Studies on the effect of pH, temperature and metal ions on the production of pectinase from tamarind kernel powder by submerged fermentation using Aspergillus foetidus (NCIM 505)
ABSTRACT Filamentous fungi Aspergillus foetidus NCIM 505 was studied for its capacity to produce exo-pectinase in submerged fermentation (SMF) from a new substrate of tamarind kernel powder (TKP). The process was further studied to optimize the initial operating variables like pH, time and temperature. Maximum pectinolytic activity was reached at 72 h of growth and the best fungal strain was found to be A. foetidus NCIM 505. Further, to increase the production rate of pectinase, the effects of metal ions were studied. Metal ions like Cu++, Mg++, Fe++, Co++ and Zn++ at different concentrations were used. Copyright © 2009 Curtin University of Technology and John Wiley & Sons, Ltd.
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ABSTRACT: The study investigates the potentiality of substitution of the conventional carbohydrate nutrient (cellulose) in the media with cheap agro-residues for cellobiose dehydrogenase production by Termitomyces clypeatus (CDHtc) under submerged conditions. Different agro-residues tested for enzyme production were characterized using FTIR and XRD analysis. As CDHtc production was highest with tamarind kernel powder (TKP), it was selected for process optimizations through shake-flask fermentations. The optimized parameters were then applied to batch cultures in a 5 l bioreactor that gave similar enzyme yield (57.4 U/ml) to that obtained under shake-flask fermentations (57.05 U/ml). The study also took an attempt to predict CDHtc production with respect to time of fermentation and mycelial growth. The specific growth rate and carrying capacity of the mycelia were also determined and the values lie in the range 0.024-0.027 per hr and 7.2 to 7.1 mg/ml, respectively.Journal of Agricultural and Food Chemistry 03/2014; 62(15). DOI:10.1021/jf405278y · 3.11 Impact Factor