Optimization of Chitosanase Production by Trichoderma koningii sp. Under Solid-State Fermentation

• Published in: Food and bioprocess technology Vol. 5; no. 5; pp. 1564 - 1572
• Main Authors: da Silva, Luis C. A., Honorato, Talita L., Franco, Telma T., Rodrigues, Sueli
• Format: Journal Article
• Language: English
• Published: New York Springer-Verlag 01.07.2012; Springer Nature B.V
• Subjects: Acetic acid; Agriculture; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chitosan; Chitosanase; Entomopathogenic fungi; Enzymes; Fermentation; Food Science; Fungi; Optimization; Original Paper; pH effects; Saline solutions; Sodium acetate; Sodium chloride; Solid state; Solid state fermentation; Trichoderma koningii; Triticum aestivum; Wetting; Wheat; Wheat bran; Process optimization; Solid-state fermentation; Response surface methodology; Chitosanase
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-010-0479-1

This study aimed at the optimization of the production of chitosanase in solid culture. Trichoderma koningii sp., an entomopathogenic fungus, was used to produce chitosanase under solid-state fermentation using a mixture of wheat bran and chitosan. The incubation period; addition of moistening water and culture medium composition were optimized. The protocol to extract the enzyme was also optimized. The optimal conditions for chitosanase production by T. koningii were obtained using a mixture of 3.0 g of wheat bran and 1.5 g of chitosan, with the addition of 2.5 mL of moistening water (pH 5.5) and of 2.5 mL of saline solution (pH 5.5) containing NaNO 3 (1.0 g/L), (NH 4 ) 2 HPO 4 (1.0 g/L), MgSO 4 .7H 2 O (1.0 g/L), and NaCl (1.0 g/L). Optimal enzyme extraction was carried out adding 20 mL of sodium acetate buffer (200 mM, pH 5.5) at 30 °C under orbital agitation at 150 rpm for 6 min. The optimized production yielded 4.84 IU/gds.