Please enter verification code
Confirm
Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple
American Journal of Chemical Engineering
Volume 2, Issue 3, May 2014, Pages: 28-34
Received: Jul. 21, 2014; Accepted: Jul. 30, 2014; Published: Aug. 10, 2014
Views 2893      Downloads 226
Authors
Siumara R. Alcântara, Faculdade Estácio de Sá de Ourinhos, Ourinhos, Brazil
Flávio L. H. da Silva, Chemical Engineering Department, Universidade Federal da Paraíba, João Pessoa, Brazil
Article Tools
Follow on us
Abstract
The aim of this work was the optimization of solid state fermentation for polygalacturonases production using cashew apple dry bagasse as substrate and Aspergillus niger CCT0916. For this, it was observed the influence of moisture content, spore concentration, ammonium sulfate concentration and fermentation temperature on polygalacturonase activity. It was observed that moisture is the limiting factor in the process. Maximum polygalacturonase activity (33 U/g) was obtained with 50 %w.b initial moisture, 106 spores/g, 1.5 %(w/w) ammonium sulfate and temperature of 35°C. The models for 21, 29 and 54-hours of fermentation were statistically significant at 95% confidence level.
Keywords
Pectinase, Anacardium Occidentale L., Response surface methodology, Aspergillus niger
To cite this article
Siumara R. Alcântara, Flávio L. H. da Silva, Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple, American Journal of Chemical Engineering. Vol. 2, No. 3, 2014, pp. 28-34. doi: 10.11648/j.ajche.20140203.12
References
[1]
S.R. Alcântara, F.A.C. Almeida, F.L.H. da Silva, Use of dry bagasse of cashew peduncle to be utilized in sold-state fermentation. Rev. Bras. Produtos Agrícolas. Brazil, vol. 9, pp. 137-142, n. 2, 2007.
[2]
S.R. Alcântara, F.A.C. Almeida, F.L.H. da Silva, Pectinases production by solid state fermentation with cashew Apple bagasse: water activity and influence of nitrogen source. Chem. Eng. T. vol. 20, pp. 121-126, 2010.
[3]
M.R. Bari, M. Alizazadeh, F. Farbeh, Optimizing endopectinases production from date pomace by Aspergillus niger PC5 response surface methodology. Food Bioprod. Process. vol. 88, pp. 67-72, 2010.
[4]
B. Barros Neto, I.S. Scarminio, R.E. Bruns, Planejamento e otimização de experimentos. Campinas: Editora da Unicamp, 1996.
[5]
M. Berovic, H. Ostroversnik, Production of Aspergillus niger pectolytic enzymes by solid state bioprocessing of apple pomace. J. Biothecnol. vol. 53, pp. 47-53, 1997.
[6]
M.C.C Brandão et. al., Physical and chemical, microbiological and sensorial analysis of cashew apples submitted to osmotic-solar dehydration. Rev. Cien. Agron. Brazil, vol. 34, pp. 139-145, n.2, 2003.
[7]
Brazil. Ministério da Saúde. Métodos físico-químicos para análise de alimentos. Brasília: Ministério da saúde, 2005.
[8]
L.R.. Castilho, R.A. Medronho, T.L.M. Alves, T.L.M, Production and extraction of pectinases obtained by solid state fermentation of agrondustrial residues with Aspergillus niger. Bioresource Technol. vol. 71, pp. 45-50, 2000.
[9]
J. Gomes et. al., Evaluation of production and characterization of polygalacturonase by Aspergillus niger ATCC 9642. Food Bioprod. Process. vol. 89, pp. 281-287, 2011.
[10]
N. Le Poidevin, L.A. Robinson. Metodos ou diagnósticos foliar utilizados nas plantações do grupo booken na Guiana Inglesa: amostra geral e tecina de analises. Fertilité. vol. 21, pp. 3-1, 1964.
[11]
M.F. Matias et. al., Use of fibers obtained from the cashew (Anacardium ocidentale L.) and guava (Psidium guayava) fruits for enrichment of food products. Braz. Arch. Biol. Techn. vol. 48, pp. 143-150, 2005.
[12]
G.L. Miller, Use of dinitrosalicyclic acid reagent for determination o reducing sugar. Analytical Chem. vol. 31, pp. 426-428, n.3, 1959.
[13]
G.A.S. Pinto et. al., Fermentação em estado sólido: uma alternativa para o aproveitamento e valorização de resíduos agroindustriais. Rev. Quím. Ind. Brazil, vol. 74, pp. 17-20, 2006.
[14]
M. Raimbault et. al., Direct protein enrichment of starchy products by fungal solid fermentation. Digests Proc Giam-V, Marseilles, p. 425, 1979.
[15]
S. Rangana, Manual of analysis of fruit and vegetable products. New Delhi: Tata McGraw-Hill, 1979.
[16]
S.F.M. Santos et. al., Application of response surface methodology to study the production and the extraction of polygalacturonase. Quím. Nova. Brazil, vol. 3, pp. 1973-1978, n.8, 2008.
[17]
W. Schimidell, U.A. Lima, E. Aquarone, W. Borzani, Biotecnologia Industrial: Engenharia Bioquímica. vol. 2. São Paulo: Edgard Blücher, 2001.
[18]
R.L.A. Souza et. al., Characterization of polygalacturonase produced by solid-state fermentation using the residue of passion fruit as substrate. Rev. Bras. Eng. Agrícola e Ambiental. Brazil, vol. 14, pp. 987-992, n.9, 2010.
[19]
C. Tari, N. Gogus, F. Tokatli, Optimization of biomass, pellet size and polygalacturonase production by Aspergillus soave ATCC 20235 using response surface methodology. Enzyme Microb. Techn. vol. 40, pp. 1108-1116, 22007.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186