Production of Pectinases by A-niger: 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: fermen...
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2009 |
| Country: | México |
| Institution: | Universidad Nacional Autónoma de México |
| Repository: | Sistema de Información de la Facultad de Ciencias, UNAM |
| OAI Identifier: | oai:repositorio.fciencias.unam.mx:11154/896 |
| Online Access: | http://hdl.handle.net/11154/13982796 |
| Access Level: | Open access |
| Keyword: | Biology Pectinases Polygalacturonase Pectinesterase Aspergillus niger Response surface methodology Citrus pectin |
| Summary: | 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. |
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