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.
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