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

• Autores: Martos, María A.; Martínez Vázquez, Francisco; Benassi, Fernando O.; Hours, Roque Alberto
• Año de publicación: 2009
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: Ciencias Exactas; Química; Aspergillus Niger; Citrus pectin; pectinases; Pectinesterase; polygalacturonase; response surface methodology
• Institución: Universidad Nacional de La Plata

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.
Facultad de Ciencias Exactas