Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple

Siumara R. Alcântara; Flávio L. H. da Silva

doi:doi:10.11648/j.ajche.20140203.12

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Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple

Siumara R. Alcântara, Flávio L. H. da Silva

Published in American Journal of Chemical Engineering (Volume 2, Issue 3)

Received: 21 July 2014 Accepted: 30 July 2014 Published: 10 August 2014

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Abstract

The aim of this work was the optimization of solid state fermentation for polygalacturonases production using cashew apple dry bagasse as substrate and Aspergillus niger CCT0916. For this, it was observed the influence of moisture content, spore concentration, ammonium sulfate concentration and fermentation temperature on polygalacturonase activity. It was observed that moisture is the limiting factor in the process. Maximum polygalacturonase activity (33 U/g) was obtained with 50 %w.b initial moisture, 106 spores/g, 1.5 %(w/w) ammonium sulfate and temperature of 35°C. The models for 21, 29 and 54-hours of fermentation were statistically significant at 95% confidence level.

Published in	American Journal of Chemical Engineering (Volume 2, Issue 3)
DOI	10.11648/j.ajche.20140203.12
Page(s)	28-34
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Pectinase, Anacardium Occidentale L., Response surface methodology, Aspergillus niger

References

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[2]	S.R. Alcântara, F.A.C. Almeida, F.L.H. da Silva, Pectinases production by solid state fermentation with cashew Apple bagasse: water activity and influence of nitrogen source. Chem. Eng. T. vol. 20, pp. 121-126, 2010.
[3]	M.R. Bari, M. Alizazadeh, F. Farbeh, Optimizing endopectinases production from date pomace by Aspergillus niger PC5 response surface methodology. Food Bioprod. Process. vol. 88, pp. 67-72, 2010.
[4]	B. Barros Neto, I.S. Scarminio, R.E. Bruns, Planejamento e otimização de experimentos. Campinas: Editora da Unicamp, 1996.
[5]	M. Berovic, H. Ostroversnik, Production of Aspergillus niger pectolytic enzymes by solid state bioprocessing of apple pomace. J. Biothecnol. vol. 53, pp. 47-53, 1997.
[6]	M.C.C Brandão et. al., Physical and chemical, microbiological and sensorial analysis of cashew apples submitted to osmotic-solar dehydration. Rev. Cien. Agron. Brazil, vol. 34, pp. 139-145, n.2, 2003.
[7]	Brazil. Ministério da Saúde. Métodos físico-químicos para análise de alimentos. Brasília: Ministério da saúde, 2005.
[8]	L.R.. Castilho, R.A. Medronho, T.L.M. Alves, T.L.M, Production and extraction of pectinases obtained by solid state fermentation of agrondustrial residues with Aspergillus niger. Bioresource Technol. vol. 71, pp. 45-50, 2000.
[9]	J. Gomes et. al., Evaluation of production and characterization of polygalacturonase by Aspergillus niger ATCC 9642. Food Bioprod. Process. vol. 89, pp. 281-287, 2011.
[10]	N. Le Poidevin, L.A. Robinson. Metodos ou diagnósticos foliar utilizados nas plantações do grupo booken na Guiana Inglesa: amostra geral e tecina de analises. Fertilité. vol. 21, pp. 3-1, 1964.
[11]	M.F. Matias et. al., Use of fibers obtained from the cashew (Anacardium ocidentale L.) and guava (Psidium guayava) fruits for enrichment of food products. Braz. Arch. Biol. Techn. vol. 48, pp. 143-150, 2005.
[12]	G.L. Miller, Use of dinitrosalicyclic acid reagent for determination o reducing sugar. Analytical Chem. vol. 31, pp. 426-428, n.3, 1959.
[13]	G.A.S. Pinto et. al., Fermentação em estado sólido: uma alternativa para o aproveitamento e valorização de resíduos agroindustriais. Rev. Quím. Ind. Brazil, vol. 74, pp. 17-20, 2006.
[14]	M. Raimbault et. al., Direct protein enrichment of starchy products by fungal solid fermentation. Digests Proc Giam-V, Marseilles, p. 425, 1979.
[15]	S. Rangana, Manual of analysis of fruit and vegetable products. New Delhi: Tata McGraw-Hill, 1979.
[16]	S.F.M. Santos et. al., Application of response surface methodology to study the production and the extraction of polygalacturonase. Quím. Nova. Brazil, vol. 3, pp. 1973-1978, n.8, 2008.
[17]	W. Schimidell, U.A. Lima, E. Aquarone, W. Borzani, Biotecnologia Industrial: Engenharia Bioquímica. vol. 2. São Paulo: Edgard Blücher, 2001.
[18]	R.L.A. Souza et. al., Characterization of polygalacturonase produced by solid-state fermentation using the residue of passion fruit as substrate. Rev. Bras. Eng. Agrícola e Ambiental. Brazil, vol. 14, pp. 987-992, n.9, 2010.
[19]	C. Tari, N. Gogus, F. Tokatli, Optimization of biomass, pellet size and polygalacturonase production by Aspergillus soave ATCC 20235 using response surface methodology. Enzyme Microb. Techn. vol. 40, pp. 1108-1116, 22007.

