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Process condition optimization of pectinase by submerged fermentation with Aspergillus niger WZW001

WU Peng-fe

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Abstract

Process condition optimization of pectinase by submerged fermentation with Aspergillus niger WZW001 was studied.Results showed that the optimum medium composition(g/100 mL) was: wheat bran 4 g,(NH4)2 SO4 1 g,citrus peel powder 2 g,K2 HPO4 0.3 g,MgSO4 0.05 g,CaCl2 0.02 g,CuSO4 0.02 g,KCl 0.02 g.The optimum fermentation conditions were: initial pH 6.0,temperature 30 ℃,seed volume 2 mL/100 mL.Under these conditons enzyme acitivity of pectinase reached 54.65 U/mL,improved 45.2% when compared with the initial process condition.

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What this paper is about

Process condition optimization of pectinase by submerged fermentation with Aspergillus niger WZW001 was studied.Results showed that the optimum medium composition(g/100 mL) was: wheat bran 4 g,(NH4)2 SO4 1 g,citrus peel powder 2 g,K2 HPO4 0.3 g,MgSO4 0.05 g,CaCl2 0.02 g,CuSO4 0.02 g,KCl 0.02 g.The optimum fermentation conditions were: initial pH 6.0,temperature 30 ℃,seed volume 2 mL/100 mL.Under these conditons enzyme acitivity of pectinase reached 54.65 U/mL,improved 45.2% when compared with the initial process condition.

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Available abstract

Process condition optimization of pectinase by submerged fermentation with Aspergillus niger WZW001 was studied.Results showed that the optimum medium composition(g/100 mL) was: wheat bran 4 g,(NH4)2 SO4 1 g,citrus peel powder 2 g,K2 HPO4 0.3 g,MgSO4 0.05 g,CaCl2 0.02 g,CuSO4 0.02 g,KCl 0.02 g.The optimum fermentation conditions were: initial pH 6.0,temperature 30 ℃,seed volume 2 mL/100 mL.Under these conditons enzyme acitivity of pectinase reached 54.65 U/mL,improved 45.2% when compared with the initial process condition.

Key concepts: Pectinase, Aspergillus niger, Bran, Fermentation, Food science, Chemistry, Volume (thermodynamics), Pulp and paper industry

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