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Enhanced production of pectinase by Aspergillusterreus NCFT 4269.10 using banana peels as substrate

Identifieur interne : 000544 ( Pmc/Curation ); précédent : 000543; suivant : 000545

Enhanced production of pectinase by Aspergillusterreus NCFT 4269.10 using banana peels as substrate

Auteurs : Bijay Kumar Sethi ; Prativa Kumari Nanda ; Santilata Sahoo

Source :

RBID : PMC:4724355

Abstract

Aspergillus terreus NCFT4269.10 was implemented in solid-state (SSF) and liquid static surface fermentation (LSSF) for biosynthesis of pectinase. Amongst various substrates, like, mustard oil cake, neem oil cake, groundnut oil cake, black gram peels, green gram peels, chickling vetch peels/grass pea peels wheat bran, pearl millet residues, finger millet waste, broken rice, banana peels (BP), apple pomace (AP) and orange peels, banana peel (Musa paradisiaca L.; Family: Musaceae) was most suitable for pectinase biosynthesis (LSSF: 400 ± 21.45 Uml−1; SSF: 6500 ± 1116.21 Ug−1). Optimization of process parameters using one-variable-at-a-time method revealed that an initial medium pH of 5.0 at 30 °C and 96 h of incubation along with mannitol, urea, ammonium persulfate and isoleucine have positive influence on pectinase production. Further, K+ (1 mM), Riboflavin (10 mg 100 ml−1) and gibberellic acid (0.025 %, w/v) supported in enhanced pectinase production. Banana peels and AP at a ratio of 9:1, moisture content of 90 % with 2 % inoculum size were suitable combinations for production of pectinase. Similarly, 96 h of soaking time with 0.1 M phosphate buffer (pH 6.5) is essential for pectinase recovery. Purification to electrophoretic homogeneity revealed 1.42 fold purification with 8.08 % yield and a molecular weight of 24.6 kDa. Scaling up of various fermentation parameters and supplementing BP as the substrate for pectinase production with better recovery could make it promising for different industrial exploitation.


Url:
DOI: 10.1007/s13205-015-0353-y
PubMed: NONE
PubMed Central: 4724355

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Bijay Kumar Sethi
<affiliation>
<nlm:aff id="Aff1">Microbiology Research Laboratory, P. G. Department of Botany, Utkal University, Vani Vihar, Bhubaneswar, Odisha 751004 India</nlm:aff>
<wicri:noCountry code="subfield">Odisha 751004 India</wicri:noCountry>
</affiliation>
<affiliation>
<nlm:aff id="Aff3">MITS School of Biotechnology, 2 (P), Infocity, Patia, Chandaka Industrial Estate, Bhubaneswar, Odisha 751024 India</nlm:aff>
<wicri:noCountry code="subfield">Odisha 751024 India</wicri:noCountry>
</affiliation>
Bijay Kumar Sethi
<affiliation>
<nlm:aff id="Aff3">MITS School of Biotechnology, 2 (P), Infocity, Patia, Chandaka Industrial Estate, Bhubaneswar, Odisha 751024 India</nlm:aff>
<wicri:noCountry code="subfield">Odisha 751024 India</wicri:noCountry>
</affiliation>
Prativa Kumari Nanda
<affiliation>
<nlm:aff id="Aff2">Department of Botany, Saila Bala Women’s College, Cuttack, Odisha 753001 India</nlm:aff>
<wicri:noCountry code="subfield">Odisha 753001 India</wicri:noCountry>
</affiliation>
Santilata Sahoo
<affiliation>
<nlm:aff id="Aff1">Microbiology Research Laboratory, P. G. Department of Botany, Utkal University, Vani Vihar, Bhubaneswar, Odisha 751004 India</nlm:aff>
<wicri:noCountry code="subfield">Odisha 751004 India</wicri:noCountry>
</affiliation>

