The apple pulp waste used as a nourishing base by Aspergillus niger

Mojsov, Kiro (2011) The apple pulp waste used as a nourishing base by Aspergillus niger. In: I-International Conference "Process Technology and Environmental Protection", 07-08 December, 2011. Proceedings., Zrenjanin, Serbia.


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The aim of this work was to develop a low cost process for apple pulp utilization. This actual waste from food and agriculture industry was used as a nourishing base by Aspergillus niger MK-15. The apple pulp combined with corn flour and simple mineral salts was utilized as a nourishing base by submerged production of pectinolytic enzymes by the fungus Aspergillus niger MK-15. Different concentration on apple pulp (1%; 2%; and 3%, w/v) and different pH initial on the bases (4; 5 and 6) were studied. All other process parameters such as inoculation, mixing, aeration, temperature, fermentation time were same. The growth of the microorganism and synthesis of pectinolytic enzymes were performed in 500 ml flasks (100 ml base) with rotational shaking (200 rev min-1) on a rotational laboratory shaker, at 30 oC within 120 h. Concentration of inoculum: suspension of 2. 106 spores ml-1 up to 3 days old (added 3 ml, or 6. 106 spores). Endo-pectinolytic activity, based on change in the viscosity of the reaction mixture (0.35% pectin solution, buffered at pH 4.5 in 0.1 mol l-1 citrate), was determined using Ostwald viscometer.. Biomass production was measured as dry weight (DW), (mg ml-1). Results of different concentration on apple pulp gived maximal endo- PcAc (31,50 IU ml-1) with 1% apple pulp, and the growth of the microorganism (dry weight) showed maximum dry weight (18,2 mg ml-1) on initial pH on bases- 4, during from 48 h. From results can be see that the apple pulp waste from food and agriculture industry can be used as inexpensive base (carbon source) for industrial production on pectinolytic enzymes by Aspergillus niger. The best concentration on apple pulp was 1 % (w/v) and initial pH on base 4. Pectinolytic enzymes play an important role in food processing industries and alcoholic beverage industries. These enzymes degrade pectin and reduce the viscosity of the solution so that it can be handled easily.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: apple pulp, fermentation, pectinolytic enzymes, Aspergillus niger
Subjects: Engineering and Technology > Industrial Biotechnology
Divisions: Faculty of Technology
Depositing User: Kiro Mojsov
Date Deposited: 21 Nov 2012 17:51
Last Modified: 12 Dec 2012 14:58

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