Utilisation of whole wheat flour for the production of extracellular pectinases by some fungal strains

被引:36
作者
Blandino, A
Dravillas, K
Cantero, D
Pandiella, SS
Webb, C
机构
[1] UMIST, Satake Ctr Grain Proc Engn, Dept Chem Engn, Manchester M60 1QD, Lancs, England
[2] Univ Cadiz, Fac Sci, Dept Chem Engn Food Technol & Environm Technol, Cadiz, Spain
关键词
pectinases; Rhizopus stolonifer; Aspergillus awamori; submerged culture; whole wheat flour; cereal raw material;
D O I
10.1016/S0032-9592(01)00241-2
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The possibility of producing pectinases by Rhizopus stolonifer and Aspergillus awamori, using cereal raw materials as substrate, was investigated. The whole wheat flour acted as a good nutrient source for the cultivation of the microorganisms and exo- and endo-polygalacturonases (PG) were produced in submerged culture. In this respect, it was possible to obtain polygalacturonase activities at an acceptable yield, in comparison with a typical defined medium described in the literature for pectinase production. The synthesis of both enzymes occurred in both strains in the absence of pectin, demonstrating the constitutive nature of these enzymes; nevertheless, production was increased by the addition of a small amount of pectin to the flour. (C) 2001 Elsevier Science Ireland Ltd. All rights reserved.
引用
收藏
页码:497 / 503
页数:7
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