Production of exopolygalacturonase from wheat flour by Aspergillus awamori in submerged and surface culture fermentation

Abstract

Pectinases are a group of hydrolytic enzymes that degrade pectic substances. They are produced by a variety of microorganisms including filamentous fungi. Studies were carried out on the production of exoplygalacturonase (Exo-PGase) using wheat flour by Aspergillus awamori in submerged fermentation (SmF) and surface culture fermentation (SCF). Higher titres of was observed when medium was supplements with carbon (4 g/L Pectin for both SmF and SCF) and nitrogen (ammonium sulphate 6 g/L for both SmF and SCF) sources. SCF proved to be a better process than SmF for Exo-PGase production, giving the highest enzyme production rate in 96 h. Exo-PGase produced by A. awamori presented optimum activity at pH 5 for SmF and 5.5 for SCF. Use of continuous system for Exo-PGase production obtained a better results than the batch system. Key words: Exopolygalacturonase, Aspergillus awamori, wheat flour, surface culture fermentation, submerged fermentation, continuous production.