Utilisation of whole wheat flour for the production of extracellular pectinases by some fungal strains
TL;DR: In this paper, the possibility of producing pectinases by Rhizopus stolonifer and Aspergillus awamori, using cereal raw materials as substrate, was investigated.
About: This article is published in Process Biochemistry.The article was published on 2001-12-20. It has received 65 citations till now. The article focuses on the topics: Pectinase & Aspergillus awamori.
Citations
More filters
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
TL;DR: The feasibility of using grape pomace for the production of xylanase and exo-polygalacturonase by Aspergillus awamori in solid state fermentation has been evaluated.
208 citations
Additional excerpts
...awamori on whole wheat flour when pectin was added [27]....
[...]
01 Jan 2006
TL;DR: This review is an overview of the microorganisms, substrates, and type of culture used for PGase production and provides a description about the strategies used to enhance the production of PGases.
Abstract: Summary Polygalacturonases (PGases) or hydrolytic depolymerases are enzymes involved in the degradation of pectic substances. They have a wide range of applications in food and textile processing, degumming of plant rough fibres and treatment of pectic wastewaters. Bacteria, yeasts and fungi under both submerged (SmF) and solid-state fermentation (SSF) conditions produce these enzymes. Bacteria produce mainly alkaline and thermostable PGases, whilst fungi are the major producers of acidic PGases. In order to obtain high yields of pectinase production, strain improvement and optimization of culture conditions should be considered. This review is an overview of the microorganisms, substrates, and type of culture used for PGase production. It also provides a description about the strategies used to enhance the production of PGases.
114 citations
Cites background from "Utilisation of whole wheat flour fo..."
...... 1.9 (54) Polyporus squamosus Pectin 1.5 (55) Aspergillus niger Corn and glucose 1.3 (56) Trichoderma reesei Sugar beet pulp 1.1 (57) Penicillium griseoroseum Pectin 0.7 (58) Sporotrichum thermophile Citrus peel 0.5 (59) Mucor flavus Sugar beet pulp and citrus pectin 0.4 (60) Fusarium moniliforme Citrus pectin and glucose 0.3 (18) Aspergillus niger Pectin 0.055 (14) Aspergillus awamori Pectin 0.046 (61) Rhizopus stolonifer Pectin 0.04 ( 61 )...
[...]
...... niger Corn meal and glucose 1.9 (54) Polyporus squamosus Pectin 1.5 (55) Aspergillus niger Corn and glucose 1.3 (56) Trichoderma reesei Sugar beet pulp 1.1 (57) Penicillium griseoroseum Pectin 0.7 (58) Sporotrichum thermophile Citrus peel 0.5 (59) Mucor flavus Sugar beet pulp and citrus pectin 0.4 (60) Fusarium moniliforme Citrus pectin and glucose 0.3 (18) Aspergillus niger Pectin 0.055 (14) Aspergillus awamori Pectin 0.046 ( 61 ) Rhizopus ......
[...]
TL;DR: A two-step optimization procedure using central composite design with four factors (concentrations of maltrin and corn steep liquor, agitation speed and inoculation ratio) was used to investigate the effect of these parameters on the polygalacturonase (PG) enzyme activity, mycelia growth (biomass) and morphology (pellet size) of Aspergillus sojae ATCC 20235.
94 citations
TL;DR: When milled grains were used, the particle-size distribution and the chemical composition of the medium influenced the rate of micro-organism growth and therefore the trend followed by endo- and ex-PG production, but these two parameters did not affect the maximum production of exo-PG and enda-PG.
Abstract: The production of exo-polygalacturonase (exo-PG) and endo-PG by Aspergillus awamori grown on wheat in solid-state fermentation was studied. Endo- and exo-PG activities were detected after 24 h of inoculation. Glucose released from starch hydrolysis acted as a catabolite repressor for the exo-PG enzyme. In contrast, endo-PG production was not affected by glucose repression. When milled grains were used, the particle-size distribution and the chemical composition of the medium influenced the rate of micro-organism growth and therefore the trend followed by endo- and exo-PG production. However, these two parameters did not affect the maximum production of exo-PG and endo-PG. For one of the milled samples, three different moisture contents were used (50, 55, 60%). Moisture contents of 60% provide a higher yield of pectinases by A. awamori.