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APA Style

Siumara R. Alcântara, Flávio L. H. da Silva. (2014). Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple. American Journal of Chemical Engineering, 2(3), 28-34. https://doi.org/10.11648/j.ajche.20140203.12

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ACS Style

Siumara R. Alcântara; Flávio L. H. da Silva. Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple. Am. J. Chem. Eng. 2014, 2(3), 28-34. doi: 10.11648/j.ajche.20140203.12

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AMA Style

Siumara R. Alcântara, Flávio L. H. da Silva. Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple. Am J Chem Eng. 2014;2(3):28-34. doi: 10.11648/j.ajche.20140203.12

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@article{10.11648/j.ajche.20140203.12,
  author = {Siumara R. Alcântara and Flávio L. H. da Silva},
  title = {Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple},
  journal = {American Journal of Chemical Engineering},
  volume = {2},
  number = {3},
  pages = {28-34},
  doi = {10.11648/j.ajche.20140203.12},
  url = {https://doi.org/10.11648/j.ajche.20140203.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20140203.12},
  abstract = {The aim of this work was the optimization of solid state fermentation for polygalacturonases production using cashew apple dry bagasse as substrate and Aspergillus niger CCT0916. For this, it was observed the influence of moisture content, spore concentration, ammonium sulfate concentration and fermentation temperature on polygalacturonase activity. It was observed that moisture is the limiting factor in the process. Maximum polygalacturonase activity (33 U/g) was obtained with 50 %w.b initial moisture, 106 spores/g, 1.5 %(w/w) ammonium sulfate and temperature of 35°C. The models for 21, 29 and 54-hours of fermentation were statistically significant at 95% confidence level.},
 year = {2014}
}

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TY  - JOUR
T1  - Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple
AU  - Siumara R. Alcântara
AU  - Flávio L. H. da Silva
Y1  - 2014/08/10
PY  - 2014
N1  - https://doi.org/10.11648/j.ajche.20140203.12
DO  - 10.11648/j.ajche.20140203.12
T2  - American Journal of Chemical Engineering
JF  - American Journal of Chemical Engineering
JO  - American Journal of Chemical Engineering
SP  - 28
EP  - 34
PB  - Science Publishing Group
SN  - 2330-8613
UR  - https://doi.org/10.11648/j.ajche.20140203.12
AB  - The aim of this work was the optimization of solid state fermentation for polygalacturonases production using cashew apple dry bagasse as substrate and Aspergillus niger CCT0916. For this, it was observed the influence of moisture content, spore concentration, ammonium sulfate concentration and fermentation temperature on polygalacturonase activity. It was observed that moisture is the limiting factor in the process. Maximum polygalacturonase activity (33 U/g) was obtained with 50 %w.b initial moisture, 106 spores/g, 1.5 %(w/w) ammonium sulfate and temperature of 35°C. The models for 21, 29 and 54-hours of fermentation were statistically significant at 95% confidence level.
VL  - 2
IS  - 3
ER  -

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Author Information

Siumara R. Alcântara
Flávio L. H. da Silva

Chemical Engineering Department, Universidade Federal da Paraíba, Jo?o Pessoa, Brazil

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APA Style

Siumara R. Alcântara, Flávio L. H. da Silva. (2014). Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple. American Journal of Chemical Engineering, 2(3), 28-34. https://doi.org/10.11648/j.ajche.20140203.12

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ACS Style

Siumara R. Alcântara; Flávio L. H. da Silva. Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple. Am. J. Chem. Eng. 2014, 2(3), 28-34. doi: 10.11648/j.ajche.20140203.12

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AMA Style

Siumara R. Alcântara, Flávio L. H. da Silva. Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple. Am J Chem Eng. 2014;2(3):28-34. doi: 10.11648/j.ajche.20140203.12

Copy | Download

@article{10.11648/j.ajche.20140203.12,
  author = {Siumara R. Alcântara and Flávio L. H. da Silva},
  title = {Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple},
  journal = {American Journal of Chemical Engineering},
  volume = {2},
  number = {3},
  pages = {28-34},
  doi = {10.11648/j.ajche.20140203.12},
  url = {https://doi.org/10.11648/j.ajche.20140203.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20140203.12},
  abstract = {The aim of this work was the optimization of solid state fermentation for polygalacturonases production using cashew apple dry bagasse as substrate and Aspergillus niger CCT0916. For this, it was observed the influence of moisture content, spore concentration, ammonium sulfate concentration and fermentation temperature on polygalacturonase activity. It was observed that moisture is the limiting factor in the process. Maximum polygalacturonase activity (33 U/g) was obtained with 50 %w.b initial moisture, 106 spores/g, 1.5 %(w/w) ammonium sulfate and temperature of 35°C. The models for 21, 29 and 54-hours of fermentation were statistically significant at 95% confidence level.},
 year = {2014}
}

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TY  - JOUR
T1  - Solid State Fermentation Process for Polygalacturonase Production Using Cashew Apple
AU  - Siumara R. Alcântara
AU  - Flávio L. H. da Silva
Y1  - 2014/08/10
PY  - 2014
N1  - https://doi.org/10.11648/j.ajche.20140203.12
DO  - 10.11648/j.ajche.20140203.12
T2  - American Journal of Chemical Engineering
JF  - American Journal of Chemical Engineering
JO  - American Journal of Chemical Engineering
SP  - 28
EP  - 34
PB  - Science Publishing Group
SN  - 2330-8613
UR  - https://doi.org/10.11648/j.ajche.20140203.12
AB  - The aim of this work was the optimization of solid state fermentation for polygalacturonases production using cashew apple dry bagasse as substrate and Aspergillus niger CCT0916. For this, it was observed the influence of moisture content, spore concentration, ammonium sulfate concentration and fermentation temperature on polygalacturonase activity. It was observed that moisture is the limiting factor in the process. Maximum polygalacturonase activity (33 U/g) was obtained with 50 %w.b initial moisture, 106 spores/g, 1.5 %(w/w) ammonium sulfate and temperature of 35°C. The models for 21, 29 and 54-hours of fermentation were statistically significant at 95% confidence level.
VL  - 2
IS  - 3
ER  -

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