Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation
Autor(a) principal: | |
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Data de Publicação: | 2002 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/4550 |
Resumo: | Five strains of filamentous fungi (Aspergillus niger strains NRRL 3122 and T0005007-2, Aspergillus oryzae CCT 3940, Aspergillus awamori NRRL 3112 and a Trichoderma sp.) were compared for their capacity to produce endo-polygalacturonase (endo-PG) in solid state fermentation. Maximum pectinolytic activity was reached in 72 h of growth, the best two fungal strains being A. niger T0005007-2 and A. oryzae CCT 3940. Three types of commercial purified pectin and four of unprocessed pectin (tangerine, orange, Tahiti lime and sweet lime rind) were used to assess the effect of pectin on the production of endo-PG by A. niger T0005007-2. Maximum pectinolytic activity was achieved using 6 and 10% (w/w) of purified pectin as inducer. Depending on the origin of the commercial pectin used as inducer, maximum endo-PG levels varied from 223 to 876 units per gram of dry medium (one endo-PG unit (U) was defined as the quantity of enzyme which caused a reduction in viscosity of 50% in a 1% w/v solution of pectin in 30 min), indicating that care should be taken when choosing this component of the medium. When the crude pectins were used as inducers at the same concentration as purified pectin, maximum endo-PG activities were 250Ð300 units/g. However, by increasing the amount of Tahiti lime rind to 50% (w/w) maximum endo-PG was 919 U/g, thus opening up the possibility of a low cost medium for endo-PG production. |
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Dartora, AdrianaBertolin, Telma ElitaBilibio, DeniseSilveira, Mauricio Moura daCosta, Jorge Alberto Vieira2014-09-02T18:42:20Z2014-09-02T18:42:20Z2002DARTORA, Adriana. et al. Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation. Zeitschrift für Naturforschung, v. 57c, n. 7-8, p. 666-670, 2002. Disponível em: <http://www.znaturforsch.com/ac/v57c/s57c0666.pdf>. Acesso em: 17 jul. 2014.0939-5075http://repositorio.furg.br/handle/1/4550Five strains of filamentous fungi (Aspergillus niger strains NRRL 3122 and T0005007-2, Aspergillus oryzae CCT 3940, Aspergillus awamori NRRL 3112 and a Trichoderma sp.) were compared for their capacity to produce endo-polygalacturonase (endo-PG) in solid state fermentation. Maximum pectinolytic activity was reached in 72 h of growth, the best two fungal strains being A. niger T0005007-2 and A. oryzae CCT 3940. Three types of commercial purified pectin and four of unprocessed pectin (tangerine, orange, Tahiti lime and sweet lime rind) were used to assess the effect of pectin on the production of endo-PG by A. niger T0005007-2. Maximum pectinolytic activity was achieved using 6 and 10% (w/w) of purified pectin as inducer. Depending on the origin of the commercial pectin used as inducer, maximum endo-PG levels varied from 223 to 876 units per gram of dry medium (one endo-PG unit (U) was defined as the quantity of enzyme which caused a reduction in viscosity of 50% in a 1% w/v solution of pectin in 30 min), indicating that care should be taken when choosing this component of the medium. When the crude pectins were used as inducers at the same concentration as purified pectin, maximum endo-PG activities were 250Ð300 units/g. However, by increasing the amount of Tahiti lime rind to 50% (w/w) maximum endo-PG was 919 U/g, thus opening up the possibility of a low cost medium for endo-PG production.engEvaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINALEvaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation.pdfEvaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation.pdfapplication/pdf123927https://repositorio.furg.br/bitstream/1/4550/1/Evaluation%20of%20Filamentous%20Fungi%20and%20Inducers%20for%20the%20Production%20of%20Endo-Polygalacturonase%20by%20Solid%20State%20Fermentation.pdf39e57754ffefe84aa146fb4befb05694MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4550/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/45502014-09-02 15:42:20.987open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-09-02T18:42:20Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation |
title |
Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation |
spellingShingle |
Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation Dartora, Adriana |
title_short |
Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation |
title_full |
Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation |
title_fullStr |
Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation |
title_full_unstemmed |
Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation |
title_sort |
Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation |
author |
Dartora, Adriana |
author_facet |
Dartora, Adriana Bertolin, Telma Elita Bilibio, Denise Silveira, Mauricio Moura da Costa, Jorge Alberto Vieira |
author_role |
author |
author2 |
Bertolin, Telma Elita Bilibio, Denise Silveira, Mauricio Moura da Costa, Jorge Alberto Vieira |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Dartora, Adriana Bertolin, Telma Elita Bilibio, Denise Silveira, Mauricio Moura da Costa, Jorge Alberto Vieira |
description |
Five strains of filamentous fungi (Aspergillus niger strains NRRL 3122 and T0005007-2, Aspergillus oryzae CCT 3940, Aspergillus awamori NRRL 3112 and a Trichoderma sp.) were compared for their capacity to produce endo-polygalacturonase (endo-PG) in solid state fermentation. Maximum pectinolytic activity was reached in 72 h of growth, the best two fungal strains being A. niger T0005007-2 and A. oryzae CCT 3940. Three types of commercial purified pectin and four of unprocessed pectin (tangerine, orange, Tahiti lime and sweet lime rind) were used to assess the effect of pectin on the production of endo-PG by A. niger T0005007-2. Maximum pectinolytic activity was achieved using 6 and 10% (w/w) of purified pectin as inducer. Depending on the origin of the commercial pectin used as inducer, maximum endo-PG levels varied from 223 to 876 units per gram of dry medium (one endo-PG unit (U) was defined as the quantity of enzyme which caused a reduction in viscosity of 50% in a 1% w/v solution of pectin in 30 min), indicating that care should be taken when choosing this component of the medium. When the crude pectins were used as inducers at the same concentration as purified pectin, maximum endo-PG activities were 250Ð300 units/g. However, by increasing the amount of Tahiti lime rind to 50% (w/w) maximum endo-PG was 919 U/g, thus opening up the possibility of a low cost medium for endo-PG production. |
publishDate |
2002 |
dc.date.issued.fl_str_mv |
2002 |
dc.date.accessioned.fl_str_mv |
2014-09-02T18:42:20Z |
dc.date.available.fl_str_mv |
2014-09-02T18:42:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
DARTORA, Adriana. et al. Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation. Zeitschrift für Naturforschung, v. 57c, n. 7-8, p. 666-670, 2002. Disponível em: <http://www.znaturforsch.com/ac/v57c/s57c0666.pdf>. Acesso em: 17 jul. 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/4550 |
dc.identifier.issn.none.fl_str_mv |
0939-5075 |
identifier_str_mv |
DARTORA, Adriana. et al. Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation. Zeitschrift für Naturforschung, v. 57c, n. 7-8, p. 666-670, 2002. Disponível em: <http://www.znaturforsch.com/ac/v57c/s57c0666.pdf>. Acesso em: 17 jul. 2014. 0939-5075 |
url |
http://repositorio.furg.br/handle/1/4550 |
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eng |
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