Pectinase production by Aspergillus giganteus in solid-state fermentation: optimization, scale-up, biochemical characterization and its application in olive-oil extraction

ORTIZ, GASTON; PONCE, MARÍA CLARA; NOSEDA, DIEGO; CAZABAT, GABRIELA; SARAVALLI, CELINA; LÓPEZ, MARÍA C.; GIL, GUILLERMO P.; BLASCO, MARTÍN; ALBERTÓ EDGARDO O

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

SPRINGER HEIDELBERG

Lugar: HEIDELBERG; Año: 2016

1367-5435

The application of pectinases in industrial olive-oil processes is restricted by its production cost.Consequently, new fungal strains able to produce higher pectinase titers are required. The aim of this workwas to study the capability of Aspergillus giganteus NRRL10 to produce pectinolytic enzymes by SSF andevaluate the application of these in olive-oil extraction. A. giganteus was selected among 12 strains on thebasis of high pectinolytic activity and stability. A mixture composed by wheat bran, orange, and lemonpeels was selected as the best substrate for enzyme production. Statistical analyses of the experimentaldesign indicated that pH, temperature, and CaCl2 are the main factors that affect the production.Subsequently, different aeration flows were tested in a tray reactor; the highest activity was achieved at20 L min−1 per kilogram of dry substrate (kgds). Finally, the pectinolytic enzymes from A. giganteusimproved the oil yield and rheological characteristics without affecting oil chemical properties.