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Simple one-step treatment for saccharification of mango peels using an optimized enzyme cocktail of Aspergillus niger ATCC 9642

  • Biotechnology and Industrial Microbiology - Research Paper
  • Published:
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Abstract

Developing efficient microbiological methods to convert polysaccharide-rich materials into fermentable sugars, particularly monosaccharides, is vital for advancing the bioeconomy and producing renewable chemicals and energy sources. This study focused on optimizing the production conditions of an enzyme cocktail from Aspergillus niger ATCC 9642 using solid-state fermentation (SSF) and assessing its effectiveness in saccharifying mango peels through a simple, rapid, and efficient one-step process. A rotatable central composite design was employed to determine optimal conditions of moisture, time, and pH for enzyme production in SSF medium. The optimized enzyme cocktail exhibited cellulase activity (CMCase) at 6.28 U/g, filter paper activity (FPase) at 3.29 U/g, and pectinase activity at 117.02 U/g. These optimal activities were achieved with an SSF duration of 81 h, pH of 4.66, and a moisture content of 59%. The optimized enzyme cocktail effectively saccharified the mango peels without the need for chemical agents. The maximum saccharification yield reached approximately 81%, indicating efficient conversion of mango peels into sugars. The enzyme cocktail displayed consistent thermal stability within the tested temperature range of 30-60°C. Notably, the highest sugar release occurred within 36 h, with glucose, arabinose, galactose, and xylose being the primary monosaccharides released during saccharification. This study highlights the potential application of Aspergillus niger ATCC 9642 and SSF for enzymatic production, offering a simple and high-performance process for monosaccharide production. The optimized enzyme cocktail obtained through solid-state fermentation demonstrated efficient saccharification of mango peels, suggesting its suitability for industrial-scale applications.

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Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Funding

The work was supported by the OAS-GCUB (Organization of American States- International Cooperation Group of Brazilian Universities) scholarship program (Coimbra Group of Brazilian Universities). S.L.Y.M. and B.L.C. acknowledge the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-Brasil (CAPES)-Financing Code 001 and the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) (2021/04324-1) for financial support through grants. B.J.S.M. and A.P.C.A. acknowledge the special fund of the Universidad Nacional del Santa for the purchase of equipment during the research.

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Authors and Affiliations

  1. Department of Biotechnology, Laboratory of Applied Bionanotechnology, Lorena School of Engineering, University of São Paulo, Lorena/SP, 12602-810, Brazil

    Sergio Luis Yupanqui-Mendoza & Bruno Las-Casas

  2. Department of Science, Biotechnology Research Laboratory, National University of Santa, 02712, Chimbote, Peru

    Benji Jhonatan Sánchez-Moncada & Ángel Pablo Castro-Alvarado

Authors
  1. Sergio Luis Yupanqui-Mendoza
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  2. Benji Jhonatan Sánchez-Moncada
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  3. Bruno Las-Casas
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  4. Ángel Pablo Castro-Alvarado
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Contributions

All authors contributed to the study conception and design. The data collection, material preparation, performance of experiments, interpretation of results and writing of the manuscript were performed by Sergio Luis Yupanqui Mendoza and Benji Jhonatan Sánchez Moncada. The revisions to the scientific content, stylistic/grammatical revisions to manuscript and supervision of experiments were performed by Angel Pablo Castro Alvarado and Bruno Las-Casas. All authors read and approved the final manuscript.

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Correspondence to Sergio Luis Yupanqui-Mendoza.

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Yupanqui-Mendoza, S.L., Sánchez-Moncada, B.J., Las-Casas, B. et al. Simple one-step treatment for saccharification of mango peels using an optimized enzyme cocktail of Aspergillus niger ATCC 9642. Braz J Microbiol (2024). https://doi.org/10.1007/s42770-024-01303-3

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