Application of Doehlert designs for water activity, pH, and fermentation time optimization for Aspergillus niger pectinolytic activities production in solid-state and submerged fermentation
The Doehlert design was applied to optimize water activity, pH, and fermentation time conditions for Aspergillus niger 148 pectinolytic activities production in solid-state (SSF) and submerged (SmF) fermentation. The fermentation technique had a great influence on the composition of pectinases produ...
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todo:paper_01410229_v25_n3-5_p411_Taragano2023-10-03T14:58:31Z Application of Doehlert designs for water activity, pH, and fermentation time optimization for Aspergillus niger pectinolytic activities production in solid-state and submerged fermentation Taragano, V.M. Pilosof, A.M.R. Aspergillus niger Pectinases Response surface methodology Solid-state fermentation Submerged fermentation Composition Enzymes Fermentation Fungi Optimization pH Proteins Temperature Water Aspergillus niger Doehlert design Pectin lyase Pectinases Polygalacturonase Response surface methodology Solid state fermentation Submerged fermentation Water activity Microorganisms polygalacturonase article aspergillus niger cell suspension enzyme activity fermentation model pH technique theory Aspergillus niger The Doehlert design was applied to optimize water activity, pH, and fermentation time conditions for Aspergillus niger 148 pectinolytic activities production in solid-state (SSF) and submerged (SmF) fermentation. The fermentation technique had a great influence on the composition of pectinases produced by the fungus. Production of polygalacturonase was 5-fold higher in SmF than in SSF. However, pectin lyase production was 3 times higher in SSF than in SmF. Pectinesterase was only a 30% higher in SSF than in SmF. Optimization of the process was based on minimum pectinesterase production and maximal pectin lyase production. The optimal conditions to obtain the aforecited composition by a SSF process were initial pH 6.5-7, initial a(w) 0.93-0.94, and 2 days of fermentation. For the SmF process they were initial pH 5.5-6.2, initial a(w) above 0.99, and 3 days of fermentation. The results suggest that A. niger 148 overproduces pectin lyase under the optimized SSF culture conditions, as the concentration in the fermentation extract was around 0.25 g/l, representing ~65% of total extracellular proteins produced by the fungus. Copyright (C) 1999 Elsevier Science Inc. The Doehlert design was applied to optimize water activity, pH, and fermentation time conditions for Aspergillus niger 148 pectinolytic activities production in solid-state (SSF) and submerged (SmF) fermentation. The fermentation technique had a great influence on the composition of pectinases produced by the fungus. Production of polygalacturonase was 5-fold higher in SmF than in SSF. However, pectin lyase production was 3 times higher in SSF than in SmF. Pectinesterase was only a 30% higher in SSF than in SmF. Optimization of the process was based on minimum pectinesterase production and maximal pectin lyase production. The optimal conditions to obtain the aforecited composition by a SSF process were initial pH 6.5-7, initial aw 0.93-0.94, and 2 days of fermentation. For the SmF process they were initial pH 5.5-6.2, initial aw above 0.99, and 3 days of fermentation. The results suggest that A. niger 148 overproduces pectin lyase under the optimized SSF culture conditions, as the concentration in the fermentation extract was around 0.25 g/l, representing ≈65% of total extracellular proteins produced by the fungus. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01410229_v25_n3-5_p411_Taragano |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Aspergillus niger Pectinases Response surface methodology Solid-state fermentation Submerged fermentation Composition Enzymes Fermentation Fungi Optimization pH Proteins Temperature Water Aspergillus niger Doehlert design Pectin lyase Pectinases Polygalacturonase Response surface methodology Solid state fermentation Submerged fermentation Water activity Microorganisms polygalacturonase article aspergillus niger cell suspension enzyme activity fermentation model pH technique theory Aspergillus niger |
| spellingShingle |
Aspergillus niger Pectinases Response surface methodology Solid-state fermentation Submerged fermentation Composition Enzymes Fermentation Fungi Optimization pH Proteins Temperature Water Aspergillus niger Doehlert design Pectin lyase Pectinases Polygalacturonase Response surface methodology Solid state fermentation Submerged fermentation Water activity Microorganisms polygalacturonase article aspergillus niger cell suspension enzyme activity fermentation model pH technique theory Aspergillus niger Taragano, V.M. Pilosof, A.M.R. Application of Doehlert designs for water activity, pH, and fermentation time optimization for Aspergillus niger pectinolytic activities production in solid-state and submerged fermentation |
