2008Food Science and Technology InternationalRequires access

Study on the optimum condition of Aspergillus niger solid state fermentation to produce pectinase

Yi Zheng

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Abstract

Pectinase was produced by Aspergillus niger through solid fermentation.By-products of agriculture processing products were applied as major materials.The results showed that the suitable culture medium within the scope of experiment was composed of bran and soybean meal(ratio of 8 to 2),3.5% ammonium sulfate.Initial pH of medium was nature.The optimized fermentation condition was that 15 g medium was packed in 250 mL flask,ratio of water and medium material was 1∶1.5,the inoculum size was 106 spores per gram mediun.Activity of pectinase produced on optimized condition reached 2262 U/g per gram medium.

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What this paper is about

Pectinase was produced by Aspergillus niger through solid fermentation.By-products of agriculture processing products were applied as major materials.The results showed that the suitable culture medium within the scope of experiment was composed of bran and soybean meal(ratio of 8 to 2),3.5% ammonium sulfate.Initial pH of medium was nature.The optimized fermentation condition was that 15 g medium was packed in 250 mL flask,ratio of water and medium material was 1∶1.5,the inoculum size was 106 spores per gram mediun.Activity of pectinase produced on optimized condition reached 2262 U/g per gram medium.

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Available abstract

Pectinase was produced by Aspergillus niger through solid fermentation.By-products of agriculture processing products were applied as major materials.The results showed that the suitable culture medium within the scope of experiment was composed of bran and soybean meal(ratio of 8 to 2),3.5% ammonium sulfate.Initial pH of medium was nature.The optimized fermentation condition was that 15 g medium was packed in 250 mL flask,ratio of water and medium material was 1∶1.5,the inoculum size was 106 spores per gram mediun.Activity of pectinase produced on optimized condition reached 2262 U/g per gram medium.

Key concepts: Aspergillus niger, Pectinase, Solid-state fermentation, Bran, Fermentation, Food science, Ammonium sulfate, Chemistry

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