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)
Asia-Pacific Journal of Chemical Engineering (Impact Factor: 0.79). 03/2010; 5(2):396 - 400. DOI: 10.1002/apj.296
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.
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ABSTRACT: Aspergillus terreus NCFT4269.10 was implemented in solid-state (SSF) and liquid static surface fermentation (LSSF) for biosynthesis of pectinase. Amongst various substrates, like, mustard oil cake, neem oil cake, groundnut oil cake, black gram peels, green gram peels, chickling vetch peels/grass pea peels wheat bran, pearl millet residues, finger millet waste, broken rice, banana peels (BP), apple pomace (AP) and orange peels, banana peel (Musa paradisiaca L.; Family: Musaceae) was most suitable for pectinase biosynthesis (LSSF: 400 ± 21.45 Uml−1; SSF: 6500 ± 1116.21 Ug−1). Optimization of process parameters using one-variable-at-a-time method revealed that an initial medium pH of 5.0 at 30 °C and 96 h of incubation along with mannitol, urea, ammonium persulfate and isoleucine have positive influence on pectinase production. Further, K+ (1 mM), Riboflavin (10 mg 100 ml−1) and gibberellic acid (0.025 %, w/v) supported in enhanced pectinase production. Banana peels and AP at a ratio of 9:1, moisture content of 90 % with 2 % inoculum size were suitable combinations for production of pectinase. Similarly, 96 h of soaking time with 0.1 M phosphate buffer (pH 6.5) is essential for pectinase recovery. Purification to electrophoretic homogeneity revealed 1.42 fold purification with 8.08 % yield and a molecular weight of 24.6 kDa. Scaling up of various fermentation parameters and supplementing BP as the substrate for pectinase production with better recovery could make it promising for different industrial exploitation.
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