Biotechnological Potential of Agro-Industrial Wastes as a Carbon Source to Thermostable Polygalacturonase Production inAspergillus niveus

Alexandre Maller,André Ricardo Lima Damásio,Maria De Lourdes Teixeira De Moraes Polizeli Polizeli,Tony Marcio Da Silva,João Atílio Jorge,Héctor Francisco Terenzi

doi:10.4061/2011/289206

Alexandre Maller, André Ricardo Lima Damásio + Show 4 more

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https://doi.org/10.4061/2011/289206

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Journal: Enzyme Research	Publication Date: Jun 20, 2011
Citations: 61	License type: CC BY 3.0

Affiliation: Universidade de São Paulo

Abstract

Agro-industrial wastes are mainly composed of complex polysaccharides that might serve as nutrients for microbial growth and production of enzymes. The aim of this work was to study polygalacturonase (PG) production by Aspergillus niveus cultured on liquid or solid media supplemented with agro-industrial wastes. Submerged fermentation (SbmF) was tested using Czapeck media supplemented with 28 different carbon sources. Among these, orange peel was the best PG inducer. On the other hand, for solid state fermentation (SSF), lemon peel was the best inducer. By comparing SbmF with SSF, both supplemented with lemon peel, it was observed that PG levels were 4.4-fold higher under SSF. Maximum PG activity was observed at 55°C and pH 4.0. The enzyme was stable at 60°C for 90 min and at pH 3.0–5.0. The properties of this enzyme, produced on inexpensive fermentation substrates, were interesting and suggested several biotechnological applications.

Highlights

Pectolytic enzymes are involved in the degradation of pectin, a structural component of the middle lamella and the primary cell walls of plants
Czapeck medium was the best inducer for the PG production
The present study demonstrated that fruit peels, especially orange peels, considerably stimulated the production of PG under Submerged fermentation (SbmF)

Summary

Introduction

Pectolytic enzymes are involved in the degradation of pectin, a structural component of the middle lamella and the primary cell walls of plants. Pectins are complex colloidal acidic polysaccharides that show a backbone of galacturonic acid residues with α-1,4-glycosidic linkages [1]. These molecules possess L-rhamnose, arabinose, galactose, and xylose in the side chains. The carboxylic groups in the galacturonic acid chain are neutralized by different ions, as Na+, K+, and NH4+ [2]. Pectins comprise a family of oligosaccharides and polysaccharides that have common features, but are extremely diverse in their fine structures. All pectins are rich in galacturonic acid (GalA) and they have at least 65% GalA

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