Le document en format XML

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<italic>Aspergillus terreus</italic>
NCFT4269.10 was implemented in solid-state (SSF) and liquid static surface fermentation (LSSF) for biosynthesis of pectinase. Amongst various substrates, like, mustard oil cake, neem oil cake, groundnut oil cake, black gram peels, green gram peels, chickling vetch peels/grass pea peels wheat bran, pearl millet residues, finger millet waste, broken rice, banana peels (BP), apple pomace (AP) and orange peels, banana peel (
<italic>Musa paradisiaca</italic>
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<sup>−1</sup>
; SSF: 6500 ± 1116.21 Ug
<sup>−1</sup>
). Optimization of process parameters using one-variable-at-a-time method revealed that an initial medium pH of 5.0 at 30 °C and 96 h of incubation along with mannitol, urea, ammonium persulfate and isoleucine have positive influence on pectinase production. Further, K
<sup>+</sup>
(1 mM), Riboflavin (10 mg 100 ml
<sup>−1</sup>
) and gibberellic acid (0.025 %, w/v) supported in enhanced pectinase production. Banana peels and AP at a ratio of 9:1, moisture content of 90 % with 2 % inoculum size were suitable combinations for production of pectinase. Similarly, 96 h of soaking time with 0.1 M phosphate buffer (pH 6.5) is essential for pectinase recovery. Purification to electrophoretic homogeneity revealed 1.42 fold purification with 8.08 % yield and a molecular weight of 24.6 kDa. Scaling up of various fermentation parameters and supplementing BP as the substrate for pectinase production with better recovery could make it promising for different industrial exploitation.</p>
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<pmc article-type="research-article">
<pmc-dir>properties open_access</pmc-dir>
<front>
<journal-meta>
<journal-id journal-id-type="nlm-ta">3 Biotech</journal-id>
<journal-id journal-id-type="iso-abbrev">3 Biotech</journal-id>
<journal-title-group>
<journal-title>3 Biotech</journal-title>
</journal-title-group>
<issn pub-type="epub">2190-5738</issn>
<publisher>
<publisher-name>Springer Berlin Heidelberg</publisher-name>
<publisher-loc>Berlin/Heidelberg</publisher-loc>
</publisher>
</journal-meta>
<article-meta>
<article-id pub-id-type="pmc">4724355</article-id>
<article-id pub-id-type="publisher-id">353</article-id>
<article-id pub-id-type="doi">10.1007/s13205-015-0353-y</article-id>
<article-categories>
<subj-group subj-group-type="heading">
<subject>Original Article</subject>
</subj-group>
</article-categories>
<title-group>
<article-title>Enhanced production of pectinase by
<italic>Aspergillus</italic>
<italic>terreus</italic>
NCFT 4269.10 using banana peels as substrate</article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author" corresp="yes">
<name>
<surname>Sethi</surname>
<given-names>Bijay Kumar</given-names>
</name>
<address>
<email>reach4bijay@gmail.com</email>
</address>
<xref ref-type="aff" rid="Aff1"></xref>
<xref ref-type="aff" rid="Aff3"></xref>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Nanda</surname>
<given-names>Prativa Kumari</given-names>
</name>
<xref ref-type="aff" rid="Aff2"></xref>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Sahoo</surname>
<given-names>Santilata</given-names>
</name>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<aff id="Aff1">
<label></label>
Microbiology Research Laboratory, P. G. Department of Botany, Utkal University, Vani Vihar, Bhubaneswar, Odisha 751004 India</aff>
<aff id="Aff2">
<label></label>
Department of Botany, Saila Bala Women’s College, Cuttack, Odisha 753001 India</aff>
<aff id="Aff3">
<label></label>
MITS School of Biotechnology, 2 (P), Infocity, Patia, Chandaka Industrial Estate, Bhubaneswar, Odisha 751024 India</aff>
</contrib-group>
<pub-date pub-type="epub">
<day>23</day>
<month>1</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="pmc-release">
<day>23</day>
<month>1</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="ppub">
<month>12</month>
<year>2016</year>
</pub-date>
<volume>6</volume>
<issue>1</issue>
<elocation-id>36</elocation-id>
<history>
<date date-type="received">
<day>17</day>
<month>6</month>
<year>2015</year>
</date>
<date date-type="accepted">
<day>17</day>
<month>8</month>
<year>2015</year>
</date>
</history>
<permissions>
<copyright-statement>© The Author(s) 2016</copyright-statement>
<license license-type="OpenAccess">
<license-p>
<bold>Open Access</bold>
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (
<ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/licenses/by/4.0/">http://creativecommons.org/licenses/by/4.0/</ext-link>
), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.</license-p>
</license>
</permissions>
<abstract id="Abs1">
<p>
<italic>Aspergillus terreus</italic>
NCFT4269.10 was implemented in solid-state (SSF) and liquid static surface fermentation (LSSF) for biosynthesis of pectinase. Amongst various substrates, like, mustard oil cake, neem oil cake, groundnut oil cake, black gram peels, green gram peels, chickling vetch peels/grass pea peels wheat bran, pearl millet residues, finger millet waste, broken rice, banana peels (BP), apple pomace (AP) and orange peels, banana peel (
<italic>Musa paradisiaca</italic>
L.; Family: Musaceae) was most suitable for pectinase biosynthesis (LSSF: 400 ± 21.45 Uml
<sup>−1</sup>
; SSF: 6500 ± 1116.21 Ug
<sup>−1</sup>
). Optimization of process parameters using one-variable-at-a-time method revealed that an initial medium pH of 5.0 at 30 °C and 96 h of incubation along with mannitol, urea, ammonium persulfate and isoleucine have positive influence on pectinase production. Further, K
<sup>+</sup>
(1 mM), Riboflavin (10 mg 100 ml
<sup>−1</sup>
) and gibberellic acid (0.025 %, w/v) supported in enhanced pectinase production. Banana peels and AP at a ratio of 9:1, moisture content of 90 % with 2 % inoculum size were suitable combinations for production of pectinase. Similarly, 96 h of soaking time with 0.1 M phosphate buffer (pH 6.5) is essential for pectinase recovery. Purification to electrophoretic homogeneity revealed 1.42 fold purification with 8.08 % yield and a molecular weight of 24.6 kDa. Scaling up of various fermentation parameters and supplementing BP as the substrate for pectinase production with better recovery could make it promising for different industrial exploitation.</p>
</abstract>
<kwd-group xml:lang="en">
<title>Keywords</title>
<kwd>
<italic>Aspergillus terreus</italic>
</kwd>
<kwd>Liquid static surface fermentation</kwd>
<kwd>OVAT</kwd>
<kwd>Solid state fermentation</kwd>
</kwd-group>
<funding-group>
<award-group>
<funding-source>
<institution>University Grants Commission, New Delhi, India</institution>
</funding-source>
<award-id>F.14-2 (SC)/2008 (SA-III), Dated. 31 MARCH, 2009</award-id>
<principal-award-recipient>
<name>
<surname>Sethi</surname>
<given-names>Bijay Kumar</given-names>
</name>
</principal-award-recipient>
</award-group>
</funding-group>
<custom-meta-group>
<custom-meta>
<meta-name>issue-copyright-statement</meta-name>
<meta-value>© The Author(s) 2016</meta-value>
</custom-meta>
</custom-meta-group>
</article-meta>
</front>
</pmc>
</record>

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