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Optimization of solid-state fermentation for enhanced production of pectinolytic complex by Aspergillus tubingensis FAT43 and its application in fruit juice processing.
Pavlovic, Marija; Marinela Sokarda, Slavic; Ristovic, Marina; Stojanovic, Sanja; Margetic, Aleksandra; Momcilovic, Milos; Vujcic, Zoran.
Afiliación
  • Pavlovic M; University of Belgrade -VINCA Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade 11351, Republic of Serbia.
  • Marinela Sokarda S; University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade 11000, Republic of Serbia.
  • Ristovic M; University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade 11000, Republic of Serbia.
  • Stojanovic S; University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade 11000, Republic of Serbia.
  • Margetic A; University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade 11000, Republic of Serbia.
  • Momcilovic M; University of Belgrade -VINCA Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade 11351, Republic of Serbia.
  • Vujcic Z; University of Belgrade -Faculty of Chemistry, Department of Biochemistry, Belgrade 11000, Republic of Serbia.
Lett Appl Microbiol ; 76(8)2023 Aug 02.
Article en En | MEDLINE | ID: mdl-37496205
The main goal of this study was to examine the efficiency of a newly isolated fungus from quince, Aspergillus tubingensis FAT43, to produce the pectinolytic complex using agricultural and industrial waste as the substrate for solid state fermentation. Sugar beet pulp was the most effective substrate inducer of pectinolytic complex synthesis out of all the waste residues examined. For endo-pectinolytic and total pectinolytic activity, respectively, statistical optimization using Placked-Burman Design and Optimal (Custom) Design increased production by 2.22 and 2.15-fold, respectively. Liquification, clarification, and an increase in the amount of reducing sugar in fruit juices (apple, banana, apricot, orange, and quince) processed with pectinolytic complex were identified. Enzymatic pre-treatment considerably increases yield (14%-22%) and clarification (90%). After enzymatic treatment, the best liquefaction was observed in orange juice, whereas the best clarification was obtained in apricot juice. Additionally, the pectinolytic treatment of apricot juice resulted in the highest increase in reducing sugar concentration (11%) compared to all other enzymatically treated juices. Optimizing the production of a highly active pectinolytic complex and its efficient utilization in the processing of fruit juices, including the generation of an increasing amount of waste, are the significant outcomes of this research.
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Poligalacturonasa / Jugos de Frutas y Vegetales Idioma: En Revista: Lett Appl Microbiol Asunto de la revista: MICROBIOLOGIA Año: 2023 Tipo del documento: Article

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Poligalacturonasa / Jugos de Frutas y Vegetales Idioma: En Revista: Lett Appl Microbiol Asunto de la revista: MICROBIOLOGIA Año: 2023 Tipo del documento: Article