Author
G. S. N. Naidu
Bio: G. S. N. Naidu is an academic researcher from Indian Institute of Technology Madras. The author has contributed to research in topics: Pectinase & Substrate (chemistry). The author has an hindex of 3, co-authored 4 publications receiving 211 citations.
Topics: Pectinase, Substrate (chemistry), Bioreactor
Papers
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TL;DR: In this article, a review of the production of pectolytic enzymes using different carbon sources is presented and the effect of operating parameters such as temperature, aeration rate, agitation and type of fermentation is discussed.
Abstract: Pectolytic enzymes play an important role in food processing industries and alcoholic beverage industries. These enzymes degrade pectin and reduce the viscosity of the solution so that it can be handled easily. These enzymes are mainly synthesized by plants and microorganisms. Aspergillus niger is used for industrial production of pectolytic enzymes. This fungus produces polygalacturonase, polymethylgalacturonase and pectinlyase. This review mainly concerns with the production of pectolytic enzymes using different carbon sources. It also deals with the effect of operating parameters such as temperature, aeration rate, agitation and type of fermentation on the production of these enzymes.
126 citations
TL;DR: In order to develop a two-stage inoculum possessing the best conditions for the maximum production of all three enzymes, a multiresponse analysis was carried out using a generalized distance approach.
63 citations
TL;DR: Rotating simplex method of optimization has been successfully used to determine the optimal conditions for extracellular pectinase production by Aspergillus niger in batch bioreactor.
Abstract: Rotating simplex method of optimization has been successfully used to determine the optimal conditions for extracellular pectinase production by Aspergillus niger in batch bioreactor. Maximum production of 1.132 U of polymethylgalacturonase, 1.313 U of polygalacturonase and 0.0091 U of pectinlyase was obtained at pH (controlled). 3.38; agitation rate, 483 rpm and aeration rate, 2.12 vvm. These conditions were found to be more suitable for pectinase production.
21 citations
TL;DR: In this article, the behavior of pectinases during hydrolysis is studied from the plot of (reducing groups formed)/initial substrate vs. initial substrate to enzyme ratio, which is helpful in predicting the amount of substrate and enzyme required to produce the required amount of reducing groups within a stipulated time.
Abstract: Hydrolysis of pectic substances by pectinases were carried out under process conditions. Polymethylgalacturonase, polygalacturonase and pectinlyase are three enzymes studies in this regard. Pectin is used as the substrate for polymethylgalacturonase and pectinlyase whereas polygalacturonic acid was used as the substrate for polygalacturonase. The initial concentration was varied between 1.0 and 5.0 kg/m3 for polymethylgalacturonase and polygalacturonase and between 4.0 and 8.0 kg/m3 for pectinylase. Hydrolysis experiments were carried out by varying initial substrate to enzyme ratio and reducing groups formed are measured. The behaviour of pectinases during hydrolysis are studied from the plot of (reducing groups formed)/initial substrate vs. initial substrate to enzyme ratio. This study is helpful in predicting the amount of substrate and enzyme required to produce the required amount of reducing groups within a stipulated time.
3 citations
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TL;DR: Pectinases are one of the most widely distributed enzymes in bacteria, fungi and plants as discussed by the authors, and they have a share of 25% in the global sales of food enzymes.
975 citations
TL;DR: This short review highlights progress on purification and understanding the biochemical aspects of microbial pectinases.
305 citations
TL;DR: Departamento de Bioquimica e Microbiologia Instituto de Biociencias Universidade Estadual Paulista, UNESP, Avenida 24A, 1515, CEP 13506-900 Rio Claro, SP
Abstract: Departamento de Bioquimica e Microbiologia Instituto de Biociencias Universidade Estadual Paulista, UNESP, Avenida 24A, 1515, CEP 13506-900 Rio Claro, SP
284 citations
TL;DR: Production of multienzyme preparations containing pectinolytic, cellulolytic and xylanolytic enzymes by the mesophilic fungi Aspergillus niger BTL, Fusarium oxysporum F3, Neurospora crassa DSM 1129 and Penicillium decumbens under solid-state fermentation on dry orange peels was enhanced by optimization of initial pH of the culture medium and initial moisture level.
260 citations
01 Jan 2009
TL;DR: To the Microbiological Spoilage of Foods and Beverages, see as mentioned in this paper for a list of products with the highest amount of microbiological spoilage: vegetables, fruits, cereals, and high-sugar products.
Abstract: to the Microbiological Spoilage of Foods and Beverages.- Microbiological Spoilage of Dairy Products.- Microbiological Spoilage of Meat and Poultry Products.- Microbiological Spoilage of Fish and Seafood Products.- Microbiological Spoilage of Eggs and Egg Products.- Microbiological Spoilage of Fruits and Vegetables.- Microbiological Spoilage of Canned Foods.- Microbiological Spoilage of Cereal Products.- Microbiological Spoilage of Beverages.- Microbiological Spoilage of Acidified Specialty Products.- Microbiological Spoilage of High-Sugar Products.- Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee.
208 citations