72 citations
References
More filters
25,389 citations
TL;DR: Results indicate that regulatory phenomena, such as induction-repression or activation-inhibition, related to pectinase synthesis by A. niger CH4 are different in the two types of fermentation.
Abstract: A study was made to compare the production of pectinase by Aspergillus niger CH4 in solid-state (SSF) and submerged (SmF) fermentations. Production of endo- (endo-p) and exo-pectinase (exo-p) by SSF was not reduced when glucose, sucrose or galacturonic acid (up to 10%) were added to a culture medium containing pectin. Moreover, both activities increased when concentrations of the carbon sources were also increased. In SmF, these activities were strongly decreased when glucose or sucrose (3%) was added to culture medium containing pectin. The addition of galacturonic acid affected endo-p activity production to a lesser extend than exo-p. Final endo-p and exo-p activities in SSF were three and 11 times higher, respectively, than those obtained in SmF. The overall productivities of SSF were 18.8 and 4.9 times higher for endo-p and exo-p, respectively, than those in SmF. These results indicate that regulatory phenomena, such as induction-repression or activation-inhibition, related to pectinase synthesis by A. niger CH4 are different in the two types of fermentation.
218 citations
TL;DR: A review of successful applications of enzyme infusion, which utilizes pectinases to peel fresh citrus fruit, and other potential uses of this technology are reviewed.
Abstract: Enzyme infusion can alter the texture, flavor and other sensory attributes of foods. A limitation of this process in the case of intact fruit and vegetables is the molecular size of the enzyme; some sort of driving force is required to facilitate entry of the enzyme into intact tissues. Pressure-assisted infusion and vacuum-assisted infusion of fresh tissues and imbibition of dried tissues have been used to effect enzyme infusion of fruit and vegetables. At least one application of enzyme infusion, which utilizes pectinases to peel fresh citrus fruit, has been commercialized. The application of enzyme infusion to alter the texture or flavor of fruit and vegetables has also been described. This article reviews these successful applications, and other potential uses of this technology.
120 citations
TL;DR: The production of a constitutive exo-pectinase by Aspergillus sp.
Abstract: The production of a constitutive exo-pectinase byAspergillus sp. CH-Y-1043 grown on glucose, sucrose, fructose, glycerol and galacturonic acid is reported. The specific activity was found to be in the range of 26% to 75% of that produced with pectin or poly-galacturonic acid. The production of this exo-pectinase is strictly correlated to the exponential growth phase and it is highly sensitive to the pH of the culture medium
86 citations
TL;DR: Pectic enzyme production and virulence were not closely correlated, although there was some suggestion with the hop isolates of V. albo-atrum that higher PME and PG production was associated with high virulence.
Abstract: Twenty-three isolates of Verticillium albo-atrum, sixteen of V. dahliae, two of V. tricorpus, four of V. nigrescens and one of V. nubilum, all produced endopoly-galacturonase (PG), pectin trans-eliminase (PTE) and pectin methylesterase (PME) in amounts that varied as much within species as between them. Maximal production of viscosity-reducing enzymes occurred after 7 days, with peaks of activity at approximately pH 5·0 and 9·0; the former was attributed to the action of endo-PG, and the latter coincided with the optimal pH of PTE. Production of PTE and PG was constitutive but was increased by the presence of pectin in the medium. PME was produced in a pectin-glucose-salts medium but not in a potato extract-pectin medium. Pectic enzyme production and virulence were not closely correlated, although there was some suggestion with the hop isolates of V. albo-atrum that higher PME and PG production was associated with high virulence. When isolates of V. albo-atrum or V. dahliae, grown on pectin-glucose-salts medium, were ranked according to PG or PME activity they tended to fall into groups having in common the species, variety or locality of the host from which they were isolated.
80 citations