Abstract
Previously identified fungal pectinase producers of the species Aspergillus sojae were used for optimization of polygalacturonase production in solid-state fermentation applying Design of Experiment. The effects of media composition and several process parameters, like inoculum size, moisture level, incubation time and temperature on polygalacturonase activity were studied in screening and optimization investigations. Utilization of agricultural and agro-industrial by-products provided the establishment of a cost-efficient and sustainable process for enzyme production. Comparison of pectinase production by A. sojae ATCC 20235 and A. sojae CBS 100928 under optimized conditions yielded 6.9 times higher polygalacturonase activity by A. sojae ATCC 20235. Highest enzyme yield (909.5 ± 2.7 U/g) was obtained by A. sojae ATCC 20235 after 8 days at 30°C applying 30% sugar beet pulp as inducer substrate in combination with wheat bran as medium wetted at 160% with 0.2 M HCl. Furthermore, an overview of pectinolytic enzyme activities present in the extracts of both strains is provided. Protein profiles of both strains are given by SDS-PAGE electrophoresis, as well as zymograms for pectinolytic enzymes in comparison to commercial pectinase preparations.Electronic supplementary materialThe online version of this article (doi:10.1186/2193-1801-3-742) contains supplementary material, which is available to authorized users.
Highlights
The biotechnological potential of pectinolytic enzymes is well known due to their various industrial applications wherever degradation of pectic substances is required.This includes food related processes like fruit juice clarification, tissue maceration, wine clarification, coffee and tea fermentation and many others (Kashyap et al 2001).It has been reported that pectinases have a share of almost 5% of global enzyme sales (Alimardani-Theuil et al 2011)
The present study describes the solid-state fermentation (SSF) process optimization for enhancing the pectic acid-degrading activity, which is referred to as PG activity, using statistical design techniques
A. sojae ATCC 20235 slightly decreased by 10%, while the PMG activity in the extract of A. sojae Centraalbureau voor Schimmelcultures (CBS) 100928 increased by 25% after optimizing SSF conditions
Summary
The biotechnological potential of pectinolytic enzymes is well known due to their various industrial applications wherever degradation of pectic substances is required.This includes food related processes like fruit juice clarification, tissue maceration, wine clarification, coffee and tea fermentation and many others (Kashyap et al 2001).It has been reported that pectinases have a share of almost 5% of global enzyme sales (Alimardani-Theuil et al 2011). The biotechnological potential of pectinolytic enzymes is well known due to their various industrial applications wherever degradation of pectic substances is required. This includes food related processes like fruit juice clarification, tissue maceration, wine clarification, coffee and tea fermentation and many others (Kashyap et al 2001). It has been reported that pectinases have a share of almost 5% of global enzyme sales (Alimardani-Theuil et al 2011). Commercial pectinases used in food industry normally contain a mixture of enzymes that split pectic compounds; which traditionally includes PG (polygalacturonase), PL (pectin lyase) and PME (pectin methylesterase) (Del Cañizo et al 1994). Pectinolytic enzyme production occupies about 10% of the worldwide manufacturing of enzyme preparations
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