Pectinase production by Aspergillus giganteus in solid-state fermentation: optimization, scale-up, biochemical characterization and its application in olive-oil extraction

The application of pectinases in industrial olive-oil processes is restricted by its production cost. Consequently, new fungal strains able to produce higher pectinase titers are required. The aim of this work was to study the capability of Aspergillus giganteus NRRL10 to produce pectinolytic enzyme...

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Bibliographic Details
Published in:Journal of industrial microbiology & biotechnology 2017-02, Vol.44 (2), p.197-211
Main Authors: Ortiz, Gastón E., Ponce-Mora, María C., Noseda, Diego G., Cazabat, Gabriela, Saravalli, Celina, López, María C., Gil, Guillermo P., Blasco, Martín, Albertó, Edgardo O.
Format: Article
Language:English
Subjects:
Agricultural pollution
Aspergillus - classification
Aspergillus - enzymology
Aspergillus giganteus
Biochemistry
Bioinformatics
Biomedical and Life Sciences
Bioreactors
Biotechnology
Cell Culture and Bioengineering - Original Paper
Chemical Phenomena
Citrus fruits
Culture Media - chemistry
Design of experiments
Energy consumption
Enzymes
Fermentation
Food Handling
Genetic Engineering
Hydrogen-Ion Concentration
Industrial Microbiology
Inorganic Chemistry
Life Sciences
Microbiology
Microorganisms
Olive Oil
Optimization
Polygalacturonase - biosynthesis
Proteins
Sugarcane
Syrups & sweeteners
Temperature
Triticum aestivum
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Summary:The application of pectinases in industrial olive-oil processes is restricted by its production cost. Consequently, new fungal strains able to produce higher pectinase titers are required. The aim of this work was to study the capability of Aspergillus giganteus NRRL10 to produce pectinolytic enzymes by SSF and evaluate the application of these in olive-oil extraction. A. giganteus was selected among 12 strains on the basis of high pectinolytic activity and stability. A mixture composed by wheat bran, orange, and lemon peels was selected as the best substrate for enzyme production. Statistical analyses of the experimental design indicated that pH, temperature, and CaCl 2 are the main factors that affect the production. Subsequently, different aeration flows were tested in a tray reactor; the highest activity was achieved at 20 L min −1 per kilogram of dry substrate (kgds). Finally, the pectinolytic enzymes from A. giganteus improved the oil yield and rheological characteristics without affecting oil chemical properties.
ISSN:1367-5435
1476-5535
DOI:10.1007/s10295-016-1873-0