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Pectinolytic complex production by Aspergillus niger URM 4645 using yellow passion fruit peels in solid state fermentation

2014; Academic Journals; Volume: 13; Issue: 32 Linguagem: Inglês

10.5897/ajb2014.13880

1684-5315

de Holanda Cavalcanti Maciel Marlia, Nunes Herculano Polyanna, Joanne SANTA MARIA, Souza Porto Tatiana, Silva de Lima Juliana, Maria Correia de Magalhes Oliane, Roberta Cruz da Silva Lidiane, Lcia Figueiredo Porto Ana, Aparecida Moreira Keila, Maria de Souza Motta Cristina,

Enzyme Production and Characterization

The activities of endo-polygalacturonase (endo-PG), exo-polygalacturonase (exo-PG), pectin lyase (PL), and pectin methylesterase (PE), produced by Aspergillus niger URM 4645, were studied in solid state fermentation (SSF) using yellow passion fruit peels as substrate. The effect of substrate amount, initial moisture content, and temperature on pectinase production was studied using a full factorial design (2³). Maximum endo-PG, exo-PG, PL, and PE activities were 31.35, 7.98, 551,299.39, and 447.93 U g−1 dry substrate, respectively. Optimum activities of the four enzymes were obtained with 5.0 g of the substrate and an initial moisture content of 30% at 34°C with 96 h of fermentation. Optimum endo-PG activity was found at pH 7.5 at an optimum temperature of 40°C; exo-PG and PL at pH 7.0 at an optimum temperature of 80°C; and PE at pH 3.5 at an optimum temperature of 30°C. Endo-PG was stable at pH 7.0 to 8.0 at 40°C, and exo-PG and PL at pH 6.0 to 8.0 and 6.0 to 7.5, respectively at 60 to 70°C. PE was stable at pH 3.5 to 5.0 at 30 to 60°C. The enzyme production optimization clearly demonstrated the impact of process parameters on the yield of pectinolytic enzymes. Key words: Aspergillus niger, residue, pectinolytic activities, solid state fermentation, characterization.