Production of exopolygalacturonase from wheat flour by Aspergillus awamori in submerged and surface culture fermentation

Production of exopolygalacturonase from wheat flour by Aspergillus awamori in submerged and surface culture fermentation

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Part of #Production of exopolygalacturonase from wheat flour by Aspergillus awamori in submerged and surface culture fermentation# :

Publishing year : 2009

Conference : National Symposium on Chemical Engineering

Number of pages : 9

Abstract: Pectinases are a group of hydrolytic enzymes that degrade pectic substances. They are produced by a variety of microorganisms including filamentous fungi. Studies were carried out on the production of exoplygalacturonase (exo-PGase) using wheat flour by Aspergillus awamori in submerged fermentation (SmF) and surface culture fermentation (SCF). Higher titres of exopolygalacturonase were observed when the medium was supplements with carbon (4 g / L Pectin for both SmF and SCF) and nitrogen (ammonium sulfate 6 g / L for both SmF and SCF) sources. SCF proved to be a better process than SmF for exopolygalacturonase production, giving the highest enzyme production rate in 96h. Exo-PGase produced by Aspergillus awamori provided optimum activity at pH 5 for SmF and 5.5 for SCF. Using a continuous system for exo-PGase production was obtained better than batch system.