| topic_facet |
Aspergillus niger Pectinases Response surface methodology Solid-state fermentation Submerged fermentation Composition Enzymes Fermentation Fungi Optimization pH Proteins Temperature Water Aspergillus niger Doehlert design Pectin lyase Pectinases Polygalacturonase Response surface methodology Solid state fermentation Submerged fermentation Water activity Microorganisms polygalacturonase article aspergillus niger cell suspension enzyme activity fermentation model pH technique theory Aspergillus niger |
| description |
The Doehlert design was applied to optimize water activity, pH, and fermentation time conditions for Aspergillus niger 148 pectinolytic activities production in solid-state (SSF) and submerged (SmF) fermentation. The fermentation technique had a great influence on the composition of pectinases produced by the fungus. Production of polygalacturonase was 5-fold higher in SmF than in SSF. However, pectin lyase production was 3 times higher in SSF than in SmF. Pectinesterase was only a 30% higher in SSF than in SmF. Optimization of the process was based on minimum pectinesterase production and maximal pectin lyase production. The optimal conditions to obtain the aforecited composition by a SSF process were initial pH 6.5-7, initial a(w) 0.93-0.94, and 2 days of fermentation. For the SmF process they were initial pH 5.5-6.2, initial a(w) above 0.99, and 3 days of fermentation. The results suggest that A. niger 148 overproduces pectin lyase under the optimized SSF culture conditions, as the concentration in the fermentation extract was around 0.25 g/l, representing ~65% of total extracellular proteins produced by the fungus. Copyright (C) 1999 Elsevier Science Inc. The Doehlert design was applied to optimize water activity, pH, and fermentation time conditions for Aspergillus niger 148 pectinolytic activities production in solid-state (SSF) and submerged (SmF) fermentation. The fermentation technique had a great influence on the composition of pectinases produced by the fungus. Production of polygalacturonase was 5-fold higher in SmF than in SSF. However, pectin lyase production was 3 times higher in SSF than in SmF. Pectinesterase was only a 30% higher in SSF than in SmF. Optimization of the process was based on minimum pectinesterase production and maximal pectin lyase production. The optimal conditions to obtain the aforecited composition by a SSF process were initial pH 6.5-7, initial aw 0.93-0.94, and 2 days of fermentation. For the SmF process they were initial pH 5.5-6.2, initial aw above 0.99, and 3 days of fermentation. The results suggest that A. niger 148 overproduces pectin lyase under the optimized SSF culture conditions, as the concentration in the fermentation extract was around 0.25 g/l, representing ≈65% of total extracellular proteins produced by the fungus. |
| format |
JOUR |
| author |
Taragano, V.M. Pilosof, A.M.R. |
| author_facet |
Taragano, V.M. Pilosof, A.M.R. |
| author_sort |
Taragano, V.M. |
| title |
Application of Doehlert designs for water activity, pH, and fermentation time optimization for Aspergillus niger pectinolytic activities production in solid-state and submerged fermentation |
| title_short |
Application of Doehlert designs for water activity, pH, and fermentation time optimization for Aspergillus niger pectinolytic activities production in solid-state and submerged fermentation |
| title_full |
Application of Doehlert designs for water activity, pH, and fermentation time optimization for Aspergillus niger pectinolytic activities production in solid-state and submerged fermentation |
| title_fullStr |
Application of Doehlert designs for water activity, pH, and fermentation time optimization for Aspergillus niger pectinolytic activities production in solid-state and submerged fermentation |
| title_full_unstemmed |
Application of Doehlert designs for water activity, pH, and fermentation time optimization for Aspergillus niger pectinolytic activities production in solid-state and submerged fermentation |
| title_sort |
application of doehlert designs for water activity, ph, and fermentation time optimization for aspergillus niger pectinolytic activities production in solid-state and submerged fermentation |
| url |
http://hdl.handle.net/20.500.12110/paper_01410229_v25_n3-5_p411_Taragano |
| work_keys_str_mv |
AT taraganovm applicationofdoehlertdesignsforwateractivityphandfermentationtimeoptimizationforaspergillusnigerpectinolyticactivitiesproductioninsolidstateandsubmergedfermentation AT pilosofamr applicationofdoehlertdesignsforwateractivityphandfermentationtimeoptimizationforaspergillusnigerpectinolyticactivitiesproductioninsolidstateandsubmergedfermentation |
| _version_ |
1807316005053005824 |