Pectinase production by Aspergillus giganteus in solid-state fermentation: optimization, scale-up, biochemical characterization and its application in olive-oil extraction
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The application of pectinases in industrial olive-oil processes is restricted by its production cost. Consequently, new fungal strains able to produce higher pectinase titers are required. The aim of this work was to study the capability of Aspergillus giganteus NRRL10 to produce pectinolytic enzymes by SSF and evaluate the application of these in olive-oil extraction. A. giganteus was selected among 12 strains on the basis of high pectinolytic activity and stability. A mixture composed by wheat bran, orange, and lemon peels was selected as the best substrate for enzyme production. Statistical analyses of the experimental design indicated that pH, temperature, and CaCl2 are the main factors that affect the production. Subsequently, different aeration flows were tested in a tray reactor; the highest activity was achieved at 20 L min−1 per kilogram of dry substrate (kgds). Finally, the pectinolytic enzymes from A. giganteus improved the oil yield and rheological characteristics without affecting oil chemical properties.
KeywordsSolid-state fermentation Pectinase production Aspergillus giganteus Agricultural waste Design of experiment Olive oil Pectinolytic enzyme
This work was supported by the PICT Start Up 2010-1312 Grant from ANPCyT and MINCyT Argentina (issued to Dr. E. Albertó). We would like to acknowledge Dr. Fernandez-Lahore (Jacobs University Bremen, Germany) for providing A. sojae ATCC 20235 strain. The NRRL strains employed in this work were kindly provided by ARS Culture Collection.
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