratebianchi de la Parra, Dante; Acosta, Marina Alejandra; Cavalitto, Sebastian Fernando; Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine-tuning of ambient pH; John Wiley & Sons Ltd; Journal of Chemical Technology and Biotechnology; 93; 3; 3-2018; 667-674
0268-2575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jctb.5408
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jctb.5408
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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