Experimental investigations of submerged fermentation and synthesis of pectinolytic enzymes by Aspergillus Niger : Effect of inoculum size and age of spores

2010 ◽  
Vol 2 (2) ◽  
pp. 40-46 ◽  
Author(s):  
Kiro Mojsov
Keyword(s):  
Aspergillus Niger ◽  
Submerged Fermentation ◽  
Inoculum Size ◽  
Experimental Investigations ◽  
Pectinolytic Enzymes

scholarly journals Pectinase production by Aspergillus niger isolated from decomposed apple skin

2013 ◽  
Vol 48 (1) ◽  
pp. 25-32 ◽  
Author(s):  
S Islam ◽  
B Feroza ◽  
AKMR Alam ◽  
S Begum
Keyword(s):  
Aspergillus Niger ◽  
Incubation Temperature ◽  
Nitrogen Sources ◽  
Inoculum Size ◽  
Point Of View ◽  
Media Composition ◽  
Maximal Level ◽  
Pectinolytic Activity ◽  
Pectinase Activity ◽  
Pectinase Production

Pectinase activity among twelve different fungal strains, Aspergillus niger IM09 was identified as a potential one to produce maximal level 831 U/g at pH 4.0. Media composition, incubation temperature, incubation time, substrate concentration, aeration, inoculum size, assay temperature and nitrogen sources were found to effect pectinase activity. Moisture content did not affect the activity significantly. Media composition was varied to optimize the enzyme production in solid state fermentation. It was observed that the highest pectinase activity of 831.0 U/g was found to produce in presence of yeast extract as a nitrogen source in combination with ammonium sulfate in assay media. Aeration showed positive significant effects on pectinase production 755 U/g at 1000 ml flasks. The highest pectinase production was found at 2 g pectin (521 U/g) used as a substrate. Pectinolytic activity was found to have undergone catabolite repression with higher pectin concentration (205 U/g at 5 g pectin). The incubation period to achieve maximum pectinase activity by the isolated strain Aspergillus niger IM09 was 3 days, which is suitable from the commercial point of view. DOI: http://dx.doi.org/10.3329/bjsir.v48i1.15410 Bangladesh J. Sci. Ind. Res. 48(1), 25-32, 2013

scholarly journals Optimal Conditions For Production Acidic D-Xylanase By Aspergillus niger in Submerged Fermentation

2011 ◽  
Vol 5 (3) ◽  
pp. 14-21
Author(s):  
Muhamed Omar Abdulatif ◽  
Hyder H. Assmaeel ◽  
Raghad kadhim Obeid ◽  
Ayat Adnan Abbas
Keyword(s):  
Aspergillus Niger ◽  
Rice Husk ◽  
Enzyme Production ◽  
Inoculum Size ◽  
Optimal Conditions ◽  
Optimum Conditions ◽  
Xylanase Production ◽  
Primary Isolation ◽  
Optimum Ph ◽  
Optimum Period

he Xylanase producing strain Aspergillus niger was isolated from soil on potato dextrose agar in the presence of xylan as its first substrate for primary isolation, and then grown under liquid medium fermentation in the presence of crude xylan (rice husk) to produce D-Xylanase. the optimum conditions were determined as follows: the Optimum pH for xylanase production was found pH 5.0, xylanase was induced by xylan (rice husk) 0.1% and the production was (61.221 U/ml) and nitrogen source Yeast extract recorded highest enzyme production( 89.71 U/ml), and repressed by carbon source xylose the highest enzyme production (88.69 U/ml). The optimum temperature was 40°с for xylanase production was (35.15 U/ml), the optimum period after 7 days of incubation was (52.33 U/ml) ,the optimum substrate concentration 0.1% was (45.95 U/ml), and the optimum inoculum size was 1 x 106 (spore /ml) recorded (57.19 U/ml ).

Studies on the Biosynthesis of Enzyme Xylanase by Submerged Fermentation from Aspergillus niger GCBMX-45

2002 ◽  
Vol 5 (12) ◽  
pp. 1309-1310 ◽  
Author(s):  
Ikram-ul- Haq ◽  
Amna Ehsan ◽  
Waseem Ahmad Butt ◽  
Sikander Ali
Keyword(s):  
Aspergillus Niger ◽  
Submerged Fermentation

scholarly journals The Weak Acid Preservative Sorbic Acid Inhibits Conidial Germination and Mycelial Growth of Aspergillus niger through Intracellular Acidification

2004 ◽  
Vol 70 (6) ◽  
pp. 3506-3511 ◽  
Author(s):  
Andrew Plumridge ◽  
Stephan J. A. Hesse ◽  
Adrian J. Watson ◽  
Kenneth C. Lowe ◽  
Malcolm Stratford ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Mycelial Growth ◽  
Sorbic Acid ◽  
Weak Acid ◽  
Inoculum Size ◽  
Food Preservation ◽  
Rapid Decline ◽  
Intracellular Acidification ◽  
Ph Homeostasis ◽  
Cytosolic Ph

ABSTRACT The growth of the filamentous fungus Aspergillus niger, a common food spoilage organism, is inhibited by the weak acid preservative sorbic acid (trans-trans-2,4-hexadienoic acid). Conidia inoculated at 105/ml of medium showed a sorbic acid MIC of 4.5 mM at pH 4.0, whereas the MIC for the amount of mycelia at 24 h developed from the same spore inoculum was threefold lower. The MIC for conidia and, to a lesser extent, mycelia was shown to be dependent on the inoculum size. A. niger is capable of degrading sorbic acid, and this ability has consequences for food preservation strategies. The mechanism of action of sorbic acid was investigated using 31P nuclear magnetic resonance (NMR) spectroscopy. We show that a rapid decline in cytosolic pH (pHcyt) by more than 1 pH unit and a depression of vacuolar pH (pHvac) in A. niger occurs in the presence of sorbic acid. The pH gradient over the vacuole completely collapsed as a result of the decline in pHcyt. NMR spectra also revealed that sorbic acid (3.0 mM at pH 4.0) caused intracellular ATP pools and levels of sugar-phosphomonoesters and -phosphodiesters of A. niger mycelia to decrease dramatically, and they did not recover. The disruption of pH homeostasis by sorbic acid at concentrations below the MIC could account for the delay in spore germination and retardation of the onset of subsequent mycelial growth.

Production of acidic lipase by a mutant of Aspergillus niger NCIM 1207 in submerged fermentation

2004 ◽  
Vol 39 (12) ◽  
pp. 2031-2034 ◽  
Author(s):  
Nutan D. Mahadik ◽  
Kulbhushan B. Bastawde ◽  
Ulka S. Puntambekar ◽  
Jayant M. Khire ◽  
Digambar V. Gokhale
Keyword(s):  
Aspergillus Niger ◽  
Submerged Fermentation ◽  
Acidic Lipase
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