2005•China BrewingRequires access
Primary study on pectinase processing condition by liquid-state fermentation with Aspergillus niger
Hui Yang
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Abstract
Pectinase processing condition by liquid-state fermentation with Aspergillus niger as strain and fresh apple residue as carbon source were studied. The optimum compositions of medium were: wheat bran 2.5 g, fresh apple residue 1.5 g, (NH4)2SO4 1.0 g, K2HPO4 0.05 g, KCl 0.025 g, MgSO4·7H2O 0.025 g, Na2SO4 0.025 g, FeSO4·7H2O a little only and distilled water 50 mL. And the optimum conditions for fermentation were as follows, fermentation time 5 d, temperature 30℃, beginning pH: 2.0; inoculum 2.0%, volume of medium placed in 250 mL triangle flask 50 mL. Under those conditions, the average enzymatic activity of pectinase reached 37.91 U/mL.