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Please use this identifier to cite or link to this item: http://hdl.handle.net/11154/277

Title: Naringinase production from filamentous fungi using grapefruit rind in solid state fermentation
Authors: Mendoza-Cal, A
Cuevas-Glory, L
Lizama-Uc, G
Ortiz-Vazquez, E
Issue Date: 2010
Abstract: This study involved the production of naringinase by twelve filamentous fungi in solid-state fermentation (SSF) using orange and grapefruit rind as substrates
these agro industrial residues contain naringin, an important inductor for this enzyme. The percentage of naringin hydrolyzed from grapefruit rind by Aspergillus foetidus, Aspergillus niger and Aspergillus niger HPD-2 was 81, 80 and 79% respectively. The volumetric and specific naringinase activity of each strain was influenced by temperature, pH and water activity (Aw). The culture conditions optimal for A. foetidus, A. niger and A. niger HPD2 were as follows: pH 5.4, 35 degrees C, 0.5222 Aw
pH 5.4, 35 degrees C, 0.7533 Aw
pH 5.4, 40 degrees C, 0.7533 Aw
respectively. The highest volumetric activity was obtained using A. foetidus with 2.58 U ml(-1), when grew on grapefruit rind. Among the strains used, optimal naringinase production was with A. foetidus. The use of grapefruit rind as a substrate gave a higher yield of naringinase production than using orange rind.
URI: http://hdlhandlenet/123456789/259
ISSN: 1996-0808
Appears in Collections:Ciencias

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