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Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation

被引：134
作者：
Botella, Carolina
Diaz, Ana
de Ory, Ignacio
Webb, Colin
Blandino, Ana [1 ]
机构：
[1] Univ Cadiz, Fac Sci, Dept Chem Engn Food Technol & Environm Technol, Puerto Real 11510, Cadiz, Spain
[2] Univ Manchester, Sch Chem Engn & Analyt Sci, Satake Ctr Grain Proc Engn, Manchester M60 1QD, Lancs, England
来源：
PROCESS BIOCHEMISTRY | 2007年 / 42卷 / 01期
关键词：
solid state fermentation; agroindustrial residue; grape pomace; Aspergillus awamori; xylanase; polygalacturonase;
D O I：
10.1016/j.procbio.2006.06.025
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 feasibility of using grape pomace for the production of xylanase and exo-polygalacturonase by Aspergillus awamori in solid state fermentation has been evaluated. Solid state fermentation experiments indicated that the particle size did not influence the enzyme production. The addition of extra carbon sources and the initial moisture content of the grape pomace were found to have a marked influence on the enzymes yields. Xylanase and exo-PG activities were high at 65% (w/w) initial moisture content and glucose supplementation. (c) 2006 Elsevier Ltd. All rights reserved.
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页码：98 / 101
页数：4
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