Xylanase production by Aspergillus awamori under solid state fermentation conditions on tomato pomace

Brazilian Journal of Microbiology

Marcelo A. Umsza-guez¹  Ana B. Díaz²  Ignacio De Ory²  Ana Blandino²  Eleni Gomes¹  Ildefonso Caro² 

[1] ,Universidade Estadual Paulista Instituto de Biociências, Letras e Ciências Exatas Laboratório de Bioquímica e Microbiologia AplicadaSão José do Rio Preto SP ,Brazil

关键词: Solid state fermentation (SSF);    tomato pomace;    hydrolytic enzymes;    plate-type bioreactor;    xylanase production;   

DOI  :  10.1590/S1517-83822011000400046

来源: SciELO

【 摘 要 】

In this work, tomato pomace, a waste abundantly available in the Mediterranean and other temperate climates agro-food industries, has been used as raw material for the production of some hydrolytic enzymes, including xylanase, exo-polygalacturonase (exo-PG), cellulase (CMCase) and α-amylase. The principal step of the process is the solid state fermentation (SSF) of this residue by Aspergillus awamori. In several laboratory experiments, maximum xylanase and exo-PG activities were measured during the first days of culture, reaching values around 100 and 80 IU/gds (international units of enzyme activity per gram of dried solid), respectively. For CMCase and α-amylase production remained almost constant along fermentation, with average values of 19 and 21.5 IU/gds, respectively. Experiments carried out in a plate-type bioreactor at lab scale showed a clear positive effect of aeration on xylanase and CMCase, while the opposite was observed for exo-PG and α-amylase. In general, xylanase was the enzyme produced in higher levels, thus the optimum conditions for the determination of the enzyme activity was characterized. The xylanase activity shows an optimum pH of 5 and an optimum temperature of 50 ºC. The enzyme is activated by Mg2+, but strongly inhibited by Hg2+ and Cu2+. The enzymatic activity remains quite high if the extract is preserved in a range of pH from 3 to 10 and a temperature between 30 ºC to 40 ºC.

【 授权许可】

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