PMID: 9523455Apr 2, 1998Paper

Production of pectinesterase and polygalacturonase by Aspergillus niger in submerged and solid state systems

Journal of Industrial Microbiology & Biotechnology
M C Maldonado, A M Strasser de Saad

Abstract

Production of pectinesterase and polygalacturonase by Aspergillus niger was studied in submerged and solid-state fermentation systems. With pectin as a sole carbon source, pectinesterase and polygalacturonase production were four and six times higher respectively in a solid state system than in a submerged fermentation system and required a shorter time for enzyme production. The addition of glucose increased pectinesterase and polygalacturonase production in the solid state system but in submerged fermentation the production was markedly inhibited. A comparison of enzyme productivities showed that those determined for pectinesterase and polygalacturonase with pectin as a carbon source were three and five times higher by using the solid state rather than the submerged fermentation system. The productivities of the two enzymes were affected by glucose in both fermentation systems. The membranes of cells from the solid state fermentation showed increased levels of C18:1, C16:0 and C18:0 fatty acids. Differences in the regulation of enzyme synthesis by Aspergillus niger depended on the fermentation system, favoring the solid state over the submerged fermentation for pectinase production.

Citations

Sep 3, 2008·Applied Microbiology and Biotechnology·M Téllez-TéllezG Díaz-Godínez
Dec 16, 2011·Applied Microbiology and Biotechnology·Xuan-Wei ZhouYong-Ming Zhang
Aug 2, 2005·Journal of Industrial Microbiology & Biotechnology·Roselei Claudete FontanaMauricio Moura da Silveira
Sep 1, 2010·Indian Journal of Microbiology·K AnuradhaGopal Reddy
Jan 1, 2008·Microbes and Environments·Rob Te Biesebeke, Erik Record
Apr 4, 2015·Enzyme and Microbial Technology·Qian LiLu-Kwang Ju
May 27, 2009·Bioresource Technology·Roselei Claudete FontanaMauricio Moura da Silveira
Dec 19, 2014·Applied Microbiology and Biotechnology·Elodie ChoqueFlorence Mathieu
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