Optimization of the Production of α-LRhamnosidase by Aspergillus niger in Solid State Fermentation Using Agro-Industrial Residues.
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Date
2014-11
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Abstract
The enzyme α-L-rhamnosidase specifically cleaves terminal rhamnose residues from a
wide variety of natural products. This property endows this enzyme with important
biotechnological potential as L-rhamnosidase could be employed in a variety of
applications, including removing bitterness from citrus fruit juices, improving the aroma of
wines and converting clinically important steroids. This work optimized α-L-rhamnosidase
solid-state fermentation production from Aspergillus niger 426 using statistical methods.
Firstly, a statistical mixture-design with three components to determine the best ratio of
nutrients for enzyme production was carried out. The optimal conditions consisted of
growing the fungi in media containing 0.14 g of cane sugar bagasse, 1.25 g of soybean
hulls and 3.05 g of rice straw; these conditions achieved a maximum α-L-rhamnosidase
activity of 1.92 U / mL. Next, a 3² Box-Behnken design to optimize culture moisture levels
and nutrient solution pH values for enzyme production was carried out. α-L-rhamnosidase
activity increased to 3.02 U / mL when medium moisture was 75.5% and pH value of
4.0.
Description
Keywords
α-L-rhamnosidase, Aspergillus niger, mixture design, box-behnken design, solid-state fermentation
Citation
Petri Adriana Casavechia, Buzato Joao Batista, Celligoi Maria Antonia P C, Borsato Dionisio. Optimization of the Production of α-LRhamnosidase by Aspergillus niger in Solid State Fermentation Using Agro-Industrial Residues. British Microbiology Research Journal. 2014 Nov; 4(11): 1198-1210.